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  • 1
    Electronic Resource
    Electronic Resource
    Effect of ripening stage on thiamin and riboflavin levels in lupin, pea and faba bean seeds (1998)
    Springer
    Zeitschrift für Lebensmittel-Untersuchung und -Forschung 206 (1998), S. 126-129 
    Details
    ISSN: 1431-4630
    Keywords: Key words Seed development ; Thiamin ; Riboflavin ; Pea ; Faba bean ; Lupin
    Source: Springer Online Journal Archives 1860-2000
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Abstract  Seeds of yellow pea lupin (Lupinus luteus L., cv. Juno), pea (Pisum sativum L., cv. Ergo) and faba bean (Vicia faba sp. minor Harz., cv. Tibo) were harvested at different stages of seed maturity. Changes in thiamin and riboflavin levels during growth and maturation were studied. The results obtained showed that thiamin and riboflavin were found in high abundance early in the development of lupins and peas, but that their content decreased during maturation. The thiamin content of faba bean seeds increased from 33 to 47 days after flowering (DAF), then a decrease was observed until 61 DAF; however, no significant differences between these levels in faba bean seeds harvested from 61 to 89 DAF were found. The riboflavin content of faba beans increased after 54 DAF, and no significant changes were observed between then and 89 DAF. The thiamin and riboflavin contents in lupin, pea and faba bean seeds during development were fitted to modelling curves in order to predict the vitamin content at different stages of maturity.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/s002170050227
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  • 2
    Electronic Resource
    Electronic Resource
    Changes in quantities of inositol phosphates during maturation and germination of legume seeds (1998)
    Springer
    Zeitschrift für Lebensmittel-Untersuchung und -Forschung 206 (1998), S. 279-283 
    Details
    ISSN: 1431-4630
    Keywords: Key words Inositol phosphates ; Maturation ; Germination ; Legume seeds
    Source: Springer Online Journal Archives 1860-2000
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Abstract  The changes in the quantities of inositol phosphates during the maturation and germination of pea, faba bean and lupin seeds were determined in two consecutive (1993 and 1994) years of differing weather conditions. Irrespective of the year, all seeds accumulated predominantly inositol hexaphosphate (IP6). The weather conditions influenced the accumulation of inositol phosphates in maturing seeds, but they did not influence the total content. Gradual degradation of inositol phosphates occurred during seed germination. After 8 days of germination, IP6 was degraded by some 80% in peas, 78% in faba beans and 42% in lupin seeds. The enzymic hydrolysis of higher forms of inositol phosphates (IP6 and IP5) in germinating seeds was assumed to yield inositol tetraphosphate (IP4) and inositol triphosphate (IP3), because the quantities of these compounds increased during seed germination.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/s002170050257
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    Paper (German National Licenses)
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  • 3
    Electronic Resource
    Electronic Resource
    ANTIOXIDANT ACTIVITY OF PHENOLIC FRACTIONS OF EVERLASTING PEA, FABA BEAN AND BROAD BEAN (1996)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food lipids 3 (1996), S. 0 
    Details
    ISSN: 1745-4522
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Extracts of seeds of everlasting pea, faba bean and broad bean were prepared using 80% acetone. Five fractions were separated from each extract on a Sephadex LH-20 column using methanol as the eluate. The antioxidant activity of fractions was investigated in a β-carotene-linoleate model system. For individual fractions, UV spectra were recorded and the content of total phenolics determined. Fractions were also characterized based on the number of phenolic compounds, and their antioxidant activity determined by TLC analysis. Results of β-carotene-linoleate model systems indicated that antioxidant activities of separated fractions were in the order of everlasting pea 〉 faba bean 〉 broad bean. Individual fractions contained several phenolic compounds as noted by TLC. Absorption maxima from UV spectra showed that flavonoids, and not phenolic acids, were the main phenolic compounds in separated fractions. Spots on the plates sprayed with a solution of β-carotene and linoleic acid indicated that many of these compounds can act as natural antioxidants.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4522.1996.tb00067.x
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    Paper (German National Licenses)
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  • 4
    Electronic Resource
    Electronic Resource
    Evolution of soluble carbohydrates during the development of pea, faba bean and lupin seeds (1996)
    Springer
    European food research and technology 203 (1996), S. 27-32 
    Details
    ISSN: 1438-2385
    Keywords: Seed development ; α-Galactosides ; Pea ; Faba bean ; Lupin
    Source: Springer Online Journal Archives 1860-2000
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Abstract Seeds of pea (Pisum sativum L. cv. Ergo), faba bean (Vicia faba ssp. minor Harz., cv. Tibo) and yellow pea lupin (Lupinus luteus L. cv. Juno) were sampled at different days after flowering (DAF) and their content of soluble carbohydrates was determined: Analysis of samples showed thatmyo-inositol, fructose, glucose, galactose and sucrose were found in high abundance early in development and their content decreased gradually during maturation. α-Galactosides, which includes the content of raffinose, stachyose and verbascose, started to appear later in seed development, at 37 DAF in peas, 40 DAF in faba beans and 45 DAF in lupins. Their accumulation increased considerably during seed growth, and the maximum content was obtained in mature seeds; 3.8% in peas, 4.5% in faba beans and 10.4% in lupins. Results obtained for these sugars during seed development were fitted to modelling curves in order to predict sugar content at different development stages.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF01267765
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    Paper (German National Licenses)
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