Work

Thermal dependent effects of roasting on the volatiles, phenolics, and sensory properties of faba leaves (Vicia faba)

Year: 2024

Type: article

Abstract: Faba leaves containing high amounts of l-dopa are a promising food matrix with broad application potential. Since the unfavorable odor of the raw leaves limits their consumption, roasting is a straightforward method that is known to improve the flavor of faba leaves. However, it is not well known that roasting conditions affect faba leaf quality. Roasting temperature and time effects on the volatiles, phenolics, antioxidant activity, and sensory qualities of faba leaves are evaluated. Roasting up to 180 °C effectively maintain the color, l-dopa content, and antioxidant activities of the leaves while improving sensory properties by removing low molecular weight (MW) compounds causing unpleasant odors and increasing high MW volatiles. Similar variation patterns of flavonoids were observed in leaves among temperature treatments, with an increase in kaempferol glycosides and a decrease in quercetin glycosides. Correlation analysis showed that l-dopa was the key factor of antioxidant activity. Additionally, roasting until 15 min at 160–180 °C maintained the antioxidant levels while significantly altered sensory evaluations. Five to ten min roasting optimized the preference of faba leaves.

Source: LWT

DOI: 10.1016/j.lwt.2024.117257