{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,6,4]],"date-time":"2026-06-04T14:11:16Z","timestamp":1780582276812,"version":"3.54.1"},"reference-count":0,"publisher":"National Institute of Public Health NIH (National Research Institute)","issue":"1","content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Rocz Panstw Zakl Hig"],"abstract":"<p><strong>ABSTRACT<\/strong><br \/><strong>Background.<\/strong> In Morocco, fava beans are widely used as a main meal or as an ingredient in various traditional recipes, in\u00a0the form of fresh ripe seeds or dry seeds. In the past, the tender skin of bean pods was also used in certain specific dishes,\u00a0thus diversifying the diet. However, the peels of the tender bean pods are currently less or not used and considered waste.<br \/>In Moroccan, fava bean pods peels, traditionally used in food in the past, are today considered as waste. The valorization\u00a0of fresh fava bean pods could revitalize the use of the specific dishes and diversify the diet. For this reason, the research\u00a0aimed to assess the nutritional values and biological compounds of the whole fresh fava bean pods (<em>Vicia faba L.<\/em>).<br \/><strong>Objective.<\/strong> Evaluate the content of nutrients, total phenolic, flavonoids and tannin contents and antioxidant activity in\u00a0different extracts of the tender pods of the fava bean (<em>Vicia faba L.<\/em>).<br \/><strong>Material and methods.<\/strong> The proximate composition and minerals were determined using AOAC methods. The total\u00a0phenolic compounds by the <em>Folin-Ciocalteu<\/em> reagent, the total flavonoids were analyzed using aluminum chloride\u00a0colorimetric method, the tannins by method of vanillin in an acidic medium and the antioxidant activity was evaluated\u00a0by DPPH method.<br \/><strong>Results.<\/strong> The results show that the fresh fava bean pods have a moisture content of 87.31 \u00b1 0.25%, ash 4.67 \u00b1 1.03, and\u00a0protein 29.11 \u00b1 3.20 g\/100 g. The legume samples also contain potassium (1946.8\u00b14.61), phosphorus (483.8 \u00b1 3.14), and\u00a0calcium (399.6 \u00b12.25) mg\/100 g of dry matter representing at last 40-50% of the RDI. The content of the different extracts\u00a0of (Vicia faba L) varied from 49.5 to 594.4 mg GAE\/ g for the total phenols, from 0.7 mg to 3.4 mg QE\/g for flavonoids, and\u00a0from 4.9 mg to 73.91 mg TAE\/g dry weight for tannins. The evaluation of the antioxidant activity in the various extracts\u00a0revealed a better activity in the methanolic extract (IC50=491.2 \u03bcg\/mL) compared to others extracts: the MeOH\/water\u00a0extract (IC50=606.61 \u03bcg\/mL), DCM\/ MeOH extract (IC50 = 642.67 \u03bcg\/mL) and DCM extract below of 50%.<br \/><strong>Conclusions.<\/strong> This study shows that fava bean pods, traditionally used in food, are rich in macro and micronutrients and\u00a0bioactive substances, which demonstrates their potential contribution to human food and nutritional security.<\/p><\/jats:p>","DOI":"10.32394\/rpzh.2022.0194","type":"journal-article","created":{"date-parts":[[2022,3,25]],"date-time":"2022-03-25T10:53:00Z","timestamp":1648205580000},"page":"79-86","source":"Crossref","is-referenced-by-count":13,"title":["Chemical composition and antioxidant activity of extracts from Moroccan fresh fava beans pods (Vicia Faba L.)."],"prefix":"10.32394","volume":"73","author":[{"given":"Adil","family":"Kalili","sequence":"first","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Rachida El","family":"Ouafi","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Abdelghani","family":"Aboukhalaf","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Kaoutar","family":"Naciri","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Manal","family":"Tbatou","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Seloua","family":"Essaih","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Abdelmonaim","family":"Belahyan","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Rekia","family":"Belahsen","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"17323","published-online":{"date-parts":[[2022,3,31]]},"container-title":["Roczniki Pa\u0144stwowego Zak\u0142adu Higieny"],"original-title":[],"link":[{"URL":"https:\/\/roczniki.pzh.gov.pl\/pdf-182702-103198","content-type":"application\/pdf","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/roczniki.pzh.gov.pl\/pdf-182702-103198","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2026,1,15]],"date-time":"2026-01-15T11:01:28Z","timestamp":1768474888000},"score":1,"resource":{"primary":{"URL":"https:\/\/roczniki.pzh.gov.pl\/Chemical-composition-and-antioxidant-activity-of-extracts-from-Moroccan-fresh-fava,182702,0,2.html"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2022,3,31]]},"references-count":0,"journal-issue":{"issue":"1","published-print":{"date-parts":[[2022]]}},"alternative-id":["182702"],"URL":"https:\/\/doi.org\/10.32394\/rpzh.2022.0194","relation":{},"ISSN":["0035-7715","2451-2311"],"issn-type":[{"value":"0035-7715","type":"print"},{"value":"2451-2311","type":"electronic"}],"subject":[],"published":{"date-parts":[[2022,3,31]]}}}