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1: Plant Foods Hum Nutr. 1995 Apr;47(3):265-75.Links

Variation of favism-inducing factors (vicine, convicine and L-DOPA) during pod development in Vicia faba L.

Burbano C, Cuadrado C, Muzquiz M, Cubero JI.

Area de Tecnología de los Alimentos, CIT-INIA, Madrid, Spain.

Changes in the concentrations of vicine, convicine and L-DOPA in two cultivars of Vicia faba L. seeds in different stages of pod development were determined by high performance liquid chromatography (HPLC). The vicine and convicine content was highest in fresh green cotyledons (moisture content about 80%) and gradually declined until a constant level was reached when seed dry matter percentage was around 40%. A similar pattern of variation in glucoside concentration was observed for the seed coat. The pods contained neither vicine nor convicine but they were particularly rich in L-DOPA. These compounds were not homogeneously distributed in the seeds.

PMID: 7659704 [PubMed - indexed for MEDLINE]