Effect of processing methods on the content of phenolic compounds in Vicia faba L. tissues grown in field and greenhouse

Environmental conditions during the growth of Vicia faba plants and post-harvest processing methods influence its contents secondary metabolites. In this study, total phenolic compounds (TP) flavonoids (TF) were quantified in broad bean at 10, 15 20 days after emergence (DAE), floral buds open flowers developed field or a greenhouse with soil (GH-S) tezontle (GH-T) as substrate. The effects processing, namely oven-drying freeze-drying, also evaluated. analysis variance showed, all conditions, that content TP TF varied significantly (P≤0.05 P≤0.01) according to age plant flowering stage, interaction between those factors. Field-grown DAE exhibited higher mean value (113.55 mg·g·-1 gallic acid equivalent) (126.60 quercetin oven-dried samples, compared harvested GH-S GH-T conditions. Drying oven was most efficient conserving while freeze-drying preserved levels metabolites more effectively. order obtain maximum minimal time, it is suggested grow beans field, harvest 10 DAE, process them by oven-drying.