Ethylenediaminetetraacetic acid (EDTA) alters phytochemicals of cooked Vicia faba beans and impairs liver and kidney functions in CD-1 mice

Abstract

Vicia faba beans are important food source of plant-based protein. In culinary practices, various chemicals are sometimes added to accelerate the cooking of V. faba. This study aimed to evaluate the effects of ethylenediaminetetraacetic acid (EDTA) addition during the cooking process of V. faba beans on their phytochemical compositions in addition to addressing the potential hepato-renal toxicity associated with short- and long-term administration of the EDTA-containing cooking medium (CM/EDTA).Phytochemical components of both raw and cooked V. faba beans were analyzed using the biochemical methods and gas-chromatography mass spectrophotometry (GC-MS). Ninety CD-1 male mice were randomly divided into six groups (n = 15). Groups 1 and 2 (Gp1 and Gp2) served as negative controls. Groups 3 and 4 (Gp3 and Gp4) received oral administration of CM or CM/EDTA (10 mg/kg) for 15 days (Sub-acute), while groups 5 and 6 (Gp5 and Gp6) received the same doses as in Gp3 and Gp4 for 90 days (Sub-chronic). Biochemical, molecular, and histopathological assessments were performed to evaluate liver and kidney functions. The results revealed that the addition of EDTA during cooking process led to marked alterations in the phytochemical compositions of V. faba beans evidenced by the biochemical and GC-MS analysis. Results showed that the ethyl α-D-glucopyranoside was reported in seeds extract (SE), while this compound disappeared in SE after cooking (C) and SE/C/EDTA. Only, SE/C/EDTA contains di-isooctyl phthalate (DIOP). Sub-chronic administration of CM/EDTA resulted in significant biochemical, molecular, and histopathological changes in hepatic and renal tissues of mice, indicating potential toxicity associated with prolonged exposure.