Antioxidant Activities of Phenolic Compounds in Green and White Faba Bean (Vicia faba L.)
| Autor: | Wei-Hua Xie, Xiao-Xiao Jin, Yu-Wei Luo, Qian Wang, Bei-bei Tao, Zhen-Ping Hao |
|---|---|
| Rok vydání: | 2014 |
| Předmět: |
chemistry.chemical_classification
Antioxidant medicine.medical_treatment food and beverages General Chemistry Industrial and Manufacturing Engineering Scavenger ANT Vicia faba chemistry.chemical_compound chemistry Proanthocyanidin Polyphenol Botany medicine Condensed tannin Food science Hydrogen peroxide Food Science |
| Zdroj: | Advance Journal of Food Science and Technology. 6:1287-1293 |
| ISSN: | 2042-4876 2042-4868 |
| DOI: | 10.19026/ajfst.6.198 |
| Popis: | Polyphenols and tannins have implications for health and nutrition because of their antioxidant activities. Foods with high content of phenolics, such as fruits, vegetables, grains and legumes, show decreasing incidence of several diseases upon their consumption. However, there are limited reports on ant oxidative properties of tannins present in legumes. Faba bean seed has been known for high content of condensed tannin which is attributed as one of the ant nutritional factors in this highly proteinaceous pulse crop. Therefore, the objective of this study was to estimate and characterize the phenolic compounds in different tissues of this pulse and their ant oxidative activities. Fairly good amount of phenolics were observed in all tissues extract which was quite evident from their high FRAP (Ferric reducing antioxidant power) value. It was further, observed that the extract prepared from its seeds presented a potent radical scavenger activity as indicated by its high capacity to reduce the free radical diphenylpicrylhydrazyl, whereas the tannin-free extract indicated loss of ant oxidative activities. The seed extract also interacted with superoxide anions, hydroxyl radicals as well as the oxidant species, hydrogen peroxide. Thus, our results provide evidence that the extract prepared from different tissues of faba bean shows antioxidant and radical scavenging activities largely because of its condensed tannins (proanthocyanidins). |
| Databáze: | OpenAIRE |
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