Research Article | OPEN ACCESS
Antioxidant Activities of Phenolic Compounds in Green and White Faba Bean (Vicia faba L.)
1Yu-wei Luo, 2Wei-hua Xie, 1Xiao-xiao Jin, 1Qian Wang, 1Zhen-ping Hao and 1Bei-bei Tao
1College of Horticulture, Jinling Institute of Technology, Nanjing 210038, P.R. China
2Nanjing Institute of Environmental Sciences, Ministry of Environmental Protection, Nanjing 210042, P.R. China
Advance Journal of Food Science and Technology 2014 12:1287-1293
Received: May 19, 2014 | Accepted: June 16, 2014 | Published: December 10, 2014
Abstract
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).
Keywords:
Antioxidant, faba bean, phenolic,
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The authors have no competing interests.
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