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Abstract
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Article Information:
The Impact of Processing on Antioxidant Activity of Faba Bean (Vicia faba L.)
Yu-Wei Luo, Qian Wang, Jing Li, Yun Wang, Xiao-Xiao Jin and Zhen-Ping Hao
Corresponding Author: Yu-Wei Luo
Submitted: September 18, 2014
Accepted: October 01, 2014
Published: February 15, 2015 |
Abstract:
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Antioxidant activity of 70% acetone extracts of raw and processed seeds of faba bean (Vicia faba. L) was evaluated by various in vitro antioxidant assays, including total antioxidant, free radical scavenging, reducing power, metal ion chelating, &beta-carotene/linoleic acid bleaching and antihemolytic activities. The total phenolics and tannin contents were higher in the extract of seeds processed by autoclaving with 1% ash solution (3.6 and 1.9/100 g extract, respectively). In general, all the extracts of processed seeds exhibited higher activity in various antioxidant systems, when compared to raw seeds but significant differences were noticed between processing methods. The extract of seeds autoclaved with 1% sugar solution showed higher DPPH radical scavenging activity (IC507.4 mg/mL). Interestingly, the extract of dry heated seeds registered higher inhibition of hemolysis (76.8%) compared to standards butylated hydroxyl anisole (BHA) (61.8%) and α-tocopherol (52.6%) at the concentration of 500 &mug/mL.
Key words: Antioxidant activity, antihemolytic, legume, total phenolics, , ,
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Cite this Reference:
Yu-Wei Luo, Qian Wang, Jing Li, Yun Wang, Xiao-Xiao Jin and Zhen-Ping Hao, . The Impact of Processing on Antioxidant Activity of Faba Bean (Vicia faba L.). Advance Journal of Food Science and Technology, (5): 361-367.
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ISSN (Online): 2042-4876
ISSN (Print): 2042-4868 |
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