Abstract

The effects of three extraction techniques (shaking, soaking and stirring) and two solvents (80% methanol and 80% ethanol) on the antioxidant attributes of extracts from seeds of faba bean have been investigated. The yield of faba bean extracts varied between 5.45 and 7.69 g/100 g of dry matter. Faba bean extracts contained a considerable amount of phenolics (1.35-1.65 g GAE/100 g) and flavonoids (2.01-2.31 g CE/100 g). An appreciable level of reducing power (1.24-2.14) at 10 mg/mL extract concentration, inhibition of linoleic acidperoxidation (84.6-90.2%) and DPPH radical scavenging activity (IC₅₀ value 17.4-45.1 &mug/mL) were also documented. Overall, the efficacy of an extraction system in isolating potent antioxidant components from faba bean seeds followed the order: shaking, 80% methanol>shaking, 80% ethanol>stirring, 80% methanol>stirring, 80% ethanol>soaking, 80% ethanol>soaking, 80% methanol. The yield and antioxidant activity of the faba bean extracts varied significantly (p<0.05) as function of extraction techniques and solvents employed.

Keywords:

DPPH radical, extraction techniques, faba bean antioxidants, flavonoids, linoleic acid oxidation, total phenolic contents,

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