Antioxidant activities of different tissue extract of faba bean (Vicia faba L.) containing phenolic compounds.

摘要: Polyphenols and tannins have implications for health nutrition because of their antioxidant activities. Foods with high content phenolics, such as fruits, vegetables, grains legumes, show decreasing incidence several diseases upon consumption. However, there are limited reports on antioxidative properties present in legumes. Faba bean seed has been known condensed tannin which is attributed one the antinutritional factors this highly proteinaceous pulse crop. Therefore, objective study was to estimate characterize phenolic compounds different tissues underutilized Fairly good amount phenolics were observed all extract quite evident from FRAP (Ferric reducing power) value. It further, that prepared its seeds presented a potent radical scavenger activity indicated by capacity reduce free diphenylpicrylhydrazyl, whereas tannin-free loss The also interacted superoxide anions, hydroxyl radicals well oxidant species, hydrogen peroxide. Thus, our results provide evidence faba shows scavenging activities largely (proanthocyanidins).