- 期刊
- OpenAccess
The Impact of Different Extraction Techniques on Antioxidant Activity of Faba Bean (Vicia faba L.)
並列摘要
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 μg/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.