期刊名称：Advance Journal of Food Science and Technology
印刷版ISSN：2042-4868
电子版ISSN：2042-4876
出版年度：2016
卷号：10
期号：4
页码：257-261
DOI：10.19026/ajfst.10.2065
出版社：MAXWELL Science Publication
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 &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.
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