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：2015
卷号：7
期号：5
页码：361-367
出版社：MAXWELL Science Publication
摘要：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.
