@article{Amarowicz2018, 
author = {Ryszard Amarowicz and Fereidoon Shahidi},
title = {Antioxidant activity of faba bean extract and fractions thereof},
year = {2018},
journal = {Journal of Food Bioactives},
volume = {2},
pages = {112-118},
keywords = {Broad bean, Antioxidant activity, Phenolic compounds},
url = {https://www.sciopen.com/article/10.31665/JFB.2018.2146},
doi = {10.31665/JFB.2018.2146},
abstract = {Phenolic compounds were extracted into 80% (v/v) acetone. The crude extract so obtained was separated into fraction of low-molecular-weight compounds (Fraction Ⅰ) and a fraction of condensed tannins (Fraction Ⅱ) using Sephadex LH-20 column chromatography with ethanol and acetone/water (1:1, v/v) as respective mobile phases. The antioxidants activities of the crude extract and fractions thereof was investigated in an emulsion system and using ABTS, DPPH, and reducing power assays. Fraction Ⅱ exhibited a higher antioxidant efficacy than those of the crude extract and Fraction Ⅰ. In the crude extract, 21 compounds, namely phenolic acids (gallic, p-hydroxybenzoic, protocatechuic, p-coumaric, ferulic), flavonoids (catechin, epigallo catechin, kaempferol, apigenin, and luteolin derivatives), gallate procyanidins, vanillin, protocatechuic aldehyde, and tryptophan were identified by HPLC-DAD-MS. Gallate procyanidin dimer, gallate procyanidins, and acetylated kaempferol hexose were the major phenolics present in the extract.}
}