broad bean/antioxidant

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Antioxidant Activity of Phenolic Compounds from Fava Bean Sprouts.

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Fava beans are eaten all over the world and recently, marketing for their sprouts began in Japan. Fava bean sprouts contain more polyphenols and l-3,4-dihydroxyphenylalanine (l-DOPA) than the bean itself. Our antioxidant screening program has shown that fava bean sprouts also possess a higher

Effects of roasting on phenolic composition and in vitro antioxidant capacity of Australian grown faba beans (Vicia faba L.).

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Faba bean phenolic compounds encompassed phenolic acids, flavonols, proanthocyanidins and anthocyanins. Roasting faba beans for 120 min decreased the total phenolic, flavonoid and proanthocyanidin contents by 42, 42 and 30%, respectively. Roasting beans for 120 min decreased the

Effects of soaking, boiling and autoclaving on the phenolic contents and antioxidant activities of faba beans (Vicia faba L.) differing in seed coat colours.

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The Australian grown faba beans of different seed coat colours were either soaked, boiled or autoclaved, and analysed for phenolic contents and antioxidant activity using an array of reagent-based assays. Soaking, boiling and autoclaving were shown to lower the level of active compounds in faba

Impact of gamma radiation on antioxidant activity in faba bean ( Vicia faba L.) and the potential of meatballs formulation with inclusion of the powder of irradiated beans

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In the present study, the effect of gamma radiation on antioxidant activity in faba beans was investigated. Whole seeds were irradiated at doses of 0-10 kGy and the antioxidant activity in samples was assessed by measuring the DPPH radical scavenging activity and ferric reducing antioxidant power in

Manganese induced changes in growth, chlorophyll content and antioxidants activity in seedlings of broad bean (Vicia faba L.).

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The effect of manganese (Mn) on broad bean (Vicia faba L.) was studied with regard to growth, Mn accumulation in root and shoot, chlorophyll, proline content and peroxidase activity. Seeds were treated with Mn (10, 20, 40, 80,120,160 microM) and grown hydroponically up to 15 days. Manganese level in

Unravelling the phytonutrients and antioxidant properties of European Vicia faba L. seeds.

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For the first time, seven European varieties of Vicia faba L. seeds were investigated for (1) their phytonutrients profile by HPLC-DAD-MS/MS, (2) total phenolic content (TPC), and (3) antioxidant capacity (DPPH and FRAP assays). A wide range of compounds were identified, namely alkaloids, organic

Biomass growth, micronucleus induction, and antioxidant stress enzyme responses in Vicia faba exposed to cadmium in solution.

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Biomass growth, micronucleus induction, and antioxidative stress enzymes (superoxide dismutase, peroxidase, glutathione reductase, and catalase) were investigated simultaneously in the Vicia faba plant exposed to cadmium in solution. The biomass lowest-observed-effect concentration (LOEC) value was

Profiling of phenolic compounds and antioxidant properties of European varieties and cultivars of Vicia faba L. pods.

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Vicia faba L. pods are a by-product generated from the industrial processing of beans for human and animal consumption. As phenolic compounds may play important roles in health, the present work envisaged the phenolic characterization of seven European varieties and cultivars of V. faba (major and

Broad bean and pea by-products as sources of fibre-rich ingredients: potential antioxidant activity measured in vitro.

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BACKGROUND By-products generated during the processing of plant food can be considered a promising source of dietary fibre as a functional compound. The dietary fibre composition, soluble sugars and antioxidant activity of the extractable polyphenols of pea and broad bean by-products have been

Functional, nutritional, antioxidant, sensory properties and comparative peptidomic profile of faba bean (Vicia faba, L.) seed protein hydrolysates and fortified apple juice

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Enzymatic hydrolysis of plant-derived proteins can improve their quality by offering opportunities for food applications. In this study, three proteolytic enzymes (pepsin, trypsin, Alcalase®) were used, alone or combined, to produce faba bean protein hydrolysates (PHs). Their functional, nutritional

Comparative metabolite profiling and antioxidant potentials of seeds and sprouts of three Egyptian cultivars of Vicia faba L

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Fava beans are considered basic food in Egypt and all over the world. They are a source of many bioactive secondary metabolites. Since there are many Egyptian cultivars of fava beans, this study addresses comparative chemical profiling of three Egyptian cultivars of fava beans namely Sakha 3,

Exogenous salicylic acid and cytokinin alter sugar accumulation, antioxidants and membrane stability of faba bean.

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This research was conducted in a greenhouse to evaluate the effects of exogenous application of salicylic acid (SA) (1 mM) and 6-benzylaminopurine (BAP) (50 μM) on physiological performance of faba bean (Vicia faba) under different levels of NaCl salinity (0, 4, 8 and 12 dS/m). The experiment was

An enhancing effect of visible light and UV radiation on phenolic compounds and various antioxidants in broad bean seedlings.

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Exposure of dark- or ambient visible light-grown broad bean seedlings to low (LL) and high (HL) visible light intensities, UV-A or UV-C, either alone or in combination, induced significant increases in total phenolic compounds as well as in anthocyanins content, throughout the germination period, as

Effects of atrazine on DNA damage and antioxidative enzymes in Vicia faba.

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To evaluate atrazine (2-chloro-4-ethylamino-6-isopropylamino-1,3,5-triazine) ecotoxicology in soil, the effect of atrazine on the activity of antioxidative enzymes (superoxide dismutase [SOD], catalase [CAT], and guaiacol peroxidase [POD]) was investigated in Vicia faba roots. Tissues from each

Broad bean (Vicia faba L.) pods: a rich source of bioactive ingredients with antimicrobial, antioxidant, enzyme inhibitory, anti-diabetic and health-promoting properties.

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This study was aimed at investigating the chemical composition (proximate, minerals, fatty acids and phenolic compounds) and the in vitro (antimicrobial, radical scavenging, anti-acetylcholinesterase and protein denaturing activities) and in vivo (anti-diabetic and histo-protective effects in

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