TITLE:
A Comparison Study of Phenolic Contents and in Vitro Antioxidant Activities of Australian Grown Faba Beans (Vicia faba L.) Varying in Seed Coat Colours as Affected by Extraction Solvents
AUTHORS:
Siem Doo Siah, Samson Agboola, Jennifer A. Wood, Izabela Konczak, Christopher L. Blanchard
KEYWORDS:
Vicia faba, Extraction Solvent, Phenolic Compound, Antioxidant
JOURNAL NAME:
American Journal of Analytical Chemistry,
Vol.10 No.6,
July
3,
2019
ABSTRACT: Twelve Australian grown faba bean genotypes with seed colour ranging from white, different shades of buff/beige, green, red and purple, were extracted using 80% methanol (v/v) or 70% acetone (v/v). The findings showed that commonly consumed buff-coloured genotypes have comparable phenolic contents and antioxidant activities to those with exotic seed coat colour (red, green and purple). In general, the extraction yield for methanol and acetone extracts of faba bean genotypes were similar. However, the acetone extracts of faba bean varieties with coloured seed coats exhibited higher antioxidant activities than their methanol extracts counterparts. Phenolic compounds and antioxidant activities of the genotypes were compared in an array of chemical-based assays and profiled using an on-line high-performance liquid chromatography-post column derivatization (HPLC-PCD) system. The total phenolic content (TPC) and total flavonoid content (TFC) of acetone extracts were approximately twice those of methanol extracts. The acetone extracts contained six times higher levels of di(phenyl)-(2,4,6-trinitrophenyl) imi- noazanium radical scavenging activity (DPPH), six times higher Total Equivalent Antioxidant Capacity (TEAC) and two times higher Ferric Reducing Antioxidant Power (FRAP) than those of methanol extracts. In general, the methanol extracts of white-coloured faba bean genotype exhibited comparable phenolic contents and antioxidant activities to varieties with coloured seed coats. However, the TPC, TFC, DPPH, TEAC and FRAP of acetone extracts from white-coloured genotype were 2 - 4, 1 - 2, 5 - 9, 2 - 3 and 1 - 2 times lower than those of faba bean varieties with coloured seed coats. HPLC-PCD analyses showed substantial antioxidant responses, represented as a dense “hump” of peaks in the HPLC chromatograms of acetone extracts from coloured-genotypes. This “hump” was not detected in the chromatograms of white-genotype acetone extracts, or in chromatograms of methanol extracts regardless of genotype or seed coat colour. All coloured-beans had higher phenolic contents and antioxidant activities than the white-genotype. Hydroxybenzoic acids/flavanols, hydroxycinnamic acids and flavonols were dominant in coloured beans. The findings suggest potentials in selecting commonly consumed buff-coloured faba bean genotypes within the breeding programs for enhanced levels of phenolic compounds and antioxidant activities, potentially increasing their health-promoting properties. And, there might also be potentials in developing faba bean extracts for pharmaceutical or natural medicines.