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Effects of Roasting on Phenolic Composition and In vitro Antioxidant Capacity of Australian Grown Faba Beans (Vicia faba L.)

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Abstract

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 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity, total equivalent antioxidant capacity and ferric reducing antioxidant power by 48, 15 and 8 %, respectively. High performance liquid chromatography-post column derivatisation revealed the generation of new phenolic compounds as a result of roasting. Antioxidant mechanism of bean less-polar phenolic compounds was largely based on free radical scavenging activity. The bean phenolic compounds with reducing capability were heat stable. Roasted faba bean extracts (70 % acetone, v/v) were fractionated into relatively polar and non-polar fractions; the latter contributed the majority of the antioxidant capacity. The extracts from beans with different seed coat colours differed in their phenolic compositions, which suggest different levels of potential benefits to health. Although roasting initially lowers the bean antioxidant capacity, prolonged roasting at 150 °C for 60 min and longer causes generation of new phenolic compounds and an increased antioxidant capacity. The findings encourage a wider ultilisation of faba beans for human foods particularly in baked/roasted products.

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Abbreviations

ABTS:

2,2'-azino-bis(3-ethylbenzthiazoline-6-sulphonic acid)

C3Geq:

Cyaniding 3-glucoside equivalents

CHAeq:

Chlorogenic acid equivalents

DMAC-HCl :

Hydrochloric acidified 4-dimethylaminocinnamaldehyde

DPPH:

2,2-diphenyl-1-picrylhydrazyl

FRAP:

Ferric reducing antioxidant power

GAE:

Gallic acid equivalent

HPLC:

High performance liquid chromatography

HPLC-DAD:

High performance liquid chromatography-diode array detector

HPLC-PCD :

High performance liquid chromatography-post column derivatisation

LSD:

Least significant difference

ORAC:

Oxygen radical absorbance capacity

RE:

Rutin equivalents

TEAC:

Total equivalent antioxidant capacity

TFA:

Trifluoroacetic acid

TFC:

Total flavonoid content

TPC:

Total phenolic content

Tpro:

Total proanthocyanidin content

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Acknowledgments

Funding was provided by Grains Research & Development Corporation (GRDC Research Code GRS166), Graham Centre for Agricultural Innovation (NSW Department of Primary Industries and Charles Sturt University) and Food Futures Flagship, CSIRO Food and Nutritional Sciences. The authors thank Jeffrey Paull (University of Adelaide) for providing samples and Steven Harden (NSW Department of Primary Industries) for the statistical analysis assistance.

Conflict of Interest

The authors declare no conflict of interest.

Author information

Author notes

  1. Siem Siah

    Present address: Grain Growers Ltd, PO Box 7, North Ryde, 1670, Australia

Authors and Affiliations

  1. Graham Centre for Agricultural Innovation, Wagga Wagga Agricultural Institute, Pine Gully Road, Wagga Wagga, 2650, Australia

    Siem Siah, Jennifer A. Wood, Samson Agboola & Christopher L. Blanchard

  2. Food Futures Flagship, CSIRO Animal, Food and Health Sciences, 11 Julius Avenue, North Ryde, 2113, Australia

    Siem Siah & Izabela Konczak

  3. School of Biomedical Sciences, Charles Sturt University, Wagga Wagga, 2678, Australia

    Siem Siah & Christopher L. Blanchard

  4. NSW Department of Primary Industries, Tamworth Agricultural Institute, Calala, 2340, Australia

    Jennifer A. Wood

  5. School of Agricultural and Wine Sciences, Charles Sturt University, Wagga Wagga, 2678, Australia

    Samson Agboola

  6. Grain Growers Ltd, 1 Rivett Road, North Ryde, 2113, Australia

    Siem Siah

Authors
  1. Siem Siah
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  2. Izabela Konczak
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  3. Jennifer A. Wood
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Corresponding author

Correspondence to Siem Siah.

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Siah, S., Konczak, I., Wood, J.A. et al. Effects of Roasting on Phenolic Composition and In vitro Antioxidant Capacity of Australian Grown Faba Beans (Vicia faba L.). Plant Foods Hum Nutr 69, 85–91 (2014). https://doi.org/10.1007/s11130-013-0400-y

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