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

• Tipo: Artigo em Revista Científica Internacional
• Data: 2018

Autores

Valente, IM (Autor) FCUP; Maia, MRG (Autor) ICBAS; Malushi, N (Autor) Outra; Oliveira, HM (Autor) Outra; Papa, L (Autor) Outra; Rodrigues, JA (Autor) FCUP; Antonio J M Fonseca (Autor) ICBAS; A. Cabrita (Autor) ICBAS

Revista

Título: Phytochemistry

Vol. 152

Páginas: 223-229

ISSN: 0031-9422

Editora: Elsevier

Indexação

ISI Web of Knowledge - 38 Citações

Scopus - 47 Citações

Outras Informações

ID Authenticus: P-00P-05P

DOI: 10.1016/j.phytochem.2018.05.011

Abstract (EN): 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 minor) pods and the assessment of their antioxidant activity. The V. faba methanolic extracts were characterized by HPLC-DAD-MS/ MS for identification of polyphenolic compounds. The total phenolic content and antioxidant capacity of the extracts were evaluated by colorimetric methods (Folin-Ciocalteu, DPPH scavenging capacity assay, and FRAP assay). Main compounds identified by HPLC-DAD-MS/MS were derivatives of caffeic acid, coumaric acid and kaempferol. The broad bean Jogeva variety presented the highest content of free and esterified phenolics (26.3 and 26.7 mg 100 g(-1) dry weight, respectively), followed by the horse bean varieties Bauska and Lielplatones. These results were corroborated by the analysis of total phenolic content, DPPH scavenging capacity and FRAP. This study confirmed the rich phenolic content of V. faba pods suggesting to be an interesting novel source for animal nutrition, promoting product quality and consumers' health.

Idioma: Inglês

Tipo (Avaliação Docente): Científica

Nº de páginas: 7