The Impact of Different Extraction Techniques on Antioxidant Activity of Faba Bean (Vicia faba L.)

The effects of three extraction techniques (shaking, soaking and stirring) and two solvents (80% methanol and 80% ethanol) on the antioxidant attributes of extracts from seeds of faba bean have been investigated. The yield of faba bean extracts varied between 5.45 and 7.69 g/100 g of dry matter. Faba bean extracts contained a considerable amount of phenolics (1.35-1.65 g GAE/100 g) and flavonoids (2.01-2.31 g CE/100 g). An appreciable level of reducing power (1.24-2.14) at 10 mg/mL extract concentration, inhibition of linoleic acidperoxidation (84.6- 90.2%) and DPPH radical scavenging activity (IC50 value 17.4-45.1 μg/mL) were also documented. Overall, the efficacy of an extraction system in isolating potent antioxidant components from faba bean seeds followed the order: shaking, 80% methanol＞shaking, 80% ethanol＞stirring, 80% methanol＞stirring, 80% ethanol＞soaking, 80% ethanol＞soaking, 80% methanol. The yield and antioxidant activity of the faba bean extracts varied significantly (p＜0.05) as function of extraction techniques and solvents employed.