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volume 36 issue 6 (december 2013) : 496-504

ANTIOXIDANT ACTIVITIES OF DIFFERENT TISSUE EXTRACT OF FABA BEAN (VICIA FABA L.) CONTAINING PHENOLIC COMPOUNDS

S
Subodh Kumar Sinha*
M
Mukesh Kumar
A
Amresh Kumar
S
Sharda Bharti
V
V.K. Shahi
1Faculty of Basic Sciences and Humanities, Rajendra Agricultural University, Pusa (Samastipur)-848125, India

  • Submitted|

  • First Online |

  • doi

Cite article:- Sinha* Kumar Subodh, Kumar Mukesh, Kumar Amresh, Bharti Sharda, Shahi V.K. (2025). ANTIOXIDANT ACTIVITIES OF DIFFERENT TISSUE EXTRACT OF FABA BEAN (VICIA FABA L.) CONTAINING PHENOLIC COMPOUNDS . Legume Research. 36(6): 496-504. doi: .

ABSTRACT

Polyphenols and tannins have implications for health and nutrition because of their antioxidant activities. Foods with high content of phenolics, such as fruits, vegetables, grains and legumes, show decreasing incidence of several diseases upon their consumption. However, there are limited reports on antioxidative properties of tannins present in legumes. Faba bean seed has been known for high content of condensed tannin which is attributed as one of the antinutritional factors in this highly proteinaceous pulse crop. Therefore, the objective of this study was to estimate and characterize the phenolic compounds in different tissues of this underutilized pulse and their antioxidative activities. Fairly good amount of phenolics were observed in all tissues extract which was quite evident from their high FRAP (Ferric reducing antioxidant power) value. It was further, observed that the extract prepared from its seeds presented a potent radical scavenger activity as indicated by its high capacity to reduce the free radical diphenylpicrylhydrazyl, whereas the tannin-free extract indicated loss of antioxidative activities. The seed extract also interacted with superoxide anions, hydroxyl radicals as well as the oxidant species, hydrogen peroxide. Thus, our results provide evidence that the extract prepared from different tissues of faba bean shows antioxidant and radical scavenging activities largely because of its condensed tannins (proanthocyanidins).

REFERENCES

  1. Adebamowo, C.A., Cho, E.Y., Sampson, L., Katan, M.B., Spiegelman, D., Willett, W.C. and Holmes, M.D. (2005). Dietary flavonols and flavonol-rich foods intake and the risk of breast cancer. Int. J. Cancer 114:628–33.
  2. Adedapo, A.A., Jimoh, F.O., Koduru, S., Afolayan, A.J. and Masika, P.J. (2008). Antibacterial and antioxidant properties of the methanol extracts of the leaves and stems of Calpurnia aurea. BMC Complementary and Alternative Medicine 8:53-60.
  3. Alekel, L.D., St Germain, A., Peterson, C.T., Hanson, K.B., Steward, J.W. and Toda, T. (2000). Isoflavone rich soy protein isolate attenuates bone loss in the lumbar spine of perimenopausal women. Am. J. Clin. Nutr. 72:844–52.
  4. Amarowicz, R., Karamac, M., Kmita-Glazewska, H., Troszynska, A. and Kozlowska, H. (1996). Antioxidant activity of phenolic fractions of everlasting pea, faba bean and broad bean. J. Food Lipids 3:199–211.
  5. Amarowicz, R., Naczk, M. and Shahidi, F. (2000). Antioxidant activity of condensed tannins of beach pea, canola hulls, evening primrose, and faba beans. J Food Lipids 7:195–205.
  6. Anderson J.W., Smith, B.M. and Washnock, C.S. (1999). Cardiovascular and renal benefits of dry bean and soybean intake. Am. J. Clin. Nutr. 70(Suppl):464S–474S.
  7. Aruoma, O.I. (1996). Assessment of potential prooxidant and antioxidant actions. J. Am. Oil Chem. Soc. 73: 1617-1625.
  8. Aruoma, O.I. and Cuppette. S.L. (1997). Antioxidant methodology – In Vivo and In vitro concepts. AOAC, Champaign, IL
  9. Aruoma, O.I., Grootveld, M. and Halliwell, B. (1987). The role iron in ascorbate-dependant deoxyribose degradation. J. Inorg. Biochem. 29:289-299.
  10. Aruoma, O.I., Halliwell, B., Hoey, B.M. and Butler, J. (1989). The antioxidant action of N-acetylcysteine: its reaction with hydrogen peroxide, hydroxyl radical, superoxide and hypochlorous acid. Free Radic. Biol. Med. 6:593–597.
  11. Beninger, C.W. and Hosfield, G.L. (2003). Antioxidant activity extracts, condensed tannin fractions, and pure flavonoids from Phaseolus vulgaris L. seed coat color genotypes. J. Agric. Food Chem. 51:7879–7883.
  12. Benzie, I.F.F and Strain, J.J. (1996). The ferric reducing ability of plasma (FRAP) as a measure of “antioxidant power”: the FRAP assay. Annal. Biochem. 239:70-76.
  13. Blois, M.S. (1958). Antioxidant determinations by the use of a stable free radical. Nature 181:1199–1200.
  14. Buege, J.A. and Aust, S.D. (1978). Microsomal lipid peroxidation. Methods Enzymol. 52:302–310.
  15. Burits, M. and Bucar, F. (2000). Antioxidant activity of Nigella sativa essential oil. Phytother. Res. 14:323–328.
  16. Escary, F., Pesqueira, J., Damiani, F., Paolocci. F., Sorli, P.C. and Ruiz, A.O. (2007). Condensed tannin in Lotus sp under salt stress. Lotus Newsletter 37:81-83.
  17. Fang, Y.Z., Yang, S. and Wu, G. (2002). Free radicals, antioxidant and nutrition. Nutrition 18:872–879.
  18. Fickel, J., Pitra, Ch., Joest, B.A. and Hofmann, R.R. (1999). A novel method to evaluate the relative tannin-binding capacities of salivary protein. Copm. Biochem. Physiol. C122:225-229.
  19. Foster-Powell, K. and Miller, J.B. (1995). International tables of glycemic index. Am. J. Clin. Nutr. 62:871S–890S.
  20. Geil, P.B. and Anderson, J.W. (1994). Nutrition and health implications of dry beans: a review. J. Am. Coll. Nutr. 13:549–558.
  21. Gonclaves, C., Dinis, T. and Batista, M.T. (2005). Antioxidant properties of proanthocyanidins of Uncaria tomentosa bark decoction- a mechanism for anti-inflammatory activities. Phytochem. 66:89-98
  22. Hagerman, A. E., Riedl, K.M., Jones, G.A., Sovik, K.N., Ritchard, N.T., Hartzfeld, P.W. and Riechel, T.L. (1998). High molecular weight plant polyphenolics (tannins) as biological antioxidants. J. Agric. Food Chem. 46:1887–1892.
  23. Halliwell, B., Gutteridge, J.M.C. and Aruoma, O.I. (1987). The deoxyribose method: a simple ‘‘test-tube’’ assay for determination of rate constants for reactions of hydroxyl radicals. Anal. Biochem. 165:215–219.
  24. Heim, K.E., Tagliaferro, A.R. and Bobilya, D.J. (2002). Flavonoid antioxidants: chemistry, metabolism and structure- activity relationships. J. Nutr. Biochem. 13:572–84.
  25. Heimler, D., Vignolini, P. Dini, M.G. and Romani, A. (2005). Rapid tests to assess the antioxidant activity of Phaseolus vulgaris L. dry beans. J. Agric. Food Chem. 53:3053–3060.
  26. Khurana, R., Karan, R. Kumar, A. and Khare, S.K. (2010). Antioxidant and antimicrobial activity in some Indian herbal plants: Protective effect against free radical mediated DNA damage. J. Plant Biochem. Biotechnol. 19:229-233.
  27. Kris-Etherton, P.M., Hecker, K.D., Bonanome, A., Coval, S.M., Binkoski, A.E. and Hilpert, K.F. (2002). Bioactive compounds in foods: their role in the prevention of cardiovascular disease and cancer. Am. J. Med. 113(Suppl 9B):71S–88S.
  28. Kushi, L.H., Meyer, K.A., and Jacobs, D.R. (1999). Cereals, legumes, and chronic disease risk reduction: evidence from epidemiologic studies. Am. J. Clin. Nutr. 70:451S–458S.
  29. Madhujith, T. and Shahidi, F. (2005). Antioxidant potential of pea beans (Phaseolus vulgaris L.). J. Food Sci. 70:85–90
  30. Makkar, H.P.S. and Goodchild, A.V. (1996). Quantification of tannins- a laboratory manual. 2nd edn. ICARDA, Aleppo, Syria.
  31. Miller, H.E., Rigelhof, F., Marquart, L., Prakash, A. and Kanter, M. (2000). Whole-grain products and antioxidants. Cereal Foods World 45:59–63.
  32. Nordberg, J. and Arner, E.S.J. (2001). Reactive oxygen species, antioxidants, and the mammalian thioredoxin system. Free Radic. Biol. Med. 31:1287–1312.
  33. Paolocci, F., Bovone, T., Tosti, N., Arcioni, S. and Damiani, F. (2005). Light and an exogenous transcription factors qualitatively and quantitatively affect the biosynthetic pathway of condensed tannins in Lotus corniculatus leaves. J. Expt. Bot. 56:1093-1103.
  34. Paya, M., Halliwell, B. and Hoult, J.R.S. (1992). Interactions of a series of coumarins with reactive oxygen species. Biochem. Pharmacol. 44:205–214.
  35. Policegoudra, R.S., Rehna, K., Rao, J.L. and Aradhya, S.M. (2010). Antimicrobial, antioxidant, cytotoxicity and platelet-aggregation inhibitory activity of a novel molecule isolated and characterized from mango ginger (Curcuma amada Roxb.) rhizome. J. Bioscience. 35:231-240.
  36. Porter, L.J., Hrstich, L.N. and Chan, B.C. (1986). The conversion of procyanidins and prodelphinidins to cyanidin and delphinidin. Phytochem. 25:223-230.
  37. Reinoso, H., Sosa, L., Ramirez, L. and Luna, V. (2004). Salt-induced changes in vegetative anatomy of Proposis strombulifera (Leguminosae). Can. J. Bot. 82:618-628.
  38. Soares, J.R., Dinis, T.C.P., Cunha, A.P. and Almeida, L.M. (1997). Antioxidant activities of some extracts of Thymus zygis. Free Radic. Res. 26:469–478.
  39. Takahashi, R., Ohmori, R., Kiyose, C., Momiyama, Y., Ohsuzu, F. and Kondo, K. (2005). Antioxidant activities of black and yellow soybeans against low density lipoprotein oxidation. J. Agric. Food Chem. 53:4578–4582.
  40. Takahata, Y., Ohnishi-Kameyama, M., Furuta, S., Takahashi, M. and Suda, I. (2001). Highly polymerized procyanidins in brown soybean seed coat with a high radical-scavenging activity. J. Agric. Food Chem. 49:5843–5847.
  41. Troszynska, A. and Ciska, E. (2002). Phenolic compounds of seed coats of white and coloured varieties of pea (Pisum sativum L.) and their total antioxidant activity. Czech. J. Food Sci. 20:15–22.
  42. Tsuda, T., Ohshima, K., Kawakishi, S., and Osawa, T. (1994). Antioxidative pigments isolated from the seed of Phaseolus vulgaris L. J. Agric. Food Chem. 42:248–251.
  43. Xu, B.J. and Chang, K.C. (2007). A comparative study on phenolic profiles and antioxidant Activities of legumes as affected by extraction solvents. J. Food Sci. 72:S159-S166.
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    volume 36 issue 6 (december 2013) : 496-504

    ANTIOXIDANT ACTIVITIES OF DIFFERENT TISSUE EXTRACT OF FABA BEAN (VICIA FABA L.) CONTAINING PHENOLIC COMPOUNDS

    S
    Subodh Kumar Sinha*
    M
    Mukesh Kumar
    A
    Amresh Kumar
    S
    Sharda Bharti
    V
    V.K. Shahi
    1Faculty of Basic Sciences and Humanities, Rajendra Agricultural University, Pusa (Samastipur)-848125, India

    • Submitted|

    • First Online |

    • doi

    Cite article:- Sinha* Kumar Subodh, Kumar Mukesh, Kumar Amresh, Bharti Sharda, Shahi V.K. (2025). ANTIOXIDANT ACTIVITIES OF DIFFERENT TISSUE EXTRACT OF FABA BEAN (VICIA FABA L.) CONTAINING PHENOLIC COMPOUNDS . Legume Research. 36(6): 496-504. doi: .

    ABSTRACT

    Polyphenols and tannins have implications for health and nutrition because of their antioxidant activities. Foods with high content of phenolics, such as fruits, vegetables, grains and legumes, show decreasing incidence of several diseases upon their consumption. However, there are limited reports on antioxidative properties of tannins present in legumes. Faba bean seed has been known for high content of condensed tannin which is attributed as one of the antinutritional factors in this highly proteinaceous pulse crop. Therefore, the objective of this study was to estimate and characterize the phenolic compounds in different tissues of this underutilized pulse and their antioxidative activities. Fairly good amount of phenolics were observed in all tissues extract which was quite evident from their high FRAP (Ferric reducing antioxidant power) value. It was further, observed that the extract prepared from its seeds presented a potent radical scavenger activity as indicated by its high capacity to reduce the free radical diphenylpicrylhydrazyl, whereas the tannin-free extract indicated loss of antioxidative activities. The seed extract also interacted with superoxide anions, hydroxyl radicals as well as the oxidant species, hydrogen peroxide. Thus, our results provide evidence that the extract prepared from different tissues of faba bean shows antioxidant and radical scavenging activities largely because of its condensed tannins (proanthocyanidins).

    REFERENCES

    1. Adebamowo, C.A., Cho, E.Y., Sampson, L., Katan, M.B., Spiegelman, D., Willett, W.C. and Holmes, M.D. (2005). Dietary flavonols and flavonol-rich foods intake and the risk of breast cancer. Int. J. Cancer 114:628–33.
    2. Adedapo, A.A., Jimoh, F.O., Koduru, S., Afolayan, A.J. and Masika, P.J. (2008). Antibacterial and antioxidant properties of the methanol extracts of the leaves and stems of Calpurnia aurea. BMC Complementary and Alternative Medicine 8:53-60.
    3. Alekel, L.D., St Germain, A., Peterson, C.T., Hanson, K.B., Steward, J.W. and Toda, T. (2000). Isoflavone rich soy protein isolate attenuates bone loss in the lumbar spine of perimenopausal women. Am. J. Clin. Nutr. 72:844–52.
    4. Amarowicz, R., Karamac, M., Kmita-Glazewska, H., Troszynska, A. and Kozlowska, H. (1996). Antioxidant activity of phenolic fractions of everlasting pea, faba bean and broad bean. J. Food Lipids 3:199–211.
    5. Amarowicz, R., Naczk, M. and Shahidi, F. (2000). Antioxidant activity of condensed tannins of beach pea, canola hulls, evening primrose, and faba beans. J Food Lipids 7:195–205.
    6. Anderson J.W., Smith, B.M. and Washnock, C.S. (1999). Cardiovascular and renal benefits of dry bean and soybean intake. Am. J. Clin. Nutr. 70(Suppl):464S–474S.
    7. Aruoma, O.I. (1996). Assessment of potential prooxidant and antioxidant actions. J. Am. Oil Chem. Soc. 73: 1617-1625.
    8. Aruoma, O.I. and Cuppette. S.L. (1997). Antioxidant methodology – In Vivo and In vitro concepts. AOAC, Champaign, IL
    9. Aruoma, O.I., Grootveld, M. and Halliwell, B. (1987). The role iron in ascorbate-dependant deoxyribose degradation. J. Inorg. Biochem. 29:289-299.
    10. Aruoma, O.I., Halliwell, B., Hoey, B.M. and Butler, J. (1989). The antioxidant action of N-acetylcysteine: its reaction with hydrogen peroxide, hydroxyl radical, superoxide and hypochlorous acid. Free Radic. Biol. Med. 6:593–597.
    11. Beninger, C.W. and Hosfield, G.L. (2003). Antioxidant activity extracts, condensed tannin fractions, and pure flavonoids from Phaseolus vulgaris L. seed coat color genotypes. J. Agric. Food Chem. 51:7879–7883.
    12. Benzie, I.F.F and Strain, J.J. (1996). The ferric reducing ability of plasma (FRAP) as a measure of “antioxidant power”: the FRAP assay. Annal. Biochem. 239:70-76.
    13. Blois, M.S. (1958). Antioxidant determinations by the use of a stable free radical. Nature 181:1199–1200.
    14. Buege, J.A. and Aust, S.D. (1978). Microsomal lipid peroxidation. Methods Enzymol. 52:302–310.
    15. Burits, M. and Bucar, F. (2000). Antioxidant activity of Nigella sativa essential oil. Phytother. Res. 14:323–328.
    16. Escary, F., Pesqueira, J., Damiani, F., Paolocci. F., Sorli, P.C. and Ruiz, A.O. (2007). Condensed tannin in Lotus sp under salt stress. Lotus Newsletter 37:81-83.
    17. Fang, Y.Z., Yang, S. and Wu, G. (2002). Free radicals, antioxidant and nutrition. Nutrition 18:872–879.
    18. Fickel, J., Pitra, Ch., Joest, B.A. and Hofmann, R.R. (1999). A novel method to evaluate the relative tannin-binding capacities of salivary protein. Copm. Biochem. Physiol. C122:225-229.
    19. Foster-Powell, K. and Miller, J.B. (1995). International tables of glycemic index. Am. J. Clin. Nutr. 62:871S–890S.
    20. Geil, P.B. and Anderson, J.W. (1994). Nutrition and health implications of dry beans: a review. J. Am. Coll. Nutr. 13:549–558.
    21. Gonclaves, C., Dinis, T. and Batista, M.T. (2005). Antioxidant properties of proanthocyanidins of Uncaria tomentosa bark decoction- a mechanism for anti-inflammatory activities. Phytochem. 66:89-98
    22. Hagerman, A. E., Riedl, K.M., Jones, G.A., Sovik, K.N., Ritchard, N.T., Hartzfeld, P.W. and Riechel, T.L. (1998). High molecular weight plant polyphenolics (tannins) as biological antioxidants. J. Agric. Food Chem. 46:1887–1892.
    23. Halliwell, B., Gutteridge, J.M.C. and Aruoma, O.I. (1987). The deoxyribose method: a simple ‘‘test-tube’’ assay for determination of rate constants for reactions of hydroxyl radicals. Anal. Biochem. 165:215–219.
    24. Heim, K.E., Tagliaferro, A.R. and Bobilya, D.J. (2002). Flavonoid antioxidants: chemistry, metabolism and structure- activity relationships. J. Nutr. Biochem. 13:572–84.
    25. Heimler, D., Vignolini, P. Dini, M.G. and Romani, A. (2005). Rapid tests to assess the antioxidant activity of Phaseolus vulgaris L. dry beans. J. Agric. Food Chem. 53:3053–3060.
    26. Khurana, R., Karan, R. Kumar, A. and Khare, S.K. (2010). Antioxidant and antimicrobial activity in some Indian herbal plants: Protective effect against free radical mediated DNA damage. J. Plant Biochem. Biotechnol. 19:229-233.
    27. Kris-Etherton, P.M., Hecker, K.D., Bonanome, A., Coval, S.M., Binkoski, A.E. and Hilpert, K.F. (2002). Bioactive compounds in foods: their role in the prevention of cardiovascular disease and cancer. Am. J. Med. 113(Suppl 9B):71S–88S.
    28. Kushi, L.H., Meyer, K.A., and Jacobs, D.R. (1999). Cereals, legumes, and chronic disease risk reduction: evidence from epidemiologic studies. Am. J. Clin. Nutr. 70:451S–458S.
    29. Madhujith, T. and Shahidi, F. (2005). Antioxidant potential of pea beans (Phaseolus vulgaris L.). J. Food Sci. 70:85–90
    30. Makkar, H.P.S. and Goodchild, A.V. (1996). Quantification of tannins- a laboratory manual. 2nd edn. ICARDA, Aleppo, Syria.
    31. Miller, H.E., Rigelhof, F., Marquart, L., Prakash, A. and Kanter, M. (2000). Whole-grain products and antioxidants. Cereal Foods World 45:59–63.
    32. Nordberg, J. and Arner, E.S.J. (2001). Reactive oxygen species, antioxidants, and the mammalian thioredoxin system. Free Radic. Biol. Med. 31:1287–1312.
    33. Paolocci, F., Bovone, T., Tosti, N., Arcioni, S. and Damiani, F. (2005). Light and an exogenous transcription factors qualitatively and quantitatively affect the biosynthetic pathway of condensed tannins in Lotus corniculatus leaves. J. Expt. Bot. 56:1093-1103.
    34. Paya, M., Halliwell, B. and Hoult, J.R.S. (1992). Interactions of a series of coumarins with reactive oxygen species. Biochem. Pharmacol. 44:205–214.
    35. Policegoudra, R.S., Rehna, K., Rao, J.L. and Aradhya, S.M. (2010). Antimicrobial, antioxidant, cytotoxicity and platelet-aggregation inhibitory activity of a novel molecule isolated and characterized from mango ginger (Curcuma amada Roxb.) rhizome. J. Bioscience. 35:231-240.
    36. Porter, L.J., Hrstich, L.N. and Chan, B.C. (1986). The conversion of procyanidins and prodelphinidins to cyanidin and delphinidin. Phytochem. 25:223-230.
    37. Reinoso, H., Sosa, L., Ramirez, L. and Luna, V. (2004). Salt-induced changes in vegetative anatomy of Proposis strombulifera (Leguminosae). Can. J. Bot. 82:618-628.
    38. Soares, J.R., Dinis, T.C.P., Cunha, A.P. and Almeida, L.M. (1997). Antioxidant activities of some extracts of Thymus zygis. Free Radic. Res. 26:469–478.
    39. Takahashi, R., Ohmori, R., Kiyose, C., Momiyama, Y., Ohsuzu, F. and Kondo, K. (2005). Antioxidant activities of black and yellow soybeans against low density lipoprotein oxidation. J. Agric. Food Chem. 53:4578–4582.
    40. Takahata, Y., Ohnishi-Kameyama, M., Furuta, S., Takahashi, M. and Suda, I. (2001). Highly polymerized procyanidins in brown soybean seed coat with a high radical-scavenging activity. J. Agric. Food Chem. 49:5843–5847.
    41. Troszynska, A. and Ciska, E. (2002). Phenolic compounds of seed coats of white and coloured varieties of pea (Pisum sativum L.) and their total antioxidant activity. Czech. J. Food Sci. 20:15–22.
    42. Tsuda, T., Ohshima, K., Kawakishi, S., and Osawa, T. (1994). Antioxidative pigments isolated from the seed of Phaseolus vulgaris L. J. Agric. Food Chem. 42:248–251.
    43. Xu, B.J. and Chang, K.C. (2007). A comparative study on phenolic profiles and antioxidant Activities of legumes as affected by extraction solvents. J. Food Sci. 72:S159-S166.
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