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Antioxidant Activity of Phenolic Compounds from Fava Bean Sprouts.
J Food Sci. 2016 Jun; 81(6):C1394-8.JF

Abstract

Fava beans are eaten all over the world and recently, marketing for their sprouts began in Japan. Fava bean sprouts contain more polyphenols and l-3,4-dihydroxyphenylalanine (l-DOPA) than the bean itself. Our antioxidant screening program has shown that fava bean sprouts also possess a higher antioxidant activity than other commercially available sprouts and mature beans. However, the individual constituents of fava bean sprouts are not entirely known. In the present study, we investigated the phenolic compounds of fava bean sprouts and their antioxidant activity. Air-dried fava bean sprouts were treated with 80% methanol and the extract was partitioned in water with chloroform and ethyl acetate. HPLC analysis had shown that the ethyl acetate-soluble parts contained phenolic compounds, separated by preparative HPLC to yield 5 compounds (1-5). Structural analysis using NMR and MS revealed that the compounds isolated were kaempferol glycosides. All isolated compounds had an α-rhamnose at the C-7 position with different sugars attached at the C-3 position. Compounds 1-5 had β-galactose, β-glucose, α-rhamnose, 6-acetyl-β-galactose and 6-acetyl-β-glucose, respectively, at the C-3 position. The amount of l-DOPA in fava bean sprouts was determined by the quantitative (1) H NMR technique. The l-DOPA content was 550.45 mg ± 11.34 /100 g of the raw sprouts. The antioxidant activities of compounds 2-5 and l-DOPA were evaluated using the 2,2-diphenyl-1-picrylhydrazyl scavenging assay. l-DOPA showed high antioxidant activity, but the isolated kaempferol glycosides showed weak activity. Therefore, it can be suggested that l-DOPA contributed to the antioxidant activity of fava bean sprouts.

Authors+Show Affiliations

Dept. of Food and Nutritional Sciences, Univ. of Shizuoka, Suruga-ku, Shizuoka, Japan.Dept. of Food and Nutritional Sciences, Univ. of Shizuoka, Suruga-ku, Shizuoka, Japan.Dept. of Food and Nutritional Sciences, Univ. of Shizuoka, Suruga-ku, Shizuoka, Japan. Analysis Dept, Eco Pro Research Co. Ltd, Shimizu-ku, Shizuoka, Japan.Analysis Dept, Eco Pro Research Co. Ltd, Shimizu-ku, Shizuoka, Japan.Dept. of Food and Nutritional Sciences, Univ. of Shizuoka, Suruga-ku, Shizuoka, Japan.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

27155370

Citation

Okumura, Koharu, et al. "Antioxidant Activity of Phenolic Compounds From Fava Bean Sprouts." Journal of Food Science, vol. 81, no. 6, 2016, pp. C1394-8.
Okumura K, Hosoya T, Kawarazaki K, et al. Antioxidant Activity of Phenolic Compounds from Fava Bean Sprouts. J Food Sci. 2016;81(6):C1394-8.
Okumura, K., Hosoya, T., Kawarazaki, K., Izawa, N., & Kumazawa, S. (2016). Antioxidant Activity of Phenolic Compounds from Fava Bean Sprouts. Journal of Food Science, 81(6), C1394-8. https://doi.org/10.1111/1750-3841.13330
Okumura K, et al. Antioxidant Activity of Phenolic Compounds From Fava Bean Sprouts. J Food Sci. 2016;81(6):C1394-8. PubMed PMID: 27155370.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Antioxidant Activity of Phenolic Compounds from Fava Bean Sprouts. AU - Okumura,Koharu, AU - Hosoya,Takahiro, AU - Kawarazaki,Kai, AU - Izawa,Norihiko, AU - Kumazawa,Shigenori, Y1 - 2016/05/06/ PY - 2015/11/02/received PY - 2016/01/22/revised PY - 2016/04/09/accepted PY - 2016/5/8/entrez PY - 2016/5/8/pubmed PY - 2017/5/4/medline KW - antioxidant KW - fava bean sprouts KW - kaempferol glycosides KW - l-DOPA KW - quantitative NMR SP - C1394 EP - 8 JF - Journal of food science JO - J Food Sci VL - 81 IS - 6 N2 - Fava beans are eaten all over the world and recently, marketing for their sprouts began in Japan. Fava bean sprouts contain more polyphenols and l-3,4-dihydroxyphenylalanine (l-DOPA) than the bean itself. Our antioxidant screening program has shown that fava bean sprouts also possess a higher antioxidant activity than other commercially available sprouts and mature beans. However, the individual constituents of fava bean sprouts are not entirely known. In the present study, we investigated the phenolic compounds of fava bean sprouts and their antioxidant activity. Air-dried fava bean sprouts were treated with 80% methanol and the extract was partitioned in water with chloroform and ethyl acetate. HPLC analysis had shown that the ethyl acetate-soluble parts contained phenolic compounds, separated by preparative HPLC to yield 5 compounds (1-5). Structural analysis using NMR and MS revealed that the compounds isolated were kaempferol glycosides. All isolated compounds had an α-rhamnose at the C-7 position with different sugars attached at the C-3 position. Compounds 1-5 had β-galactose, β-glucose, α-rhamnose, 6-acetyl-β-galactose and 6-acetyl-β-glucose, respectively, at the C-3 position. The amount of l-DOPA in fava bean sprouts was determined by the quantitative (1) H NMR technique. The l-DOPA content was 550.45 mg ± 11.34 /100 g of the raw sprouts. The antioxidant activities of compounds 2-5 and l-DOPA were evaluated using the 2,2-diphenyl-1-picrylhydrazyl scavenging assay. l-DOPA showed high antioxidant activity, but the isolated kaempferol glycosides showed weak activity. Therefore, it can be suggested that l-DOPA contributed to the antioxidant activity of fava bean sprouts. SN - 1750-3841 UR - https://www.unboundmedicine.com/medline/citation/27155370/Antioxidant_Activity_of_Phenolic_Compounds_from_Fava_Bean_Sprouts_ L2 - https://doi.org/10.1111/1750-3841.13330 DB - PRIME DP - Unbound Medicine ER -