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International Journal of Food Properties Volume 21, 2018 - Issue 1
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Original Article

Phenolic composition, antioxidant capacity and inhibitory effects on α-glucosidase and lipase of immature faba bean seeds

Yue-hong LuCollege of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi’anChina;College of Agronomy and Biological Science, Dali University, DaliChinaView further author information
,
Cheng-rui TianCollege of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi’anChinaCorrespondence[email protected]
View further author information
,
Chun-yan GaoSchool of Public Health, Dali University, DaliChinaCorrespondence[email protected]
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,
Bi-ni WangCollege of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi’anChinaView further author information
,
Wen-yi YangSchool of Public Health, Dali University, DaliChinaView further author information
,
Xiao KongSchool of Public Health, Dali University, DaliChinaView further author information
,
Li-qin ChaiCollege of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi’anChinaView further author information
,
Guo-chen ChenFood Crop Research Institute, Dali Academy of Agricultural Sciences, Dali, ChinaView further author information
,
Xue-fen YinFood Crop Research Institute, Dali Academy of Agricultural Sciences, Dali, ChinaView further author information
&
Yu-hua HeInstitute of Food Crops, Yunnan Academy of Agricultural Sciences, KunmingChinaView further author information
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Pages 2366-2377 | Received 29 Jun 2018, Accepted 07 Sep 2018, Published online: 28 Sep 2018

Figures & data

Table 1. Physical parameters of faba bean seeds at different edible stages.

Table 2. Total phenolic content, total flavonoid content, and condensed tannins content of faba bean seeds at different edible stages.

Table 3. Phenolic compound content (μg/g DW) in phenolic extracts from faba bean seeds at different edible stages.

Table 4. Antioxidant capacity of faba bean seeds at different edible stages.

Table 5. Enzyme inhibitory effects of the faba bean seeds at different edible stages.

Table 6. Correlation analysis of phenolics and antioxidant capacity, and enzyme inhibitory effect.

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