Determination of Antioxidant Activity of Leaves and Flowers of Faba bean

Abstract

Today, medicinal plants used in folk medicine are increasingly being researched and used in pharmaceutical, nutraceutical fields, and food. Despite its nutritional and medicinal properties, Vicia faba is a legume whose value is not fully understood. More research is needed on its multiple biological effects, such as antioxidant activity and other aspects. The aim of this study is to determine the antioxidant activity of extracts obtained from faba bean leaves and flowers. For this purpose, leaf and flower samples, which were dried in the open air and ground into fine powder, were extracted by steeping in boiling water for ten minutes. The total phenolic content (TPC), total flavonoid content (TFC), and antioxidant capacity of the extracts were analyzed using spectrophotometric techniques. In addition, organic acid and phenolic compound contents were determined by high performance liquid chromatography technique. It was determined that the total phenolic, total flavonoid and antioxidant contents of faba bean flowers were higher than the leaves. The main phenolic compound in flowers and leaves is ellagic acid. In addition, cytotoxic effects of leaf and flower extracts were investigated by colorimetric test using CCK-8 (Cell Counting Kit-8) kit. The cytotoxic effects of leaf and flower extracts of faba bean were investigated by colorimetric test using CCK-8 (Cell Counting Kit-8) kit. No cytotoxic effect of faba bean extracts was observed. Faba bean is a good source of natural antioxidants and can be used to prevent harmful effects caused by free radicals. Therefore, this study shows that tea prepared from the leaves and flowers of faba bean may be a good choice for people with Parkinson's and those seeking health-promoting beverages.