EVALUATION OF THREE METHODS FOR THE EXTRACTION OF ANTIOXIDANTS FROM VICIA FABA L. BEAN AND HULLS

Abstract

The efficiencies of three extraction methods (percolation, Soxhlet and ultrasonically assisted extraction) were evaluated for the extraction of antioxidants from Vicia faba L. bean and hulls. Antioxidant activities of extracts were evaluated using four different tests. Total phenolic and flavonoid contents of the extracts were determined using the Folin–Ciocalteu and aluminium chloride methods, respectively. Although the yield of extractions for ultrasonically assisted extraction was about half to one-fourth of that of other methods, the extraction ratio of total phenol was higher. Hull extracts had higher total phenolic and flavonoid contents and antioxidant activities than bean extracts. The hull ultrasonic extract showed the best DPPH (IC50= 56.9 ± 2.5 g ml-1) and NO radical scavenging (11.3 ± 0.5 gml-1). The hull percolation extract showed the best iron chelating ability (171.8 ± 6.8 g ml-1) and reducing power. The results indicated that all extraction methods could effectively extract antioxidants from medicinal plants