Phytochemical Compounds and Antioxidant Activity in the Grain of Selected Faba Bean (Vicia faba) Genotypes

The faba bean produces medicinally useful phenolic compounds naturally, and is also a good source of food and animal feed. This study quantified the functional compounds and antioxidant activities of five faba bean genotypes selected on the basis of their seed yield and L-dopa content. The highest total tannin content (TTC) and total proanthocyanidin content (TPAC) were observed in the PI252004 genotype and the lowest content in the PI366039 genotype. The total phenolics content (TPC) and total flavonoid content (TFC) of the PI430715 genotype were higher than those of the other genotypes. LC-MS analyses identified 22 different phenolic compounds in the faba bean genotypes. The most abundant proanthocyanidin compounds were prodelphinidin and catechin and the predominant flavonols and flavones were myricetin, quercetin, apigenin, kaempferol, and luteolin-free aglycones or glycosides. The TFC was correlated with ferric-reducing antioxidant power activity (FRAP) (P ≤ 0.05), Trolox equivalent antioxidant capacity (TEAC) (P ≤ 0.01), and DPPH radical scavenging activity (P ≤ 0.01). The results indicated that the PI430715 genotype contained the highest TPC and TFC and exhibited the highest FRAP, TEAC and DPPH radical scavenging activities. These results may help determine the optimal genotypes for breeding new cultivars of faba bean with potentially greater health benefits.