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Phenolic profiles of ten Australian faba bean varieties

journal contribution
posted on 26.10.2021, 03:44 authored by Joel JohnsonJoel Johnson, Daniel J Skylas, Janice ManiJanice Mani, Jinle Xiang, Kerry WalshKerry Walsh, Mani NaikerMani Naiker
Although Australia is the largest exporter of faba bean globally, there is limited information available on the levels of bioactive compounds found in current commercial faba bean varieties grown in this country. This study profiled the phenolic acid and flavonoid composition of 10 Australian faba bean varieties, grown at two different locations. Phenolic profiling by HPLC-DAD revealed the most abundant flavonoid to be catechin, followed by rutin. For the phenolic acids, syringic acid was found in high concentrations (72.4–122.5 mg/kg), while protocatechuic, vanillic, p-hydroxybenzoic, chlorogenic, p-coumaric, and trans-ferulic acid were all found in low concentrations. The content of most individual phenolics varied significantly with the variety, while some effect of the growing location was also observed. This information could be used by food processors and plant breeders to maximise the potential health benefits of Australian-grown faba bean.

Funding

Category 2 - Other Public Sector Grants Category

History

Volume

26

Issue

15

Start Page

1

End Page

11

Number of Pages

11

eISSN

1420-3049

ISSN

1420-3049

Publisher

MDPI AG

Publisher License

CC BY

Additional Rights

CC BY 4.0

Language

en

Peer Reviewed

Yes

Open Access

Yes

Acceptance Date

27/07/2021

External Author Affiliations

Australian Export Grains Innovation Centre, North Ryde, NSW; Henan University of Science & Technology, China

Era Eligible

Yes

Medium

Electronic

Journal

Molecules

Article Number

4642