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Phenolic profiles of ten Australian faba bean varieties
journal contributionposted on 26.10.2021, 03:44 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.
Category 2 - Other Public Sector Grants Category
Number of Pages11
Publisher LicenseCC BY
Full Text URL
Additional RightsCC BY 4.0
External Author AffiliationsAustralian Export Grains Innovation Centre, North Ryde, NSW; Henan University of Science & Technology, China
Phenolic acidsFlavonoidsVicia fabaFunctional foodHumansCrops, AgriculturalGallic AcidParabensVanillic AcidChlorogenic AcidCoumaric AcidsCatechinRutinAntioxidantsChromatography, High Pressure LiquidAustraliaHydroxybenzoatesOrganic Chemistry0304 Medicinal and Biomolecular Chemistry0305 Organic Chemistry0307 Theoretical and Computational ChemistryMedicinal and biomolecular chemistryOrganic chemistryTheoretical and computational chemistry