Barakat, O., Elsebaie, E., Ammar, A., Elnemr, K. (2017). Utilization of Faba Bean Hulls (Seeds Coat )as a Source to Produce Antioxidants. Journal of Food and Dairy Sciences, 8(7), 275-278. doi: 10.21608/jfds.2017.38705
O. M. Barakat; E. M. Elsebaie; A. K. Ammar; K. M. Elnemr. "Utilization of Faba Bean Hulls (Seeds Coat )as a Source to Produce Antioxidants". Journal of Food and Dairy Sciences, 8, 7, 2017, 275-278. doi: 10.21608/jfds.2017.38705
Barakat, O., Elsebaie, E., Ammar, A., Elnemr, K. (2017). 'Utilization of Faba Bean Hulls (Seeds Coat )as a Source to Produce Antioxidants', Journal of Food and Dairy Sciences, 8(7), pp. 275-278. doi: 10.21608/jfds.2017.38705
Barakat, O., Elsebaie, E., Ammar, A., Elnemr, K. Utilization of Faba Bean Hulls (Seeds Coat )as a Source to Produce Antioxidants. Journal of Food and Dairy Sciences, 2017; 8(7): 275-278. doi: 10.21608/jfds.2017.38705
Utilization of Faba Bean Hulls (Seeds Coat )as a Source to Produce Antioxidants
Food Technology Department, Faculty of Agric. Kafrelsheikh University, Egypt
Abstract
The current research investigates the opportunity of using Faba bean hulls (seeds coat) for producing some bioactive compounds such as natural antioxidants using several solvents, and to investigate the stability of edible oil with phenolic extract against oxidative rancidity compared with other containing (BHA) during heat at 180°C for one day. The results show that ethanol gave the highest yield extract and polyphenol content. Then it yields methanol, chloroform and water. The HPLC analysis is executed. It provides the total polyphenols extracted from faba bean. Thehulls were indicated to the existence of high Pyrogallol, e-Vanillic, Ellagic and Catechin percentages. Also, the results showed that oils which treated by the extract at varied concentrations have PV and TBA values lower than control.
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