Antioxidant Activity of Phenolic Fractions of Everlasting Pea, Faba Bean and Broad Bean

Extracts of seeds of everlasting pea, faba bean and broad bean were prepared using 80% acetone. Five fractions were separated from each extract on a Sephadex LH‐20 column using methanol as the eluate. The antioxidant activity of fractions was investigated in a β‐carotene‐linoleate model system. For individual fractions, UV spectra were recorded and the content of total phenolics determined. Fractions were also characterized based on the number of phenolic compounds, and their antioxidant activity determined by TLC analysis. Results of β‐carotene‐linoleate model systems indicated that antioxidant activities of separated fractions were in the order of everlasting pea > faba bean > broad bean. Individual fractions contained several phenolic compounds as noted by TLC. Absorption maxima from UV spectra showed that flavonoids, and not phenolic acids, were the main phenolic compounds in separated fractions. Spots on the plates sprayed with a solution of β‐carotene and linoleic acid indicated that many of these compounds can act as natural antioxidants.