Antioxidant activity and phytic acid content for faba bean pickled in vinegar

To study the effect of vinegar pickling treatment on antioxidant activity and antinutrients of faba beans,the contents of vitamin C,total phenolic,total flavonoid and phytic acid contents,DPPH radical scavenging activities and total antioxidant activities of four kinds of bean samples including fresh faba beans,heated fresh faba beans,faba beans seeds and heated faba beans seeds,pickled in vinegar were measured. The contents of vitamin C and phytic acid contents of all faba bean samples pickled in vinegar decreased,and vitamin C content of fresh faba beans and heated fresh faba beans were higher than the other two samples. Phytic acid content performed the opposite. Fresh faba bean and heated fresh faba bean pickled in vinegar showed increases in the contents of total phenolic contents and total antioxidant activities which declined in bean seed and heated bean seed. The DPPH radical scavenging activities of all bean samples reached 90% after1-d vinegar pickling. After that,vinegar did not affect radical scavenging. Therefore, fresh beans were ideal materials for vinegar bean processing.