. 2022 Dec 24;15(1):89. doi: 10.3390/nu15010089

Table 1.

The estimations of phenolic content and antioxidant capacities of faba bean (FB), protein concentrate (FBPC), hydrolysates (FBH) and emulsions (FBE) *.

Treatments	Samples	TPC (mg GAE/g)	TFC (µg QE/g)	TCT (mg CE/g)	DPPH (mg TE/g)	FRAP (µg TE/g)	ABTS (mg TE/g)
Faba bean flour	FB	1.78 ± 0.01 ^b	119.72 ± 13.44 ^b	1.48 ± 0.18 ^a	7.18 ± 0.32 ^b	1650.74 ± 0.01 ^b	28.06 ± 1.08 ^b
Faba bean protein concentrate	FBPC	2.79 ± 0.14 ^a	394.37 ± 28.27 ^a	1.74 ± 0.05 ^a	15.58 ± 0.55 ^a	3271.86 ± 0.19 ^a	41.50 ± 0.07 ^a
Hydrolysates (FBH)	HC	0.23 ± 0.01 ^cd	37.65 ± 0.92 ^c	0.09 ± 0.01 ^g	0.86 ± 0.05 ^a	249.11 ± 3.93 ^b	5.39 ± 0.61 ^a
	HA₀	0.23 ± 0.01 ^d	50.33 ± 3.98 ^b	0.09 ± 0.01 ^fg	0.61 ± 0.02 ^bc	242.01 ± 9.87 ^b	4.90 ± 0.53 ^ab
	HA₅	0.25 ± 0.01 ^bcd	63.90 ± 1.13 ^a	0.14 ± 0.02 ^efg	0.65 ± 0.01 ^bc	146.46 ± 2.90 ^de	3.72 ± 0.25 ^c
	HA₁₀	0.24 ± 0.02 ^cd	13.71 ± 0.22 ^ef	0.17 ± 0.02 ^cde	0.64 ± 0.01 ^bc	152.61 ± 2.63 ^d	3.92 ± 0.49 ^bc
	HA₁₅	0.24 ± 0.01 ^cd	15.45 ± 0.41 ^ef	0.15 ± 0.02 ^def	0.51 ± 0.01 ^d	269.37 ± 2.75 ^a	4.32 ± 0.25 ^abc
	HA₃₀	0.29 ± 0.01 ^a	38.69 ± 5.46 ^c	0.23 ± 0.02 ^b	0.89 ± 0.08 ^a	197.51 ± 8.09 ^c	5.36 ± 0.61 ^a
Emulsions (FBE)	EC	0.23 ± 0.02 ^d	30.56 ± 4.15 ^cd	0.15 ± 0.01 ^de	0.69 ± 0.02 ^b	137.63 ± 3.64 ^ef	4.60 ± 0.37 ^abc
	EA₀	0.22 ± 0.00 ^d	19.34 ± 3.91 ^e	0.21 ± 0.01 ^bc	0.65 ± 0.01 ^bc	143.77 ± 1.88 ^def	4.48 ± 0.12 ^abc
	EA₅	0.25 ± 0.01 ^bcd	35.12 ± 4.73 ^c	0.20 ± 0.01 ^bcd	0.59 ± 0.01 ^{c d}	138.67 ± 2.50 ^ef	4.58 ± 0.15 ^abc
	EA₁₀	0.23 ± 0.02 ^cd	23.52 ± 2.61 ^de	0.20 ± 0.01 ^bcd	0.60 ± 0.01 ^cd	130.35 ± 1.56 ^f	4.31 ± 0.26 ^abc
	EA₁₅	0.26 ± 0.01 ^abc	35.02 ± 3.93 ^c	0.23 ± 0.02 ^b	0.58 ± 0.01 ^cd	135.72 ± 5.90 ^ef	4.39 ± 0.36 ^abc
	EA₃₀	0.28 ± 0.01 ^ab	39.15 ± 4.11 ^c	0.29 ± 0.05 ^a	0.66 ± 0.03 ^bc	146.55 ± 2.48 ^de	4.37 ± 0.24 ^abc

* Values (mean ± SD) illustrated in this table are in triplicates (n = 3). For each assay, different superscript letters indicated the significant differences among the faba bean (FB) and protein concentrate (FBPC); and hydrolysates (FBH), and emulsions (FBE), respectively, within a column at 95% confidence level (p < 0.05). C, native FBPC protein; A₀, FBPC protein hydrolysates viz., slurry with adjusted pH and temperature treatment without Alcalase; A₅, slurry with 5 min hydrolysis with Alcalase; A₁₀, slurry with 10 min hydrolysis with Alcalase; A₁₅, slurry with 15 min hydrolysis with Alcalase; A₃₀, slurry with 30 min hydrolysis with Alcalase; TPC, Total phenolic content; TFC, total flavonoid content; TCT, total condensed tannin; DPPH, 2,2′-diphenyl-1-picrylhydrazyl; FRAP, ferric reducing antioxidant power; ABTS, 2,2′-azinobis-3-ethylbenzo-thiazoline-6-sulfonic acid; GAE, gallic acid equivalents; QE, quercetin equivalents; CE, catechin equivalents; TE, Trolox equivalents.