Figure 2. Total phenolic content (A), total flavonoid content (B), and FRAP antioxidant activity (C) in several treated conditions of two faba bean types. DS = dry seed, S = soaking, St = steaming, Pst = pressure steaming, PC = pressure cooking and C = cooking. All samples were extracted with 70% acidic acetone. The bar represents the means ± standard error from at least three replicates. Columns marked by the same letter are not significantly different (P>0.05)

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Effects of Soaking, Cooking, and Steaming Treatments on the Faba Bean Seeds’ Total Bioactive Compounds Content and Antioxidant Activity

Almagor Meital, Demri Avi, Galili Liel, Bellalou Aharon, Amir-Segev Orit, Galili Shmuel

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