{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,22]],"date-time":"2026-09-22T21:45:45Z","timestamp":1790113545180,"version":"4.0.1"},"reference-count":18,"publisher":"Wiley","issue":"6","license":[{"start":{"date-parts":[[2016,5,6]],"date-time":"2016-05-06T00:00:00Z","timestamp":1462492800000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Journal of Food Science"],"published-print":{"date-parts":[[2016,6]]},"abstract":"Abstract<\/jats:title>\n \n Fava beans are eaten all over the world and recently, marketing for their sprouts began in Japan. Fava bean sprouts contain more polyphenols and\n l<\/jats:sc>\n \u20103,4\u2010dihydroxyphenylalanine (\n l<\/jats:sc>\n \u2010DOPA) than the bean itself. Our antioxidant screening program has shown that fava bean sprouts also possess a higher antioxidant activity than other commercially available sprouts and mature beans. However, the individual constituents of fava bean sprouts are not entirely known. In the present study, we investigated the phenolic compounds of fava bean sprouts and their antioxidant activity. Air\u2010dried fava bean sprouts were treated with 80% methanol and the extract was partitioned in water with chloroform and ethyl acetate. HPLC analysis had shown that the ethyl acetate\u2010soluble parts contained phenolic compounds, separated by preparative HPLC to yield 5 compounds (\n 1<\/jats:bold>\n \u2012\n 5<\/jats:bold>\n ). Structural analysis using NMR and MS revealed that the compounds isolated were kaempferol glycosides. All isolated compounds had an \u03b1\u2010rhamnose at the C\u20107 position with different sugars attached at the C\u20103 position. Compounds\n 1<\/jats:bold>\n \u2212\n 5<\/jats:bold>\n had \u03b2\u2010galactose, \u03b2\u2010glucose, \u03b1\u2010rhamnose, 6\u2010acetyl\u2010\u03b2\u2010galactose and 6\u2010acetyl\u2010\u03b2\u2010glucose, respectively, at the C\u20103 position. The amount of\n l<\/jats:sc>\n \u2010DOPA in fava bean sprouts was determined by the quantitative\n 1<\/jats:sup>\n H NMR technique. The\n l<\/jats:sc>\n \u2010DOPA content was 550.45 mg \u00b1 11.34 \/100 g of the raw sprouts. The antioxidant activities of compounds\n 2<\/jats:bold>\n \u2212\n 5<\/jats:bold>\n and\n l<\/jats:sc>\n \u2010DOPA were evaluated using the 2,2\u2010diphenyl\u20101\u2010picrylhydrazyl scavenging assay.\n l<\/jats:sc>\n \u2010DOPA showed high antioxidant activity, but the isolated kaempferol glycosides showed weak activity. Therefore, it can be suggested that\n l<\/jats:sc>\n \u2010DOPA contributed to the antioxidant activity of fava bean sprouts.\n <\/jats:p>","DOI":"10.1111\/1750-3841.13330","type":"journal-article","created":{"date-parts":[[2016,5,6]],"date-time":"2016-05-06T16:48:44Z","timestamp":1462553324000},"source":"Crossref","is-referenced-by-count":25,"title":["Antioxidant Activity of Phenolic Compounds from Fava Bean Sprouts"],"prefix":"10.1111","volume":"81","author":[{"given":"Koharu","family":"Okumura","sequence":"first","affiliation":[{"name":"Dept. of Food and Nutritional Sciences Univ. of Shizuoka Suruga\u2010ku Shizuoka Japan"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Takahiro","family":"Hosoya","sequence":"additional","affiliation":[{"name":"Dept. of Food and Nutritional Sciences Univ. of Shizuoka Suruga\u2010ku Shizuoka Japan"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Kai","family":"Kawarazaki","sequence":"additional","affiliation":[{"name":"Dept. of Food and Nutritional Sciences Univ. of Shizuoka Suruga\u2010ku Shizuoka Japan"},{"name":"Analysis Dept Eco Pro Research Co. Ltd Shimizu\u2010ku Shizuoka Japan"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Norihiko","family":"Izawa","sequence":"additional","affiliation":[{"name":"Analysis Dept Eco Pro Research Co. Ltd Shimizu\u2010ku Shizuoka Japan"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Shigenori","family":"Kumazawa","sequence":"additional","affiliation":[{"name":"Dept. of Food and Nutritional Sciences Univ. of Shizuoka Suruga\u2010ku Shizuoka Japan"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2016,5,6]]},"reference":[{"key":"e_1_2_7_2_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2012.11.108"},{"key":"e_1_2_7_3_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.neubiorev.2005.03.024"},{"key":"e_1_2_7_4_1","doi-asserted-by":"publisher","DOI":"10.1016\/S0278-6915(99)00082-4"},{"key":"e_1_2_7_5_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.bmc.2005.01.050"},{"key":"e_1_2_7_6_1","doi-asserted-by":"publisher","DOI":"10.1016\/S0031-9422(00)00124-2"},{"key":"e_1_2_7_7_1","doi-asserted-by":"publisher","DOI":"10.1080\/10826071003608447"},{"key":"e_1_2_7_8_1","doi-asserted-by":"publisher","DOI":"10.1002\/(SICI)1099-1573(199709)11:6<419::AID-PTR120>3.0.CO;2-Q"},{"key":"e_1_2_7_9_1","doi-asserted-by":"publisher","DOI":"10.1016\/0031-9422(90)83055-6"},{"key":"e_1_2_7_10_1","doi-asserted-by":"publisher","DOI":"10.1007\/s10725-005-0610-x"},{"key":"e_1_2_7_11_1","doi-asserted-by":"publisher","DOI":"10.1021\/jf970470l"},{"key":"e_1_2_7_12_1","doi-asserted-by":"publisher","DOI":"10.1515\/znc-2006-9-1003"},{"key":"e_1_2_7_13_1","doi-asserted-by":"publisher","DOI":"10.1021\/np200993k"},{"key":"e_1_2_7_14_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.procbio.2003.08.006"},{"key":"e_1_2_7_15_1","doi-asserted-by":"publisher","DOI":"10.3164\/jcbn.09-112"},{"key":"e_1_2_7_16_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2011.11.045"},{"key":"e_1_2_7_17_1","first-page":"539","article-title":"Acetylated flavonol glycosides from Vicia faba leaves","volume":"54","author":"Tomas\u2010Lorente F","year":"1989","journal-title":"Phytochemistry"},{"key":"e_1_2_7_18_1","doi-asserted-by":"publisher","DOI":"10.1590\/S0103-50532009000600007"},{"key":"e_1_2_7_19_1","doi-asserted-by":"publisher","DOI":"10.1073\/pnas.89.6.2399"}],"container-title":["Journal of Food Science"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/api.wiley.com\/onlinelibrary\/tdm\/v1\/articles\/10.1111%2F1750-3841.13330","content-type":"application\/pdf","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/api.wiley.com\/onlinelibrary\/tdm\/v1\/articles\/10.1111%2F1750-3841.13330","content-type":"unspecified","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/ift.onlinelibrary.wiley.com\/doi\/pdf\/10.1111\/1750-3841.13330","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2025,11,3]],"date-time":"2025-11-03T15:32:34Z","timestamp":1762183954000},"score":1,"resource":{"primary":{"URL":"https:\/\/ift.onlinelibrary.wiley.com\/doi\/10.1111\/1750-3841.13330"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2016,5,6]]},"references-count":18,"journal-issue":{"issue":"6","published-print":{"date-parts":[[2016,6]]}},"alternative-id":["10.1111\/1750-3841.13330"],"URL":"https:\/\/doi.org\/10.1111\/1750-3841.13330","archive":["Portico"],"relation":{},"ISSN":["0022-1147","1750-3841"],"issn-type":[{"value":"0022-1147","type":"print"},{"value":"1750-3841","type":"electronic"}],"subject":[],"published":{"date-parts":[[2016,5,6]]}}}