BIOCHEMICAL EFFECT OF VICINE AND DIVICINE EXTRACTED FROM FAVA BEANS (VICIA FABA) IN RATS

Hussein Abd El-Maksoud1, Mohammed A. Hussein*2, Anwar Kassem1

Abstract


Vicine and its aglycone Divicine are two natural phenolics extracted from the tropical plant Fava bean (Vicia faba; broad bean, horse bean). In our study, Divicine was obtained by acid hydrolysis of Vicine. Structural elucidation of the extracted compound Vicine and its aglycon Divicine was proven using elemental analysis, infra-red and mass spectral data. Both the phenolic compounds were tested for their ability to inhibit peroxidation induced by free radicals, named; Fe2+, superoxide, hydrogen peroxide and hydroxyl radicals. In addition, the results were compared with natural and synthetic antioxidants, such as α- tocopherol, ascorbic acid, butylated hydroxytoluene (BHT), butylated hydroxyanisole (BHA) and trolox. Vicine and Divicine exhibited a strong reducing power, chelating activity on Fe2+, free radical-, hydrogen peroxide- and hydroxyl radical scavenging activities. All the mentioned spectral data and structural conditions explain that, O-deglycosylation of Vicine to give its aglycone, Divicine and increase its ability to inhibit peroxidation and reaction with peroxyl radicals.

Key words


Vicine, Divicine, Fava bean, antioxidants proper, free radicals scavenging.

Image Gallery

Contact Us

Address:Moshtohor- Toukh – Kalubia –PO 13736
Telephone: 013.2461411
FAX: 013.460640
Others: (Editor-in-chief) 01284305243
E-mail: bvmj@fvtm.bu.edu.eg

Designed and developed by portal team - Benha University- 2015