STUDIES OF PHENOLIC COMPOUNDS AND PROTEINS AS A MARKER OF THE BIODIVERSITY OF VICIA FABA L | ||||
| Arab Universities Journal of Agricultural Sciences | ||||
| Article 1, Volume 16, Issue 1, March 2008, Page 3-15 PDF (1.11 MB) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/ajs.2008.14532 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
| Belattar R* ; Merghem R; Boudour L | ||||
| Department of Nature Sciences and Life, University of Mentouri, Constantine, Algeria | ||||
| Abstract | ||||
| A collection of 12 varieties of broad bean (Vicia faba L.) was studied. This was curried out to see the variation of phenolic compounds (tannins) and proteins of the seeds of Vicia faba L. This study gave the following results - At the biochemical level; according to our results one observed a high content in proteins within the species of Vicia faba L. - The electrophoresis of total proteins confirmed the richness of proteins of Vicia faba L [albumins (67 kDa), Globulins, Vicilline (50 kDa)]. - Finally the phytochemical analysis (phenolic compounds) allowed us to confirm the richness of the colored seeds in phenolic compounds (condensed tannins) "949 T (183±9.66), Aquadulce (132.19±1.53)". The effect of time (the factor of the environment) inflates on the coloring of the seeds (oxidation) and on the polymerization of tannins. | ||||
| Keywords | ||||
| Vicia faba L; biodiversity; tannins; proteins; Electrophoresis | ||||
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