**3.2 Antioxidant activity**

Antioxidant properties of the extracts were investigated using ABTS and FRAP assays. The extracts and seeds were characterized by the Trolox equivalent antioxidant capacity (TEAC) values ranging from 0.550 (FAB 443) to 1.030 mmol Trolox/g extract (FAB 187) and from 4.85 (FAB 318) to 9.81 mmol Trolox/100 g

seeds (FAB 187). Ferric-reducing antioxidant power (FRAP) values varied from 0.595 (FAB 443) to 0.908 mmol Fe2+/g extract (FAB 5023) and from 4.61 (FAB 297) to 7.90 mmol Fe2+/100 g seeds (FAB 187).

The results of ABTS assay obtained in this study for faba bean extracts were much higher than those reported before for extracts of grass pea (0.017–0.037 mmol Trolox/g) [32], cow pea (0.285–0.665 mmol Trolox/g) [43], white bean (0.0270– 0.043 mmol Trolox/g) [29], mung bean (0.021–0.031 mmol Trolox/g) [35], and lupin (0.260–0.620 mmol Trolox/g) [31]. The results of FRAP assay were also much higher than those reported for extracts of grass pea (0.045–0.120 mmol Fe2+/g), [32], cow pea (0.487–1.566 mmol Fe2+/g) [43], white bean (0.066–0.089 mmol Fe2+/g) [29], and lupin 0.046–0.064 [31].
