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Fig. 3 | Bioresources and Bioprocessing

Fig. 3

From: Reduction of phenolics in faba bean meal using recombinantly produced and purified Bacillus ligniniphilus catechol 2,3-dioxygenase

Fig. 3

Total phenolic content of three faba bean meal fractions. Fine, total, and coarse faba bean meal fractions (see representative images) were reacted with the Folin–Ciocalteu reagent for 45 min. The absorbance at 725 nm was obtained and compared to a calibration curve for tannic acid (Additional file 1: Figure S2). Total phenolic content is represented as µg of phenolics per mg (dry weight) meal. Data are presented as the mean and standard deviation of the results (n = 3). **p < 0.01, ***p < 0.001

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