Antioxidant and antiradical activity of extracts of phenolic compounds from red bean
Extract of red bean seeds was prepared using 80% acetone. Crude extract was applied onto a Sephadex LH-20 column. Fraction I of low molecular weight phenolic compounds was eluted from the column by ethanol. Fraction II of tannins was eluted from the column using water-acetone (1:1, v/v) as a mobile...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Czech Academy of Agricultural Sciences
2004-12-01
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| Series: | Czech Journal of Food Sciences |
| Subjects: | |
| Online Access: | https://cjfs.agriculturejournals.cz/artkey/cjf-200410-0039_antioxidant-and-antiradical-activity-of-extracts-of-phenolic-compounds-from-red-bean.php |
| Summary: | Extract of red bean seeds was prepared using 80% acetone. Crude extract was applied onto a Sephadex LH-20 column. Fraction I of low molecular weight phenolic compounds was eluted from the column by ethanol. Fraction II of tannins was eluted from the column using water-acetone (1:1, v/v) as a mobile phase. Phenolic compounds present in the extracts and in the fractions I and II showed antioxidant and antiradical properties investigated using a β-carotene-linoleate model system, and DPPH radical scavenging activity. Crude extract showed the highest antioxidant activity in a β-carotene-linoleate model system. However, tannins fraction was the strongest scavengers of DPPH radical. The content of total phenolics in the fraction II was found the highest (139 mg/g). |
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| ISSN: | 1212-1800 1805-9317 |