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: | R. Amarowicz, A. Troszyńska |
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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 |
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