Antioxidant and antiradical activity of extracts of phenolic compounds from red bean

R. Amarowicz and A. Troszyńska

Czech Journal of Food Sciences, 2004, vol. 22, issue SpecialIssue, S206-S208

Abstract: 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).

Keywords: red bean; phenolic compounds; antioxidant activity; DPPH scavenging activity; column chromatography (search for similar items in EconPapers)
Date: 2004
References: Add references at CitEc
Citations:

Downloads: (external link)
http://cjfs.agriculturejournals.cz/artkey/cjf-2004 ... ds-from-red-bean.php (text/html)
free of charge

Related works:
This item may be available elsewhere in EconPapers: Search for items with the same title.

Export reference: BibTeX RIS (EndNote, ProCite, RefMan) HTML/Text

Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:22:y:2004:i:specialissue:id:10661-cjfs

Access Statistics for this article

Czech Journal of Food Sciences is currently edited by Ing. Zdeňka Náglová, Ph.D.

More articles in Czech Journal of Food Sciences from Czech Academy of Agricultural Sciences
Bibliographic data for series maintained by Ivo Andrle ().