Separation of low molecular weight rapeseed proteins by RP-HPLC-DAD - a short report

Agnieszka Kosińska, Uttam D. Chavan and Ryszard Amarowicz
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Agnieszka Kosińska: Department of Food Analysis, Division of Food Science, Institute of Animal Reproduction and Food Research of Polish Academy of Sciences, Olsztyn, Poland
Uttam D. Chavan: Biotechnology Centre, Mahatma Phule Agricultural University, Rahuri, India
Ryszard Amarowicz: Department of Food Analysis, Division of Food Science, Institute of Animal Reproduction and Food Research of Polish Academy of Sciences, Olsztyn, Poland

Czech Journal of Food Sciences, 2006, vol. 24, issue 1, 41-44

Abstract: Low molecular weight proteins were extracted and isolated from rapeseed and analysed using the HPLC-DAD method. The separation of proteins and phenolic compounds was done on the reversed phase C18 column with a gradient of acetonitrile in water. The chromatogram was characterised by two peaks of low molecular weight proteins with the retention times of 19.92 and 23.24 min. Additional three main peaks of phenolic constituents were recorded on the chromatogram. One of them with maximum of UV spectrum at 328 nm was identified as sinapic acid derivatives.

Keywords: HPLC; rapeseed; low molecular weight proteins; phenolics; phenolic acids (search for similar items in EconPapers)
Date: 2006
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Citations: View citations in EconPapers (2)

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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:24:y:2006:i:1:id:3292-cjfs

DOI: 10.17221/3292-CJFS

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