Antioxidant activity of phenolic fraction of pea (Pisum sativum)

https://doi.org/10.17221/6597-CJFSCitation:Amarowicz R., Karamać M., Weidner S. (2001): Antioxidant activity of phenolic fraction of pea (Pisum sativum). Czech J. Food Sci., 19: 139-142.
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An extract of seeds of pea was prepared using 80% (v/v) acetone. Six fractions (I–VI) were separated from the crude extract on a Sephadex LH-20 column using methanol as the mobile phase. The antioxidant activity of fractions was investigated in a β-carotene-linoleate model system. For individual fractions, UV spectra were recorded and the content of total phenolics was determined. Results of the β-carotene-linoleate model system indicated that antioxidant activities of separated fractions correlated with their content of total phenolic compounds and they decreased in the order of IV = VI > V > III > I > II. The antioxidant activity of fractions IV and VI was very strong as compared with that of butylated hydroxyanisole (BHA). Absorption maxima from UV spectra showed that flavonoids, and not phenolic acids, were the main phenolic compounds in separated fractions.
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