Antioxidant and antiradical activity of extracts of phenolic compounds from red bean
R. Amarowicz, A. TroszyńskaCitation:Amarowicz R., Troszyńska A. (2004): Antioxidant and antiradical activity of extracts of phenolic compounds from red bean. Czech J. Food Sci., 22: S206-S208.
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).
red bean; phenolic compounds; antioxidant activity; DPPH scavenging activity; column chromatography