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

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  • R. Amarowicz
  • A. Troszyńska

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).

Suggested Citation

  • R. Amarowicz & A. Troszyńska, 2004. "Antioxidant and antiradical activity of extracts of phenolic compounds from red bean," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 22(SpecialIs), pages 206-208.
    • Handle: RePEc:caa:jnlcjf:v:22:y:2004:i:specialissue:id:10661-cjfs
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