Antioxidant properties of polyphenols extracted from coloured bean seed coats
1999
Mikolajczak, A. | Druzynska, B. (Szkola Glowna Gospodarstwa Wiejskiego, Warszawa (Poland). Samodzielny Zaklad Oceny Jakosci Zywnosci)
Antioxidants properties of phenolic compounds, mainly tannins, present in red and brown bean seed coats were investigated. Polyphenols were extracted with 0.5 percent HCl in methanol, vacuum condensed and lyophilized. The amount of hydrolysing and condensed tannins, catechins and anthocyanins was evaluated in preparations. Antioxidant properties were measured against linoleic acid. The process of oxidation was monitored with a spectrophotometric method. All preparations exhibited antioxidant activity. The brown beam preparation which had the high tannin content (92 percent) was more effective as an antioxidant than red beam preparation
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