Antioxidative Activity of Leguminous Seed Extracts Evaluated by Chemiluminescence Methods-Reference-Cited by-同舟云学术

Antioxidative Activity of Leguminous Seed Extracts Evaluated by Chemiluminescence Methods

Published:1997-10-01 Issue:9-10 Volume:52 Page:709-712
ISSN:1865-7125
Container-title:Zeitschrift für Naturforschung C
language:en
Short-container-title:

Author:

Amarowicz Ryszard¹,Raab Barbara²

Affiliation:

1. Division of Food Science, Institute of Animal Reproduction and Food Research of Polish Academy of Sciences, ul Tuwima 10, 10-718 Olsztyn 5, P. O.Box 55, Poland

2. German Institute of Human Nutrition, Arthur-Scheunert-Allee 114-116. Bergholz-Rehbriicke, Germany

Abstract

The antioxidant properties of extracts from seeds of white bean, pea, lentil, everlasting pea, faba bean, and broad bean were investigated by enhanced chemiluminescence (ECL) and photochemiluminescence (PCL) methods. All extracts exhibited antioxidative activity. The antioxidative efficacy of the extracts investigated varied markedly and did not dependent upon their content of phenolic compounds. Results of TLC analysis of the extracts indicated that the antioxidant activity originated from several phenolic compounds, partly similar in their polarity

Publisher

Walter de Gruyter GmbH

Subject

General Biochemistry, Genetics and Molecular Biology

Link

https://www.degruyter.com/document/doi/10.1515/znc-1997-9-1022/pdf

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