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Antioxidant activity of pea bean ( Phaseolus vulgaris L.) extract
Author(s) -
Tsuda Takanori,
Osawa Toshihiko,
Nakayama Tsutomu,
Kawakishi Shunro,
Ohshima Katsumi
Publication year - 1993
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/bf02545353
Subject(s) - chemistry , linoleic acid , phaseolus , antioxidant , distilled water , chromatography , food science , thiocyanate , biochemistry , botany , biology , fatty acid
Antioxidative activity of pea bean ( Phaseolus vulgaris L.) extract was evaluated by using a linoleic acid system, and the methanol extract exhibited strong antioxidative activity as measured by the thiocyanate method. The crude methanol extract was partitioned between the n ‐butanol phase (BP) and the water phase (WP). Then, the antioxidative activity of the BP and the WP was determined by using a linoleic acid system. The WP showed strong antioxidative activity, while BP showed only weak activity as measured by the thiocyanate method. Next, the synergistic antioxidative action of WP with α‐tocopherol was examined by using linoleic acid and liposome systems. The WP had a synergistic effect with α‐tocopherol in both the food model and liposome systems. For purification and isolation of the antioxidative substances of the pea bean, preparative high‐performance liquid chromatography was carried out with an octadecylsilyl column. Five fractions were collected, and antioxidative activity was determined in a linoleic acid system. Although fraction 1 had strong activity by the thiocyanate method, the purification of this active fraction was difficult; therefore, the partly characterized active fraction was investigated. The contents of total phenolics and sugars were 0.31±0.01 mg/g of fraction 1 and 406.1±0.1 mg/g, respectively. The ninhydrin chromogenic reaction was positive, and the ultraviolet absorption spectral λ max value in distilled water was 264.0 nm, indicating that the water‐soluble antioxidative components from pea bean may be a new type of antioxidant. Isolation and identification are currently being investigated.