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Antioxidant Activity of Pea (Pisum sativum L.) Seed Coat Acetone Extract

LWT - Food Science and Technology
Publication Date
DOI: 10.1006/fstl.2001.0831
  • Pisum Sativum L.
  • Seed Coat
  • Antioxidative Activity
  • Phenolic Compounds
  • Liposomes
  • Hplc


Abstract The contents of phenolic compounds in seed coat of pea and their antioxidative properties were examined. The pea seed coat was extracted with acetone-water (7:3 v/v) mixture and the extract was separated into five (İV) fractions using a Sephadex LH-20 column chromatography. Antioxidative activity of extract and fractions was measured by the oxidation of phosphatidylcholine to hydroxyperoxidephosphatidylcholine in liposome model and by scavenging effects of superoxide radical anion in xanthine-xanthine oxidase system. Phenolic compounds of extract and fractions were determined by spectrophotometric methods and characterized by HPLC analysis. Strong antioxidative properties were noted for extract and its five fractions measured by liposome method. The extract and fractions I, IV and V also showed scavenging effects of superoxide radical anion. A statistically significant correlation ( P≤0.05) was found between the inhibition of PC oxidation in the system tested and contents of either total phenols or tannins. However no statistically significant correlation was found between O •− 2 scavenging effect and contents of either total phenols or tannins. The HPLC analysis of phenolic compounds of extract and active fractions showed the presence of some phenolic acids (benzoic and cinnamic acids, and cinnamic acid derivatives), flavone and flavonol glycoside.

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