THE USE OF FLUOROMETRIC METHOD TO STUDY THE ANTIOXIDATIVE PROPERTIES OF LEGUME SEEDS - SHORT REPORT.
 
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Pol. J. Food Nutr. Sci. 2000;50(2):47–49
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ABSTRACT
The objective of this work was to use the fluorometric method to study the antioxidative properties of the preparations obtained from the seed coats of red and brown beans. The preparations were obtained by extraction of the polyphenols with 0.5% HCl solution in methanol, vacuum concentration and lyophilisation. The qualitative and quantitative compositions of the preparations were determined. The antioxidative properties of the polyphenolic preparations were determined by measuring the fluorescence as produced by the formation of hydroxide radicals from hydrogen peroxide and sodium benzoate in the presence of copper ion and dithioerythriol (DTET) in phosphate buffer, pH 7.2. The fluorescence of hydroxide derivatives was measured spectrofluorometrically. The studies showed that the preparations had the capabilities to scavenge the hydroxide radicals by 51% in the case of brown pigments and by 47% in the case of red pigments.
ISSN:1230-0322