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Influence of sterilization process on antioxidative properties of broad bean seeds

100%

Wolosiak R., Lewicki P. P., Piecyk M., Worobiej E., Druzynska B., Majewska E.

Polish Journal of Food and Nutrition Sciences

2007

tom 57

nr 2[A]

201-206

Changes of selected antioxidants content and activity in broad bean seeds upon sterilization process and storage of cans were investigated in the study. Loss of total nitrogen, its solubility and non-protein nitrogen content was observed as well as loss of total polyphenols content and their antioxidatively important group – condensed tannins. Main changes in protein fractions were observed on electrophoretic patterns in low molecular weight range, however a gain of high molecular weight polymer (500 kDa) participation was shown by Size-Exclusion HPLC. Phenolic compounds extracted with 70% acetone exhibited much higher antiradical activity then nitrogen compounds extracted with water. A decrease of antioxidant activity of the extracts and its appearance in drain was confirmed in most cases after processing and storage.

Ograniczanie wyników

1 Polish Journal of Food and Nutrition Sciences

1 Druzynska B.

1 Lewicki P. P.

1 Majewska E.

1 Piecyk M.

1 Wolosiak R.

1 Worobiej E.

1 2007

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Influence of sterilization process on antioxidative properties of broad bean seeds