ANTIOXIDANT ACTIVITY OF PHENOLIC FRACTIONS OF EVERLASTING PEA, FABA BEAN AND BROAD BEAN

Extracts of seeds of everlasting pea, faba bean and broad bean were pr epared using 80% acetone. Five fractions were separated from each extr act on a Sephadex LH-20 column using methanol as the eluate. The antio xidant activity of fractions was investigated in a beta-carotene-linol eate model system. For individual fractions, UV spectra were recorded and the content of total phenolics determined. Fractions were also cha racterized based on the number of phenolic compounds, and their antiox idant activity determined by TLC analysis. Results of beta-carotene-li noleate model systems indicated that antioxidant activities of separat ed fractions were in the order of everlasting pea > faba bean > broad bean. Individual fractions contained several phenolic compounds as not ed by TLC. Absorption maxima from UV spectra showed that flavonoids, a nd not phenolic acids, were the main phenolic compounds in separated f ractions Spots on the plates sprayed with a solution of beta-carotene and linoleic acid indicated that many of these compounds can act as na tural antioxidants.