ANTIOXIDANT ACTIVITY OF ETHANOLIC EXTRACT OF MUSTARD SEED

Four fractions were separated from an ethanolic extract of mustard usi ng silica gel column chromatography. Antioxidant activity of these fra ctions was evaluated in a beta-carotene-linoleate model system. Fracti ons III and IV, which possessed a high content of phenolic compounds s howed higher activity than fractions I and II, which contained a lower content of phenolics. All fractions were examined by silica gel TLC. The content of phenolic acids in each fraction was confirmed by UV spe ctral data.