NATURAL ANTIOXIDANTS FROM LOW-PUNGENCY MUSTARD FLOUR

The ethanolic extracts of low-pungency mustard flour were separated on a Sephadex LH-20 column. Three major fractions were separated accordi ng to the UV absorbance readings at 280 nm. Antioxidant activity of th ese fractions was evaluated in a beta-carotene-linoleate model system. Fraction I was most effective and showed absorbance readings similar to those of sinapic acid, p-hydroxybenzoic acid and trihydroxy phenoli c compounds such as flavones or flavanones. Fraction II exhibited mode rate antioxidant activity and showed the possible presence of phenolic acids and trihydroxy compounds. Fraction III was least effective and did not contain any trihydroxy compounds as indicated by a thin layer chromatography spray method.