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- Robredo, Sergio, et al. Show all 7 Authors
- Food chemistry 2010 v.121 no.3 pp. 705-711
- lentils; Lens culinaris; antioxidant activity; free radical scavengers; phenolic compounds; food composition; phytochemicals; plant extracts; fractionation; tannins; catechin; epicatechin; glucosides; procyanidins; quercetin; p-coumaric acid
- ... Phenolics were extracted from green lentil seeds with 80% (v/v) aqueous acetone, and the resultant extracts were further separated on a Sephadex® LH-20 column. Fraction I, comprising low-molecular-weight phenolics, was eluted from the column with 95% (v/v) ethanol. Fraction II, consisting predominantly of tannins, was obtained using acetone:water (1:1; v/v) as the mobile phase. Phenolic compounds ...