Antioxidative activity of leguminous seed extracts evaluated by chemiluminescence methods

Abstract

The antioxidant properties of extracts from seeds of white bean, pea, lentil, everlasting pea, faba bean, and broad bean were investigated by enhanced chemiluminescence (ECL) and photochemiluminescence (PCL) methods. All extracts exhibited antioxidative activity. The antioxidative efficacy of the extracts investigated varied markedly and did not dependent upon their content of phenolic compounds. Results of TLC analysis of the extracts indicated that the antioxidant activity originated from several phenolic compounds, partly similar in their polarity.