Acta Scientiarum Polonorum Technologia Alimentaria

Abstract The objective of this work was to study antioxidative properties of the preparations obtained from the seed coats of brown, red and white beans. To make the preparations, polyphenols were extracted using a 0.5% HCl solution in methanol, condensed under the vacuum conditions and lyophilized. In order to provide a chemical profile of the preparations obtained, the content of general polyphenols, condensed tannins and antho-cyanins were determined. The antioxidative properties were determined in the presence of DPPH● radicals, peroxyl radicals and their secondary decomposition products. Polyphenol preparation protecting activity on β-carotene was determined too. All the preparation ex-hibited antioxidant activity against peroxyl radicals (83-87%), secondary decomposition products (78-87%) and DPPH● radicals (50-67%). All the preparations protected β-caro¬tene from peroxyl radicals degradation. The preparations extracted from color beans de-veloped the strongest antioxidative activity. This fact could be attributed to the higher contents of polyphenols in these preparations.