Antioxidant activity and phenolic compositions of lentil (Lens culinaris var. Morton) extract and its fractions.

@article{Zou2011AntioxidantAA,
  title={Antioxidant activity and phenolic compositions of lentil (Lens culinaris var. Morton) extract and its fractions.},
  author={Yanping Zou and Sam K C Chang and Yan Gu and Steven Y Qian},
  journal={Journal of agricultural and food chemistry},
  year={2011},
  volume={59 6},
  pages={2268-76}
}
Phenolic compounds were extracted from Morton lentils using acidified aqueous acetone. The crude Morton extract (CME) was applied onto a macroresin column and desorbed by aqueous methanol to obtain a semipurified Morton extract (SPME). The SPME was further fractionated over a Sephadex LH-20 column into five main fractions (I-V). The phytochemical contents such as total phenolic content (TPC), total flavonoid content (TFC), and condensed tannin content (CTC) of the CME, SPME, and its fractions… CONTINUE READING

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