Antioxidant Activity of Phenolic Fractions of Rapeseed

Extract of rapeseed in 80% methanol was prepared. Three fractions (I‐III) were separated from the extract on a Sephadex LH‐20 column using ethanol as the mobile phase. The antioxidant activity of fractions was investigated using a β‐carotene‐linoleate model system and enhanced chemiluminescence (ECL) and photochemiluminescence (PCL) methods. Scavenging effect on DPPH radical and reducing power of the extract were examined, UV spectra recorded and the content of total phenolics determined. The highest content of total phenolics (176 mg/g) was present in fraction III; the content of total phenolics found in fraction I was the lowest (78.6 mg/g). UV spectra indicated that derivatives of phenolic acids were dominant in all fractions. Results of β‐carotene‐linoleate model