Four fractions were separated from an ethanolic extract of mustard using silica gel column chromatography. Antioxidant activity of these fractions was evaluated in a β‐carotene‐linoleate model system. Fractions III and IV, which possessed a high content of phenolic compounds showed higher activity than fractions I and II, which contained a lower content of phenolics. All fractions were examined by silica gel TLC. The content of phenolic acids in each fraction was confirmed by UV spectral data.
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Amarowicz et al. (1996) studied this question.
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