Antioxidative properties of chloroplast concentrates obtained by various methods from lucerne juice
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Department of Biochemistry and Food Chemistry, Lublin Agricultural University, Akademicka 15, 20-934 Lublin, Poland
Publication date: 2000-05-08
J. Anim. Feed Sci. 2000;9(2):397–405
The antioxidative properties and chlorophyll contents of protein concentrates obtained by various methods from lucerne were compared. Chloroplast concentrates of lucerne juice (var. Kleszczewska) were precipitated by centrifugation (12 000 g), heating (55°C), or with flocculants (Magnafloc LT-26 and Superfloc A-115). The highest antioxidative activity was obtained in the concentrate precipitated by Superfloc A-115 after 24 h incubation with linoleic acid. The highest chlorophyll amount was extracted from the concentrate precipitated by centrifugation; the lowest, from the preparation coagulated with Superfloc A-115.