Czech J. Food Sci., 2006, 24(1):41-44 | DOI: 10.17221/3292-CJFS

Separation of low molecular weight rapeseed proteins by RP-HPLC-DAD - a short report

Agnieszka Kosińska1, Uttam D. Chavan2, Ryszard Amarowicz1
1 Department of Food Analysis, Division of Food Science, Institute of Animal Reproduction and Food Research of Polish Academy of Sciences, Olsztyn, Poland
2 Biotechnology Centre, Mahatma Phule Agricultural University, Rahuri, India

Low molecular weight proteins were extracted and isolated from rapeseed and analysed using the HPLC-DAD method. The separation of proteins and phenolic compounds was done on the reversed phase C18 column with a gradient of acetonitrile in water. The chromatogram was characterised by two peaks of low molecular weight proteins with the retention times of 19.92 and 23.24 min. Additional three main peaks of phenolic constituents were recorded on the chromatogram. One of them with maximum of UV spectrum at 328 nm was identified as sinapic acid derivatives.

Keywords: HPLC; rapeseed; low molecular weight proteins; phenolics; phenolic acids

Published: February 28, 2006  Show citation

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Kosińska A, Chavan UD, Amarowicz R. Separation of low molecular weight rapeseed proteins by RP-HPLC-DAD - a short report. Czech J. Food Sci. 2006;24(1):41-44. doi: 10.17221/3292-CJFS.
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