Main Article Content
The aim of this work was to obtain fractions of lima bean protein concentrate (LBPC) and evaluation of their antioxidant activity. LBPC, was prepared by alkaline extraction at pH 9.5 and isoelectric precipitation at pH 4.5. LBPC was subject to in vitro gastrointestinal digestion. LBPC was fractionated using the ion exchange chromatography with a DEAE Affi-Gel Blue Gel column. The antioxidant activity was evaluated using the ORAC, FRAP and DPPH methods. LBPC fractionation produce anionic and cationic fractions with antioxidant capacity using the ORAC, FRAP and DPPH methods. LBPC cationic fractions present high antioxidant activity with three methods assayed.