Total antioxidant capacity in different pea (Pisum sativum) varieties after blanching and freezing
(2004) In Food Chemistry 86(4). p.501-507- Abstract
- Thirty-five varieties of the green pea (Pisum sativum L.) were analysed for their total antioxidant capacity (TAC. After blanching and freezing, the water-soluble fraction had, on average, a TAC of 0.61(0.22) mumol/g (mean(SD)) and the water-insoluble fraction a value of 0.23(0.08) mumol/g. There was a significant correlation between the TAC in the water-soluble and water-insoluble fractions (r = 0.41; p < 0.001). The peas had been grown during two consecutive years and were harvested at two different periods during the second year, 1999. Regarding the antioxidant capacity in both the water-soluble and the water-insoluble extract, there was a significant difference between the varieties but not between the harvest periods. A significant... (More)
- Thirty-five varieties of the green pea (Pisum sativum L.) were analysed for their total antioxidant capacity (TAC. After blanching and freezing, the water-soluble fraction had, on average, a TAC of 0.61(0.22) mumol/g (mean(SD)) and the water-insoluble fraction a value of 0.23(0.08) mumol/g. There was a significant correlation between the TAC in the water-soluble and water-insoluble fractions (r = 0.41; p < 0.001). The peas had been grown during two consecutive years and were harvested at two different periods during the second year, 1999. Regarding the antioxidant capacity in both the water-soluble and the water-insoluble extract, there was a significant difference between the varieties but not between the harvest periods. A significant correlation (r = 0.72) between TAC in the water-soluble fraction and ascorbic acid content was found. Ascorbic acid accounted for a large part of the water-soluble antioxidant capacity. Further studies are necessary to reveal other compounds explaining the variation in pea antioxidant capacity and the mechanisms involved. Measurement of TAC may be a convenient route for the selection of pea varieties with optimal functional and health effects. (C) 2003 Elsevier Ltd. All rights reserved. (Less)
Please use this url to cite or link to this publication:
https://lup.lub.lu.se/record/280466
- author
- Nilsson, Jessica LU ; Stegmark, R and Åkesson, Björn LU
- organization
- publishing date
- 2004
- type
- Contribution to journal
- publication status
- published
- subject
- keywords
- variety, FRAP, total antioxidant capacity (TAC), green peas, Pisum sativum, cultivation conditions
- in
- Food Chemistry
- volume
- 86
- issue
- 4
- pages
- 501 - 507
- publisher
- Elsevier
- external identifiers
-
- wos:000221033300004
- scopus:1942517935
- ISSN
- 1873-7072
- DOI
- 10.1016/j.foodchem.2003.09.002
- language
- English
- LU publication?
- yes
- id
- a212879b-231c-46f8-9022-c8f1b7f17001 (old id 280466)
- date added to LUP
- 2016-04-01 17:05:38
- date last changed
- 2022-04-23 02:37:19
@article{a212879b-231c-46f8-9022-c8f1b7f17001, abstract = {{Thirty-five varieties of the green pea (Pisum sativum L.) were analysed for their total antioxidant capacity (TAC. After blanching and freezing, the water-soluble fraction had, on average, a TAC of 0.61(0.22) mumol/g (mean(SD)) and the water-insoluble fraction a value of 0.23(0.08) mumol/g. There was a significant correlation between the TAC in the water-soluble and water-insoluble fractions (r = 0.41; p < 0.001). The peas had been grown during two consecutive years and were harvested at two different periods during the second year, 1999. Regarding the antioxidant capacity in both the water-soluble and the water-insoluble extract, there was a significant difference between the varieties but not between the harvest periods. A significant correlation (r = 0.72) between TAC in the water-soluble fraction and ascorbic acid content was found. Ascorbic acid accounted for a large part of the water-soluble antioxidant capacity. Further studies are necessary to reveal other compounds explaining the variation in pea antioxidant capacity and the mechanisms involved. Measurement of TAC may be a convenient route for the selection of pea varieties with optimal functional and health effects. (C) 2003 Elsevier Ltd. All rights reserved.}}, author = {{Nilsson, Jessica and Stegmark, R and Åkesson, Björn}}, issn = {{1873-7072}}, keywords = {{variety; FRAP; total antioxidant capacity (TAC); green peas; Pisum sativum; cultivation conditions}}, language = {{eng}}, number = {{4}}, pages = {{501--507}}, publisher = {{Elsevier}}, series = {{Food Chemistry}}, title = {{Total antioxidant capacity in different pea (Pisum sativum) varieties after blanching and freezing}}, url = {{http://dx.doi.org/10.1016/j.foodchem.2003.09.002}}, doi = {{10.1016/j.foodchem.2003.09.002}}, volume = {{86}}, year = {{2004}}, }