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Total antioxidant capacity in different pea (Pisum sativum) varieties after blanching and freezing

Nilsson, Jessica LU ; Stegmark, R and Åkesson, Björn LU (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)
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author
organization
publishing date
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
2007-10-29 09:19:24
date last changed
2017-09-24 04:33:52
@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 &lt; 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},
  keyword      = {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},
  volume       = {86},
  year         = {2004},
}