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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
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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
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 &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}},
  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}},
}