Phenotypic diversity of pea (Pisum sativum L.) varieties and the polyphenols, flavonoids, and antioxidant activity of their seeds

Zhao, Tianyao; Su, Wenjin; Qin, Yang; Wang, Liyun

doi:10.1590/0103-8478cr20190196

Cited by 16 publications

(18 citation statements)

References 55 publications

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“…G1 mousse contained over 10 mg/100 g more flavonoids than G2 and G3 mousses. This resulted from the very diverse composition of G1 mousse, which in addition to the base material (apples and spinach) contain rich in flavonoids: avocado, zucchini and green peas [ 27 , 28 , 29 ].…”

Section: Discussionmentioning

confidence: 99%

Antioxidant Properties of Fruit and Vegetable Whey Beverages and Fruit and Vegetable Mousses

Purkiewicz

Pietrzak-Fiećko

2021

Molecules

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The study assesses the antioxidant activity, total phenolic content, total flavonoids content and lipophilic pigments (β-carotene, chlorophyll a, chlorophyll b) content in homemade and marketed fruit and vegetable whey beverages and fruit and vegetable mousses. All of the tests were performed using spectrophotometric methods. The highest polyphenol content was found in the homemade green whey beverage W1G (541.95 mg/100 g) and the lowest in the market green whey beverage W2G (46.18 mg/100 g). In the fruit and vegetable mousses under study, the highest content of polyphenolic compounds was determined in the red mousse R3 (76.41 mg/100 g). The highest content of flavonoids was observed in the homemade orange whey beverage W1O (63.06 mg/100 g) and in the green mousse G2 (69.80 mg/100 g). The values of the antioxidant activity of whey beverages and mousses varied depending on the composition. The highest content of β-carotene was identified in homemade orange whey beverage (4.36 mg/100 g) and in orange mousses (in range 1.10–2.24 mg/100 g), while chlorophylls a and b—in homemade green whey beverage W1G (3.00 mg/100 g and 1.31 mg/100 g respectively) and in green mousses (chlorophyll a in range 0.54 to 1.42 mg/100 g and chlorophyll b in range 0.13 to 0.32 mg/100 g).

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Section: Discussionmentioning

confidence: 99%

Antioxidant Properties of Fruit and Vegetable Whey Beverages and Fruit and Vegetable Mousses

Purkiewicz

Pietrzak-Fiećko

2021

Molecules

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“…Numerous active phytochemicals determined in pea-like flavonoids along with daidzein, genistein, asparaginase, apigenin,lectin, kaempferol and several phenolic compounds include catechin, coumaric acids, caffeic acids,vanillic acids, ferulic, pisatin, protocatechuic, proanthocyanidin, steroid phytohormone and tannins (Bello et al, 2018). Pea genotypes with different maturity level and seed coat colour showed prominent phenolics, total flavonoids along with high antioxidant activities (Devi et al, 2019;Zhao et al, 2020). Presence of techno-functional properties and phytochemical compositions in pea protein isolates could be used as value added ingredient in formulated foods (Pedrosa et al, 2020).…”

Section: Phytochemicals and Antioxidantsmentioning

confidence: 99%

Potential health benefits of garden pea seeds and pods: A review

Kumari

Deka

2021

Legume Science

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Pea (Pisum sativum L.) is a nutritious pulse crop belonging to the leguminous family, and widely cultivated. In recent time, health and nutritional benefits of the pea and its by-products enriched with biomolecules, which have gained significant attention to the researchers and consumers. Peas are known for its pivotal nutritional value with high-quality proteins, dietary fibres, starch, carbohydrates and micronutrients including vitamins and minerals. It is also enriched with phytochemicals, antioxidants, flavonoids, tannins and other phenolic compounds under nonnutritional category. Dietary fibre extracted from its cotyledon of the cell wall, seed coats and pods proved to accelerate the gastrointestinal activity by developing intestinal microflora. Intermediate amylose maintains blood glucose level by lowering the glycaemic index and reducing starch digestibility of peas. Pea proteins derived peptides have opportunities in nutraceuticals. Furthermore, pea-derived non-α-galactooligosaccharides could mitigate the gas production by colonic bacteria during the fermentation. Anti-acetylcholinesterase (anti-AChE) was also traced in the pea pod with some antioxidant properties. The focus of this review paper is to provide a comprehensive profiling of chemical compositions and bioactives of fresh mature peas (specifically garden or field pea seeds) and by-products of pea processing (pods and peels) that sets a foundation for assessment of their health benefits. K E Y W O R D Sby-products, human health, nutritional composition, pea proteins, phenolics), a nutritious agricultural commodity belongs to the Leguminosae family, has potential to withstand freezing temperature which is widely cultivated across the globe (Kour et al., 2020;Tulbek et al., 2017). In terms of productivity, India stands as the second largest producer of green peas next to China and ranks ten among the vegetable crops. The annual global production of green pea and dry pea seeds are approximately 14.5 million tons and 22 million tons, respectively (FAOSTAT, 2019;Mondor, 2020;Senapati et al., 2019). Pea seeds are well known for its pivotal nutrients that can be differentiated in mainly soluble and insoluble fibres, proteins (tryptophan and lysine), complex carbohydrates, vitamin B, folate, minerals namely, calcium, potassium, iron but low content of saturated fat, cholesterol and sodium (Figure 1). Fresh green pea seeds contain 17-22g carbohydrates, 20-to 50-g starch, 14-to 26-g dietary fibre, 6.2-to 6.5-g protein, 0.4-g fat, 1.0-g ash per 100 g with 9-to 10-mg calcium, 3-to 5-mg sodium, 97-to 99-mg potassium per

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“…Phenolic compounds are well studied for their antioxidant properties, and those of peas have been found to possess strong antioxidant activity . Zhao et al studied 75 different phenotypes of peas and found that the antioxidant activity was significantly correlated with seed coat color. Studies have also shown that seed coats/hulls contain the majority of the polyphenols in the seed. , Duenas et al reported that the hulls of two dark varieties of peas contained 25 phenolic compounds, mainly flavones, flavonols, tetrahydroxydihydrohalcone, and hydroxybenzoic acids.…”

Section: Introductionmentioning

confidence: 99%

“…However, excessive ROS is associated with many diseases, including hypertension, arteriosclerosis, and cancer . Dietary polyphenols have been shown to help maintain the balance between oxidants and antioxidants by suppressing the aforementioned oxidative stresses, , which involve glutathione peroxidase (GSH-Px), superoxide dismutase (SOD), , and malondialdehyde (MDA) . Existing research has only focused on the intrinsic phenolics in raw or cooked pea-based foods and in vitro antioxidant activities; however, phenolic compounds may undergo extensive metabolism after ingestion, and the literature shows little correlation between in vitro and in vivo antioxidant activities .…”

Section: Introductionmentioning

confidence: 99%

Phenolics of Yellow Pea (Pisum sativum L.) Hulls, Their Plasma and Urinary Metabolites, Organ Distribution, and In Vivo Antioxidant Activities

Guo

Tsao

Wang

et al. 2021

J. Agric. Food Chem.

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As a byproduct, large amounts of yellow pea hull (YPH) are used as low-value or worthless feed worldwide each year, which is a major waste of these polyphenol-rich hulls. The metabolism, bioavailability, and in vivo activities of these polyphenols have not been reported. In the present study, the chemical profiles of YPH extract, their metabolites, and organ distribution were analyzed with UHPLC-LTQ-OrbiTrap-MS, and their in vivo antioxidant activities were studied using the D-gal model in rats. In summary, a total of 42 ingredients were identified in YPH extracts, and 54 metabolites were found in plasma or urine samples. The distribution of metabolites in plasma and organs may have a positive effect on SOD, GSH-Px, MDA, and T-AOC, and the liver and kidneys were the main distribution organs of these metabolites. Our results are of great significance for the development and utilization of the polyphenol-rich hull of yellow pea.

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Phenotypic diversity of pea (Pisum sativum L.) varieties and the polyphenols, flavonoids, and antioxidant activity of their seeds

Cited by 16 publications

References 55 publications

Antioxidant Properties of Fruit and Vegetable Whey Beverages and Fruit and Vegetable Mousses

Antioxidant Properties of Fruit and Vegetable Whey Beverages and Fruit and Vegetable Mousses

Potential health benefits of garden pea seeds and pods: A review

Phenolics of Yellow Pea (Pisum sativum L.) Hulls, Their Plasma and Urinary Metabolites, Organ Distribution, and In Vivo Antioxidant Activities

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