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Total antioxidant c...
Total antioxidant capacity in different pea (Pisum sativum) varieties after blanching and freezing
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- Nilsson, Jessica (författare)
- Lund University,Lunds universitet,Kemiska institutionen,Institutioner vid LTH,Lunds Tekniska Högskola,Department of Chemistry,Departments at LTH,Faculty of Engineering, LTH
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Stegmark, R (författare)
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- Åkesson, Björn (författare)
- Lund University,Lunds universitet,Tillämpad biokemi,Centrum för tillämpade biovetenskaper,Kemiska institutionen,Institutioner vid LTH,Lunds Tekniska Högskola,Pure and Applied Biochemistry,Center for Applied Life Sciences,Department of Chemistry,Departments at LTH,Faculty of Engineering, LTH
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(creator_code:org_t)
- Elsevier BV, 2004
- 2004
- Engelska.
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Ingår i: Food Chemistry. - : Elsevier BV. - 1873-7072 .- 0308-8146. ; 86:4, s. 501-507
- Relaterad länk:
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http://dx.doi.org/10...
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https://lup.lub.lu.s...
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https://doi.org/10.1...
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Abstract
Ämnesord
Stäng
- 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.
Ämnesord
- LANTBRUKSVETENSKAPER -- Lantbruksvetenskap, skogsbruk och fiske -- Livsmedelsvetenskap (hsv//swe)
- AGRICULTURAL SCIENCES -- Agriculture, Forestry and Fisheries -- Food Science (hsv//eng)
Nyckelord
- variety
- FRAP
- total antioxidant capacity (TAC)
- green peas
- Pisum sativum
- cultivation conditions
Publikations- och innehållstyp
- art (ämneskategori)
- ref (ämneskategori)
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