Abstract
The phenolic composition of seed coats in four differently colored pea varieties (Pisum sativum L.) was investigated using UHPLC-LTQ OrbiTrap MS. The obtained findings revealed that the seed coats of the examined pea genotypes possess a unique phenolic composition compared to previously studied European cultivars. In total, 41 phenolic compounds have been identified. The seed coats of the studied cultivars contained certain amounts of rosmarinic acid, rutin, galangin, morin, naringin, hesperetin and pinocembrin as well as ten flavonol glycosides that had not been reported previously. Additionally, the total phenolic content, antioxidant activity and metal chelating capacity of extracts was determined using Folin-Ciocalteu?s method, 2,2-diphenyl-1-picrylhydrazyl radical scavenging assay, ferric ion-reducing capacity and ferrous ion-chelating capacity assay, respectively. Dark colored genotypes MBK 168 and MBK 173 possessed the highest total phenolic contents as well the strongest antioxidant activities. On the other hand, bright colored genotypes MBK 88 and MBK 90 exhibited the strongest metal-chelating capacities. The examined pea seed coats may be considered as important potential contributors to human health due to the presence of bioactive phenolic constituents. In addition, our results could be used as a guideline for breeding new pea cultivars with high antioxidant activities applicable in the formulation of functional food products.
Highlights
There is growing interest in the dietary intake of natural antioxidants as a way of preventing different health problems related to oxidative stress, such as inflammation, neurodegenerative diseases, cancer, cardiovascular diseases, etc. (Halliwell and Gutteridge, 1990)
Plants are considered a valuable source of natural antioxidants, primarily the compounds belonging to the group of secondary metabolites such as various classes of phenolic compounds
The obtained extracts were used for determination of the total phenolic content (TPC) as well as antioxidant (AO) activity by conventional in vitro approaches: 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging, ferric ion-reducing capacity (FRC) and ferrous ion-chelating capacity (FCC) assays
Summary
There is growing interest in the dietary intake of natural antioxidants as a way of preventing different health problems related to oxidative stress, such as inflammation, neurodegenerative diseases, cancer, cardiovascular diseases, etc. (Halliwell and Gutteridge, 1990). In recent years the phenolic contents and antioxidant activities of raw and processed pea seeds have been extensively studied (Troszyńska and Ciska 2002; Xu and Chang, 2009; Han and Baik, 2008; Stanisavljević et al, 2013). We have focused primarily on differently colored varieties originating from Croatia, which are extensively used for breeding but rarely in human diet. Our aim was to examine the possibility of their exploitation as a source of compounds, primarily polyphenols, with potentially health-benefitting properties. These preparations could be used in the design of novel functional food products. The obtained extracts were used for determination of the total phenolic content (TPC) as well as antioxidant (AO) activity by conventional in vitro approaches: 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging, ferric ion-reducing capacity (FRC) and ferrous ion-chelating capacity (FCC) assays
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