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

Nilsson, Jens; Stegmark, Rolf; Åkesson, Björn

doi:10.1016/j.foodchem.2003.09.002

Cited by 78 publications

(43 citation statements)

References 25 publications

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“…The water content in peas has been related to maturity as water content is seen to decrease with maturity. Green garden peas contain starch with a low glycaemic index (Nilsson et al, 2004). Low glycaemic index (GI) starch from foods such as legumes and sour bread doughs, release glucose to the blood at a much slower rate than high GI starch containing foods such as potatoes and common bread (Björck et al, 2000).…”

Section: Nature and Composition Of Green Peasmentioning

confidence: 99%

“…Texture is a major determinant of frozen green pea quality, and untrained consumers readily distinguish textural characteristics (Sandford et al, 1988). Numerous research and literature point out that the texture of frozen peas is greatly influenced by the maturity of seeds at harvest (Martens, 1986;Basterrechea and Hicks, 1991;Kmiecik et al, 2004;Edelenbos et al, 2000b;Nilsson et al, 2004 andJokanovic et al, 2006). Peas are said to harden with maturity due to respiration changes and dehydration.…”

Section: Texturementioning

confidence: 99%

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Relating physico‐chemical properties of frozen green peas (Pisum sativum L.) to sensory quality

2013

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BACKGROUND The acceptability of frozen green peas depends on their sensory quality. There is a need to relate physico‐chemical parameters to sensory quality. In this research, six brands of frozen green peas representing product sold for retail and caterer's markets were purchased and subjected to descriptive sensory evaluation and physico‐chemical analyses (including dry matter content, alcohol insoluble solids content, starch content, °Brix, residual peroxidase activity, size sorting, hardness using texture analysis and colour measurements) to assess and explain product quality. RESULTS The sensory quality of frozen green peas, particularly texture properties, were well explained using physico‐chemical methods of analysis notably alcohol insoluble solids, starch content, hardness and °Brix. Generally, retail class peas were of superior sensory quality to caterer's class peas although one caterer's brand was comparable to the retail brands. Retail class peas were sweeter, smaller, greener, more moist and more tender than the caterer's peas. Retail class peas also had higher °Brix, a*, hue and chroma values; lower starch, alcohol insoluble solids, dry matter content and hardness measured. CONCLUSIONS The sensory quality of frozen green peas can be partially predicted by measuring physico‐chemical parameters particularly °Brix and to a lesser extent hardness by texture analyser, alcohol insoluble solids, dry matter and starch content. © 2013 Society of Chemical Industry

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Section: Nature and Composition Of Green Peasmentioning

confidence: 99%

Section: Texturementioning

confidence: 99%

Relating physico‐chemical properties of frozen green peas (Pisum sativum L.) to sensory quality

2013

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“…This oxygen consumption inherent in cell growth leads to the generation of a series of free radicals, which may interact with biological systems in a clearly cytotoxic manner (Elmegeed et al, 2005). The radicals can cause damage to cellular bio-molecules such as nucleic acids, enzymes, proteins, lipids and carbohydrates (Nilsson et al, 2004). Overproduction of free radicals is considered to be the cause of chronic diseases such as cancer, atherosclerosis, ageing, and inflammatory diseases (Braca et al, 2002).…”

Section: Introductionmentioning

confidence: 99%

Antioxidant capacity and fatty acid profile of <i>Centaurea kotschyi</i> (Boiss. & Heldr.) Hayek var. <i>persica</i> (Boiss.) Wagenitz from Turkey

Zengin¹,

Güler²,

Çakmak³

et al. 2011

Grasas y Aceites

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RESUMEN Capacidad antioxidante y perfil de ácidos grasos deLa capacidad antioxidante de extractos metanólicos y composición de ácidos grasos de C. kotschyi var. pérsica fueron investigados. Seis métodos químicos diferentes fueron realizados para la determinación de la capacidad antioxidante. La composición de ácidos grasos fue analizada por cromatografía de gases. Los valores de IC 50 de los extractos fueron 37.09 µg/ml (en el ensayo con DPPH). En el sistema β-carotene/ácido linoleico, el extracto mostró un 65.22% de inhibición frente a la oxidación del ácido linoleico. La cantidad total de contenido fenólico y capacidad antioxidante total fueron 36.52 mg equivalentes de ácido gallico (GAE)/g y 74.93 mg equivalentes de ácido ascórbico (AE)/g, respectivamente. El principal ácidos graso encontrado, por análisis de CG, en C. kotschyi var. pérsica fue el C 18:3 ω3 (ácido α-linolenico). Los resultados presentados aquí indican que C. kotschyi var. pérsica posee unas fuertes propiedades antioxidantes. Además, las especies pueden ser usadas como aditivos naturales en los alimentos, en cosmética y en industria farmacéutica. The antioxidant capacity of the methanolic extract and the fatty acid composition of C. kotschyi var. persica were investigated. Six different chemical methods were used to determine the antioxidant capacity. The fatty acid composition was analyzed using gas chromatography. The IC 50 value of the extract was determined as 37.09 µg/ml (in the DPPH assay). In the β-carotene/linoleic acid system, the extract exhibited 65.22% inhibition against linoleic acid oxidation. The amount of total phenolic content and total antioxidant capacity were detected as 36.52 mg gallic acid equivalent (GAE)/g and 74.93 mg ascorbic acid equivalent (AE)/g, respectively. The major fatty acid in the composition of C. kotschyi var. persica was found to be C 18:3 ω3 (α-linolenic acid) by GC analysis. properties. Therefore, the species can be used as a natural additive in food, cosmetic and pharmaceutical industries. PALABRAS CLAVE: Capacidad antioxidante total -KEy-woRdS: β-carotene/Linoleic acid system -Centaurea kotschyi -Fatty acid composition -Reducing power -Total antioxidant capacity -Total phenolic content.

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“…28 an analysis of antioxidant capacity of Pease on different varieties showed that ascorbic acid is existed based on this capacity. 29 The primary lipid compounds of phospholipid and triacylglycerol of Pease extacts are in rates respectively 52.2-61.3% and 31.2-40.3%, on the contrary, the other compounds are at low rates as well (5.6-9.2%). Moreover, it is clearly seen in studies that the γ-tocopherol is at such a high level, α-and δ-tocopherol is at a low level; 30 the Pease has a hypercholesterolemic effect on rats.…”

mentioning

confidence: 96%

Determining the Phytochemical Parameters of Pisum sativum (pease) and Effects on the Development of Debaryomyces hansenii

Erecevıt¹,

Kırbağ²

2017

IJPER

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Objective: In this work; phytochemical parameters (fatty acid, vitamin, phytosterol, flavonoid and resveratrol contents, and antioxidant activities antimicrobial activities) of Pisum sativum (pease) extracts prepared with Debaryomyces hansenii were detected. P. sativum (pease) is known as one of the nutritional sources of prebiotics. Methods: Phytochemical contents of extracts were evaluated with device and assays like Shimadzu 17, Shimadzu brand HPLC, Spectrophotometer device and well agar methods respectively. Results: it was observed that total fatty acid, flavonoid, contents in pease extracts were at low levels and vitamin, and phytosterol contents were at changing. It was detected that total fatty acid, vitamin and phytosterol contents; at significant rates of pease extracts prepared with D. hansenii; however, flavonoid contents decreased at different rates. In the work, it was noticed that pease had increasingly antioxidant activities and antimicrobial activities at changing rates, acordingly at fatty acid, vitamin and phytosterol levels; at significant rates increased. On the other hand, flavonoid extracts demonstrated scarcely any antimicrobial activity. When antimicrobial activities of pease extracts containing D. hansenii were analyzed, they had effect at increasing rates of fatty acid, vitamin and phytosterol. On the other hand, it was demonstrated that flavonoid extracts did not have any antimicrobial activity against all of the microorganisms except Bacillus megaterium DSM 32. Conclusion: it was detected that pease which is known as prebiotic food, can be used in terms of proper prebiotic and the relationship of proper prebiotic-prebiotic (symbiotic) for the development of D. hansenii used in this study which is also accepted as probiotic yeast. It was observed that this yeast type developing in extracts obtained from pease affected other beneficial nutrients such as vitamins, minerals, phenolic compounds at varying rates.

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

Cited by 78 publications

References 25 publications

Relating physico‐chemical properties of frozen green peas (Pisum sativum L.) to sensory quality

Relating physico‐chemical properties of frozen green peas (Pisum sativum L.) to sensory quality

Antioxidant capacity and fatty acid profile of <i>Centaurea kotschyi</i> (Boiss. & Heldr.) Hayek var. <i>persica</i> (Boiss.) Wagenitz from Turkey

Determining the Phytochemical Parameters of Pisum sativum (pease) and Effects on the Development of Debaryomyces hansenii

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