Variations in the total phenolics and antioxidant activities among garden pea (Pisum sativum L.) genotypes differing for maturity duration, seed and flower traits and their association with the yield

Devi, Jyoti; Sanwal, Satish Kumar; Koley, Tanmay Kumar; Mishra, Gyan P.; Karmakar, Pradip; Singh, Prabhakar; Singh, Balwant

doi:10.1016/j.scienta.2018.09.048

Cited by 47 publications

(43 citation statements)

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“…Furthermore, these results indicated that the polyphenols are the main compounds for antioxidant capacities in O. aristatus. The results are in line with previous reports in O. aristatus and other different crops 38,44,45 . Besides, several reports shows association between polyphenol contents and antioxidant properties, but no one highlighted the mechanism of the association between polyphenol compounds and antioxidants in O. aristatus.…”

Section: Discussionsupporting

confidence: 93%

Genotype selection for phytochemical content and pharmacological activities in ethanol extracts of fifteen types of Orthosiphon aristatus (Blume) Miq. leaves using chemometric analysis

Batubara

Komariah

Sandrawati

et al. 2020

Sci Rep

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Orthosiphon aristatus (Blume) Miq. of the Lamiaceae family, called as kumis kucing in Indonesia, is a valuable medicinal plant for their pharmacological properties. The present study comprised of fifteen genotypes of O. aristatus was undertaken to evaluate the genotypes based on phytochemical content and pharmacological activities of leaves ethanol extract. Chemometric analysis (correlation and principal component analysis) was also used to investigate the genetic variability based on phytochemical content and pharmacological activities of O. aristatus genotypes. Results of phytochemical characterization showed that total phenolic ranged from 1.48 to 36.08 (maximum in A15) mg GAE/g DW, total flavonoid ranged from 0.10 to 3.07 (maximum in A15) mg QE/g DW, sinensetin ranged from 0.36 to 4.02 (maximum in A11) mg/g DW, and rosmarinic acid ranged 0.06 to 7.25 (maximum in A7) mg/g DW. Antioxidant activity was tested using DPPH and FRAP assay. Antioxidant results showed that DPPH ranged from 1.68 to 15.55 (maximum in A15) μmol TE/g DW and FRAP ranged from 0.07 to 1.60 (maximum in A1 and A7) μmol TE/g DW. The genotype A8 showed the highest cytotoxic activities against HeLa (66.25%) and MCF-7 (61.79%) cell lines. Maximum α-glucosidase inhibitory activity was recorded in genotype A2 with the value of 62.84%. The genotypes A1, A2, A7, A11, and A15 were identified as superior based on their phytochemicals content and pharmacological activities coupled with chemometric analysis. This finding is important for breeding studies and also the pharmaceutical perspective of O. aristatus.

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Section: Discussionsupporting

confidence: 93%

Genotype selection for phytochemical content and pharmacological activities in ethanol extracts of fifteen types of Orthosiphon aristatus (Blume) Miq. leaves using chemometric analysis

Batubara

Komariah

Sandrawati

et al. 2020

Sci Rep

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“…Lourenço et al (2015) found values of 794.1 and 701.8 μg TE per gram of sample for two distinct varieties (red and black). Devi et al (2019), in a study with 22 different pea cultivars, observed a variation in their antioxidant activity from 1.24 to 12.58 μg TE per gram.…”

Section: Resultsmentioning

confidence: 99%

Red rice (Oryza sativa L.) use in flour production: Convective drying and bioactive quality

Santos

Silva

Barros

et al. 2020

J Food Process Engineering

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This study aimed to develop red rice flours in order to provide alternatives to replace conventional flours in the production of gluten-free foods for people who suffers from celiac disease. To obtain the flour, red rice grains were dried at temperatures of 40, 50, 60, 70, and 80 C and air velocity of 1.5 m/s. Mathematical models (empirical and diffusive) were fitted to the experimental data obtained and, subsequently, the dehydrated grains were ground to obtain the flour, which was subjected to physicochemical and bioactive characterization to verify the impact of the applied temperatures on the final product quality. It was found that the Page model is more reliable to describe the drying kinetics of red rice, since it showed higher coefficients of determination (R 2) and lower chi-square (χ 2). The diffusion model showed satisfactory fit, with coefficient of determination (R 2) higher than 0.99 and chi-square (χ 2) lower than 0.0146659. Higher drying rate was found at the temperature of 80 C, but cracks were observed in the grains and there was greater degradation of anthocyanins. The pH, total titratable acidity, and flavonoids did not differ between the temperatures applied. Lower values of moisture content, water activity, total phenolic compounds, and antioxidant activity were obtained in the grains subjected to temperature of 80 C. Therefore, the temperature of 40 C was the one that ensured greatest conservation of all bioactive compounds analyzed and greater antioxidant activity for all three methods. Practical applications: The diffusion model provides a realistic and physical interpretation of the drying operation, stimulating the correct time needed to reduce the moisture content of the material, of initial value at the equilibrium value. In this way, it is possible to save energy and reduce the degradation of bioactive compounds promoted by thermal damage, which material is submitted, in addition to aiming at the optimization of drying equipment projects. 1 | INTRODUCTION Rice (Oryza sativa L.) has several types of cultivars and is a widely consumed food in the world, with different colors, such as white, black, red, and brown. Red rice is thus called because of the reddish color of the pericarp of the grains, which in turn is due to the accumulation of tannins and anthocyanins (Agostineto, Fleck, Rizzardi,

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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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Variations in the total phenolics and antioxidant activities among garden pea (Pisum sativum L.) genotypes differing for maturity duration, seed and flower traits and their association with the yield

Cited by 47 publications

References 50 publications

Genotype selection for phytochemical content and pharmacological activities in ethanol extracts of fifteen types of Orthosiphon aristatus (Blume) Miq. leaves using chemometric analysis

Genotype selection for phytochemical content and pharmacological activities in ethanol extracts of fifteen types of Orthosiphon aristatus (Blume) Miq. leaves using chemometric analysis

Red rice (Oryza sativa L.) use in flour production: Convective drying and bioactive quality

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

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