Academic Journals Database
Disseminating quality controlled scientific knowledge

DETERMINATION OF FLAVONOIDS CONTENT IN COLOURED PEAS (PISUM SATIVUM L.) IN RELATION TO CULTIVAR’S DEPENDENCE AND STORAGE DURATION UNDER NATURAL CONDITIONS

ADD TO MY LIST
 
Author(s): Mária Timoracká | Alena Vollmannová

Journal: Potravinarstvo : Scientific Journal for Food Industry
ISSN 1338-0230

Volume: 4;
Issue: 3;
Start page: 58;
Date: 2010;
Original page

Keywords: yellow and green pea | flavonoid | storage

ABSTRACT
 Our attention is being given especially to four representative flavonoids: kaempherol, apigenin, genistein and daidzein. These flavonoids were studied in the seeds of colored varieties of dry pea. Isocratic HPLC analysis with DAD detection after acid hydrolysis of samples was performed. The differences of flavonoid contents in individual pea varieties were not significant. The determined values of  flavonoids in green peas were: daidzein 1,746-2,688 mg.kg-1, genistein  0,412-0,706 mg.kg-1, kaempherol 0,621-1,484 mg.kg-1, apigenin 0,261-0,479 mg.kg-1. Yellow varieties of pea contained between 0,375-0,779 mg.kg-1 daidzein, 0,115-0,158 mg.kg-1 genistein, kaempherol 0,742-1,314 mg.kg-1, apigenin  0,462-0,698 mg.kg-1. Also the changes in content of chosen flavonoids in pea in the dependence on variety in dried legumes stored under natural conditions were surveyed. From the results it came out that in interval 7 month the content of all observed flavonoids declined in dry material (in some cases even to non-detectable levels).  doi:10.5219/70 
Save time & money - Smart Internet Solutions      Why do you need a reservation system?