Determination of flavonoids content in coloured peas (Pisum sativum L.) In relation to cultivar’s dependence and storage duration under natural conditions

Authors

  • Mária Timoracká Slovak University of Agriculture, Faculty of Biotechnology and Food Sciences, Department of Chemistry, Tr. A. Hlinku 2, 94976 Nitra, Slovakia,
  • Alena Vollmannová Slovak University of Agriculture, Faculty of Biotechnology and Food Sciences, Department of Chemistry, Tr. A. Hlinku 2, 94976 Nitra, Slovakia,

DOI:

https://doi.org/10.5219/70

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). 

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References

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Published

2010-06-18

How to Cite

Timoracká, M. ., & Vollmannová, A. . (2010). Determination of flavonoids content in coloured peas (Pisum sativum L.) In relation to cultivar’s dependence and storage duration under natural conditions. Potravinarstvo Slovak Journal of Food Sciences, 4(3), 58–62. https://doi.org/10.5219/70

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