DETERMINATION OF FLAVONOIDS CONTENT IN COLOURED PEAS (PISUM SATIVUM L.) IN RELATION TO CULTIVAR’S DEPENDENCE AND STORAGE DURATION UNDER NATURAL CONDITIONS
<p class="MsoNormal" style="text-align: justify; text-indent: 35.4pt; margin: 0cm 0cm 0pt;"> </p><p class="MsoNormal" style="text-align: justify;"><span style="mso-ansi-language: EN-US;" lang="EN-US">Our att...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
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HACCP Consulting
2010-07-01
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| Series: | Potravinarstvo |
| Subjects: | |
| Online Access: | http://www.potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/70 |
| Summary: | <p class="MsoNormal" style="text-align: justify; text-indent: 35.4pt; margin: 0cm 0cm 0pt;"> </p><p class="MsoNormal" style="text-align: justify;"><span style="mso-ansi-language: EN-US;" lang="EN-US">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 </span><span style="mso-bidi-font-size: 10.0pt; mso-ansi-language: EN-US;" lang="EN-US">values of<span style="mso-spacerun: yes;"> </span>flavonoids in green peas were: daidzein 1,746-2,688 mg.kg<sup>-1</sup>, genistein<span style="mso-spacerun: yes;"> </span>0,412-0,706 mg.kg<sup>-1</sup>, kaempherol 0,621-1,484 mg.kg<sup>-1</sup>, apigenin 0,261-0,479 mg.kg<sup>-1</sup>. Yellow varieties of pea contained between 0,375-0,779 mg.kg<sup>-1 </sup>daidzein, 0,115-0,158 mg.kg<sup>-1 </sup>genistein, kaempherol 0,742-1,314 mg.kg<sup>-1</sup>, apigenin<span style="mso-spacerun: yes;"> </span>0,462-0,698 mg.kg<sup>-1</sup>. </span><span style="mso-ansi-language: EN-US;" lang="EN-US">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). </span></p><p class="MsoNormal" style="text-align: justify;"> </p><p class="MsoNormal" style="text-align: justify;"><span style="mso-ansi-language: EN-US;" lang="EN-US"><span style="font-size: 12px;"><strong>doi:10.5219/70</strong></span></span></p><p> </p> |
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| ISSN: | 1338-0230 1337-0960 |