Total polyphenol content, carotenoid, tocopherol and fatty acid composition of commonly consumed Canadian pulses and their contribution to antioxidant activity

Total polyphenol content, carotenoid, tocopherol and fatty acid composition of commonly consumed Canadian pulses and their contribution to antioxidant activity

To quantitate bioactive compounds in cooked cultivars of commercially available Canadian pulses, 14 peas, lentils, beans, and chickpeas were analyzed for total polyphenol content (TPC), antioxidant activity (DPPH, FRAP and ORAC) and fatty acid, carotenoid and tocopherol content. On a dry weight (DW)...

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Bibliographic Details
Main Authors: Emily M.T. Padhi, Ronghua Liu, Marta Hernandez, Rong Tsao, D. Dan Ramdath
Format: Article
Language:English
Published: Elsevier 2017-11-01
Series:Journal of Functional Foods
Subjects:
Antioxidants
Bioactive
Carotenoids
Polyphenol
Pulse legumes
Tocopherols
Online Access:http://www.sciencedirect.com/science/article/pii/S1756464616303474

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http://www.sciencedirect.com/science/article/pii/S1756464616303474

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