Determination of flavonoids content in coloured peas (Pisum sativum L.) in relation to cultivars dependence and storage duration under natural conditions
2010
Timoracká, M., Slovak University of Agriculture in Nitra (Slovak Republic) | Vollmannová, A.
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 per kg, genistein 0,412-0,706 mg per kg, kaempherol 0,621-1,484 mg per kg, apigenin 0,261-0,479 mg per kg. Yellow varieties of pea contained between 0,375-0,779 mg per kg daidzein, 0,115-0,158 mg per kg genistein, kaempherol 0,742-1,314 mg per kg, apigenin 0,462-0,698 mg per kg. 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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Este registro bibliográfico ha sido proporcionado por Institute of Agricultural Knowledge and Innovation - Slovakia
