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Foods 2018, 7(9), 142; https://doi.org/10.3390/foods7090142

Antioxidant Potential of Grass Pea Seeds from European Countries

1
Institute of Plant Genetics, Polish Academy of Sciences, Strzeszyńska 34, 60-479 Poznań, Poland
2
Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, 10-748 Olsztyn, Poland
3
Leibniz Institute of Plant Genetics and Crop Plant Research, D-06466 Gatersleben, Germany
*
Author to whom correspondence should be addressed.
Received: 6 July 2018 / Revised: 21 August 2018 / Accepted: 27 August 2018 / Published: 1 September 2018
(This article belongs to the Special Issue Food Legumes: Physicochemical and Nutritional Properties)
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Abstract

Phenolic compounds were extracted from seeds of 30 varieties of grass pea (Lathyrus sativus) into 80% (v/v) methanol. The total phenolics compounds content of the extracts and their antioxidant activity were determined using Folin-Ciocalteu’s phenol reagent and 2,2′-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) and ferric-reducing antioxidant power (FRAP) methods, respectively. Total phenolic contents ranged from 1.88 to 7.12 mg/g extract and 20.3 to 70.3 mg/100 g seeds. The extracts and seeds were characterized using Trolox equivalent antioxidant capacity values of 0.015–0.037 mmol Trolox/g extract and 0.158–0.372 mmol Trolox/100 g seeds, and FRAP values of 0.045–0.120 mmol Fe2+/g extract and 0.487–1.189 Fe2+/100 g seeds. The total phenolics content of grass pea extract was correlated with the results of the ABTS (r = 0.881) and FRAP (r = 0.781) assays. The same correlation was observed between the results of both assays (r = 0.842). Two derivatives of p-coumaric acid were the dominant phenolic compounds of the Derek cultivar of grass pea. View Full-Text
Keywords: grass pea; Lathyrus sativus; phenolic compounds; antioxidant activity grass pea; Lathyrus sativus; phenolic compounds; antioxidant activity
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Rybiński, W.; Karamać, M.; Sulewska, K.; Börner, A.; Amarowicz, R. Antioxidant Potential of Grass Pea Seeds from European Countries. Foods 2018, 7, 142.

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