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קהילה:
אסיף מאגר המחקר החקלאי
פותח על ידי קלירמאש פתרונות בע"מ -
Determination of Polyphenols, Flavonoids, and Antioxidant Capacity in Colored Chickpea (Cicer arietinum L.)
Year:
2010
Source of publication :
Journal of Food Science
Authors :
אורן-שמיר, מיכל
;
.
בדני, חנה
;
.
גלילי, שמואל
;
.
קפולניק, יורם
;
.
שגב, אהרון
;
.
שומר, אילן
;
.
Volume :
75
Co-Authors:
Segev, A., Agronomy and Natural Resources Dept., P.O.B 6, Bet Dagan 50250, Israel
Badani, H., Agronomy and Natural Resources Dept., P.O.B 6, Bet Dagan 50250, Israel
Kapulnik, Y., Agronomy and Natural Resources Dept., P.O.B 6, Bet Dagan 50250, Israel
Shomer, I., Ornamental Horticulture Dept., Agricultural Research Organization, The Volcani Center, P.O.B 6, Bet Dagan 50250, Israel
Oren-Shamir, M., Ornamental Horticulture Dept., Agricultural Research Organization, The Volcani Center, P.O.B 6, Bet Dagan 50250, Israel
Galili, S., Agronomy and Natural Resources Dept., P.O.B 6, Bet Dagan 50250, Israel
Facilitators :
From page:
0
To page:
0
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Total pages:
1
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Abstract:
Dry legumes are staple and potentially functional food, being a good source of polyphenols, flavonoids, and antioxidant activity. The objective of this study was to determine the total polyphenol content (TPC), total flavonoid content (TFC), and their relation with antioxidant capacity in 17 chickpea lines having colored seed coats (black, red, brown, green, rubiginous, gray, yellow, cream, or beige). The seed coat usually contains more than 95% of these compounds. In this study, both TPC and TFC varied significantly among different lines and were highly correlated to antioxidant activity. Colored seeds contained up to 13-, 11-, and 31-fold more TPC, TFC, and antioxidant activity, respectively, than cream- and beige-color seeds. Thus, colored chickpea could be a potentially functional food in addition to its traditional role of providing dietary proteins and dietary fibers. © 2010 Institute of Food Technologists®.
Note:

P. S115-S119

Related Files :
antioxidant
antioxidants
chemistry
chickpea
Cicer
Cicer arietinum
flavonoids
phenol derivative
phenols
Polyphenols
עוד תגיות
תוכן קשור
More details
DOI :
10.1111/j.1750-3841.2009.01477.x
Article number:
0
Affiliations:
Database:
סקופוס
Publication Type:
מאמר
;
.
Language:
אנגלית
Editors' remarks:
ID:
31200
Last updated date:
02/03/2022 17:27
Creation date:
17/04/2018 01:00
Scientific Publication
Determination of Polyphenols, Flavonoids, and Antioxidant Capacity in Colored Chickpea (Cicer arietinum L.)
75
Segev, A., Agronomy and Natural Resources Dept., P.O.B 6, Bet Dagan 50250, Israel
Badani, H., Agronomy and Natural Resources Dept., P.O.B 6, Bet Dagan 50250, Israel
Kapulnik, Y., Agronomy and Natural Resources Dept., P.O.B 6, Bet Dagan 50250, Israel
Shomer, I., Ornamental Horticulture Dept., Agricultural Research Organization, The Volcani Center, P.O.B 6, Bet Dagan 50250, Israel
Oren-Shamir, M., Ornamental Horticulture Dept., Agricultural Research Organization, The Volcani Center, P.O.B 6, Bet Dagan 50250, Israel
Galili, S., Agronomy and Natural Resources Dept., P.O.B 6, Bet Dagan 50250, Israel
Determination of Polyphenols, Flavonoids, and Antioxidant Capacity in Colored Chickpea (Cicer arietinum L.)
Dry legumes are staple and potentially functional food, being a good source of polyphenols, flavonoids, and antioxidant activity. The objective of this study was to determine the total polyphenol content (TPC), total flavonoid content (TFC), and their relation with antioxidant capacity in 17 chickpea lines having colored seed coats (black, red, brown, green, rubiginous, gray, yellow, cream, or beige). The seed coat usually contains more than 95% of these compounds. In this study, both TPC and TFC varied significantly among different lines and were highly correlated to antioxidant activity. Colored seeds contained up to 13-, 11-, and 31-fold more TPC, TFC, and antioxidant activity, respectively, than cream- and beige-color seeds. Thus, colored chickpea could be a potentially functional food in addition to its traditional role of providing dietary proteins and dietary fibers. © 2010 Institute of Food Technologists®.

P. S115-S119

Scientific Publication
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