חיפוש מתקדם
Journal of Food Science
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
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

פותח על ידי קלירמאש פתרונות בע"מ -
הספר "אוצר וולקני"
אודות
תנאי שימוש
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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