English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Tools annual

Global: Zendy Free Plan

Global: Zendy Tools monthly

Global: Zendy Plus monthly

The phenolic composition of seed coats in four differently colored pea   varieties (Pisum sativum L.) was investigated using UHPLC-LTQ OrbiTrap MS.   The obtained findings revealed that the seed coats of the examined pea   genotypes possess a unique phenolic composition compared to previously   studied European cultivars. In total, 41 phenolic compounds have been   identified. The seed coats of the studied cultivars contained certain amounts   of rosmarinic acid, rutin, galangin, morin, naringin, hesperetin and   pinocembrin as well as ten flavonol glycosides that had not been reported   previously. Additionally, the total phenolic content, antioxidant activity   and metal chelating capacity of extracts was determined using   Folin-Ciocalteu’s method, 2,2-diphenyl-1-picrylhydrazyl radical scavenging   assay, ferric ion-reducing capacity and ferrous ion-chelating capacity assay,   respectively. Dark colored genotypes MBK 168 and MBK 173 possessed the   highest total phenolic contents as well the strongest antioxidant activities.   On the other hand, bright colored genotypes MBK 88 and MBK 90 exhibited the   strongest metal-chelating capacities. The examined pea seed coats may be   considered as important potential contributors to human health due to the   presence of bioactive phenolic constituents. In addition, our results could   be used as a guideline for breeding new pea cultivars with high antioxidant   activities applicable in the formulation of functional food products.   [Projekat Ministarstva nauke Republike Srbije, br. 173005 i br. 172017

Identification of seed coat phenolic compounds from differently colored pea varieties and characterization of their antioxidant activity