The present research work was carried out to investigate the proximate composition and antioxidant capacities of newly invented varieties of dry peas. The proximate composition in terms of moisture （7.00-8.50%）, ash...The present research work was carried out to investigate the proximate composition and antioxidant capacities of newly invented varieties of dry peas. The proximate composition in terms of moisture （7.00-8.50%）, ash （3.85-4.97%）, fiber （3.8-12.3%） and protein （17.3-18.8%） contents varied significantly with respect to various cultivars. Total phenolic contents （TPC）, total flavonoids contents （TFC）, percentage inhibition of peroxidation of linoleic acid system, reducing power and DPPH free radical scavenging capacity of different dry peas extracts were found in range of 0.651-0.684 g/100g of GAE, 0.021-0.041 g/100g of CE, 0.713-0.895, 40.051-84.608%, 18.097-24.591 mg/mL, respectively. The amount of TFC, and percent inhibition of per oxidation in linoleic system of different dry peas extracts varied significantly among various cultivars and solvents. From the results of present investigations it is reasonable to say that 80% methanolic extracts of dry peas have exhibited varying degree of antioxidant activity.展开更多
文摘The present research work was carried out to investigate the proximate composition and antioxidant capacities of newly invented varieties of dry peas. The proximate composition in terms of moisture （7.00-8.50%）, ash （3.85-4.97%）, fiber （3.8-12.3%） and protein （17.3-18.8%） contents varied significantly with respect to various cultivars. Total phenolic contents （TPC）, total flavonoids contents （TFC）, percentage inhibition of peroxidation of linoleic acid system, reducing power and DPPH free radical scavenging capacity of different dry peas extracts were found in range of 0.651-0.684 g/100g of GAE, 0.021-0.041 g/100g of CE, 0.713-0.895, 40.051-84.608%, 18.097-24.591 mg/mL, respectively. The amount of TFC, and percent inhibition of per oxidation in linoleic system of different dry peas extracts varied significantly among various cultivars and solvents. From the results of present investigations it is reasonable to say that 80% methanolic extracts of dry peas have exhibited varying degree of antioxidant activity.
