Macro- and Micro-Nutrient Composition and Antioxidant Activity of Chickpea and Pea Accessions
Epidemiological studies reported an inverse association between the consumption of legumes and the incidence of age-related diseases. This trend could be attributed to the presence of antioxidant compounds, especially phenolic and flavonoid compounds. In this paper, five pea ( Pisum sativum L.) and...
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Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences
2021-05-01
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| Series: | Polish Journal of Food and Nutrition Sciences |
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| Online Access: | http://journal.pan.olsztyn.pl/Macro-and-Micro-Nutrient-Composition-and-Antioxidant-Activity-of-Chickpea-and-Pea,135813,0,2.html |
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| author | Michela Costantini Carmine Summo Mariangela Centrone Iga Rybicka Mariagrazia D’Agostino Paolo Annicchiarico Francesco Caponio Stefano Pavan Grazia Tamma Antonella Pasqualone |
| author_facet | Michela Costantini Carmine Summo Mariangela Centrone Iga Rybicka Mariagrazia D’Agostino Paolo Annicchiarico Francesco Caponio Stefano Pavan Grazia Tamma Antonella Pasqualone |
| author_sort | Michela Costantini |
| collection | DOAJ |
| description | Epidemiological studies reported an inverse association between the consumption of legumes and the incidence of age-related diseases. This trend could be attributed to the presence of antioxidant compounds, especially phenolic and flavonoid compounds. In this paper, five pea ( Pisum sativum L.) and twelve chickpea ( Cicer arietinum L.) accessions, having different characteristics and geographical origin, were characterised in terms of antioxidant activity, as well as macro- and micro-nutrient composition. The antioxidant activity has been evaluated using both DPPH (2,2-diphenyl-1-picrylhydrazyl) and ABTS (2,2’-azino-bis (3-ethylbenzthiazoline-6-sulfonic acid) radical scavenging capacity assays. Chickpea and pea accessions showed a different behaviour in the presence of these different radicals. Chickpea accessions were characterised by significantly higher DPPH• scavenging activity, while peas showed a significantly higher value of antioxidant activity evaluated using the ABTS assay. Pea accessions had the highest content of total phenolic compounds, Zn, and Cu. A positive correlation was found between some minerals, such as Zn, Cu and P, and the ABTS •+ scavenging activity. Black and brown chickpea accessions showed significantly higher contents of anthocyanins, Mn, Mg, and Ca, which were positively correlated with the antioxidant activity assessed with the DPPH assay. Despite the dataset investigated in our study included a limited number of accessions, it was possible to highlight the influence of the chemical composition on the antioxidant activity due to the high phenotypic diversity found between the accessions, emphasising the importance of selecting the antioxidant activity assay according to the matrix to be evaluated. |
| format | Article |
| id | doaj-art-bcf91b65d4e54dd59c4ae816e6393671 |
| institution | Kabale University |
| issn | 2083-6007 |
| language | English |
| publishDate | 2021-05-01 |
| publisher | Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences |
| record_format | Article |
| series | Polish Journal of Food and Nutrition Sciences |
| spelling | doaj-art-bcf91b65d4e54dd59c4ae816e63936712025-02-02T22:02:03ZengInstitute of Animal Reproduction and Food Research of the Polish Academy of SciencesPolish Journal of Food and Nutrition Sciences2083-60072021-05-0171217718510.31883/pjfns/135813135813Macro- and Micro-Nutrient Composition and Antioxidant Activity of Chickpea and Pea AccessionsMichela Costantini0Carmine Summo1Mariangela Centrone2Iga Rybicka3Mariagrazia D’Agostino4Paolo Annicchiarico5Francesco Caponio6Stefano Pavan7Grazia Tamma8Antonella Pasqualone9Department of Soil, Plant and Food Science (DISSPA), University of Bari Aldo Moro, via Amendola, 165/A, I-70126 Bari, ItalyDepartment of Soil, Plant and Food Science (DISSPA), University of Bari Aldo Moro, via Amendola, 165/A, I-70126 Bari, ItalyDepartment of Bioscience, Biotechnologies and Biopharmaceutics (DBBB) University of Bari Aldo Moro, via Amendola, 165/A, I-70126 Bari, ItalyFaculty of Commodity Science, Poznań University of Economics and Business, al. Niepodległości 10, 61-875 Poznań, PolandDepartment of Bioscience, Biotechnologies and Biopharmaceutics (DBBB) University of Bari Aldo Moro, via Amendola, 165/A, I-70126 Bari, ItalyResearch Centre for Animal Production and Aquaculture, Council for Agricultural Research and Economics (CREA), viale Piacenza, 29, I-26900 Lodi, ItalyDepartment of Soil, Plant and Food Science (DISSPA), University of Bari Aldo Moro, via Amendola, 165/A, I-70126 Bari, ItalyDepartment of Soil, Plant and Food Science (DISSPA), University of Bari Aldo Moro, via Amendola, 165/A, I-70126 Bari, ItalyDepartment of Bioscience, Biotechnologies and Biopharmaceutics (DBBB) University of Bari Aldo Moro, via Amendola, 165/A, I-70126 Bari, ItalyDepartment of Soil, Plant and Food Science (DISSPA), University of Bari Aldo Moro, via Amendola, 165/A, I-70126 Bari, ItalyEpidemiological studies reported an inverse association between the consumption of legumes and the incidence of age-related diseases. This trend could be attributed to the presence of antioxidant compounds, especially phenolic and flavonoid compounds. In this paper, five pea ( Pisum sativum L.) and twelve chickpea ( Cicer arietinum L.) accessions, having different characteristics and geographical origin, were characterised in terms of antioxidant activity, as well as macro- and micro-nutrient composition. The antioxidant activity has been evaluated using both DPPH (2,2-diphenyl-1-picrylhydrazyl) and ABTS (2,2’-azino-bis (3-ethylbenzthiazoline-6-sulfonic acid) radical scavenging capacity assays. Chickpea and pea accessions showed a different behaviour in the presence of these different radicals. Chickpea accessions were characterised by significantly higher DPPH• scavenging activity, while peas showed a significantly higher value of antioxidant activity evaluated using the ABTS assay. Pea accessions had the highest content of total phenolic compounds, Zn, and Cu. A positive correlation was found between some minerals, such as Zn, Cu and P, and the ABTS •+ scavenging activity. Black and brown chickpea accessions showed significantly higher contents of anthocyanins, Mn, Mg, and Ca, which were positively correlated with the antioxidant activity assessed with the DPPH assay. Despite the dataset investigated in our study included a limited number of accessions, it was possible to highlight the influence of the chemical composition on the antioxidant activity due to the high phenotypic diversity found between the accessions, emphasising the importance of selecting the antioxidant activity assay according to the matrix to be evaluated.http://journal.pan.olsztyn.pl/Macro-and-Micro-Nutrient-Composition-and-Antioxidant-Activity-of-Chickpea-and-Pea,135813,0,2.htmlantioxidant activitychickpeaspeasphenolic extractmineral compositionbioactive compounds |
| spellingShingle | Michela Costantini Carmine Summo Mariangela Centrone Iga Rybicka Mariagrazia D’Agostino Paolo Annicchiarico Francesco Caponio Stefano Pavan Grazia Tamma Antonella Pasqualone Macro- and Micro-Nutrient Composition and Antioxidant Activity of Chickpea and Pea Accessions Polish Journal of Food and Nutrition Sciences antioxidant activity chickpeas peas phenolic extract mineral composition bioactive compounds |
| title | Macro- and Micro-Nutrient Composition and Antioxidant Activity of Chickpea and Pea Accessions |
| title_full | Macro- and Micro-Nutrient Composition and Antioxidant Activity of Chickpea and Pea Accessions |
| title_fullStr | Macro- and Micro-Nutrient Composition and Antioxidant Activity of Chickpea and Pea Accessions |
| title_full_unstemmed | Macro- and Micro-Nutrient Composition and Antioxidant Activity of Chickpea and Pea Accessions |
| title_short | Macro- and Micro-Nutrient Composition and Antioxidant Activity of Chickpea and Pea Accessions |
| title_sort | macro and micro nutrient composition and antioxidant activity of chickpea and pea accessions |
| topic | antioxidant activity chickpeas peas phenolic extract mineral composition bioactive compounds |
| url | http://journal.pan.olsztyn.pl/Macro-and-Micro-Nutrient-Composition-and-Antioxidant-Activity-of-Chickpea-and-Pea,135813,0,2.html |
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