Investigation of quantitative changes in bioactive compounds, colour properties, phenolic constituents and mineral contents of fresh, boiled and dried‐pea ( Pisum sativum L.) seeds
In this study, the changes in bioactive properties, phenolic compound profile and mineral results of fresh, boiled and dried pea seeds were investigated. It was observed that the total phenol, flavonoid and antioxidant capacity results of heat‐treated peas were decreased when compared to the control...
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| Veröffentlicht in: | International journal of food science & technology 2023-12, Vol.58 (12), p.6342-6350 |
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| container_title | International journal of food science & technology |
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| creator | Younis, Mahmoud Mohamed Ahmed, Isam A. Özcan, Mehmet Musa Uslu, Nurhan |
| description | In this study, the changes in bioactive properties, phenolic compound profile and mineral results of fresh, boiled and dried pea seeds were investigated. It was observed that the total phenol, flavonoid and antioxidant capacity results of heat‐treated peas were decreased when compared to the control. Total carotenoid result of peas dried in oven and microwave were significantly increased compared to control and boiled peas (
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| doi_str_mv | 10.1111/ijfs.16742 |
| format | Article |
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P
< 0.05). Oven or microwave heating treatments increased the
L*
values of samples, while boiling caused a decrease in
L*
results. As with the bioactive properties of peas, the phenolic component amounts of peas were also low in the dried samples, and a linear correlation was obtained between the phenolic components and bioactive properties of the treated pea seeds. The highest protein content was detected in the peas dried in the conventional heater. Both fresh and dried peas are rich in K, P, Ca, Mg, S, Fe and Zn. K results of fresh and dried pea samples ranged from 19 258.50 (boiling) to 23 820.31 ppm (dw; oven).</description><identifier>ISSN: 0950-5423</identifier><identifier>EISSN: 1365-2621</identifier><identifier>DOI: 10.1111/ijfs.16742</identifier><language>eng</language><publisher>Oxford: Wiley Subscription Services, Inc</publisher><subject>Bioactive compounds ; Biological activity ; Boiling ; Flavonoids ; Peas ; Phenolic compounds ; Phenols ; Pisum sativum ; Seeds ; Vegetables</subject><ispartof>International journal of food science & technology, 2023-12, Vol.58 (12), p.6342-6350</ispartof><rights>International Journal of Food Science and Technology © 2023 Institute of Food Science and Technology</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c259t-bd70da437160d18a5092ea2ca8c71b5bd71a7f0514f742c8a0ab8ab22182bc6f3</citedby><cites>FETCH-LOGICAL-c259t-bd70da437160d18a5092ea2ca8c71b5bd71a7f0514f742c8a0ab8ab22182bc6f3</cites><orcidid>0000-0002-1392-8604 ; 0000-0002-6578-0795 ; 0000-0002-5024-9512</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>314,780,784,27924,27925</link.rule.ids></links><search><creatorcontrib>Younis, Mahmoud</creatorcontrib><creatorcontrib>Mohamed Ahmed, Isam A.</creatorcontrib><creatorcontrib>Özcan, Mehmet Musa</creatorcontrib><creatorcontrib>Uslu, Nurhan</creatorcontrib><title>Investigation of quantitative changes in bioactive compounds, colour properties, phenolic constituents and mineral contents of fresh, boiled and dried‐pea ( Pisum sativum L.) seeds</title><title>International journal of food science & technology</title><description>In this study, the changes in bioactive properties, phenolic compound profile and mineral results of fresh, boiled and dried pea seeds were investigated. It was observed that the total phenol, flavonoid and antioxidant capacity results of heat‐treated peas were decreased when compared to the control. Total carotenoid result of peas dried in oven and microwave were significantly increased compared to control and boiled peas (
P
< 0.05). Oven or microwave heating treatments increased the
L*
values of samples, while boiling caused a decrease in
L*
results. As with the bioactive properties of peas, the phenolic component amounts of peas were also low in the dried samples, and a linear correlation was obtained between the phenolic components and bioactive properties of the treated pea seeds. The highest protein content was detected in the peas dried in the conventional heater. Both fresh and dried peas are rich in K, P, Ca, Mg, S, Fe and Zn. K results of fresh and dried pea samples ranged from 19 258.50 (boiling) to 23 820.31 ppm (dw; oven).</description><subject>Bioactive compounds</subject><subject>Biological activity</subject><subject>Boiling</subject><subject>Flavonoids</subject><subject>Peas</subject><subject>Phenolic compounds</subject><subject>Phenols</subject><subject>Pisum sativum</subject><subject>Seeds</subject><subject>Vegetables</subject><issn>0950-5423</issn><issn>1365-2621</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2023</creationdate><recordtype>article</recordtype><recordid>eNotUUtOAzEMjRBIlM-GE0RiA6hTksx_iRA_qRIsYD3yJJ421TQZkgwSO47AaTgQJyFt8cbOe0927EfIGWczHuNarzo_40WZiT0y4WmRJ6IQfJ9MWJ2zJM9EekiOvF8xxkRaZhPy82Q-0Ae9gKCtobaj7yOYoEN8fyCVSzAL9FQb2moLcgfa9WBHo_w0lr0dHR2cHdAFjREalmhsr2XkTGwcRjTBUzCKrrVBB_2GCFswTusc-uWUtlb3qLYq5TSq36_vAYFe0BftxzX1m9_EPJ9dUo-o_Ak56KD3ePqfj8nb_d3r7WMyf354ur2ZJ1LkdUhaVTIFWVrygileQc5qgSAkVLLkbR5pDmXHcp518WSyAgZtBa0QvBKtLLr0mJzv-sYN38d4qGYV9zVxZCOqquZ1wcsqqq52Kums9w67ZnB6De6z4azZ-NJsfGm2vqR_BJyGAw</recordid><startdate>202312</startdate><enddate>202312</enddate><creator>Younis, Mahmoud</creator><creator>Mohamed Ahmed, Isam A.</creator><creator>Özcan, Mehmet Musa</creator><creator>Uslu, Nurhan</creator><general>Wiley Subscription Services, Inc</general><scope>AAYXX</scope><scope>CITATION</scope><scope>7QF</scope><scope>7QO</scope><scope>7QQ</scope><scope>7QR</scope><scope>7SC</scope><scope>7SE</scope><scope>7SP</scope><scope>7SR</scope><scope>7ST</scope><scope>7T7</scope><scope>7TA</scope><scope>7TB</scope><scope>7U5</scope><scope>8BQ</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>H8D</scope><scope>H8G</scope><scope>JG9</scope><scope>JQ2</scope><scope>KR7</scope><scope>L7M</scope><scope>L~C</scope><scope>L~D</scope><scope>P64</scope><scope>SOI</scope><orcidid>https://orcid.org/0000-0002-1392-8604</orcidid><orcidid>https://orcid.org/0000-0002-6578-0795</orcidid><orcidid>https://orcid.org/0000-0002-5024-9512</orcidid></search><sort><creationdate>202312</creationdate><title>Investigation of quantitative changes in bioactive compounds, colour properties, phenolic constituents and mineral contents of fresh, boiled and dried‐pea ( Pisum sativum L.) seeds</title><author>Younis, Mahmoud ; Mohamed Ahmed, Isam A. ; Özcan, Mehmet Musa ; Uslu, Nurhan</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c259t-bd70da437160d18a5092ea2ca8c71b5bd71a7f0514f742c8a0ab8ab22182bc6f3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2023</creationdate><topic>Bioactive compounds</topic><topic>Biological activity</topic><topic>Boiling</topic><topic>Flavonoids</topic><topic>Peas</topic><topic>Phenolic compounds</topic><topic>Phenols</topic><topic>Pisum sativum</topic><topic>Seeds</topic><topic>Vegetables</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Younis, Mahmoud</creatorcontrib><creatorcontrib>Mohamed Ahmed, Isam A.</creatorcontrib><creatorcontrib>Özcan, Mehmet Musa</creatorcontrib><creatorcontrib>Uslu, Nurhan</creatorcontrib><collection>CrossRef</collection><collection>Aluminium Industry Abstracts</collection><collection>Biotechnology Research Abstracts</collection><collection>Ceramic Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Computer and Information Systems Abstracts</collection><collection>Corrosion Abstracts</collection><collection>Electronics & Communications Abstracts</collection><collection>Engineered Materials Abstracts</collection><collection>Environment Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Materials Business File</collection><collection>Mechanical & Transportation Engineering Abstracts</collection><collection>Solid State and Superconductivity Abstracts</collection><collection>METADEX</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><collection>Aerospace Database</collection><collection>Copper Technical Reference Library</collection><collection>Materials Research Database</collection><collection>ProQuest Computer Science Collection</collection><collection>Civil Engineering Abstracts</collection><collection>Advanced Technologies Database with Aerospace</collection><collection>Computer and Information Systems Abstracts Academic</collection><collection>Computer and Information Systems Abstracts Professional</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Environment Abstracts</collection><jtitle>International journal of food science & technology</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Younis, Mahmoud</au><au>Mohamed Ahmed, Isam A.</au><au>Özcan, Mehmet Musa</au><au>Uslu, Nurhan</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Investigation of quantitative changes in bioactive compounds, colour properties, phenolic constituents and mineral contents of fresh, boiled and dried‐pea ( Pisum sativum L.) seeds</atitle><jtitle>International journal of food science & technology</jtitle><date>2023-12</date><risdate>2023</risdate><volume>58</volume><issue>12</issue><spage>6342</spage><epage>6350</epage><pages>6342-6350</pages><issn>0950-5423</issn><eissn>1365-2621</eissn><abstract>In this study, the changes in bioactive properties, phenolic compound profile and mineral results of fresh, boiled and dried pea seeds were investigated. It was observed that the total phenol, flavonoid and antioxidant capacity results of heat‐treated peas were decreased when compared to the control. Total carotenoid result of peas dried in oven and microwave were significantly increased compared to control and boiled peas (
P
< 0.05). Oven or microwave heating treatments increased the
L*
values of samples, while boiling caused a decrease in
L*
results. As with the bioactive properties of peas, the phenolic component amounts of peas were also low in the dried samples, and a linear correlation was obtained between the phenolic components and bioactive properties of the treated pea seeds. The highest protein content was detected in the peas dried in the conventional heater. Both fresh and dried peas are rich in K, P, Ca, Mg, S, Fe and Zn. K results of fresh and dried pea samples ranged from 19 258.50 (boiling) to 23 820.31 ppm (dw; oven).</abstract><cop>Oxford</cop><pub>Wiley Subscription Services, Inc</pub><doi>10.1111/ijfs.16742</doi><tpages>9</tpages><orcidid>https://orcid.org/0000-0002-1392-8604</orcidid><orcidid>https://orcid.org/0000-0002-6578-0795</orcidid><orcidid>https://orcid.org/0000-0002-5024-9512</orcidid></addata></record> |
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| subjects | Bioactive compounds Biological activity Boiling Flavonoids Peas Phenolic compounds Phenols Pisum sativum Seeds Vegetables |
| title | Investigation of quantitative changes in bioactive compounds, colour properties, phenolic constituents and mineral contents of fresh, boiled and dried‐pea ( Pisum sativum L.) seeds |
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