Comprehensive analysis in the nutritional composition, phenolic species and in vitro antioxidant activities of different pea cultivars

ABSTRACT: Graphical abstract Highlights • The nutrient content of the 10 pea varieties varies greatly.• UPLC-QTOF-MS and HPLC-QQQ-MS/MS were both adopted to analyze the phenolic compounds.• A total of 38 key compounds were identified, including 12 phenolic compounds.• TPC and protocatechuic acid showed positive correlation with antioxidant capacity.• Most different pea varieties could be distinguished from each other. In this study, ten pea (Pisum sativum L.) varieties were compared in their nutrient composition, phenolic compounds, antioxidant properties and their diversity were deciphered by multivariate analysis of correlation analysis and principal component analysis (PCA). The ten pea cultivars are rich in nutrients with different contents in lipid (0.57 to 3.52%), dietary fiber (11.34 to 16.1

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PROVIDER: S-EPMC9945425 | biostudies-literature | 2023 Feb

REPOSITORIES: biostudies-literature