Dryland Farming and Oases Cropping Laboratory (LR16IRA02), Arid Land Institute, Street El Jorf, 4119, Medenine, Tunisia.
Higher Agronomic Institute, Chott Mariem, IRESA, University of Sousse, B.P. 47, 4042 Chott Mariem, Sousse, Tunisia.
Chem Biodivers. 2022 Dec;19(12):e202200595. doi: 10.1002/cbdv.202200595. Epub 2022 Nov 8.
Pea (Pisum sativum L.) is an important legume for human and animal consumption, cultivated in many temperate regions of the world. In the present investigation, the seeds of twelve pea accessions collected from the arid regions of southern Tunisia, characterized by different colors of flowers and seed coats, were evaluated for their proteins, phenolic compounds and antioxidant activities. The protein content determined by the Bradford method ranged from 46.91 to 151.08 mg/g DW. The content of total phenol, total flavonoid and condensed tannin, ranging from 36.85 to 102.52 mg GAE/100 g DW, 6.95 to 48.11 mg QE/100 g DW, and 12.37 to 70.43 mg CE/100 g DW, respectively. These parameters were characterized respectively by the following three methods, the Folin-Ciocalteu reagent, the aluminum chloride and the vanillin assay. The LC-ESI/MS analysis identified the presence of 8 phenolic acids and 9 flavonoids which quinic acid, protocatechuic acid, hyperoside, and quercetin-3-O-rhamnosidewere detected as the most abundant compounds. Moreover, the antioxidant activity of pea seeds was evaluated by the ABTS+and DPPH tests. Indeed, DPPH and ABTS anti-free radical activity values ranged from 1.92 to 14.11 μmoL TEAC/g DW and 2.3 to 14.95 μmoL TEAC/g DW, respectively. The variability across the assessed traits revealed significant differences as computed by ANOVA tests. Else, the results showed significant correlations between seed coat color, seed shape, flower color and phenolic compounds. Therefore, genotypes characterized by a purple flower, brown seed coat, and wrinkled form had the highest levels of phenolic compounds and antioxidant activity. Correlation analysis revealed that phenolic compounds presented a strong positive correlation with antioxidant activities, while being negatively correlated with protein content. UPGMA cluster and Principal component analysis (PCA) revealed two main groups. This work highlights the nutritional value of P. sativum seeds as a good source of natural antioxidant compounds that may be useful in the food and pharmaceutical industries.
豌豆（Pisum sativum L.）是人类和动物食用的重要豆类，在世界许多温带地区都有种植。在本研究中，对从突尼斯南部干旱地区收集的 12 个豌豆品种的种子进行了评估，这些种子的花色和种皮颜色不同，其蛋白质、酚类化合物和抗氧化活性。Bradford 法测定的蛋白质含量范围为 46.91-151.08mg/g DW。总酚、总类黄酮和缩合单宁的含量范围分别为 36.85-102.52mg GAE/100g DW、6.95-48.11mg QE/100g DW 和 12.37-70.43mg CE/100g DW，分别用福林-肖卡尔特试剂、三氯化铝和香草醛法测定。LC-ESI/MS 分析鉴定出 8 种酚酸和 9 种类黄酮，其中以奎宁酸、原儿茶酸、高圣草苷和槲皮素-3-O-鼠李糖苷含量最为丰富。此外，还通过 ABTS+和 DPPH 试验评价了豌豆种子的抗氧化活性。事实上，DPPH 和 ABTS 自由基清除活性值范围分别为 1.92-14.11μmoL TEAC/g DW 和 2.3-14.95μmoL TEAC/g DW。方差分析表明，评估性状的变异性存在显著差异。此外，结果表明种皮颜色、种子形状、花色与酚类化合物之间存在显著相关性。因此，花色为紫色、种皮为棕色、形状为皱缩的基因型具有最高水平的酚类化合物和抗氧化活性。相关性分析表明，酚类化合物与抗氧化活性呈强正相关，而与蛋白质含量呈负相关。UPGMA 聚类和主成分分析（PCA）显示了两个主要群体。这项工作强调了 P. sativum 种子的营养价值，作为天然抗氧化化合物的良好来源，可用于食品和制药行业。
