Skip to main content

Characterization of phenolic compounds in two novel lines of Pisum sativum L. along with their in vitro antioxidant potential

Environmental Science and Pollution Research volume 27, pages 7639–7646 (2020)Cite this article

Abstract

Like other vegetables, Pisum sativum L. also faces storage and degradation problems. To enhance their resistance and make them enable to cope with the deterioration problems during storage, the current study was designed to develop two resistant lines of P. sativum in terms of phenolic contents and genotypes. The phenolic compounds generally have antioxidant properties and deterioration during storage which are usually due to oxidation caused by free radicals. Thus, if a variety has high phenolic contents these problems will be coped in a better way. The genotype of a plant is also important in this regard, and the best adopted species would survive in unfavorable conditions. First, the phenolic and flavonoid contents were determined in the crude extract using the Folin–Ciocalteu method. Then, the identification and quantification of phenolic compounds were carried out in the developed lines of selected plants PL-04 and PL-05, as well as in the parental varieties [Climax (female) and Falan (male)] via HPLC. DPPH assay was used to determine the free radical scavenging capabilities of the extracts of the developed verities. The genotypic differences were confirmed by DNA fingerprinting using advanced simple sequence repeat (SSR) markers. The HPLC analysis of PL-04 confirmed the presence of three phenolic compounds in an appreciable amount which exhibited a higher antioxidant activity against DPPH radicals, while in the parental varieties, two phenolic compounds were identified and exhibited lower antioxidant activities. PL-04 was found rich in phenolic compounds and affectively scavenge-free radicals which would therefore be resistant to oxidation and degradation caused by free radicals. Comparing the present findings with our previous one, P-04 was found to be resistant to powdery mildew; it was concluded that the most probable reason of the resistance was the high phenolic contents and thus long shelf life.

This is a preview of subscription content, access via your institution.

Access options

Buy single article

Instant access to the full article PDF.

43,34 €

Price includes VAT (Finland)
Tax calculation will be finalised during checkout.

Fig. 1
Fig. 2

References

  • Ahmad S, Ullah F, Ayaz M, Sadiq A, Imran M (2015) Antioxidant and anticholinesterase investigations of Rumex hastatus D. Don: potential effectiveness in oxidative stress and neurological disorders. Biol Res 48:20

    Google Scholar 

  • Ahmad S, Ullah F, Ayaz M, Zeb A, Ullah F, Sadiq A (2016a) Antitumor and anti-angiogenic potentials of isolated crude saponins and various fractions of Rumex hastatus D. Don Biol Res 4:1

    Google Scholar 

  • Ahmad S, Ullah F, Sadiq A, Ayaz M, Imran M, Ali I, Zeb A, Ullah F, Shah MR (2016b) Chemical composition, antioxidant and anticholinesterase potentials of essential oil of Rumex hastatus D. Don collected from the North West of Pakistan. BMC Complement Altern Med 16:19

    Google Scholar 

  • Ahmad S, Ullah F, Zeb A, Ayaz M, Ullah F, Sadiq A (2016c) Evaluation of Rumex hastatus D. Don for cytotoxic potential against HeLa and NIH/3T3 cell lines: chemical characterization of chloroform fraction and identification of bioactive compounds. BMC Complement Altern Med 16:1–10

    Google Scholar 

  • Alarcón E, Campos A, Edwards A, Lissi E, López-Alarcón C (2008) Antioxidant capacity of herbal infusions and tea extracts: a comparison of ORAC-fluorescein and ORAC-pyrogallol red methodologies. Food Chem 107:1114–1119

    Google Scholar 

  • Ayaz M, Junaid M, Ahmed J, Ullah F, Sadiq A, Ahmad S, Imran M (2014) Phenolic contents, antioxidant and anticholinesterase potentials of crude extract, subsequent fractions and crude saponins from Polygonum hydropiper L. BMC Complement Altern Med 14:145

    Google Scholar 

  • Ayaz M, Junaid M, Ullah F, Sadiq A, Khan MA, Ahmad W, Shah MR, Imran M, Ahmad S (2015) Comparative chemical profiling, cholinesterase inhibitions and anti-radicals properties of essential oils from Polygonum hydropiper L: a preliminary anti-Alzheimer’s study. Lipids Health Dis 14:141

    Google Scholar 

  • Baranger A, Aubert G, Arnau G, Lainé AL, Deniot G, Potier J, Weinachter C, Lejeune-Hénaut I, Lallemand J, Burstin J (2004) Genetic diversity within Pisum sativum using protein-and PCR-based markers. Theor Appl Genet 108:1309–1321

    CAS  Google Scholar 

  • Barros L, Dueñas M, Ferreira IC, Baptista P, Santos-Buelga C (2009) Phenolic acids determination by HPLC–DAD–ESI/MS in sixteen different Portuguese wild mushrooms species. FCT 47:1076–1079

    CAS  Google Scholar 

  • Brand-Williams W, Cuvelier ME, Berset C (1995) Use of a free radical method to evaluate antioxidant activity. LWT-Food Sci Technol 28:25–30

    CAS  Google Scholar 

  • Devi J, Sanwal SK, Koley TK, Mishra GP, Karmakar P, Singh PM, Singh B (2019) Variations in the total phenolics and antioxidant activities among garden pea (Pisum sativum L.) genotypes differing for maturity duration, seed and flower traits and their association with the yield. Sci Hortic 244:141

    CAS  Google Scholar 

  • Dewanto V, Wu X, Adom KK, Liu RH (2002) Thermal processing enhances the nutritional value of tomatoes by increasing total antioxidant activity. Agric Food Chem 50:3010–3014

    CAS  Google Scholar 

  • Donno D, Boggia R, Zunin P, Cerutti AK, Guido M, Mellano MG, Prgomet Z, Beccaro GL (2016) Phytochemical fingerprint and chemometrics for natural food preparation pattern recognition: an innovative technique in food supplement quality control. JFST 53:1071–1083

    CAS  Google Scholar 

  • Duenas M, Hernandez T, Estrella I (2004) Occurrence of phenolic compounds in the seed coat and the cotyledon of peas (Pisum sativum L.). Eur Food Res Technol 219:116

    CAS  Google Scholar 

  • Duval B, Shetty K (2001) The stimulation of phenolics and antioxidant activity in pea (Pisum sativum) elicited by genetically transformed anise root extract. J Food Biochem 25:361–377

    CAS  Google Scholar 

  • Eberhardt MV, Lee CY, Liu RH (2000) Nutrition: antioxidant activity of fresh apples. Nature 405:903–904

    CAS  Google Scholar 

  • Hung LM, Chen JK, Huang SS, Lee RS, Su MJ (2000) Cardioprotective effect of resveratrol, a natural antioxidant derived from grapes. Cardiovasc Res 47:549–555

    CAS  Google Scholar 

  • Iacopini P, Baldi M, Storchi P, Sebastiani L (2008) Catechin, epicatechin, quercetin, rutin and resveratrol in red grape: content, in vitro antioxidant activity and interactions. J Food Compos Anal 21:589–598

    CAS  Google Scholar 

  • Ito N, Fukushima S, Tsuda H (1985) Carcinogenicity and modification of the carcinogenic response by BHA, BHT, and other antioxidants. CRC Crit Rev Toxicol 15:109–150

    Google Scholar 

  • Kamal Z, Ullah F, Ayaz M (2015) Anticholinesterse and antioxidant investigations of crude extracts, subsequent fractions, saponins and flavonoids of atriplex laciniata L.: potential effectiveness in Alzheimer’s and other neurological disorders. Biol Res 48:1

    Google Scholar 

  • Khayam SMU, Zahoor M, Shah AB (2019) Biological and phytochemical evaluation of Cotoneaster microphyllus, Ficus auriculata and Calotropis procera. Lat Am J Pharm 85:945

    Google Scholar 

  • Kris-Etherton PM, Hecker KD, Bonanome A, Coval SM, Binkoski AE, Hilpert KF, Griel AE, Etherton TD (2002) Bioactive compounds in foods: their role in the prevention of cardiovascular disease and cancer. Am J Med 113:71–88

    Google Scholar 

  • Miliauskas G, Venskutonis RP, Van BTA (2004) Screening of radical scavenging activity of some medicinal and aromatic plant extracts. Food Chem 85:231–237

    CAS  Google Scholar 

  • Nilsson J, Stegmark R, Åkesson B (2004) Total antioxidant capacity in different pea (Pisum sativum) varieties after blanching and freezing. Food Chem 86:501–507

    CAS  Google Scholar 

  • Nisar M, Ghafoor A (2009) Inheritance Studies of Pisum sativum F1, F2 and F3 Generation based Morphological Traits and Selection of High Yielding Powdery Mildew Resistant Lines. Mol Plant Breed 7: 335–340

  • Nisar M, Ghafoor A, Khan MR, Qureshi AS (2006) Screening of Pisum sativum L. germplasm against Erysiphe pisi Syd. Acta Biol Cracov Ser Bot 48:33–37

    Google Scholar 

  • Pourmorad F, Hosseinimehr S, Shahabimajd N (2006) Antioxidant activity, phenol and flavonoid contents of some selected Iranian medicinal plants. AJB 5(11)

  • Qaim M, Zilberman D (2003) Yield effects of genetically modified crops in developing countries. Sci 299:900–902

    CAS  Google Scholar 

  • Ramos V, Bocalandro C, Riquelme SA, Sanhueza V (2013) Effect of the bench scale extraction conditions on Pinus radiata bark extract yield, antioxidant properties and composition. Maderas-cienc Tecnol 15:31–44

  • Rice-Evans C, Miller N, Paganga G (1997) Antioxidant properties of phenolic compounds. Trends Plant Sci 2:152–159

    Google Scholar 

  • Rodríguez K, Ah-Hen K, Vega-Galvez A, Vásquez V (2016) Changes in bioactive components and antioxidant capacity of maqui, Aristotelia chilensis [Mol] Stuntz, berries during drying. LWT-Food Sci Technol 65:537–542

    Google Scholar 

  • Rodriguez-Casado A (2016) The health potential of fruits and vegetables phytochemicals: notable examples. Crit Rev Food Sci Nutr 56:1097–1107

    CAS  Google Scholar 

  • Savage GP, Deo S (1989) The nutritional value of peas (Pisum sativum). A literature review. Nutr Abst Rev (Series A) 59:66–86

    Google Scholar 

  • Shyamala BN, Gupta S, Lakshmi AJ, Prakash J (2005) Leafy vegetable extracts—antioxidant activity and effect on storage stability of heated oils. Innov Food Sci Emerg Technol 6:239–245

    CAS  Google Scholar 

  • Sroka Z, Cisowski W (2003) Hydrogen peroxide scavenging, antioxidant and anti-radical activity of some phenolic acids. Food Chem Toxicol 41:753–758

    CAS  Google Scholar 

  • Stanisavljević N, Ilić M, Matić I, Jovanović Ž, Čupić T, Dabić D, Natić M, Tešić Ž (2016) Identification of phenolic compounds from seed coats of differently colored European varieties of pea (Pisum sativum L.) and characterization of their antioxidant and in vitro anticancer activities. Nutr Cancer 68:988

    Google Scholar 

  • Teruel B, Myrna N, Eusebio PS, Welsh TP (2003) Utilization of feed pea, Pisum sativum, meal as a protein source in practical diets for juvenile tiger shrimp, Penaeus monodon. Aquaculture 225:121–131

    Google Scholar 

  • Troszyńska A, Estrella I, López-Amóres ML, Hernández T (2002) Antioxidant activity of pea (Pisum sativum L.) seed coat acetone extract. LWT-Food Sci Technol 35:158–164

    Google Scholar 

  • Ullah A, Heng S, Munis MFH, Fahad S, Yang X (2015) Phytoremediation of heavy metals assisted by plant growth promoting (PGP) bacteria: a review. Environ Exp Bot 117:28–40

    CAS  Google Scholar 

  • Ullah A, Sun H, Yang X, Zhang X (2017) Drought coping strategies in cotton: increased crop per drop. Plant Biotechnol J 15:271–284

    CAS  Google Scholar 

  • Ullah A, Sun H, Yang X, Zhang X (2018) A novel cotton WRKY gene, GhWRKY6-like, improves salt tolerance by activating the ABA signaling pathway and scavenging of reactive oxygen species. Physiol Plant 162:439–454

    CAS  Google Scholar 

  • Ullah A, Akbar A, Luo Q, Khan AH, Manghwar H, Shaban M, Yang X (2019) Microbiome diversity in cotton rhizosphere under normal and drought conditions. Microb Ecol 77:429–439

    CAS  Google Scholar 

  • Valko M, Leibfritz D, Moncol J, Cronin MT, Mazur M, Telser J (2007) Free radicals and antioxidants in normal physiological functions and human disease. Int J Biochem Cell Biol 39:44–84

    CAS  Google Scholar 

  • Xu BJ, Yuan SH, Chang SK (2007) Comparative analyses of phenolic composition, antioxidant capacity, and color of cool season legumes and other selected food legumes. J Food Sci 72:S167

    CAS  Google Scholar 

  • Yanishlieva-Maslarova NV, Heinonen IM (2001) Sources of natural antioxidants: vegetables, fruits, herbs, spices and teas. In: Pokorný J, Yanishlieva N, Gordon M (eds) Antioxidants in food. CRC Press, Boca Raton FL, pp 210–263

    Google Scholar 

  • Zahoor M, Shafiq S, Ullah H, Sadiq A, Khan F (2018a) Isolation of quercetin and mandelic acid from Aesculus indica fruit and their biological activities. BMC Biochem 19:1–14

    Google Scholar 

  • Zahoor M, Zafar R, Rahman NU (2018b) Isolation and identification of phenolic antioxidants from Pistacia integerrima gall and their anticholine esterase activities. Heliyon. 4:1–22

    Google Scholar 

  • Zheng W, Wang SY (2001) Antioxidant activity and phenolic compounds in selected herbs. J Agric Food Chem 49:5165–5170

    CAS  Google Scholar 

Download references

Acknowledgments

The authors are grateful to the Higher Education Commission (HEC) for providing financial support to conduct the study (Project No.: 20-2515/R&D/HEC).

Author information

Affiliations

  1. Department of Botany, University of Malakand, Chakdara, Dir (L), Khyber Pakhtunkhwa, 18000, Pakistan

    Nausheen Nazir, Mohammad Nisar, Syed Fazal Wadood, Tour Jan & Abid Ullah

  2. Department of Biochemistry, University of Malakand, Chakdara, Dir (L), Khyber Pakhtunkhwa, 18000, Pakistan

    Nausheen Nazir, Muhammad Zahoor & Manzoor Ahmad

  3. Department of Pharmacy, University of Malakand, Chakdara, Dir (L), Khyber Pakhtunkhwa, 18000, Pakistan

    Sajjad Ahmad

  4. National Key Laboratory of Crop Genetic Improvement, Huazhong Agricultural University, Wuhan, 430070, Hubei, People’s Republic of China

    Abid Ullah

  5. Department of Phamacy, Sarhad University of Science and Technology, Peshawar, Pakistan

    Sajjad Ahmad

Authors
  1. Nausheen Nazir
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Mohammad Nisar
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Sajjad Ahmad
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. Syed Fazal Wadood
    View author publications

    You can also search for this author in PubMed Google Scholar

  5. Tour Jan
    View author publications

    You can also search for this author in PubMed Google Scholar

  6. Muhammad Zahoor
    View author publications

    You can also search for this author in PubMed Google Scholar

  7. Manzoor Ahmad
    View author publications

    You can also search for this author in PubMed Google Scholar

  8. Abid Ullah
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Mohammad Nisar.

Ethics declarations

Conflict of interest

The authors declare that they have no conflict of interest.

Additional information

Publisher’s note

Springer Nature remains neutral with regard to jurisdictional claims in published maps and institutional affiliations.

Responsible editor: Philippe Garrigues

Rights and permissions

Reprints and Permissions

About this article

Verify currency and authenticity via CrossMark

Cite this article

Nazir, N., Nisar, M., Ahmad, S. et al. Characterization of phenolic compounds in two novel lines of Pisum sativum L. along with their in vitro antioxidant potential. Environ Sci Pollut Res 27, 7639–7646 (2020). https://doi.org/10.1007/s11356-019-07065-y

Download citation

  • Received:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s11356-019-07065-y

Keywords

  • Antioxidants
  • Free radicals
  • Finger printing
  • Pea
  • Phenolic compounds