Total antioxidant capacity in different pea (Pisum sativum) varieties after blanching and freezing
Thirty-five varieties of the green pea (Pisum sativum L.) were analysed for their total antioxidant capacity (TAC. After blanching and freezing, the water-soluble fraction had, on average, a TAC of 0.61(0.22) mumol/g (mean(SD)) and the water-insoluble fraction a value of 0.23(0.08) mumol/g. There was a significant correlation between the TAC in the water-soluble and water-insoluble fractions (r =
