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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
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Index Copernicus ICI Journals Master List 2018 - IJCMAS--ICV 2018: 95.39 For more details click here
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2019)
[Effective from January 1, 2019]
For more details click here

ICV 2018: 95.39
Index Copernicus ICI Journals Master List 2017 - IJCMAS--ICV 2018: 95.39
For more details click here

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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcmas@gmail.com / submit@ijcmas.com
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2018.7(3): 3171-3177
DOI: https://doi.org/10.20546/ijcmas.2018.703.366


Minerals Profile and Antioxidants Properties of Chickpea Leave of Desi and Kabuli Varieties at Different Stages of Maturity
Seema1, Neelam Khetarpaul1 and Gurdev Chand2*
1Department of Foods and Nutrition, CCS Haryana Agricultural University, Hisar-125 004 (Haryana), India
2Division of Plant Physiology FBSc, SKUAST, Jammu-180009, India
*Corresponding author
Abstract:

Chickpea (Cicer arietinum L.) the third most important food legume of the world and India is the leading producer and consumer of chickpea contributing to about 70% of the world chickpea production. Like other green leafy vegetables, chickpea leaves also contain good amount of minerals and powerful antioxidants. Phenolic agents are major class of anti-oxidants that are found in plant foods at very high concentration. Stages of maturity of leaves may effect on their mineral composition and antioxidants activity. So to determine the mineral composition of two desi (HC-1, C-235) and two Kabuli (HK-1, HK-2) varieties were studied for mineral profile and antioxidants at different stages (i.e. 30, 45, and 60 days after sowing) of maturity. Chickpea leaves were taken from department of Plant Breeding of CCS HAU Hisar. The young fully expanded leaves (fourth through seventh nods from the apex, up in triplicate) at 3 stages of maturity (30, 45 and 60 days) were collected. Then the leaves were washed in distilled water followed by drying at 65-70 degree centigrade for minimum of 48 hours, till the dry weight constant. All the total minerals like calcium, magnesium, potassium, phosphorus, iron, zinc, manganese, copper, and boron and nickel contents were maximum at 45 and 60 days after sowing in all the varieties. Antioxidants like phenolic compounds DPPH free radical scavenging activity and flavonoids in leaves of HK-1 were maximum at 45 and 60 days after sowing.


Keywords: Chickpea, Green leafy vegetables, Kabuli, Desi, Minerals, Antioxidants, Phenolic compounds
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How to cite this article:

Seema, Neelam Khetarpaul and Gurdev Chand. 2018. Minerals Profile and Antioxidants Properties of Chickpea Leave of Desi and Kabuli Varieties at Different Stages of Maturity.Int.J.Curr.Microbiol.App.Sci. 7(3): 3171-3177. doi: https://doi.org/10.20546/ijcmas.2018.703.366