National Academy of Agricultural Sciences (NAAS)
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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 |
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.
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