{"title":"一种豌豆(Pisum sativum L.)的营养和脂肪酸组成、生物活性化合物、体外抗氧化活性和技术功能特性的研究","authors":"Francesca Vurro, Davide De Angelis, Giacomo Squeo, Stefano Pavan, Antonella Pasqualone, Carmine Summo","doi":"10.1016/j.dib.2025.111709","DOIUrl":null,"url":null,"abstract":"<div><div>This dataset refers to a collection of 81 pea (<em>Pisum sativum</em> L.) genotypes grown at the experimental farm “P. Martucci” of the University of Bari “Aldo Moro” sited in Valenzano, Italy (41°01 22.1’’ N 16°54 21.0’’ E) during the 2022–2023 growing season. The dataset reports the nutritional and fatty acid composition, bioactive compounds, <em>in vitro</em> antioxidant activity and techno-functional properties determined on the flour obtained by milling the seeds of each pea genotype. The aim of this study was to assess the potential and the variations of these pea genotypes and provide useful information to food companies and research institutions. In addition to the study of suitable food applications, these data can be used in genetic research to identify specific genomic regions associated with key nutritional and techno-functional traits, thereby improving understanding of the underlying genetic mechanisms.</div></div>","PeriodicalId":10973,"journal":{"name":"Data in Brief","volume":"61 ","pages":"Article 111709"},"PeriodicalIF":1.4000,"publicationDate":"2025-06-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Data on the nutritional and fatty acid composition, bioactive compounds, in vitro antioxidant activity and techno-functional properties of a collection of pea (Pisum sativum L.)\",\"authors\":\"Francesca Vurro, Davide De Angelis, Giacomo Squeo, Stefano Pavan, Antonella Pasqualone, Carmine Summo\",\"doi\":\"10.1016/j.dib.2025.111709\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><div>This dataset refers to a collection of 81 pea (<em>Pisum sativum</em> L.) genotypes grown at the experimental farm “P. Martucci” of the University of Bari “Aldo Moro” sited in Valenzano, Italy (41°01 22.1’’ N 16°54 21.0’’ E) during the 2022–2023 growing season. The dataset reports the nutritional and fatty acid composition, bioactive compounds, <em>in vitro</em> antioxidant activity and techno-functional properties determined on the flour obtained by milling the seeds of each pea genotype. The aim of this study was to assess the potential and the variations of these pea genotypes and provide useful information to food companies and research institutions. In addition to the study of suitable food applications, these data can be used in genetic research to identify specific genomic regions associated with key nutritional and techno-functional traits, thereby improving understanding of the underlying genetic mechanisms.</div></div>\",\"PeriodicalId\":10973,\"journal\":{\"name\":\"Data in Brief\",\"volume\":\"61 \",\"pages\":\"Article 111709\"},\"PeriodicalIF\":1.4000,\"publicationDate\":\"2025-06-02\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Data in Brief\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S2352340925004391\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q3\",\"JCRName\":\"MULTIDISCIPLINARY SCIENCES\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Data in Brief","FirstCategoryId":"1085","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S2352340925004391","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"MULTIDISCIPLINARY SCIENCES","Score":null,"Total":0}
Data on the nutritional and fatty acid composition, bioactive compounds, in vitro antioxidant activity and techno-functional properties of a collection of pea (Pisum sativum L.)
This dataset refers to a collection of 81 pea (Pisum sativum L.) genotypes grown at the experimental farm “P. Martucci” of the University of Bari “Aldo Moro” sited in Valenzano, Italy (41°01 22.1’’ N 16°54 21.0’’ E) during the 2022–2023 growing season. The dataset reports the nutritional and fatty acid composition, bioactive compounds, in vitro antioxidant activity and techno-functional properties determined on the flour obtained by milling the seeds of each pea genotype. The aim of this study was to assess the potential and the variations of these pea genotypes and provide useful information to food companies and research institutions. In addition to the study of suitable food applications, these data can be used in genetic research to identify specific genomic regions associated with key nutritional and techno-functional traits, thereby improving understanding of the underlying genetic mechanisms.
期刊介绍:
Data in Brief provides a way for researchers to easily share and reuse each other''s datasets by publishing data articles that: -Thoroughly describe your data, facilitating reproducibility. -Make your data, which is often buried in supplementary material, easier to find. -Increase traffic towards associated research articles and data, leading to more citations. -Open up doors for new collaborations. Because you never know what data will be useful to someone else, Data in Brief welcomes submissions that describe data from all research areas.