EFFECT OF IRON AND CAROTENOID CONCENTRATION ON IRON BIOAVAILABILITY IN PEA Pisum sativum L.

Field pea (Pisum sativum L.) is a nutritious pulse crop consumed as food and feed all over the world. The present study was carried out to determine the potential effects of iron, phytate, and carotenoid concentrations on iron bioavailability of field pea seeds. PR-07 (recombinant inbred line (RIL) population derived from the cross Carrera/CDC Striker) segregated for iron concentration, and QTL were detected on LG3, LG4 and LG7, which combined explained 51 % of the phenotypic variance. In PR-07, iron concentration was positively correlated with iron bioavailability. In 4802-8 (derived from the cross 1-2347-144/ CDC Raezer) and 4803-4 (derived from the cross 1-150-81/ CDC Limerick) sub-lines, phytate concentration was negatively correlated with iron bioavailability. Four carotenoid compounds (lutein, violaxanthin, zeaxanthin and β-carotene) were measured in seeds of 4802-8 and 4803-4 sub-lines and summed to determine total carotenoid concentration. Green cotyledon and yellow cotyledon pea sub-lines did not differ significantly in total carotenoid concentration, but β-carotene concentration was greater in green cotyledon sub-lines. Although no significant correlation was detected between total carotenoid concentration and iron bioavailability, in 4802-8 sub-lines lutein concentration was positively correlated with iron bioavailabilit