Nutritional, chemical, and antioxidant screening of selected varieties of lentils ( Lens culinaris spp.) from organic and conventional agriculture
Abstract BACKGROUND Lentils are an ancient legume established worldwide for direct consumption and with great potential for application in food processing. In addition, it is a sustainable crop owing to its ability to scavenge nitrogen and carbon, and it improves the nutrient status of the soil. A d...
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crwiley:10.1002/jsfa.12896 2024-06-02T08:04:17+00:00 Nutritional, chemical, and antioxidant screening of selected varieties of lentils ( Lens culinaris spp.) from organic and conventional agriculture Liberal, Ângela Almeida, Daiana Fernandes, Ângela Pereira, Carla Ferreira, Isabel CFR Vivar‐Quintana, Ana María Barros, Lillian Fundação para a Ciência e a Tecnologia 2023 http://dx.doi.org/10.1002/jsfa.12896 https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.12896 en eng Wiley http://creativecommons.org/licenses/by-nc-nd/4.0/ Journal of the Science of Food and Agriculture volume 104, issue 1, page 104-115 ISSN 0022-5142 1097-0010 journal-article 2023 crwiley https://doi.org/10.1002/jsfa.12896 2024-05-03T11:18:45Z Abstract BACKGROUND Lentils are an ancient legume established worldwide for direct consumption and with great potential for application in food processing. In addition, it is a sustainable crop owing to its ability to scavenge nitrogen and carbon, and it improves the nutrient status of the soil. A diet rich in lentils has been linked to significant health benefits. However, the composition of lentils can be influenced by both the lentil variety and the growing conditions. The aim of this work was to evaluate the nutritional profiles and antioxidant potential, as well as the impact that the type of cultivation (conventional or organic) and the variety could have on these parameters, in different lentil varieties. RESULTS Overall, carbohydrates are the major macronutrients in all varieties, with notable amounts of fibre (11.62–27.36%) and starch (41.98–50.27%). High amounts of protein and ash were also identified, particularly in the Beluga variety, with 21.9–23.3 and 1.38–1.82 g 100 g −1 fresh weight, respectively. Fructose and sucrose were detected (high‐performance liquid chromatography (HPLC) with refraction index detection), along with oxalic, quinic, malic, and shikimic acids (ultra‐fast liquid chromatography with photodiode array detection), and α‐ and γ‐tocopherol isoforms (HPLC with fluorescence detection). Fatty acid methyl ester assessment showed the prevalence of polyunsaturated fatty acids (33.5–46.3%). Good antioxidant capacity (thiobarbituric acid reactive substances and oxidative haemolysis inhibition assay) was also noted. CONCLUSION The results obtained showed that all the varieties analysed are an excellent source of fibre and have a good antioxidant capacity. Lentil variety has a greater influence on its nutritional composition than the type of cultivation. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry. Article in Journal/Newspaper Beluga Beluga* Wiley Online Library Journal of the Science of Food and Agriculture |
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Wiley Online Library |
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English |
description |
Abstract BACKGROUND Lentils are an ancient legume established worldwide for direct consumption and with great potential for application in food processing. In addition, it is a sustainable crop owing to its ability to scavenge nitrogen and carbon, and it improves the nutrient status of the soil. A diet rich in lentils has been linked to significant health benefits. However, the composition of lentils can be influenced by both the lentil variety and the growing conditions. The aim of this work was to evaluate the nutritional profiles and antioxidant potential, as well as the impact that the type of cultivation (conventional or organic) and the variety could have on these parameters, in different lentil varieties. RESULTS Overall, carbohydrates are the major macronutrients in all varieties, with notable amounts of fibre (11.62–27.36%) and starch (41.98–50.27%). High amounts of protein and ash were also identified, particularly in the Beluga variety, with 21.9–23.3 and 1.38–1.82 g 100 g −1 fresh weight, respectively. Fructose and sucrose were detected (high‐performance liquid chromatography (HPLC) with refraction index detection), along with oxalic, quinic, malic, and shikimic acids (ultra‐fast liquid chromatography with photodiode array detection), and α‐ and γ‐tocopherol isoforms (HPLC with fluorescence detection). Fatty acid methyl ester assessment showed the prevalence of polyunsaturated fatty acids (33.5–46.3%). Good antioxidant capacity (thiobarbituric acid reactive substances and oxidative haemolysis inhibition assay) was also noted. CONCLUSION The results obtained showed that all the varieties analysed are an excellent source of fibre and have a good antioxidant capacity. Lentil variety has a greater influence on its nutritional composition than the type of cultivation. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry. |
author2 |
Fundação para a Ciência e a Tecnologia |
format |
Article in Journal/Newspaper |
author |
Liberal, Ângela Almeida, Daiana Fernandes, Ângela Pereira, Carla Ferreira, Isabel CFR Vivar‐Quintana, Ana María Barros, Lillian |
spellingShingle |
Liberal, Ângela Almeida, Daiana Fernandes, Ângela Pereira, Carla Ferreira, Isabel CFR Vivar‐Quintana, Ana María Barros, Lillian Nutritional, chemical, and antioxidant screening of selected varieties of lentils ( Lens culinaris spp.) from organic and conventional agriculture |
author_facet |
Liberal, Ângela Almeida, Daiana Fernandes, Ângela Pereira, Carla Ferreira, Isabel CFR Vivar‐Quintana, Ana María Barros, Lillian |
author_sort |
Liberal, Ângela |
title |
Nutritional, chemical, and antioxidant screening of selected varieties of lentils ( Lens culinaris spp.) from organic and conventional agriculture |
title_short |
Nutritional, chemical, and antioxidant screening of selected varieties of lentils ( Lens culinaris spp.) from organic and conventional agriculture |
title_full |
Nutritional, chemical, and antioxidant screening of selected varieties of lentils ( Lens culinaris spp.) from organic and conventional agriculture |
title_fullStr |
Nutritional, chemical, and antioxidant screening of selected varieties of lentils ( Lens culinaris spp.) from organic and conventional agriculture |
title_full_unstemmed |
Nutritional, chemical, and antioxidant screening of selected varieties of lentils ( Lens culinaris spp.) from organic and conventional agriculture |
title_sort |
nutritional, chemical, and antioxidant screening of selected varieties of lentils ( lens culinaris spp.) from organic and conventional agriculture |
publisher |
Wiley |
publishDate |
2023 |
url |
http://dx.doi.org/10.1002/jsfa.12896 https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.12896 |
genre |
Beluga Beluga* |
genre_facet |
Beluga Beluga* |
op_source |
Journal of the Science of Food and Agriculture volume 104, issue 1, page 104-115 ISSN 0022-5142 1097-0010 |
op_rights |
http://creativecommons.org/licenses/by-nc-nd/4.0/ |
op_doi |
https://doi.org/10.1002/jsfa.12896 |
container_title |
Journal of the Science of Food and Agriculture |
_version_ |
1800748909795999744 |