Affiliation:
1. Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança Bragança Portugal
2. Laboratório para a Sustentabilidade e Tecnologia em Regiões de Montanha Instituto Politécnico de Bragança Bragança Portugal
3. Tecnología de los Alimentos, Escuela Politécnica Superior de Zamora, Universidad de Salamanca Salamanca Spain
Abstract
AbstractBACKGROUNDLentils 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.RESULTSOverall, 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.CONCLUSIONThe 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.
Funder
Fundação para a Ciência e a Tecnologia
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
Cited by
3 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献