Affiliation:
1. Department of Food, Environmental and Nutritional Sciences (DeFENS), University of Milan, Via Celoria 2, 20133 Milan, Italy
2. Council for Agricultural Research and Economics, Research Centre for Animal Production and Aquaculture (CREA-ZA), Via Piacenza 29, 26900 Lodi, Italy
Abstract
Four species of lupin (white lupin, yellow lupin, blue lupin and Andean lupin) are widely cropped thanks to the excellent nutritional composition of their seeds: high protein content (28–48 g/100 g); good lipid content (4.6–13.5 g/100 g, but up to 20.0 g/100 g in Andean lupin), especially unsaturated triacylglycerols; and richness in antioxidant compounds like carotenoids, tocols and phenolics. Particularly relevant is the amount of free phenolics, highly bioaccessible in the small intestine. However, the typical bitter and toxic alkaloids must be eliminated before lupin consumption, hindering its diffusion and affecting its nutritional value. This review summarises the results of recent research in lupin composition for the above-mentioned three classes of antioxidant compounds, both in non-debittered and debittered seeds. Additionally, the influence of technological processes to further increase their nutritional value as well as the effects of food manufacturing on antioxidant content were scrutinised. Lupin has been demonstrated to be an outstanding raw material source, superior to most crops and suitable for manufacturing foods with good antioxidant and nutritional properties. The bioaccessibility of lupin antioxidants after digestion of ready-to-eat products still emerges as a dearth in current research.
Subject
Chemistry (miscellaneous),Analytical Chemistry,Organic Chemistry,Physical and Theoretical Chemistry,Molecular Medicine,Drug Discovery,Pharmaceutical Science
Reference108 articles.
1. Quinolizidine Alkaloids and Phomopsins in Lupin Seeds and Lupin Containing Food;Reinhard;J. Chromatogr. A,2006
2. Gluten-Free Pasta: Development of a New Formulation Based on Rice and Lupine Bean Flour (Lupinus mutabilis) Using a Mixture-Process Design;Vernaza;Food Sci. Technol.,2019
3. Al-Saedi, N., Agarwal, M., Ma, W., Islam, S., and Ren, Y. (2020). Proteomic Characterisation of Lupin (Lupinus angustifolius) Milk as Influenced by Extraction Techniques, Seed Coat and Cultivars. Molecules, 25.
4. Effective Detoxification and Decoloration of Lupinus mutabilis Seed Derivatives, and Effect of These Derivatives on Bread Quality and Acceptance;J. Sci. Food Agr.,2008
5. Effect of Lupin Flour Substitution on the Quality and Sensory Acceptability of Instant Noodles;Jayasena;J. Food Qual.,2010