Unit of Public Health, Department of Pharmaceutical Sciences, University of Perugia, Via del Giochetto, 06122 Perugia, Italy.
Int J Environ Res Public Health. 2023 Jan 31;20(3):2585. doi: 10.3390/ijerph20032585.
The aim of this work was to characterise Lenticchia di Castelluccio di Norcia (an Italian PGI lentil landrace) and assess the impact of cooking and storage on antioxidant activity. After opening the package (T), samples were analysed using a set of chemical assays (i.e., total phenolic content, DPPH, ABTS, and ORAC assays). Analyses were also conducted on boiled, pressure-cooked, and 6-month-stored (T) products. At both T and T, raw Lenticchia di Castelluccio di Norcia PGI showed higher total phenolic content (T: 9.08 mg GAE/g, T: 7.76 mg GAE/g) and antioxidant activity (DPPH T: 33.02 µmol TE/g, T: 29.23 µmol TE/g; ABTS T: 32.12 µmol CE/g, T: 31.77 µmol CE/g; ORAC T: 3.58 μmol TE/g, T: 3.60 μmol TE/g) than boiled and pressure-cooked samples. Overall, pressure-cooking led to a smaller decline in total phenolic content and antioxidant activity than the common boiling procedure. Domestic storage led to a significant reduction in total phenolic content-both in raw and cooked products-but not in antioxidant activity. In summary, these results highlighted interesting amounts of phenols and antioxidant properties of this product, showing the impact of routine procedures. Given the relevance of pulses as sustainable plant-based meat alternatives and their importance in the prevention of non-communicable diseases, health professionals should consider these aspects in the context of correct nutrition education and scientific communication.
本研究旨在对 Lenticchia di Castelluccio di Norcia（一种意大利 PGI lentil 地方品种）进行特性分析，并评估烹饪和储存对其抗氧化活性的影响。打开包装（T）后，使用一系列化学分析方法（即总酚含量、DPPH、ABTS 和 ORAC 分析）对样品进行分析。还对煮沸、加压烹饪和 6 个月储存（T）的产品进行了分析。在 T 和 T 时，未加工的 Lenticchia di Castelluccio di Norcia PGI 表现出更高的总酚含量（T：9.08 mg GAE/g，T：7.76 mg GAE/g）和抗氧化活性（DPPH T：33.02 µmol TE/g，T：29.23 µmol TE/g；ABTS T：32.12 µmol CE/g，T：31.77 µmol CE/g；ORAC T：3.58 μmol TE/g，T：3.60 μmol TE/g），高于煮沸和加压烹饪的样品。总体而言，与常见的煮沸程序相比，加压烹饪导致总酚含量和抗氧化活性下降幅度较小。家庭储存导致总酚含量显著降低——无论是在生产品还是熟产品中——但抗氧化活性没有降低。总之，这些结果突出了该产品中酚类物质和抗氧化特性的含量较高，表明了常规程序的影响。鉴于豆类作为可持续的植物性肉类替代品的重要性及其在预防非传染性疾病方面的重要性，健康专业人员应在正确的营养教育和科学传播背景下考虑这些方面。
