Liberal Ângela, Almeida Daiana, Fernandes Ângela, Pereira Carla, Ferreira Isabel Cfr, Vivar-Quintana Ana María, Barros Lillian
Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Bragança, Portugal.
Laboratório para a Sustentabilidade e Tecnologia em Regiões de Montanha, Instituto Politécnico de Bragança, Bragança, Portugal.
J Sci Food Agric. 2024 Jan 15;104(1):104-115. doi: 10.1002/jsfa.12896. Epub 2023 Aug 18.
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.
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 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.
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.
小扁豆是一种古老的豆类，在全球范围内用于直接食用，在食品加工中具有巨大的应用潜力。此外，由于其具有固氮和固碳能力，它是一种可持续的作物，并且能改善土壤的养分状况。富含小扁豆的饮食与显著的健康益处相关。然而，小扁豆的成分会受到小扁豆品种和生长条件的影响。这项工作的目的是评估不同小扁豆品种的营养成分、抗氧化潜力，以及种植方式（传统种植或有机种植）和品种对这些参数的影响。
总体而言，碳水化合物是所有品种中的主要宏量营养素，含有大量的纤维（11.62 - 27.36%）和淀粉（41.98 - 50.27%）。还检测到大量的蛋白质和灰分，特别是在白鲸品种中，分别为21.9 - 23.3克/100克鲜重和1.38 - 1.82克/1食。通过高效液相色谱（HPLC）示差折光检测法检测到果糖和蔗糖，通过超快速液相色谱 - 光电二极管阵列检测法检测到草酸、奎尼酸、苹果酸和莽草酸，通过HPLC荧光检测法检测到α - 和γ - 生育酚异构体。脂肪酸甲酯评估表明多不饱和脂肪酸占主导（33.5 - 46.3%）。还观察到良好的抗氧化能力（硫代巴比妥酸反应物质和氧化溶血抑制试验）。
所获得的结果表明，所有分析的品种都是纤维的优质来源，并且具有良好的抗氧化能力。小扁豆品种对其营养成分的影响大于种植方式。© 2023作者。《食品与农业科学杂志》由约翰·威利父子有限公司代表化学工业协会出版。
