Phytochemical and antioxidant profile of pardina lentil cultivars from different regions of Spain
Autor(a) principal: | |
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Data de Publicação: | 2018 |
Outros Autores: | , , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
Texto Completo: | http://hdl.handle.net/10198/24310 |
Resumo: | Lentils (Lens culinaris spp.) are an important food consumed worldwide given their high protein, fiber, mineral, and phytochemical contents, and can be used as a potential source of good nutrition for many people. With the purpose of valuing the Pardina variety, the quality brand from a protected geographical indication “Lenteja de Tierra de Campos”, a full assessment of the nutritional, chemical, and antioxidant properties of 34 samples from this variety was carried out. Besides its actual rich nutritional profile, three phenolic compounds by high performance liquid chromatography equipped with photodiode array detection-mass (HPLC-DAD-ESI/MS) were identified (kaempferol derivatives) with slight differences between them in all extracts. Sucrose by high-performance liquid chromatography with a refraction index detector (HPLC-RI) and citric acid by ultra-fast liquid chromatography coupled with a photodiode array detector (UFLC-PDA) were the major identified sugar and organic acid components, respectively, as well as α-tocopherol and γ-tocopherol isoforms (HPLC-fluorescence). Additionally, all the extracts presented excellent antioxidant activity by the oxidative hemolysis inhibition assay (OxHLIA/TBARS). Briefly, Pardina lentils from this quality brand are a good source of nutritional and chemical components and should therefore be included in a balanced diet. |
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Phytochemical and antioxidant profile of pardina lentil cultivars from different regions of SpainAntioxidant activityChemical compositionKaempferol derivatesLens culinarisNutritional valuePardinaLentils (Lens culinaris spp.) are an important food consumed worldwide given their high protein, fiber, mineral, and phytochemical contents, and can be used as a potential source of good nutrition for many people. With the purpose of valuing the Pardina variety, the quality brand from a protected geographical indication “Lenteja de Tierra de Campos”, a full assessment of the nutritional, chemical, and antioxidant properties of 34 samples from this variety was carried out. Besides its actual rich nutritional profile, three phenolic compounds by high performance liquid chromatography equipped with photodiode array detection-mass (HPLC-DAD-ESI/MS) were identified (kaempferol derivatives) with slight differences between them in all extracts. Sucrose by high-performance liquid chromatography with a refraction index detector (HPLC-RI) and citric acid by ultra-fast liquid chromatography coupled with a photodiode array detector (UFLC-PDA) were the major identified sugar and organic acid components, respectively, as well as α-tocopherol and γ-tocopherol isoforms (HPLC-fluorescence). Additionally, all the extracts presented excellent antioxidant activity by the oxidative hemolysis inhibition assay (OxHLIA/TBARS). Briefly, Pardina lentils from this quality brand are a good source of nutritional and chemical components and should therefore be included in a balanced diet.The authors are grateful to the Foundation for Science and Technology (FCT, Portugal) for financial support by national funds FCT/MCTES to CIMO (UIDB/00690/2020). National funding by FCT, P.I., through the institutional scientific employment program-contract for L. Barros, A. Fernandes, M.I. Dias, and J. Pinela’s contracts. Vivar-Quintana is also grateful for the University of Salamanca’s support for researcher mobility and the Regulatory Council of the IGP Tierra de Campos for the lentil samples.Biblioteca Digital do IPBLiberal, ÂngelaFernandes, ÂngelaDias, Maria InêsPinela, JoséVivar-Quintana, Ana MariaFerreira, Isabel C.F.R.Barros, Lillian2018-01-19T10:00:00Z20212021-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10198/24310engLiberal, Ângela; Fernandes, Ângela; Dias, Maria Inês; Pinela, José; Vivar-Quintana, Ana María; Ferreira, Isabel C.F.R.; Barros, Lillian (2021). Phytochemical and antioxidant profile of pardina lentil cultivars from different regions of Spain. Foods. ISSN 2304-8158. 10:7, p. 1-2010.3390/foods10071629info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-11-21T10:54:22Zoai:bibliotecadigital.ipb.pt:10198/24310Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T23:15:09.542130Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse |
dc.title.none.fl_str_mv |
Phytochemical and antioxidant profile of pardina lentil cultivars from different regions of Spain |
title |
Phytochemical and antioxidant profile of pardina lentil cultivars from different regions of Spain |
spellingShingle |
Phytochemical and antioxidant profile of pardina lentil cultivars from different regions of Spain Liberal, Ângela Antioxidant activity Chemical composition Kaempferol derivates Lens culinaris Nutritional value Pardina |
title_short |
Phytochemical and antioxidant profile of pardina lentil cultivars from different regions of Spain |
title_full |
Phytochemical and antioxidant profile of pardina lentil cultivars from different regions of Spain |
title_fullStr |
Phytochemical and antioxidant profile of pardina lentil cultivars from different regions of Spain |
title_full_unstemmed |
Phytochemical and antioxidant profile of pardina lentil cultivars from different regions of Spain |
title_sort |
Phytochemical and antioxidant profile of pardina lentil cultivars from different regions of Spain |
author |
Liberal, Ângela |
author_facet |
Liberal, Ângela Fernandes, Ângela Dias, Maria Inês Pinela, José Vivar-Quintana, Ana Maria Ferreira, Isabel C.F.R. Barros, Lillian |
author_role |
author |
author2 |
Fernandes, Ângela Dias, Maria Inês Pinela, José Vivar-Quintana, Ana Maria Ferreira, Isabel C.F.R. Barros, Lillian |
author2_role |
author author author author author author |
dc.contributor.none.fl_str_mv |
Biblioteca Digital do IPB |
dc.contributor.author.fl_str_mv |
Liberal, Ângela Fernandes, Ângela Dias, Maria Inês Pinela, José Vivar-Quintana, Ana Maria Ferreira, Isabel C.F.R. Barros, Lillian |
dc.subject.por.fl_str_mv |
Antioxidant activity Chemical composition Kaempferol derivates Lens culinaris Nutritional value Pardina |
topic |
Antioxidant activity Chemical composition Kaempferol derivates Lens culinaris Nutritional value Pardina |
description |
Lentils (Lens culinaris spp.) are an important food consumed worldwide given their high protein, fiber, mineral, and phytochemical contents, and can be used as a potential source of good nutrition for many people. With the purpose of valuing the Pardina variety, the quality brand from a protected geographical indication “Lenteja de Tierra de Campos”, a full assessment of the nutritional, chemical, and antioxidant properties of 34 samples from this variety was carried out. Besides its actual rich nutritional profile, three phenolic compounds by high performance liquid chromatography equipped with photodiode array detection-mass (HPLC-DAD-ESI/MS) were identified (kaempferol derivatives) with slight differences between them in all extracts. Sucrose by high-performance liquid chromatography with a refraction index detector (HPLC-RI) and citric acid by ultra-fast liquid chromatography coupled with a photodiode array detector (UFLC-PDA) were the major identified sugar and organic acid components, respectively, as well as α-tocopherol and γ-tocopherol isoforms (HPLC-fluorescence). Additionally, all the extracts presented excellent antioxidant activity by the oxidative hemolysis inhibition assay (OxHLIA/TBARS). Briefly, Pardina lentils from this quality brand are a good source of nutritional and chemical components and should therefore be included in a balanced diet. |
publishDate |
2018 |
dc.date.none.fl_str_mv |
2018-01-19T10:00:00Z 2021 2021-01-01T00:00:00Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://hdl.handle.net/10198/24310 |
url |
http://hdl.handle.net/10198/24310 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
Liberal, Ângela; Fernandes, Ângela; Dias, Maria Inês; Pinela, José; Vivar-Quintana, Ana María; Ferreira, Isabel C.F.R.; Barros, Lillian (2021). Phytochemical and antioxidant profile of pardina lentil cultivars from different regions of Spain. Foods. ISSN 2304-8158. 10:7, p. 1-20 10.3390/foods10071629 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.source.none.fl_str_mv |
reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação instacron:RCAAP |
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Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
instacron_str |
RCAAP |
institution |
RCAAP |
reponame_str |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
repository.name.fl_str_mv |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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1799135432922890240 |