Valorization of traditional foods: nutritional and bioactive properties of Cicer arietinum L. and Lathyrus sativus L. pulses

Detalhes bibliográficos
Autor(a) principal: Sarmento, Alzira Esteves Fernandes
Data de Publicação: 2015
Outros Autores: Barros, Lillian, Fernandes, Ângela, Carvalho, Ana Maria, Ferreira, Isabel C.F.R.
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/10198/12024
Resumo: The use of traditional foods can enrich our diet, perpetuating important elements of local knowledge and cultural inheritance. Raw, soaked and cooked samples of two Fabaceae species (Cicer arietinum L. and Lathyrus sativus L.) were characterized regarding nutritional and bioactive properties. Results: L. sativus gave the highest carbohydrate, protein, ash, SFA and PUFA content, and lowest fat and energy value. Furthermore, it also showed the highest concentration in flavonoids and antioxidant activity. C. arietinum gave the highest concentration of sugars, organic acids and tocopherols. Soaking process did not affect significantly macronutrients, but cooking (boiling) decreased protein, ash, sugars and organic acids, and increased carbohydrates, fat, tocopherols, bioactive compounds and antioxidant activity. No differences were obtained for fatty acids composition. Conclusion: The present study highlights the nutritional profile and bioactive properties of these farmer varieties of C. arietinum and L. sativus pulses, and valorises their traditional consumption and the use in modern diets.
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spelling Valorization of traditional foods: nutritional and bioactive properties of Cicer arietinum L. and Lathyrus sativus L. pulsesCicer arietinumLathyrus sativusTraditional foodsChromatographyNutritionalBioactivityThe use of traditional foods can enrich our diet, perpetuating important elements of local knowledge and cultural inheritance. Raw, soaked and cooked samples of two Fabaceae species (Cicer arietinum L. and Lathyrus sativus L.) were characterized regarding nutritional and bioactive properties. Results: L. sativus gave the highest carbohydrate, protein, ash, SFA and PUFA content, and lowest fat and energy value. Furthermore, it also showed the highest concentration in flavonoids and antioxidant activity. C. arietinum gave the highest concentration of sugars, organic acids and tocopherols. Soaking process did not affect significantly macronutrients, but cooking (boiling) decreased protein, ash, sugars and organic acids, and increased carbohydrates, fat, tocopherols, bioactive compounds and antioxidant activity. No differences were obtained for fatty acids composition. Conclusion: The present study highlights the nutritional profile and bioactive properties of these farmer varieties of C. arietinum and L. sativus pulses, and valorises their traditional consumption and the use in modern diets.Biblioteca Digital do IPBSarmento, Alzira Esteves FernandesBarros, LillianFernandes, ÂngelaCarvalho, Ana MariaFerreira, Isabel C.F.R.2015-08-03T09:38:05Z20152015-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfapplication/pdfhttp://hdl.handle.net/10198/12024engSarmento, Alzira; Barros, Lillian; Fernandes, Ângela; Carvalho, Ana Maria; Ferreira, Isabel C.F.R. (2015). Valorisation of traditional foods: nutritional and bioactive properties of Cicer arietinum L. and Lathyrus sativus L. Pulses. Journal of the Science of Food and Agriculture. ISSN 0022-5142. 95:1, p. 179-1850022-514210.1002/jsfa.6702info: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:RCAAP2023-01-16T12:14:09ZPortal AgregadorONG
dc.title.none.fl_str_mv Valorization of traditional foods: nutritional and bioactive properties of Cicer arietinum L. and Lathyrus sativus L. pulses
title Valorization of traditional foods: nutritional and bioactive properties of Cicer arietinum L. and Lathyrus sativus L. pulses
spellingShingle Valorization of traditional foods: nutritional and bioactive properties of Cicer arietinum L. and Lathyrus sativus L. pulses
Sarmento, Alzira Esteves Fernandes
Cicer arietinum
Lathyrus sativus
Traditional foods
Chromatography
Nutritional
Bioactivity
title_short Valorization of traditional foods: nutritional and bioactive properties of Cicer arietinum L. and Lathyrus sativus L. pulses
title_full Valorization of traditional foods: nutritional and bioactive properties of Cicer arietinum L. and Lathyrus sativus L. pulses
title_fullStr Valorization of traditional foods: nutritional and bioactive properties of Cicer arietinum L. and Lathyrus sativus L. pulses
title_full_unstemmed Valorization of traditional foods: nutritional and bioactive properties of Cicer arietinum L. and Lathyrus sativus L. pulses
title_sort Valorization of traditional foods: nutritional and bioactive properties of Cicer arietinum L. and Lathyrus sativus L. pulses
author Sarmento, Alzira Esteves Fernandes
author_facet Sarmento, Alzira Esteves Fernandes
Barros, Lillian
Fernandes, Ângela
Carvalho, Ana Maria
Ferreira, Isabel C.F.R.
author_role author
author2 Barros, Lillian
Fernandes, Ângela
Carvalho, Ana Maria
Ferreira, Isabel C.F.R.
author2_role author
author
author
author
dc.contributor.none.fl_str_mv Biblioteca Digital do IPB
dc.contributor.author.fl_str_mv Sarmento, Alzira Esteves Fernandes
Barros, Lillian
Fernandes, Ângela
Carvalho, Ana Maria
Ferreira, Isabel C.F.R.
dc.subject.por.fl_str_mv Cicer arietinum
Lathyrus sativus
Traditional foods
Chromatography
Nutritional
Bioactivity
topic Cicer arietinum
Lathyrus sativus
Traditional foods
Chromatography
Nutritional
Bioactivity
description The use of traditional foods can enrich our diet, perpetuating important elements of local knowledge and cultural inheritance. Raw, soaked and cooked samples of two Fabaceae species (Cicer arietinum L. and Lathyrus sativus L.) were characterized regarding nutritional and bioactive properties. Results: L. sativus gave the highest carbohydrate, protein, ash, SFA and PUFA content, and lowest fat and energy value. Furthermore, it also showed the highest concentration in flavonoids and antioxidant activity. C. arietinum gave the highest concentration of sugars, organic acids and tocopherols. Soaking process did not affect significantly macronutrients, but cooking (boiling) decreased protein, ash, sugars and organic acids, and increased carbohydrates, fat, tocopherols, bioactive compounds and antioxidant activity. No differences were obtained for fatty acids composition. Conclusion: The present study highlights the nutritional profile and bioactive properties of these farmer varieties of C. arietinum and L. sativus pulses, and valorises their traditional consumption and the use in modern diets.
publishDate 2015
dc.date.none.fl_str_mv 2015-08-03T09:38:05Z
2015
2015-01-01T00:00:00Z
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/10198/12024
url http://hdl.handle.net/10198/12024
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv Sarmento, Alzira; Barros, Lillian; Fernandes, Ângela; Carvalho, Ana Maria; Ferreira, Isabel C.F.R. (2015). Valorisation of traditional foods: nutritional and bioactive properties of Cicer arietinum L. and Lathyrus sativus L. Pulses. Journal of the Science of Food and Agriculture. ISSN 0022-5142. 95:1, p. 179-185
0022-5142
10.1002/jsfa.6702
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
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dc.source.none.fl_str_mv reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
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