Document details

Phytochemical and antioxidant profile of pardina lentil cultivars from different regions of Spain

Author(s): Liberal, Ângela ; Fernandes, Ângela ; Dias, Maria Inês ; Pinela, José ; Vivar-Quintana, Ana Maria ; Ferreira, Isabel C.F.R. ; Barros, Lillian

Date: 2021

Persistent ID: http://hdl.handle.net/10198/24310

Origin: Biblioteca Digital do IPB

Subject(s): 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.

Document Type Journal article
Language English
Contributor(s) Biblioteca Digital do IPB
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