Percorrer por autor "Vivar-Quintana, Ana Maria"
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- Determination of Carbohydrate Composition in Lentils Using Near-Infrared SpectroscopyPublication . López-Calabozo, Rocío; Liberal, Ângela; Fernandes, Ângela; Revilla, Isabel; Ferreira, Isabel C.F.R.; Barros, Lillian; Vivar-Quintana, Ana MariaCarbohydrates are the main components of lentils, accounting for more than 60% of their composition. Their content is influenced by genetic factors, with different contents depending on the variety. These compounds have not only been linked to interesting health benefits, but they also have a significant influence on the techno-functional properties of lentil-derived products. In this study, the use of near-infrared spectroscopy (NIRS) to predict the concentration of total carbohydrate, fibre, starch, total sugars, fructose, sucrose and raffinose was investigated. For this purpose, six different cultivars of macrosperm (n = 37) and microsperm (n = 43) lentils have been analysed, the samples were recorded whole and ground and the suitability of both recording methods were compared. Different spectral and mathematical pre-treatments were evaluated before developing the calibration models using the Modified Partial Least Squares regression method, with a cross-validation and an external validation. The predictive models developed show excellent coefficients of determination (RSQ > 0.9) for the total sugars and fructose, sucrose, and raffinose. The recording of ground samples allowed for obtaining better models for the calibration of starch content (R > 0.8), total sugars and sucrose (R > 0.93), and raffinose (R > 0.91). The results obtained confirm that there is sufficient information in the NIRS spectral region for the development of predictive models for the quantification of the carbohydrate content in lentils.
- Effect of different physical pre-treatments on physicochemical and techno-functional properties, and on the antinutritional factors of lentils (Lens culinaris spp)Publication . Liberal, Ângela; Fernandes, Ângela; Ferreira, Isabel C.F.R.; Vivar-Quintana, Ana Maria; Barros, LillianLentils have a valuable physicochemical profile, which can be affected by the presence of antinutrients that may impair the benefits arising from their consumption. Different treatments can be used to reduce these undesirable compounds, although they can also affect the general composition and behaviour of the lentils. Thus, the effect of different processing methods on the physicochemical and techno-functional properties, as well as on the antinutritional factors of different lentil varieties was studied. Phytic acid was eliminated during germination, while tannins and trypsin inhibitors are mostly affected by cooking. Functional properties were also altered by processing, these being dependent on the concentration of different nutrients in lentils. All the studied treatments affected the physicochemical profile of lentils and their functional properties. Cooking and germination appear to be the most effective in reducing antinutritional factors and improving the physicochemical profile of the lentils, meeting the current nutritional demands of today's society.
- Nutritional and chemical evaluation of different Armuña lentils cultivars (Lens culinaris spp) from PGI “Rubia de la Armuña”, grown in different soilsPublication . Liberal, Ângela; Almeida, Daiana; Fernandes, Ângela; Pereira, Carla; Ferreira, Isabel C.F.R.; Vivar-Quintana, Ana Maria; Barros, LillianLentils (Lens culinaris Medik) are a fast-cooking legume widely consumed around the world due to their valuable nutritional and chemical profiles.
- Nutritional and chemical evaluation of different Armuña lentils cultivars (Lens culinaris spp) from PGI “Rubia de la Armuña”, grown in different soilsPublication . Liberal, Ângela; Almeida, Daiana; Fernandes, Ângela; Vivar-Quintana, Ana Maria; Ferreira, Isabel C.F.R.; Barros, LillianLentils are part of an ancient culture, characterized for being a fast-cooking pulse consumed worldwide due to its richness in proteins, fibres, complex carbohydrates, and essential micronutrients.
- Nutritional, chemical and antioxidant evaluation of Armuna lentil (Lens culinaris spp): Influence of season and soilPublication . Liberal, Ângela; Almeida, Daiana; Fernandes, Ângela; Pereira, Carla; Ferreira, Isabel C.F.R.; Vivar-Quintana, Ana Maria; Barros, LillianLentils (Lens culinaris spp.) are a type of edible pulse consumed and produced worldwide; they are known for their valuable nutritional assets. The nutritional and chemical profiles of 34 Armun tilde a lentil samples were assessed together with their antioxidant capacity. In addition, the influence of both the climatic conditions during the growing season and the soil type in which they grow (Luvisol and Cambisol) on nutritional and chemical profiles was also evaluated. Our results showed large amounts of valuable nutrients, such as carbohydrates, of which approximately 47.06 % and 29.11 % consist of fibers and starch respectively and significant amounts of proteins (20.47 to 25.56 g/100 g fw) and ashes. Sucrose stood out as the main free sugar in this variety, and oxalic and gamma-tocopherol as the main organic acid and tocopherol isoform respectively. Fatty acid assessment showed the prevalence of PUFAs (45.3 to 63.7 %). A high antioxidant capacity (TBARS and OxHLIA) was also observed. Our results indicate that the growing season has a significant impact on the major nutrients in lentils such as the concentration of fat, ashes, fibers, and fructose and to a lesser extent proteins and sucrose. In addition, the two different soil types in this study do not seem to affect any of the parameters analyzed.
- Nutritional, chemical, and antioxidant evaluation of different Armuña lentil cultivars (Len culinaris spp): Influence of soil composition and yearPublication . Liberal, Ângela; Almeida, Daiana; Fernandes, Ângela; Pereira, Carla; Ferreira, Isabel C.F.R.; Vivar-Quintana, Ana Maria; Barros, LillianLentis (Lens culinaris Medik) are a fast-cooking legume widely consumed around the world due to their valuable nutritional and chemical profiles.
- Nutritional, chemical, and antioxidant screening of selected varieties of lentils (Lens culinaris spp.) from organic and conventional agriculturePublication . Liberal, Ângela; Almeida, Daiana; Fernandes, Ângela; Pereira, Carla; Ferreira, Isabel C.F.R.; Vivar-Quintana, Ana Maria; Barros, LillianBACKGROUNDLentils 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. RESULTSOverall, 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(-1) 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 & alpha;- and & gamma;-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. CONCLUSIONThe 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. & COPY; 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
- Phytochemical and antioxidant profile of pardina lentil cultivars from different regions of SpainPublication . Liberal, Ângela; Fernandes, Ângela; Dias, Maria Inês; Pinela, José; Vivar-Quintana, Ana Maria; Ferreira, Isabel C.F.R.; Barros, LillianLentils (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.