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Nutritional, chemical, and antioxidant screening of selected varieties of lentils (Lens culinaris spp.) from organic and conventional agriculture

2023Artigo científico Acesso aberto
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dc.contributor.authorLiberal, Ângela
dc.contributor.authorAlmeida, Daiana
dc.contributor.authorFernandes, Ângela
dc.contributor.authorPereira, Carla
dc.contributor.authorFerreira, Isabel C.F.R.
dc.contributor.authorVivar-Quintana, Ana Maria
dc.contributor.authorBarros, Lillian
dc.date.accessioned2017-12-11T14:58:16Z
dc.date.available2017-12-11T14:58:16Z
dc.date.issued2023
dc.description.abstractBACKGROUNDLentils 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.pt_PT
dc.description.sponsorshipThe authors are grateful to the Foundation for Science and Technology (FCT, Portugal) for financial support from the FCT/MCTES (PIDDAC) national funds to CIMO (UIDB/00690/2020 and UIDP/00690/2020) and SusTEC (LA/P/0007/2021), and for national funding by FCT and PI in the form of the institutional scientific employment program for the contracts of L Barros,  Fernandes, and C Pereira, and the PhD fellowship (2021.04585.BD) of  Liberal. Vivar-Quintana is also grateful for the University of Salamanca's support for researcher mobility.
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationLiberal, Ângela; Almeida, Daiana; Fernandes, Angela; Pereira, Carla; Ferreira, Isabel C.F.R.; Vivar-Quintana, Ana Maria; Barros, Lillian (2023). Nutritional, chemical, and antioxidant screening of selected varieties of lentils (Lens culinaris spp.) from organic and conventional agriculture. Journal of The Science of Food and Agriculture. eISSN 1097-0010. 104:1, p. 104-115pt_PT
dc.identifier.doi10.1002/jsfa.12896
dc.identifier.eissn1097-0010
dc.identifier.issn0022-5142
dc.identifier.urihttp://hdl.handle.net/10198/14697
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherWiley
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectAntioxidant activitypt_PT
dc.subjectLens culinarispt_PT
dc.subjectNutritional and chemical compositionpt_PT
dc.subjectOrganic and conventional farmingpt_PT
dc.titleNutritional, chemical, and antioxidant screening of selected varieties of lentils (Lens culinaris spp.) from organic and conventional agriculturept_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.titleJournal of The Science of Food and Agriculturept_PT
person.familyNameLiberal
person.familyNameAlmeida
person.familyNameFernandes
person.familyNamePereira
person.familyNameFerreira
person.familyNameBarros
person.givenNameÂngela
person.givenNameDaiana
person.givenNameÂngela
person.givenNameCarla
person.givenNameIsabel C.F.R.
person.givenNameLillian
person.identifier1415151
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person.identifier.ciencia-idEF10-2739-2B70
person.identifier.ciencia-id9418-CF95-9919
person.identifier.ciencia-id9616-35CB-D001
person.identifier.orcid0000-0002-9764-4894
person.identifier.orcid0000-0002-6511-3626
person.identifier.orcid0000-0002-0157-9873
person.identifier.orcid0000-0003-0093-771X
person.identifier.orcid0000-0003-4910-4882
person.identifier.orcid0000-0002-9050-5189
person.identifier.ridK-1629-2016
person.identifier.ridE-8500-2013
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person.identifier.scopus-author-id55627876424
person.identifier.scopus-author-id36868826600
person.identifier.scopus-author-id35236343600
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
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