Chemical composition of leguminous seeds: part I—content of basic nutrients, amino acids, phytochemical compounds, and antioxidant activity View Full Text


Ontology type: schema:ScholarlyArticle      Open Access: True


Article Info

DATE

2017-08

AUTHORS

Eugeniusz R. Grela, Bożena Kiczorowska, Wioleta Samolińska, Jan Matras, Piotr Kiczorowski, Wojciech Rybiński, Ewa Hanczakowska

ABSTRACT

The aim of the study was to determine and analyse the content of essential nutrients, the amino acid profile, phytochemical compounds, and antioxidant activity in the seeds of selected species and varieties of Fabaceae plants. The highest total protein content was detected in the seeds of the yellow and Andean lupines. The lupine seeds were characterised by a high (P < 0.05) level of crude fibre, NDF, and CEL. The highest proportion of EAAI (77%) was noted in the protein of chickpea, broad bean, grasspea, and pea. Among the Fabaceae plants analysed, chickpea seeds exhibited the highest (P < 0.05) levels of total phenols and polyphenols. The greatest (P < 0.05) antioxidant activity (DPPH) was noted for the lentil and yellow lupine seeds. Compared to the other legume representatives, the importance of lupine is increasing, as the chemical composition of its seeds makes the plant an important nutraceutical component. More... »

PAGES

1385-1395

References to SciGraph publications

  • 1985. Mathematical Modeling of Protein Nutritional Quality from Amino Acid Composition in AMINO ACID COMPOSITION AND BIOLOGICAL VALUE OF CEREAL PROTEINS
  • 2015-03. Effect of thermal processing on protein solubility of green gram (Phaseolus aureus) legume cultivars in JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
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    http://scigraph.springernature.com/pub.10.1007/s00217-017-2849-7

    DOI

    http://dx.doi.org/10.1007/s00217-017-2849-7

    DIMENSIONS

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