Nutritional, chemical and antioxidant evaluation of Armuña lentil (Lens culinaris spp): Influence of season and soil

[EN] Lentils (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 Armuña lentil samples were assessed together with their antioxidant capacity. In addition, the influence of...

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Autores: Liberal, Ângela, Almeida, Daiana, Fernandes, Ângela, Pereira, Carla Susana Correia, Ferreira, Isabel C.F.R., Vivar Quintana, Ana María, Barros, Lillian
Tipo de recurso: artículo
Estado:Versión publicada
Fecha de publicación:2023
País:España
Institución:Universidad de Salamanca (USAL)
Repositorio:GREDOS. Repositorio Institucional de la Universidad de Salamanca
OAI Identifier:oai:gredos.usal.es:10366/160586
Acceso en línea:http://hdl.handle.net/10366/160586
Access Level:acceso abierto
Palabra clave:Lens culinaris
PGI
Nutritional value
Chemical composition
Bioactive properties
Armuña lentil
Lentejas
Lenteja de la Armuña
Valor nutricional
Composición química
Propiedades bioactivas
3206.09 Valor Nutritivo
2302.90 Bioquímica de Alimentos
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oai_identifier_str oai:gredos.usal.es:10366/160586
network_acronym_str ES
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repository_id_str
spelling Nutritional, chemical and antioxidant evaluation of Armuña lentil (Lens culinaris spp): Influence of season and soilLiberal, ÂngelaAlmeida, DaianaFernandes, ÂngelaPereira, Carla Susana CorreiaFerreira, Isabel C.F.R.Vivar Quintana, Ana MaríaBarros, LillianLens culinarisPGINutritional valueChemical compositionBioactive propertiesArmuña lentilLentejasLenteja de la ArmuñaValor nutricionalComposición químicaPropiedades bioactivas3206.09 Valor Nutritivo2302.90 Bioquímica de Alimentos[EN] Lentils (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 Armuña 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 γ-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.Elsevier202420242023info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://hdl.handle.net/10366/160586reponame:GREDOS. Repositorio Institucional de la Universidad de Salamancainstname:Universidad de Salamanca (USAL)InglésUIDB/00690/2020UIDP/ 00690/2020info:eu-repo/semantics/openAccessoai:gredos.usal.es:10366/1605862026-06-07T06:28:51Z
dc.title.none.fl_str_mv Nutritional, chemical and antioxidant evaluation of Armuña lentil (Lens culinaris spp): Influence of season and soil
title Nutritional, chemical and antioxidant evaluation of Armuña lentil (Lens culinaris spp): Influence of season and soil
spellingShingle Nutritional, chemical and antioxidant evaluation of Armuña lentil (Lens culinaris spp): Influence of season and soil
Liberal, Ângela
Lens culinaris
PGI
Nutritional value
Chemical composition
Bioactive properties
Armuña lentil
Lentejas
Lenteja de la Armuña
Valor nutricional
Composición química
Propiedades bioactivas
3206.09 Valor Nutritivo
2302.90 Bioquímica de Alimentos
title_short Nutritional, chemical and antioxidant evaluation of Armuña lentil (Lens culinaris spp): Influence of season and soil
title_full Nutritional, chemical and antioxidant evaluation of Armuña lentil (Lens culinaris spp): Influence of season and soil
title_fullStr Nutritional, chemical and antioxidant evaluation of Armuña lentil (Lens culinaris spp): Influence of season and soil
title_full_unstemmed Nutritional, chemical and antioxidant evaluation of Armuña lentil (Lens culinaris spp): Influence of season and soil
title_sort Nutritional, chemical and antioxidant evaluation of Armuña lentil (Lens culinaris spp): Influence of season and soil
dc.creator.none.fl_str_mv Liberal, Ângela
Almeida, Daiana
Fernandes, Ângela
Pereira, Carla Susana Correia
Ferreira, Isabel C.F.R.
Vivar Quintana, Ana María
Barros, Lillian
author Liberal, Ângela
author_facet Liberal, Ângela
Almeida, Daiana
Fernandes, Ângela
Pereira, Carla Susana Correia
Ferreira, Isabel C.F.R.
Vivar Quintana, Ana María
Barros, Lillian
author_role author
author2 Almeida, Daiana
Fernandes, Ângela
Pereira, Carla Susana Correia
Ferreira, Isabel C.F.R.
Vivar Quintana, Ana María
Barros, Lillian
author2_role author
author
author
author
author
author
dc.subject.none.fl_str_mv Lens culinaris
PGI
Nutritional value
Chemical composition
Bioactive properties
Armuña lentil
Lentejas
Lenteja de la Armuña
Valor nutricional
Composición química
Propiedades bioactivas
3206.09 Valor Nutritivo
2302.90 Bioquímica de Alimentos
topic Lens culinaris
PGI
Nutritional value
Chemical composition
Bioactive properties
Armuña lentil
Lentejas
Lenteja de la Armuña
Valor nutricional
Composición química
Propiedades bioactivas
3206.09 Valor Nutritivo
2302.90 Bioquímica de Alimentos
description [EN] Lentils (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 Armuña 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 γ-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.
publishDate 2023
dc.date.none.fl_str_mv 2023
2024
2024
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/10366/160586
url http://hdl.handle.net/10366/160586
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv UIDB/00690/2020
UIDP/ 00690/2020
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:GREDOS. Repositorio Institucional de la Universidad de Salamanca
instname:Universidad de Salamanca (USAL)
instname_str Universidad de Salamanca (USAL)
reponame_str GREDOS. Repositorio Institucional de la Universidad de Salamanca
collection GREDOS. Repositorio Institucional de la Universidad de Salamanca
repository.name.fl_str_mv
repository.mail.fl_str_mv
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score 15,812429

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