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

•Armuña lentils are an excellent source of vegetable protein.•The antioxidant activity of the Armuña lentils is higher than that of other lentil varieties.•Climatic conditions particularly affect the antioxidant activity of lentils.•The type of soil on which the lentil is grown does not seem to affe...

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Published in:Food chemistry 2023-06, Vol.411, p.135491-135491, Article 135491
Main Authors: Liberal, Ângela, Almeida, Daiana, Fernandes, Ângela, Pereira, Carla, Ferreira, Isabel C.F.R., Vivar-Quintana, Ana María, Barros, Lillian
Format: Article
Language:English
Subjects:
Antioxidants - analysis
Armuña lentil
Bioactive properties
Carbohydrates
Chemical composition
Lens culinaris
Lens Plant - metabolism
Nutritional value
PGI
Seasons
Soil
Sucrose - metabolism
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Summary:•Armuña lentils are an excellent source of vegetable protein.•The antioxidant activity of the Armuña lentils is higher than that of other lentil varieties.•Climatic conditions particularly affect the antioxidant activity of lentils.•The type of soil on which the lentil is grown does not seem to affect its composition. 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.
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2023.135491