Protein content of peas (Pisum sativum) and beans (Vicia faba)—Influence of cultivation conditions

Predicting pesticide residues in pod fruits with a modified peel-like uptake model: A green pea demonstration

Peas are among the most popular leguminous plants, consumed by both humans and animals in large quantities. Pesticides are widely used globally to increase pea yield, and as a result, pesticide residues can be taken up by pea plants and bioaccumulate in their fruits, including peas and pods. However, there is a lack of modeling approaches available to predict residue concentrations in peas. To address this issue, a pod fruit model (specifically designed for neutral organic compounds) was proposed to simulate the bioaccumulation process of pesticide residues in pea plants, which was developed by modifying a peel-like uptake model. The simulation results, based on green pea as the modeling demonstration, reveal that moderately-lipophilic pesticides (i.e., log KOW around 3) have higher simulated concentrations in peas at harvest compared to hydrophilic (i.e., log KOW less than 0) or highly-lipophilic (i.e., log KOW over 5) pesticides, which is due to the enhanced uptake process of moderately-lipophilic compounds in the pod-pea system, such as their ability to penetrate the pod cuticle and be transported via phloem sap. The sensitivity test and variability analysis conducted in this study revealed that the degradation kinetics, including metabolism, hydrolysis, and photolysis, had a significant impact on moderately-lipophilic pesticides due to their high simulated concentrations in the pea plant. This can result in substantial loss of residue mass via degradation. The validation of the model demonstrated that the simulation results, specifically residue concentrations in the fruit, were consistent with the harvested data. However, some inconsistency was observed immediately after pesticide application, which could be attributed to plant growth dynamics and initial surface mass distributions. The proposed pod fruit model provides new insights into the bioaccumulation process of pesticide residues in pea plants and enables high-throughput simulations of residue concentrations at harvest. To enhance the performance of the pod fruit model, future research should consider plant growth dynamics, plant uptake of ionizable compounds, and initial mass distribution functions.

Nutrients, Phytic Acid and Bioactive Compounds in Marketable Pulses

Pulses are edible seeds of plants belonging to the legume family, which are of great importance for human and animal nutrition. In this study, several nutrients, antinutrients and bioactive compounds were quantified in the seeds of ten pulses, i.e., common and runner beans, field peas, lupins (white, blue and yellow), faba beans, lentils (brown and red) and chickpeas. Homogenised, air-dried seed samples were analysed for various parameters: protein (18.0-43.1%), fat (0.6-18.5%) and phytic acid content (507-2566 mg/100 g dry weight (DW)), phenolic profile (27 phenolic compounds in total) and multi-mineral composition. The analysed phenolic compounds mainly belong to phenolic acids (hydroxybenzoic acids and hydroxycinnamic acids) and/or flavonoids (flavones, flavonols and flavanols). Total phenolic content (TPC) ranged from 719 μg/g DW in chickpeas to 5012 μg/g DW in common beans. A total of ten elements belonging to macro- (Mg, P, S, K and Ca) and micro-minerals (Cr, Mn, Fe, Zn and Mo) were determined. Using cluster analysis, pulses were divided into three groups according to the parameters studied: 1. common and runner bean; 2. field pea, white and blue lupin, faba bean, red and brown lentil and chickpea; and 3. yellow lupin. The most varying phytochemicals in terms of their content in the analysed pulses were phytic acid, quinic acid, catechin and TPC. A perfect positive significant Pearson correlation (1.00) was observed for six pairs of variables within the group of phenolic compounds.