Comparative Analyses of Phenolic Composition, Antioxidant Capacity, and Color of Cool Season Legumes and Other Selected Food Legumes

Unlocking the nutritional potential of chickpea: strategies for biofortification and enhanced multinutrient quality

Chickpea (Cicer arietinum L.) is a vital grain legume, offering an excellent balance of protein, carbohydrates, fats, fiber, essential micronutrients, and vitamins that can contribute to addressing the global population's increasing food and nutritional demands. Chickpea protein offers a balanced source of amino acids with high bioavailability. Moreover, due to its balanced nutrients and affordable price, chickpea is an excellent alternative to animal protein, offering a formidable tool for combating hidden hunger and malnutrition, particularly prevalent in low-income countries. This review examines chickpea's nutritional profile, encompassing protein, amino acids, carbohydrates, fatty acids, micronutrients, vitamins, antioxidant properties, and bioactive compounds of significance in health and pharmaceutical domains. Emphasis is placed on incorporating chickpeas into diets for their myriad health benefits and nutritional richness, aimed at enhancing human protein and micronutrient nutrition. We discuss advances in plant breeding and genomics that have facilitated the discovery of diverse genotypes and key genomic variants/regions/quantitative trait loci contributing to enhanced macro- and micronutrient contents and other quality parameters. Furthermore, we explore the potential of innovative breeding tools such as CRISPR/Cas9 in enhancing chickpea's nutritional profile. Envisioning chickpea as a nutritionally smart crop, we endeavor to safeguard food security, combat hunger and malnutrition, and promote dietary diversity within sustainable agrifood systems.

Pea leaf weevil, Sitona lineatus (L.) (Coleoptera: Curculionidae), adult feeding preference and larval development on pulse crop varieties in Montana

BACKGROUND

Montana accounts for approximately 45% of US dry pea production and the pea leaf weevil (PLW; Sitona lineatus (L.)) is the most common insect pest in this region. After crop emergence adult PLW feed on the foliage to mature and subsequently mate, and the soil-dwelling larvae feed and develop on the nitrogen-fixing root nodules. Producers commonly apply prophylactic insecticide treatments to the seed at planting as well as one or two post-emergent insecticide sprays to control PLW damage. To develop alternative management strategies based on integrated pest management (IPM), this field study evaluated pulse crops grown in Montana for adult feeding preference and larval development. Ten different field pea varieties, along with two faba bean, lentil and chickpea varieties, were evaluated during the 2020 and 2021 field seasons at the Montana State University Arthur H. Post Agronomy Farm.

RESULTS

Significant PLW pest pressure was observed within the research plots during both experimental years. Field pea and faba bean were preferred by the foliage feeding adult stage, with all but one variety averaging 39.2 to 86.3 average notches per plant. The pea variety Lifter was significantly preferred over all other comparisons, averaging 142.4 and 95.0 notches per plant in 2020 and 2021, respectively. Adult PLW feeding on lentil and chickpea was minimal, averaging 3.3 to 8.2 and 0.5 to 1.6 notches per plant, respectively. Numbers of larvae were highest on the roots of pea varieties, a known reproductive host, and almost nil on lentil and chickpea roots. Faba bean is also known as reproductive host, but, unexpectedly, larval populations were also low on the two faba bean varieties.

CONCLUSIONS

The results from this study provide some limited evidence for alternative IPM strategies for field peas based on host plant tolerance or resistance within the range of varieties tested. Adult preference and larval development of PLW varied between the different pulse crops with field peas and faba beans being the most susceptible and lentils and chickpeas being the least susceptible. Host plant resistance against PLW could provide more sustainable IPM approaches in the future. © 2024 The Authors. Pest Management Science published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

In vitro digestibility and angiotensin converting enzyme (ACE) inhibitory activity of solid-state fermented fava beans (Vicia faba L.)

Reducing the content of quickly absorbed carbohydrates and saturated fats in snack formulations while increasing the consumption of high-quality proteins are effective strategies to prevent obesity in childhood. Thus, the nutritional value, digestibility, and functionality of fava beans (Vicia faba L.) fermented with Pleurotus ostreatus were examined as potential ingredients for food design. Solid-state fermentation enhanced the protein content by 16% with a rise in essential (25%) and non-essential (15%) amino acids while decreasing total carbohydrate content and tannin levels. Moreover, fermentation modified the amino acid profile released during digestion, increasing amino acids such as valine, isoleucine, and threonine, which are vital for health and development in childhood. Furthermore, the bioaccessible fraction of the fermented bean showed a 60% of ACE inhibition and improved magnesium bioaccessibility. Consequently, fava beans fermented with Pleurotus ostreatus emerged as a new ingredient in the development of new protein-rich snacks tailored for children and adolescents.

Chickpea Seed Flours Improve the Nutritional and the Antioxidant Profiles of Traditional Shortbread Biscuits: Effects of In Vitro Gastrointestinal Digestion

Functional gluten-free biscuits enriched with commercial and landrace non-commercial chickpea flours were designed and compared with a traditional shortbread biscuit. They were analyzed in sensory attributes, amino acid profile, and antioxidant properties. Subsequently, the biscuits were digested in vitro to evaluate protein hydrolysis, amino acid bioaccessibility, phenolic compounds release, and antioxidant markers. The presence of chickpea flours provided golden color and heightened biscuit hardness and fracturability (especially in non-commercial), increasing crispness and reducing brittleness. The protein hydrolysis was similar among samples (≈15%), except for one of the non-commercial (≈20%). Amino acids such as arginine, phenylalanine, leucine, tyrosine, and lysine exhibited the highest bioaccessibilities. Incorporating chickpea flour improved the antioxidant activity and polyphenol content in undigested samples and bioaccesible fractions, with higher levels of p-coumaric and ferulic acids after digestion, regardless of the chickpea seed. Non-commercial flours increased the presence of resveratrol and/or catechin in the bioaccessible fraction. Antioxidant action assessed in the Caco-2 cell line showed that the protective effect against reactive oxygen species (ROS) generation did not always correlate with the in vitro antioxidant capacity. Our data support that the inclusion of chickpea flours in the formulation of functional biscuits provides the consumer with products of added nutritional value with attractive organoleptic features.

NMR Metabolomics and Chemometrics of Commercial Varieties of Phaseolus vulgaris L. Seeds from Italy and In Vitro Antioxidant and Antifungal Activity

The metabolite fingerprinting of four Italian commercial bean seed cultivars, i.e., Phaseolus Cannellino (PCANN), Controne (PCON), Vellutina (PVEL), and Occhio Nero (PON), were investigated by Nuclear Magnetic Resonance (NMR) spectroscopy and multivariate data analysis. The hydroalcoholic and organic extract analysis disclosed more than 32 metabolites from various classes, i.e., carbohydrates, amino acids, organic acids, nucleosides, alkaloids, and fatty acids. PVEL, PCON, and PCANN varieties displayed similar chemical profiles, albeit with somewhat different quantitative results. The PON metabolite composition was slightly different from the others; it lacked GABA and pipecolic acid, featured a higher percentage of malic acid than the other samples, and showed quantitative variations of several metabolites. The lipophilic extracts from all four cultivars demonstrated the presence of omega-3 and omega-6 unsaturated fatty acids. After the determination of the total phenolic, flavonoids, and condensed tannins content, in vitro antioxidant activity was then assessed using the DPPH scavenging activity, the ABTS scavenging assay, and ferric-reducing antioxidant power (FRAP). Compared to non-dark seeds (PCON, PCANN), brown seeds (PVEL, PON) featured a higher antioxidant capacity. Lastly, only PON extract showed in vitro antifungal activity against the sclerotia growth of S. rolfsii, by inhibiting halo growth by 75%.

Phenylpropanoid Content of Chickpea Seed Coats in Relation to Seed Dormancy

The physical dormancy of seeds is likely to be mediated by the chemical composition and the thickness of the seed coat. Here, we investigate the link between the content of phenylpropanoids (i.e., phenolics and flavonoids) present in the chickpea seed coat and dormancy. The relationship between selected phenolic and flavonoid metabolites of chickpea seed coats and dormancy level was assessed using wild and cultivated chickpea parental genotypes and a derived population of recombinant inbred lines (RILs). The selected phenolic and flavonoid metabolites were analyzed via the LC-MS/MS method. Significant differences in the concentration of certain phenolic acids were found among cultivated (Cicer arietinum, ICC4958) and wild chickpea (Cicer reticulatum, PI489777) parental genotypes. These differences were observed in the contents of gallic, caffeic, vanillic, syringic, p-coumaric, salicylic, and sinapic acids, as well as salicylic acid-2-O-β-d-glucoside and coniferaldehyde. Additionally, significant differences were observed in the flavonoids myricetin, quercetin, luteolin, naringenin, kaempferol, isoorientin, orientin, and isovitexin. When comparing non-dormant and dormant RILs, significant differences were observed in gallic, 3-hydroxybenzoic, syringic, and sinapic acids, as well as the flavonoids quercitrin, quercetin, naringenin, kaempferol, and morin. Phenolic acids were generally more highly concentrated in the wild parental genotype and dormant RILs. We compared the phenylpropanoid content of chickpea seed coats with related legumes, such as pea, lentil, and faba bean. This information could be useful in chickpea breeding programs to reduce dormancy.

Effect of Instant Controlled Pressure Drop (DIC) on Polyphenols, Flavonoids and Antioxidant Capacity of Green Lentils (Lens culinaris)

Instant controlled pressure drop (DIC) is one of the emerging technologies in food processing; it can be used for drying, freezing and the extraction of bioactive molecules without damaging their properties. Legumes, such as lentils, are one of the most consumed foods in the world; however, they are mainly cooked by boiling, which causes the loss of antioxidant compounds. This work evaluated the effect of 13 different DIC treatments (with pressure ranges of 0.1-0.7 MPa and times of 30-240 s) on the content of polyphenols (Folin-Ciocalteu and High Performance Liquid Chromatography HPLC) and flavonoids (2-aminoethyl diphenylborinate) as well as the antioxidant activity (DPPH and TEAC) of green lentils. The DIC 11 treatment (0.1 MPa, 135 s) obtained the best release of polyphenols, which in turn are related to antioxidant capacity. The abiotic stress generated by DIC could lead to the breakdown of the cell wall structure, which favors the availability of antioxidant compounds. Finally, the most efficient conditions for DIC to promote the release of phenolic compounds and maintain antioxidant capacity were found under low pressures (<0.1 MPa) and short times (<160 s).

A proteomic study of the effect of UV-B on the regulatory mechanism of flavonoids metabolism in pea seedlings

This study aimed to investigate the mechanism of response of pea seedlings to UV-B stress from a proteomic perspective. In this experiment, we measured the growth of pea seedlings in two groups affected by UV-B and unaffected by UV-B and conducted proteomic analysis. The results showed that the ascorbic acid content of UV-B-irradiated pea seedlings increased by 19.0%; the relative content of flavonoids increased by 112.4%; the length of edible parts decreased by 14.2%, and the elongation of roots increased by 11.4%. Proteomics studies showed a significant increase in the levels of CHI, F3'5'H, F3H, F3'H, C4H, and CHR, which are key enzymes for flavonoid synthesis. RT-qPCR indicated that the expression of the regulatory genes of these enzymes was significantly upregulated. This study provided a basis for further studies on the flavonoid response mechanism in pea seedlings during UV stress.

Generating Multi-Functional Pulse Ingredients for Processed Meat Products-Scientific Evaluation of Infrared-Treated Lentils

In the last decade, various foods have been reformulated with plant protein ingredients to enhance plant-based food intake in our diet. Pulses are in the forefront as protein-rich sources to aid in providing sufficient daily protein intake and may be used as binders to reduce meat protein in product formulations. Pulses are seen as clean-label ingredients that bring benefits to meat products beyond protein content. Pulse flours may need pre-treatments because their endogenous bioactive components may not always be beneficial to meat products. Infrared (IR) treatment is a highly energy-efficient and environmentally friendly method of heating foods, creating diversity in plant-based ingredient functionality. This review discusses using IR-heating technology to modify the properties of pulses and their usefulness in comminuted meat products, with a major emphasis on lentils. IR heating enhances liquid-binding and emulsifying properties, inactivates oxidative enzymes, reduces antinutritional factors, and protects antioxidative properties of pulses. Meat products benefit from IR-treated pulse ingredients, showing improvements in product yields, oxidative stability, and nutrient availability while maintaining desired texture. IR-treated lentil-based ingredients, in particular, also enhance the raw color stability of beef burgers. Therefore, developing pulse-enriched meat products will be a viable approach toward the sustainable production of meat products.

Enhanced accumulation of phenolics in pea (Pisum sativum L.) seeds upon foliar application of selenate or zinc oxide

Background

Selenium (Se) and zinc (Zn) are essential antioxidant enzyme cofactors. Foliar Se/Zn application is a highly effective method of plant biofortification. However, little is known about the effect of such applications on the concentration of trace elements and phytochemicals with pro-oxidant or antioxidant activity in pea (Pisum sativum L.).

Methods

A 2-year pot experiment (2014/2015) was conducted to examine the response of two pea varieties (Ambassador and Premium) to foliar-administered sodium selenate (0/50/100 g Se/ha) and zinc oxide (0/375/750 g Zn/ha) at the flowering stage. Concentrations of selected trace elements (Fe, Cu, and Mn), total phenolic content (TPC), total flavonoid content (TFC), and total antioxidant activity (ABTS, FRAP) of seeds were determined.

Results and conclusions

Se/Zn treatments did not improve the concentration of trace elements, while they generally enhanced TPC. Among examined treatments, the highest TPC was found in Ambassador (from 2014) treated with 100 g Se/ha and 750 g Zn/ha (2,926 and 3,221 mg/100 g DW, respectively) vs. the control (1,737 mg/100 g DW). In addition, 50 g of Se/ha increased TFC vs. the control (261 vs. 151 mg/100 g DW) in Premium (from 2014), 750 g of Zn/ha increased ABTS vs. the control (25.2 vs. 59.5 mg/100 g DW) in Ambassador (from 2015), and 50 g of Se/ha increased FRAP vs. the control (26.6 vs. 18.0 mmol/100 g DW) in Ambassador (from 2015). In linear multivariable regression models, Zn, Mn, Cu, and TPC best explained ABTS (R = 0.577), while Se, Cu, and TPC best explained the FRAP findings (R = 0.696). This study highlights the potential of foliar biofortification with trace elements for producing pea/pea products rich in bioactive plant metabolites beneficial for human health.

Spatiotemporal transcriptomics and metabolic profiling provide insights into gene regulatory networks during lentil seed development

Lentil (Lens culinaris Medik.) is a nutritious legume with seeds rich in protein, minerals and an array of diverse specialized metabolites. The formation of a seed requires regulation and tight coordination of developmental programs to form the embryo, endosperm and seed coat compartments, which determines the structure and composition of mature seed and thus its end-use quality. Understanding the molecular and cellular events and metabolic processes of seed development is essential for improving lentil yield and seed nutritional value. However, such information remains largely unknown, especially at the seed compartment level. In this study, we generated high-resolution spatiotemporal gene expression profiles in lentil embryo, seed coat and whole seeds from fertilization through maturation. Apart from anatomic differences between the embryo and seed coat, comparative transcriptomics and weighted gene co-expression network analysis revealed embryo- and seed coat-specific genes and gene modules predominant in specific tissues and stages, which highlights distinct genetic programming. Furthermore, we investigated the dynamic profiles of flavonoid, isoflavone, phytic acid and saponin in seed compartments across seed development. Coupled with transcriptome data, we identified sets of candidate genes involved in the biosynthesis of these metabolites. The global view of the transcriptional and metabolic changes of lentil seed tissues throughout development provides a valuable resource for dissecting the genetic control of secondary metabolism and development of molecular tools for improving seed nutritional quality.

Effects of Partial Replacement of Durum Wheat Re-Milled Semolina with Bean Flour on Physico-Chemical and Technological Features of Doughs and Breads during Storage

The 'Signuredda' bean is a local genotype of pulse with particular technological characteristics, cultivated in Sicily, Italy. This paper presents the results of a study to evaluate the effects of partial substitutions of durum wheat semolina with 5%, 7.5%, and 10% of bean flour to prepare durum wheat functional breads. The physico-chemical properties and the technological quality of flours, doughs, and breads were investigated, as well as their storage process up to six days after baking. With the addition of bean flour, the proteins increased, as did the brown index, while the yellow index decreased. The water absorption and dough stability according to the farinograph increased from 1.45 in FBS 7.5%, to 1.65 in FBS 10%, for both 2020 and 2021, and from 5% to 10% supplementation for water absorption. Dough stability increased from 4.30 in FBS 5%-2021 to 4.75 in FBS 10%-2021. According to the mixograph, the mixing time also increased. The absorption of water and oil, as well as the leavening capacity, were also examined, and results highlighted an increase in the amount of water absorbed and a greater fermentation capacity. The greatest oil uptake was shown with bean flour at 10% supplementation (3.40%), while all bean flour mixes showed a water absorption of approximately 1.70%. The fermentation test showed the addition of 10% bean flour significantly increased the fermentative capacity of the dough. The color of the crumb was darker, while the crust became lighter. During the staling process, compared with the control sample, loaves with greater moisture and volume, and better internal porosity were obtained. Moreover, the loaves were extremely soft at T0 (8.0 versus 12.0 N of the control). In conclusion, the results showed an interesting potential of 'Signuredda' bean flour as a bread-making ingredient to obtain softer breads, which are better able to resist becoming stale.

Comprehensive compositional assessment of bioactive compounds in diverse pea accessions

Pea (Pisum sativum L.) is an important legume crop providing a good source of protein, vitamins, minerals and bioactive compounds with health benefits for humans. In this study, an improved method for simultaneous analysis of multiple phytoestrogens among 100 pea accessions was developed. Ipriflavone, (a synthetic isoflavone), was used as an internal standard for the semiquantitative analysis of 17 phytoestrogens including isoflavone aglycones and conjugates, allowing direct analysis of isoflavones in their naturally occurring forms. This comprehensive dataset demonstrated that the isoflavones varied greatly and some accessions tended to have high levels of multiple phytoestrogens among the 100 accessions analyzed. Isoliquiritigenin followed by glycitein were the predominant compounds detected in the accessions and showed the highest correlation with the total phytoestrogens content. Secoisolariciresinol content was consistently higher in yellow cotyledon peas than in green cotyledon peas, whereas the contents of coumestrol, genestein and secoisolariciresinol were significantly correlated with seed coat color. The total phenolics and saponins showed a wide range of variability among the accessions with higher concentrations of total phenolics observed in seeds with pigmented seed coat or yellow cotyledon seeds, suggesting the synthesis of saponins and phenolics are significantly affected by metabolic pathway genes controlling cotyledon color or seed coat color. This study profiled the variability of bioactive compounds of pea seed quality traits in diverse pea accessions and provides an immense resource for continued research, breeding and selection of genotypes for a wide range of applications.

Screening of antioxidant capacity of Nepali medicinal plants with a novel singlet oxygen scavenging assay

Pollutant exposure due to industrial development increases oxidative stress in human bodies. Dietary intake of antioxidant shows a protective effect against oxidative damage induced by oxidative stress. Therefore, the development of natural antioxidants is needed. In this study, the antioxidant activities of some Nepali medicinal plant extracts were measured. Using Rose bengal and 3,3',5,5'-tetramethylbenzidine, a novel assay was utilized to evaluate the singlet oxygen scavenging capacity, and showed a strong correlation with other antioxidant assays. Also, antioxidant capacities based on four assays including the singlet oxygen scavenging assay were highly correlated (≥ 0.858) with the total phenolic contents in the medicinal plant extracts. Among the selected extracts, Persicaria capitata, Elaphoglossum marginatum and Eurya acuminata showed the highest antioxidant capacities. Overall, this study presents a novel approach for evaluating singlet oxygen scavenging capacity, and performed a screening of antioxidant capacities of 54 Nepali herbal medicines.

Supplementary Information

The online version contains supplementary material available at 10.1007/s10068-022-01175-z.

Biochemical Characterization of Rare and Threatened Local Populations of Peas (Pisum sativum L.) Cultivated in the Arid Region of Southern Tunisia

Pea (Pisum sativum L.) is an important legume for human and animal consumption, cultivated in many temperate regions of the world. In the present investigation, the seeds of twelve pea accessions collected from the arid regions of southern Tunisia, characterized by different colors of flowers and seed coats, were evaluated for their proteins, phenolic compounds and antioxidant activities. The protein content determined by the Bradford method ranged from 46.91 to 151.08 mg/g DW. The content of total phenol, total flavonoid and condensed tannin, ranging from 36.85 to 102.52 mg GAE/100 g DW, 6.95 to 48.11 mg QE/100 g DW, and 12.37 to 70.43 mg CE/100 g DW, respectively. These parameters were characterized respectively by the following three methods, the Folin-Ciocalteu reagent, the aluminum chloride and the vanillin assay. The LC-ESI/MS analysis identified the presence of 8 phenolic acids and 9 flavonoids which quinic acid, protocatechuic acid, hyperoside, and quercetin-3-O-rhamnosidewere detected as the most abundant compounds. Moreover, the antioxidant activity of pea seeds was evaluated by the ABTS+and DPPH tests. Indeed, DPPH and ABTS anti-free radical activity values ranged from 1.92 to 14.11 μmoL TEAC/g DW and 2.3 to 14.95 μmoL TEAC/g DW, respectively. The variability across the assessed traits revealed significant differences as computed by ANOVA tests. Else, the results showed significant correlations between seed coat color, seed shape, flower color and phenolic compounds. Therefore, genotypes characterized by a purple flower, brown seed coat, and wrinkled form had the highest levels of phenolic compounds and antioxidant activity. Correlation analysis revealed that phenolic compounds presented a strong positive correlation with antioxidant activities, while being negatively correlated with protein content. UPGMA cluster and Principal component analysis (PCA) revealed two main groups. This work highlights the nutritional value of P. sativum seeds as a good source of natural antioxidant compounds that may be useful in the food and pharmaceutical industries.

LC-MS/MS Characterization of Phenolic Metabolites and Their Antioxidant Activities from Australian Native Plants

Polyphenols are considered vital bioactive compounds beneficial for human health. The Australian flora is enriched with polyphenols which are not fully characterized yet. Thus, the main objective of this study was to identify and characterize the Australian native sandalwood nuts, wattle seeds, lemongrass, and old man saltbush for phenolic compounds and their antioxidant activities. In this study, we tentatively identified a total of 155 phenolic compounds including 25 phenolic acids, 55 flavonoids, 22 isoflavonoids, 22 tannins, 22 lignans, 33 stilbenes, 33 coumarins and derivatives, 12 tyrosols and derivatives, and 6 phenolic terpenes. The highest total phenolic content (TPC) (15.09 ± 0.88 mg GAE/g) was quantified in lemongrass, while the lowest TPC (4.17 ± 0.33 mg GAE/g) was measured in wattle seeds. The highest total flavonoid content (TFC) and total condensed tannins (TCT) were measured in lemongrass and wattle seeds, respectively. A total of 18 phenolic metabolites were quantified/semi-quantified in this experiment. Lemongrass contains a vast number of phenolic metabolites.

Peanut Skins as a Natural Antimicrobial Feed Additive To Reduce the Transmission of Salmonella in Poultry Meat Produced for Human Consumption

ABSTRACT

Salmonella is the leading cause of bacterial foodborne zoonoses in humans. Thus, the development of strategies to control bacterial pathogens in poultry is essential. Peanut skins, a considerable waste by-product of the peanut industry is discarded and of little economic value. However, peanut skins contain identified polyphenolic compounds that have antimicrobial properties. Hence, we aim to investigate the use of peanut skins as an antibacterial feed additive in the diets of broilers to prevent the proliferation of Salmonella Enteritidis (SE). One hundred sixty male hatchlings (Ross 308) were randomly assigned to (i) peanut skin diet without SE inoculation (PS); (ii) peanut skin diet and SE inoculation (PSSE); (iii) control diet without SE inoculation (CON); and (iv) control diet with SE inoculation (CONSE). Feed intake and body weights were determined at weeks 0 and 5. On days 10 and 24 posthatch, three birds per pen (24 total) from each treatment group were euthanized, and the liver, spleen, small intestine, and ceca were collected. The weights of the liver, spleen, and ceca were recorded. Organ invasion was determined by counting SE colonies. Each pen served as an experimental unit and was analyzed by using a t test. Performance data were analyzed in a completely randomized design by using a general linear mixed model to evaluate differences. There were no significant differences (P > 0.05) in weekly average pen body weight, total feed consumption, bird weight gain, and feed conversion ratio between the treatment groups. There were no significant differences in SE CFU per gram for fecal, litter, or feed between the treatment groups CONSE and PSSE. However, for both fecal and litter, the PSSE treatment group tended (P ≤ 0.1) to have a lower Salmonella CFU per gram compared with the CONSE treatment group. The results indicate that peanut skins may have potential application as an antimicrobial feed additive to reduce the transmission or proliferation of SE in poultry environments or flocks.

HIGHLIGHTS

Field phenotyping and quality traits of grass pea genotypes in South Italy

BACKGROUND

Grass pea (Laithyrus sativus L.) is a rustic plant whose seeds are rich in polyphenols and antioxidants, and it has been consumed as food by human beings since ancient times. This study was conducted in Italy between 2017and 2019 to evaluate, under field conditions, the stability of seed yield, biomass and 1000-seed weight (THS) and to assess the antioxidant composition and activity of 11 grass pea accessions.

RESULTS

Analysis of variance revealed significant effects of the environment, accession and accession × environment (A × E) on the yield, above-ground biomass and THS. We found that the environment (year) and A × E explained 52.61% and 23.76% of the total seed yield variation, respectively. No relationship was observed between the yield and the total protein of seeds. Most grass pea accessions showed sensitivity to frost conditions that occurred in the third growing season. The total phenolic content ranged from 50.51 to 112.78 mg 100 g-1 seeds and antioxidant activity ranged from 0.576 to 0.898 mmol Trolox equivalents 100 g-1 seeds and from 0.91 to 1.6 mmol Fe2+  100 g-1 seeds in 2,20-azinobis-3-ethylbenzothiazoline-6-sulfonic acid and ferric-reducing antioxidant power, respectively. Among the accessions, the 'Campi Flegrei' and 'di Castelcività' showed the best performance with the highest yield and stability, phenolic content and superior antioxidant activity.

CONCLUSION

The results showed that the yield of grass pea was mainly influenced by different climate conditions. This variability in yield, phenolic content and antioxidant activity among different accessions could help breeders and farmers select high-performance accessions for cultivation. © 2020 Society of Chemical Industry.

Separate Effects of Foliar Applied Selenate and Zinc Oxide on the Accumulation of Macrominerals, Macronutrients and Bioactive Compounds in Two Pea (Pisum sativum L.) Seed Varieties

Selenium (Se) and zinc (Zn) are important cofactors for antioxidant enzymes. Foliar Se/Zn application is a highly efficient strategy of plant biofortification. However, its effects on the accumulation of macrominerals, macronutrients and bioactive compounds in the pea plant (Pisum sativum L.) have been poorly investigated. A two-year pot experiment was performed to study responses of two pea varieties (Ambassador, Premium) to foliar-applied sodium selenate (0/50/100 g Se/ha) and zinc oxide (0/375/750 g Zn/ha) at the flowering stage. Concentrations of Ca, Mg, K, Na, soluble solids (SSC), protein, chlorophyll a and b, total chlorophyll, total carotenoids and total condensed tannins (TCT) were determined in seeds. Mg concentration in Ambassador and chlorophyll a concentration in Premium were positively affected, in part, by selenate and zinc oxide, respectively. Selenate and zinc oxide increased, in part, protein concentration in Premium. Highest protein concentration was found in Premium treated with 375 g Zn/ha (27.6% DW) vs. the control (26.6% DW). Significant (all p < 0.001) positive correlations were found, among others, between concentrations of Zn and Mg (r2 = 0.735) and between Zn and protein (r2 = 0.437) for Ambassador, and between Mg and protein (r2 = 0.682), between Zn and Mg (r2 = 0.807), as well as between Zn and protein (r2 = 0.884) for Premium. TCT significantly (all p < 0.05) and positively correlated with SSC (r2 = 0.131), chlorophyll b (r2 = 0.128) and total chlorophyll (r2 = 0.109) for Ambassador. This study provides new nutritional data on Se/Zn biofortified peas, important for improving agronomic biofortification of pea plants.

Evaluation of the Physicochemical and Functional Properties of Aquasoya (Glycine max Merr.) Powder for Vegan Muffin Preparation

Recent concerns on health and sustainability have prompted the use of legumes as a source of plant-based proteins, resulting in the application of their cooking water as a substitute for egg whites. In this study, the cooking water of yellow soybeans was powdered, and, subsequently, the nutritional and functional characteristics of powders from yellow soybeans (YSP), chickpeas (CHP), and egg whites (EWP) were compared. The main components of these powders (total polyphenol, total carbohydrate, and protein), along with their hydration properties (hygroscopicity, water solubility index, and water/oil holding capacities), and emulsifying and foaming properties, were identified. The muffins prepared with YSP, CHP, and EWP were analyzed to determine their basic characteristics, such as volume, baking loss, and sensory attributes. The results of the powder analyses indicated that YSP was significantly superior to CHP and EWP, particularly in terms of holding capacities, and emulsion and foam stabilities. The sensory evaluation results showed that there was no statistically significant difference in overall acceptance among the muffin samples. Therefore, YSP can be used as an alternative to CHP or EWP, and applied as a novel ingredient in various vegan products.

Improving the color and functional properties of seabuckthorn seed protein with phytase treatment combined with alkaline solubilization and isoelectric precipitation

BACKGROUND

Reducing anti-nutritional factors like phytates in seed protein products requires an ongoing effort. This study was the first to investigate the phytic acid content in seabuckthorn seed protein (SSP) and its reduction by an exogenous phytase during protein isolation from seabuckthorn seed meal through the common alkaline solubilization-isoelectric precipitation process.

RESULTS

The additional phytase treatment could reduce the content of phytic acid from 22.46 to 13.27 g kg^-1 , leading to SSP products with lighter color (lower ΔE^* ), higher protein solubility, higher in vitro digestibility, but lower phenolic antioxidant content (including flavonoids and procyanidins) and some beneficial ions like Ca, Fe, Mg, and Zn. The Fourier transform infrared (FTIR) results indicated that the secondary structure of protein changed under the treatment with phytase. Correlation analysis showed that L* was significantly negatively correlated with TP, TPC and TF (P < 0.001), while a* and b* were significantly positively correlated with them (P < 0.001).

CONCLUSIONS

There may be a trade-off between protein functionalities and other health-promoting components when a phytase treatment is included in SSP isolation. © 2021 Society of Chemical Industry.

Phenolic content, antioxidant, cytotoxic and antiproliferative effects of fractions of Vigna subterraenea (L.) verdc from Mpumalanga, South Africa

Consistent intake of legumes has been correlated with decreased possibility of developing colorectal cancer (CRC) due to the content of some phytochemicals like polyphenols. Bambara groundnut (BGN) is an underutilized crop with a rich nutritional profile, but have not been exploited for its nutraceutical and medicinal benefits. In this study, total polyphenol, flavonoid (flavonol and flavanol) content, antioxidant activity and cytotoxicity/antiproliferative properties of 70% ethanolic extracts of whole BGN, cotyledon and seed coat on Caco-2 and HT-29 colon cancer cells were evaluated. Seed coat had a significantly (p < 0.05) higher composition of total polyphenol, flavonol and flavan-3-ol (flavanol) compared to whole seed and cotyledon. Antioxidant activity determined with ferric reducing antioxidant power (FRAP), 2,2- azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) and oxygen radical absorbance capacity (ORAC) assays, showed that seed coat with higher polyphenolic content had significantly (p < 0.05) greater antioxidant activity. BGN fractions demonstrated cytotoxic and antiproliferative effects against HT-29 and Caco-2 colon cancer cells in a dose-dependent manner, with seed coat and whole seed exhibiting greater cytotoxicity and higher antiproliferative activity and colon cancer cell inhibition. Extracts of the cotyledon also showed cytotoxic activity and hindered cancer cell growth/division but to a significantly (p < 0.05) lower magnitude. BGN parts indicated a greater cytotoxic effect and potential to slow down Caco-2 colon cancer cell growth and division over HT-29. This result provides new knowledge on the possible health benefits of BGN, as well as the potential for product development and may influence its consumption and utilisation.

Complementary Feeding Indicators in Relation to Micronutrient Status of Ghanaian Children Aged 6-23 Months: Results from a National Survey

BACKGROUND

Optimal complementary feeding is critical for adequate growth and development in infants and young children. The associations between complementary feeding and growth have been studied well, but less is known about the relationship between complementary feeding and micronutrient status.

METHODS

Using data from a national cross-sectional survey conducted in Ghana in 2017, we examined how multiple WHO-recommended complementary feeding indicators relate to anemia and the micronutrient status of children aged 6-23 months.

RESULTS

In total, 42%, 38%, and 14% of the children met the criteria for minimum dietary diversity (MDD), minimum meal frequency (MMF), and minimum acceptable diet (MAD), respectively. In addition, 71% and 52% of the children consumed iron-rich foods and vitamin A-rich foods, respectively. The prevalence of anemia, iron deficiency (ID), iron deficiency anemia (IDA) and vitamin A deficiency (VAD) was 46%, 45%, 27%, and 10%, respectively. Inverse associations between MMF and socio-economic status were found, and MMF was associated with an increased risk of ID (55%; p < 0.013) and IDA (38%; p < 0.002).

CONCLUSION

The pathways connecting complementary feeding and micronutrient status are complex. Findings related to MMF should be further investigated to ensure that complementary feeding programs account for the potential practice of frequent feeding with nutrient-poor foods.

Food Security and Nutrition in Mozambique: Comparative Study with Bean Species Commercialised in Informal Markets

In Mozambique (South-eastern Africa), Phaseolus vulgaris and Vigna spp. are important staple foods and a major source of dietary protein for local populations, particularly for people living in rural areas who lack the financial capacity to include meat in their daily dietary options. This study focuses on the potential for improving diets with locally produced nutritious legumes whilst increasing food security and income generation among smallholder farmers. Using bean species and varieties commercialised as dry legumes in the country, it sets out to characterize and compare the chemical properties of Phaseolus vulgaris and Vigna spp. among the most commercialised dry legume groups in Mozambique. The principal component analysis showed a clear separation between Phaseolus and Vigna species in terms of proximate composition, whereas protein content was quite uniform in both groups. It concludes that the introduction of improved cultivars of Phaseolus vulgaris and Vigna species maize–legume intercropping benefits yield, diets and increases household income with limited and low-cost inputs while enhancing the resilience of smallholder farmers in vulnerable production systems affected by recurrent drought and the supply of legumes to urban informal markets.

Pulse-based snacks as functional foods: Processing challenges and biological potential

Despite their high nutritional value and potential health benefits, pulse intake has not increased in the last three decades. Several strategies have been implemented to increase pulse consumption, such as their incorporation in bakery products, breakfast cereals, and snacks. The inclusion of pulses in these products could be an alternative to satisfy the consumers' demand for healthy foods. However, pulse-based snacks face important challenges, including reducing antinutritional factors, achieving consumer acceptance, and consolidating the pulse-based snacks as functional foods. This review summarizes and discusses methods for producing snacks where cereals or tubers were replaced with at least 50% pulses. Also, it briefly assesses their effect on nutritional composition, antinutritional factors, sensory acceptance, and different health benefits evaluations. Extruded snacks exhibited high protein and dietary fiber and low fat content, contrary to the high fat content of deep fat-fried snacks. Meanwhile, baked snacks presented moderate concentrations of protein, dietary fiber, and lipids. Pulses must be pretreated using process combinations such as soaking, dehulling, cooking, fermentation, germination, and extrusion to reduce the antinutritional factors. Pulse-based snacks show good sensory acceptance. However, sensory evaluation should be more rigorous using additional untrained judges. Several studies have evaluated the health benefits of pulse-based snacks. More research is needed to validate scientifically the health benefits associated with their consumption. Pulse-based snacks could be an alternative to improve the nutritional composition of commercially available snacks. The use of pulses as ingredients of healthier snacks represents an important alternative for the food industry due to their low cost, sensory characteristics, high nutritional profile, and environmental benefits.

VaSDC1 Is Involved in Modulation of Flavonoid Metabolic Pathways in Black and Red Seed Coats in Adzuki Bean (Vigna angularis L.)

Seed coat colour is an important nutritional quality trait. Variations in anthocyanins and flavonoids induce the diversity of seed coat colour in adzuki bean (Vigna angularis L.). Red seed coat and black seed coat are important adzuki bean cultivars. Insights into the differences of flavonoid metabolic pathways between black and red adzuki bean are significant. In this study, we explored that the difference in seed coat colour between the red (Jingnong6) and the black (AG118) is caused by the accumulation of anthocyanins. The RNA-sequencing (RNA-Seq) and real-time reverse transcription (qRT)-PCR results showed that the Vigna angularis L. seed coat color (VaSDC1) gene, an R2R3-MYB transcription factor, should be the key gene to regulate the black and red seed coat colours. In three different colouring staes of seed development, VaSDC1 was specifically expressed in the black seed coat (AG118) landrace, which activates the structural genes of flavonoid metabolic pathways. As a result, this caused a substantial accumulation of anthocyanins and created a dark blue-black colour. In the red (Jingnong6) seed coat variety, low expression levels of VaSDC1 resulted in a lower accumulation of anthocyanins than in AG118. In addition, VaSDC1 was genetically mapped in the interval between simple-sequence repeat (SSR) markers Sca326-12, Sca326-4, and BAgs007 on chromosome 3 using an F₄ segregating population derived from the cross between Jingnong6 and AG118. These results will facilitate the improvement of nutritional quality breeding in adzuki beans.

Kabuli and Apulian black Chickpea Milling By-Products as Innovative Ingredients to Provide High Levels of Dietary Fibre and Bioactive Compounds in Gluten-Free Fresh Pasta

Gluten-free (GF) products, including pasta, are often characterised by nutritional deficiencies, such as scarce dietary fibre and excess of calories. Chickpea flour is increasingly being used by the food industries. Hulls, rich in dietary fibre and bioactive compounds, are discarded after milling. The aim of this work was to evaluate the quality features of short-cut GF fresh pasta added of hull (8% w/w) derived from kabuli (KH) or Apulian black (ABH) chickpeas, in comparison with control GF pasta prepared without hull. The enriched pasta, which could be labelled as "high fibre", was characterised by a higher level of bioactive compounds and antioxidant activity than the control. ABH-enriched pasta showed the highest anthocyanins (33.37 ± 1.20 and 20.59 ± 0.11 mg/kg of cyanidin-3-O-glucoside on dry matter in raw and cooked pasta, respectively). Hull addition increased colour intensity and structural quality of GF pasta: ABH-enriched pasta had the lowest cooking loss and the highest water absorption capacity; KH-enriched pasta showed the highest firmness. No significant differences in sensory liking were found among the samples, except for "aftertaste". Chickpea hull can be used as an innovative ingredient to produce potentially functional GF pasta, meeting the dietary needs of consumers without affecting quality.

Phenolic Content and Antioxidant Activity in Seeds of Common Bean (Phaseolus vulgaris L.)

Dry bean (Phaseolus vulgaris L.) is one of the most important pulses consumed in the world. Total phenolic content, total flavonoid content, total monomeric anthocyanin content and antioxidant capacity were determined, using ferric reducing antioxidant power and free radical scavenging activity, in 255 lines grown under the same environmental conditions. For all parameters analysed, there was a wide range of variability, with differences always above one order of magnitude. Phenolic compounds in beans with coloured coats were found to be more efficient antioxidants than those with completely white coats, and samples with more strongly coloured coats (red, cream, black, pink and brown) showed the highest antioxidant capacities. Based on the strong correlation detected between the variables, total phenolic content can be considered an appropriate indicator of antioxidant activity. The results provide a robust database for selecting those lines of greater functional and nutritional interest in terms of cultivation for direct consumption, for inclusions in food formulations or for use in future breeding programs.

A simple new method for aged seed utilization based on melatonin-mediated germination and antioxidant nutrient production

Seed deterioration, coupled with a decrease in nutrients, is unavoidable following long-term storage, and these seeds are therefore used as livestock fodder. Here, we developed a simple, rapid and efficient method of producing high amounts of antioxidants from deteriorated seeds via melatonin-induced germination. Legume seeds were subjected to high humidity at 55 °C for 12-36 h to obtain aged seeds with a 40% germination rate and severely reduced antioxidant nutrition (total phenolics content, ferric reducing power and 1,1-diphenyl-2-picryhydrazyl (DPPH) radical scavenging capacity). Aged seeds were then treated with 0.1 mM melatonin, resulting in the production of sprouts with a higher total phenolics content (fivefold), greater ferric reducing power (sevenfold) and greater DPPH radical scavenging capacity (twofold) compared to the aged seeds. These findings suggest that melatonin treatment efficiently converted aged seed reserve residues into antioxidant nutrients, providing an alternative use for deteriorated seeds in food production.

Renal Protective Effect of Beluga Lentil Pretreatment for Ischemia-Reperfusion Injury

Materials and Methods

Mice were divided into four groups: normal, untreated, low- (2 mg), and high-dose (8 mg) beluga lentil treatment groups. Beluga lentil was orally administered for 2 weeks, followed by bilateral renal ischemia for 20 min and reperfusion for 30 min. Blood samples and kidney tissues were collected and analyzed to investigate renal function, histopathology, epithelial and endothelial cell damage, apoptosis, oxidative stress, and inflammatory responses.

Results

The pretreated groups maintained renal function, with significantly lower blood urea nitrogen (BUN) and creatinine levels, compared with the other groups. The histopathological analysis showed reduced proximal tubule injury and decreased injury-related molecule (kidney injury molecule 1 (KIM-1) and neutrophil gelatinase-associated lipocalin (NGAL)) secretion in the pretreated groups compared with the other groups. Terminal deoxynucleotidyl transferase dUTP nick-end labeling- (TUNEL-) positive cells and the secretion of apoptosis-related molecules (Fas and caspase 3) were significantly reduced in the pretreated groups compared with the other groups. The pretreated groups showed positive microvessel-associated gene (cluster of differentiation (CD31)) expression and negative adhesion molecule (intracellular adhesion molecule 1 (ICAM-1)) expression. An antioxidant effect was observed in the pretreatment groups, with reduced malonaldehyde (MDA) expression and increased antioxidant enzyme (superoxide dismutase (SOD), catalase (CAT), glutathione (GSH), and glutathione peroxidase (GPx)) secretion. In the pretreated groups, F4/80+ macrophages and CD4+ T cell infiltration were inhibited and proinflammatory cytokine (interleukin- (IL-) 1β, IL-6, and tumor necrosis factor- (TNF-) α) levels decreased; however, the levels of anti-inflammatory cytokines (transforming growth factor- (TGF-) β, IL-10, and IL-22) increased.

Conclusions

Beluga lentil pretreatment demonstrated protective effects against I/R-induced renal damage, via antiapoptotic, anti-inflammatory, and antioxidant activities.

Extraction of Phenolics and Flavonoids from Four Hosta Species Using Reflux and Ultrasound-Assisted Methods with Antioxidant and α-Glucosidase Inhibitory Activities

The total phenolic and flavonoid contents (TPC and TFC) from the genus Hosta with antioxidant and α-glucosidase inhibitory activities were reported for the first time. Sixteen extracts from the aboveground and underground parts of the four Hosta species, including H. plantaginea, H. ventricosa, H. ensata, and H. albofarinosa, using reflux extraction (RE) and ultrasound-assisted extraction (UAE) techniques have high TPC and TFC with good antioxidant and α-glucosidase inhibitory activities. Furthermore, no significant differences on extraction yields, TPC, and TFC were found between RE and UAE techniques. Additionally, extracts from the aboveground parts of the four Hosta species had higher TPC, TFC, antioxidant, and α-glucosidase inhibitory activities compared to the underground parts by means of RE or UAE techniques. Lastly, the extracts of H. albo-marginata displayed a very remarkable α-glucosidase inhibitory activity compared to the positive control acarbose. The relationships of sixteen extracts of the four Hosta species were analyzed by RE and UAE techniques between extraction yields, TPC, TFC, antioxidant activity, and α-glucosidase inhibitory activity. The present study demonstrated that H. plantaginea, H. ventricosa, H. ensata, and H. albofarinosa could be new sources of natural antioxidants and antidiabetes for pharmaceutical and industrial purposes.

Black soybean improves the vascular function through an increase in nitric oxide and a decrease in oxidative stress in healthy women

Vascular dysfunction and injurious stimuli such as oxidative stress is closely related to the risk of cardiovascular diseases (CVD). Dietary polyphenols is reported to exert the beneficial effects on reducing the risk of CVD. Black soybean is rich in polyphenols, including isoflavones, anthocyanidins and flavan-3-ols, and its prevention effects on CVD risk were reported in the animal experiments. In this study, we investigated the effect of black soybean consumption on the vascular function and oxidative stress associating with the polyphenol concentrations in healthy women. Lowered vascular age was observed in 33 out of 44 volunteers who completed the 8-week trial. It was observed that improvement of the vascular stiffness, increasing in the urinary NO2 and NO3 level, and decreasing in the oxidative stress markers, 8-hydroxy-2'-deoxyguanosine, hexanoyl-lysine and myeloperoxidase. In addition, concentration of 12 polyphenols in black soybean increased in the plasma and urine. Increased concentration of polyphenols would be involved in the decreased oxidative stress. Thus, black soybean consumption improved the vascular function through an increase in nitric oxide and a decrease in oxidative stress accompanied by increasing the polyphenol concentrations in healthy women.

Profiling of Nutraceuticals and Proximates in Peanut Genotypes Differing for Seed Coat Color and Seed Size

A total of 60 genotypes of peanut comprising 46 genotypes selected from ICRISAT mini core collection and 14 elite cultivars with differing kernel color and size were used to profile the nutritional parameters such as proximates (moisture, fat, ash, crude protein, crude fiber, carbohydrate content) and nutraceuticals (total polyphenol content and total antioxidant activity). The genotypes showed varied kernel color ranging from white to purple. Kernel skin color was quantified using colorimetry, and the color parameters were expressed as CIELAB color parameters. In total, nine morphological traits, six yield related traits, eight nutritional traits and eleven color parameters were observed across 60 genotypes. The sixty genotypes were grouped into ten clusters based on the color strength. Among them, Cluster-III with dark red seeds had the maximum fat content and total polyphenol content (TPC). Cluster-VI with light pink colored seeds had high antioxidant activity (AOA) and Cluster-X with white colored seeds had highest moisture and crude protein content. Color strength (K/S) was found to be positively correlated with TPC. Another color parameter, redness/greenness (a*) was found to be positively correlated with AOA. However, seed size was positively correlated with the crude protein content, but not with any other nutritional traits under study. The population studies based on the genotypic data indicated two distinct groups pertaining to botanical types of peanut. The marker-trait association (MTA) using single marker analysis indicated 75 major MTAs for most of the nutritional traits except for moisture content. The markers associated with nutritional parameters and other important yield related traits can further be utilized for genomics-assisted breeding for nutrient-rich peanuts.

An Investigation on Phenolic and Antioxidant Capacity of Under-utilized Food Legumes Consumed in China

China is a major producer of various kinds of food legumes. Some of the under-utilized food legumes are consumed by the local society from different areas in China. The antioxidant capacity and phytochemical profile of these under-utilized food legumes haven’t been investigated until now. In this study, colorimetric and high-performance liquid chromatography was employed to explore the antioxidant capacity and phytochemical profile of 21 under-utilized food legumes. Different legumes under investigation exhibit a wide range of variations in their total phenolic content (TPC), total flavonoids content (TFC) and condensed tannins content (CTC). Among all the legume samples, the velvet bean from Hechi, Guangxi exhibited the highest antioxidant capacity while the white flat bean from Shangrao, Shanxi presented the least antioxidant capacity. Gallic acid was observed to be a major phenolic acid and its content in the velvet bean was significantly higher compared to the other legume samples explored in this study. The composition of flavonoids was different among all the legumes. Kaempferol was observed to be the most predominant flavonoid. The findings of this study will be beneficial for plant breeders, food scientists and consumers for the better selection of germplasm with a high level of phytochemicals that in turn possess maximum health benefits.

Effects of UV-C treatment and ultrafine-grinding on the biotransformation of ergosterol to vitamin D2, physiochemical properties, and antioxidant properties of shiitake and Jew's ear

In the present study, the impact of ultraviolet (UV)-C treatment and ultrafine grinding on the conversion of ergosterol to vitamin D₂, physiochemical properties, and antioxidant properties of shiitake and Jew's ear was assessed. After exposure to UV-C, vitamin D₂ contents of both the mushroom samples has increased significantly (p < 0.05). Whereas, ultrafine grinding along with UV-C treatment has a synergistic effect on bioconversion of ergosterol to vitamin D₂ and this effect is more prominent in low dose UV-C irradiation groups (2 kJ/m²). Ultrafine grinding significantly (p < 0.05) improved the water holding capacity (WHC), water solubility index (WSI) and polysaccharide dissolution rate (PDR). However, UV-C treatment led to insignificant changes in the physiochemical properties of mushroom samples. A significant improvement was also observed in the antioxidant profiles especially tannin contents of mushrooms followed by the ultrafine grinding and UV-C treatment.

Bridging the food security gap: an information-led approach to connect dietary nutrition, food composition and crop production

BACKGROUND

Food security is recognized as a major global challenge, yet human food-chain systems are inherently not geared towards nutrition, with decisions on crop and cultivar choice not informed by dietary composition. Currently, food compositional tables and databases (FCT/FCDB) are the primary information sources for decisions relating to dietary intake. However, these only present single mean values representing major components. Establishment of a systematic controlled vocabulary to fill this gap requires representation of a more complex set of semantic relationships between terms used to describe nutritional composition and dietary function.

RESULTS

We carried out a survey of 11 FCT/FCDB and 177 peer-reviewed papers describing variation in nutritional composition and dietary function for food crops to identify a comprehensive set of terms to construct a controlled vocabulary. We used this information to generate a Crop Dietary Nutrition Data Framework (CDN-DF), which incorporates controlled vocabularies systematically organized into major classes representing nutritional components and dietary functions. We demonstrate the value of the CDN-DF for comparison of equivalent components between crop species or cultivars, for identifying data gaps and potential for formal meta-analysis. The CDN-DF also enabled us to explore relationships between nutritional components and the functional attributes of food.

CONCLUSION

We have generated a structured crop dietary nutrition data framework, which is generally applicable to the collation and comparison of data relevant to crop researchers, breeders, and other stakeholders, and will facilitate dialogue with nutritionists. It is currently guiding the establishment of a more robust formal ontology. © 2019 Society of Chemical Industry.

Characterization of phenolic compounds in two novel lines of Pisum sativum L. along with their in vitro antioxidant potential

Like other vegetables, Pisum sativum L. also faces storage and degradation problems. To enhance their resistance and make them enable to cope with the deterioration problems during storage, the current study was designed to develop two resistant lines of P. sativum in terms of phenolic contents and genotypes. The phenolic compounds generally have antioxidant properties and deterioration during storage which are usually due to oxidation caused by free radicals. Thus, if a variety has high phenolic contents these problems will be coped in a better way. The genotype of a plant is also important in this regard, and the best adopted species would survive in unfavorable conditions. First, the phenolic and flavonoid contents were determined in the crude extract using the Folin-Ciocalteu method. Then, the identification and quantification of phenolic compounds were carried out in the developed lines of selected plants PL-04 and PL-05, as well as in the parental varieties [Climax (female) and Falan (male)] via HPLC. DPPH assay was used to determine the free radical scavenging capabilities of the extracts of the developed verities. The genotypic differences were confirmed by DNA fingerprinting using advanced simple sequence repeat (SSR) markers. The HPLC analysis of PL-04 confirmed the presence of three phenolic compounds in an appreciable amount which exhibited a higher antioxidant activity against DPPH radicals, while in the parental varieties, two phenolic compounds were identified and exhibited lower antioxidant activities. PL-04 was found rich in phenolic compounds and affectively scavenge-free radicals which would therefore be resistant to oxidation and degradation caused by free radicals. Comparing the present findings with our previous one, P-04 was found to be resistant to powdery mildew; it was concluded that the most probable reason of the resistance was the high phenolic contents and thus long shelf life.