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Journal of Food and Nutrition Research
Online First Articles

Tirdiľová, I. – Vollmannová, A. – Siekel, P. – Zetochová, E. – Čéryová, S. – Trebichalský, P.
Selected legumes as a source of valuable substances in human nutrition


Alena Vollmannová, Department of Chemistry, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra; Trieda Andreja Hlinku 2, 949 76 Nitra, Slovakia. E-mail: alena.vollmannova@gmail.com

Received 24 April 2020; 1st revised 5 June 2020; accepted 18 June 2020; published online 27 June 2020.

Súhrn: The aim of the study was to determine the contents of nutrients, risk metals, total polyphenol content (TPC), total antioxidant activity (TAA) as well as selected phenolics content in 7 varieties of Cicer arietinum L., 11 varieties of Lupinus albus L. and 3 varieties of Lathyrus sativus L. The contents of nutrients and risk elements was determined by atomic absorption spectrometry, TPC values were estimated using the Folin-Ciocalteu reagent and TAA using the 2,2-diphenyl-1-picrylhydrazyl radical were determined spectrophotometrically. Content of caffeic acid, trans-ferulic acid, myricetin and genistein was determined by high-performance liquid chromatography with diode array detector. The determined TPC values (expressed as gallic acid equivalents) were in the range from 436 mg·kg-1 dry weight (dw) in chickpea to 7863 mg·kg-1 dw in white lupin. The TAA values (expressed as Trolox equivalents) were in the range from 3.78 mmol·kg-1 dw (chickpea) to 17.5 mmol·kg-1 dw (grass pea). Content of genistein was in the range from 0.30 mg·kg-1 dw (grass pea) to 2.78 mg·kg-1 dw (chickpea). Caffeic acid (242–502 mg·kg-1 dw), trans-ferulic acid (1.39–5.90 mg·kg-1 dw) and myricetin (7.38–12.5 mg·kg-1 dw) were determined only in white lupin. The results confirmed that legume species that are not extensively used in our population can be a valuable source of bioactive compounds in human nutrition.

Kľúčové slová: chickpea; white lupin; grass pea; phenolic compound; macroelement; microelement; antioxidant activity

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