Polyphenol composition and antioxidant activity of different grass pea (Lathyrus sativus), lentils (Lens culinaris), and chickpea (Cicer arietinum) ecotypes of the Campania region (Southern Italy)
Introduction
Food legumes are the second most important source of food and fodder. These legumes are excellent economical sources of proteins, fat, carbohydrates and dietary fibre. Legumes produce primary and secondary metabolites, as well as other phytochemicals that may be used as nutraceuticals, pharmaceuticals, pesticides, and other industrial products (Ganiyu, 2006). The nutritional and health values of legumes is affirmed by their increasing use in dietetic formulations. Several studies have reported the antidiabetic potential of legumes, which is significant in the current situation of the increasing prevalence of diabetes due to modern lifestyles. Evidence that a legume-based diet may benefit hyperlipidaemic humans is well known (Finley et al., 2013, Shutler et al., 1989, Dixon and Sumner, 2003); consumption of a variety of boiled or canned legume on a regular basis decreases the level of plasma cholesterol (Costa et al., 1993, Kaushik et al., 2010, Venkateswaran et al., 2002, Zulet and Martinez, 1995). Several epidemiological studies have indicated that a diet rich in phytochemicals and antioxidants has a protective effect on the body and promotes health. Frequent consumption of fruits and vegetables is associated with a reduced risk of cancer, heart disease, hypertension and stroke. The potential health benefits of fruits and vegetables have been related to their content of phenolic compounds, which have received a great deal of attention due to their antioxidant capacities. Cancer is a multi-faceted disease that requires a multidimensional approach for its prevention and treatment. Inappropriate activation of the PI3K/Akt pathway has been demonstrated in carcinogenesis; therefore, inhibiting this enzyme could play an important role in the treatment of cancer. Legumes are rich in phytic acid, which has been shown to block the PI3K pathway. For this reason, legumes are effective anti-carcinogenic agents for humans (Kaushik, Satya, & Naik, 2008). Due to the presence of health-promoting saponins, legumes also act in protecting the immune system and defending humans against cardiovascular diseases. Some legumes protein hydrolysates, such as those of red bean, present ACE (angiotensin-I-converting enzymes) inhibitory properties, thus their consumption can play a supporting role to decrease blood pressure (Rui, Boye, Simpson, & Prasher, 2013). Grass pea (Lathyrus sativus L.) is a legume that has been cultivated since ancient time in the eastern Mediterranean area (Campbell, 1997), which became widely distributed in the southern parts of Europe, North Africa and Asia. Due to its high yield (Poma & Noto, 1990) and high protein content (29%), it also plays an important role in many low input farming systems; it is easily cultivated and is resistant to extreme environments, ranging from drought to flooding (Vaz Patto et al., 2006). In recent years, grass pea cultivation has been re-initiated in Italy, mainly in central and Southern Italy, where drought-tolerance is required (Hammer, Knupfer, Laghetti, & Perrino, 1992). Like other legumes, grass pea is rich in polyphenols, which affects its antioxidant activity. Meanwhile, lentil (Lens culinaris Medik.), a grain legume originating in the Near East (Lioi et al., 2011, Zohary, 1972), is widely cultivated and it is much appreciated by consumers. This crop is well suited for low input cultivation in marginal areas and produces seeds with a high protein content (up to 26–27%). Like other plants, lentil ecotypes present in Italy usually take their name from the area where they are traditionally cultivated (Foti, 1982). Some of them are much appreciated as niche or specialty products. Lentils have the highest total phenolic content (TPC) compared with six other common pulses (Han, 2005, Xu and Chang, 2007) and they are among the leguminous seeds with the richest tannin content, up to 915 mg/100 g (Zia-ur Rehman Salaria, 2005). The TPC and antioxidant activity of lentils are comparable or of higher value than those of fruits or vegetables. The TPC of lentils is significantly correlated with its total antioxidant activity, suggesting that their phenolic compounds are major contributors to antioxidant activity (Oomah, Caspar, Malcolmson, & Bellido, 2011). The cotyledon of lentils contains mainly non-flavonoid phenolic compounds, such as hydroxybenzoic and hydroxycinnamic acids (Amarowicz et al., 2009); in contrast, flavonoids, such as glycosides of flavonols and flavones, are mainly present in the seed coat of lentils. This fraction also contains trans-resveratrol-3-O-glucoside, and large amounts of proanthocyanidins, with the major groups being phenolics. Chickpea (Cicer arietinum L.) is one of the first cultivated grain legumes, most likely in the southeastern region of Asia (Turkey and Syria) and India, which contributes over 75% of its world production and where it is mostly consumed as whole seeds, dhal, and several types of traditional, fermented, deep fried, puffed, and sweetened products (Chavan et al., 1987). According to certain seed traits, the cultivated plants comprise two groups: the Kabuli lentil, which has large, smooth, light-coloured seeds, are mostly consumed in the Mediterranean area, and the Desi lentil, a group prevalent in southeast Asia (India), with yellow to black coloured seeds that are small and have a rough surface. Chickpea is an important source of carbohydrates, B-group vitamins, and certain minerals, particularly for the populations of developing nations (Chavan et al., 1987). Chickpeas are a highly valued commodity and an important source of protein (22%) for humans in several developing countries; this legume contains significant amounts of isoflavones, either as aglycone or as different types of glycoside conjugates. The chickpea contains not only flavonols such as quercetin, kaempferol and myricetin, but also flavonoids, such as flavonols, flavanones and isoflavones, and non flavonoids, such as hydroxybenzoic as well ashydroxycinnamic acids. These secondary metabolites have many potent activities that may explain some of the biological effects of diets rich in chickpeas (Amarowicz et al., 2009). Different studies have investigated the chemical composition of different ecotypes of these three types of legumes, mainly in terms of protein composition and determined their precise genotype (Cassidy et al., 2006, Zaccardelli et al., 2012a, Zaccardelli et al., 2012b). The objective of this study was to investigate the antioxidant properties of extracts of six ecotypes of lentils, grass peas and chickpeas cultivated in the Campania region of Southern Italy and to analyse their polyphenolic profile using UPLC-DAD (ultra performance liquid chromatography with diode array detection).
Section snippets
Materials and methods
Luteolin was obtained from Extrasynthese (Genay, France). All of the other standards were obtained from Sigma Chemicals (Milano, Italy). Acetone, acetonitrile and acetic acid were obtained from Carlo Erba Reagenti (Milan, Italy). All of the reagents were analytical grade.
Results and discussion
The total polyphenol content and antioxidant activities of the extracts obtained from different legume ecotypes are shown in Table 1. Lentils had the highest total polyphenols content (TPC), particularly the Colliano ecotype (1594 μg/g GAE). The mean TPCs of the San Gerardo and Colliano lentils were compared with those reported for other ecotypes (Moez Al-Islam et al., 2013, Amarowicz et al., 2010). The differences in their TPCs could be due to the ecotype, the geographical region where they
Acknowledgments
This work was funded by Project “SALVE” and by Project “AGRIGENET”, PSR 2007-2013, mis. 214, action f2, of the Campania Regional Council, Italy.
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2023, Food ChemistryCitation Excerpt :The main flavonoids detected in pea are glycosylated flavones, namely luteolin and apigenin derivatives, while the main compounds identified in chickpea cultivars are the glycosides of luteolin, myricetin, and quercetin-3-O-rhamnoside (Magalhaes et al., 2017). Catechin was also revealed to be the most abundant component in two ecotypes of chickpea cultivated in Southern Italy (Fratianni et al., 2014). Any differences in the composition of pulses from our results, and within the literature data, can be ascribed to the different cultivars that were analyzed (genotype), but also to the different geographic origins, maturity degree, pedo-climatic conditions and/or agronomic treatments (Magalhaes et al., 2017).
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