Abstract
Lentils (Lens culinaris spp.) are an important food consumed worldwide given their high protein, fiber, mineral, and phytochemical contents, and can be used as a potential source of good nutrition for many people. With the purpose of valuing the Pardina variety, the quality brand from a protected geographical indication “Lenteja de Tierra de Campos”, a full assessment of the nutritional, chemical, and antioxidant properties of 34 samples from this variety was carried out. Besides its actual rich nutritional profile, three phenolic compounds by high performance liquid chromatography equipped with photodiode array detection-mass (HPLC-DAD-ESI/MS) were identified (kaempferol derivatives) with slight differences between them in all extracts. Sucrose by high-performance liquid chromatography with a refraction index detector (HPLC-RI) and citric acid by ultra-fast liquid chromatography coupled with a photodiode array detector (UFLC-PDA) were the major identified sugar and organic acid components, respectively, as well as α-tocopherol and γ-tocopherol isoforms (HPLC-fluorescence). Additionally, all the extracts presented excellent antioxidant activity by the oxidative hemolysis inhibition assay (OxHLIA/TBARS). Briefly, Pardina lentils from this quality brand are a good source of nutritional and chemical components and should therefore be included in a balanced diet.
Highlights
Food culture is becoming more diverse with changes in society, which has been engaged in the search for functional foods that can integrate vegetarian and vegan diets, and meet the nutritional needs of those suffering from food intolerance problems, while protecting animal welfare and the environment [1,2]
These outcomes are within a similar range to those from a study performed by Ramdath et al [31], who investigated the proximate composition and nutritional properties of 20 Canadian freeze-dried, ground, and cooked lentils
The Pardina lentil is an important source of nutritional and chemical compounds, showing that it is a variety of high nutritional value
Summary
Food culture is becoming more diverse with changes in society, which has been engaged in the search for functional foods that can integrate vegetarian and vegan diets, and meet the nutritional needs of those suffering from food intolerance problems, while protecting animal welfare and the environment [1,2]. The commitment of the scientific community to the search for nutraceuticals in functional foods of plant origin was crucial in its discovery and in the analyses of its properties [3,4,5,6] In this search, prebiotics and probiotics, selective and viable microorganisms that positively influence human health in addition to their nutritional properties, were identified as a part of a wide variety of legumes [7,8]. Prebiotics and probiotics, selective and viable microorganisms that positively influence human health in addition to their nutritional properties, were identified as a part of a wide variety of legumes [7,8] For this reason, legumes have been the subject of several scientific studies focused on their chemical and nutritional profiles, bioactive properties, and the beneficial health effects derived from their consumption. Lentils are a relatively long-lasting plant grown around the world, the main manufacturing countries are Canada, Turkey, the USA, Australia, and India, contributing to over three quarters of the world’s total production [13]
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