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)

Abstract

The phenolic contents and antioxidant activities of grass pea (Lathyrus sativus), lentil (Lens culinaris), and chickpea (Cicer arietinum) cultivars from the Campania region of Southern Italy were investigated. Lentils (cv Colliano and San Gerardo) demonstrated the highest antioxidant activity, (EC50 not higher than 2.3mg/g), confirming that lentils are an excellent antioxidant food. Grass peas (cv San Gerardo and san Rufo) tested exhibited lower content of total polyphenols, as well as a minor amount of hydrolysable and condensed tannins compared to other grass pea cultivars; their low levels of the two types of tannins suggest that they are more nutritional and should not negatively affect humans and monogastric animals. Chickpeas (cv Castelcivita and Sassano) exhibited the lowest content of total polyphenols (147.13 and 183.78μg/g of raw product, respectively), although their values were higher than those of the other European cultivars. UPLC analysis revealed differences in the quality and quantity of polyphenols, which are important due to their healthful properties. Therefore, these legumes can be considered therapeutic functional foods due to their significant content of functional proteins and carbohydrates and their extraordinary reserve of secondary metabolites and bioactive constituents that are beneficial for managing and preventing several chronic illnesses in humans.