Current issue
In press
Archive
About the Journal
Scope
Editorial Board
Indexed
Subscription
Contact
Editorial Policies
Peer Review Policy
For Reviewers
Research Ethics Policy
Plagiarism
Informed Consent Policy
Conflict of Interest Policy
Open Access Policy
Corrections, Retractions and Expressions of Concern
Advertising Policy
Instructions for Authors
News
New IMPACT FACTOR
Volume 70 Authors' Index
Volume 70 Reviewers' Index
Dietary recommendations during the COVID-19 pandemic. Statement of the Committee of Human Nutrition Science of the Polish Academy of Sciences
Our new CiteScore2020 from SCOPUS
June 2021 Issue has just been published
September 2021 issue has just been released
Volume 71's Reviewers Index
Our new Impact Factor and Cite Score
Our new CiteScore2022 from SCOPUS
September 2023 issue has just been published
December 2023 issue has just been published
March 2024 issue has just been published
Volume 73's Reviewers Index
June 2024 issue has just been published
Our new CiteScore2023 from SCOPUS
Editorial Policies
Peer Review Policy
For Reviewers
Research Ethics Policy
Plagiarism
Informed Consent Policy
Conflict of Interest Policy
Open Access Policy
Corrections, Retractions and Expressions of Concern
Advertising Policy
News
New IMPACT FACTOR
Volume 70 Authors' Index
Volume 70 Reviewers' Index
Dietary recommendations during the COVID-19 pandemic. Statement of the Committee of Human Nutrition Science of the Polish Academy of Sciences
Our new CiteScore2020 from SCOPUS
June 2021 Issue has just been published
September 2021 issue has just been released
Volume 71's Reviewers Index
Our new Impact Factor and Cite Score
Our new CiteScore2022 from SCOPUS
September 2023 issue has just been published
December 2023 issue has just been published
March 2024 issue has just been published
Volume 73's Reviewers Index
June 2024 issue has just been published
Our new CiteScore2023 from SCOPUS
ORIGINAL ARTICLE
Macro- and Micro-Nutrient Composition and Antioxidant Activity of Chickpea and Pea Accessions
1
Department of Soil, Plant and Food Science (DISSPA), University of Bari Aldo Moro, via Amendola, 165/A, I-70126 Bari, Italy
2
Department of Bioscience, Biotechnologies and Biopharmaceutics (DBBB) University of Bari Aldo Moro, via Amendola, 165/A, I-70126 Bari, Italy
3
Faculty of Commodity Science, Poznań University of Economics and Business, al. Niepodległości 10, 61-875 Poznań, Poland
4
Research Centre for Animal Production and Aquaculture, Council for Agricultural Research and Economics (CREA), viale Piacenza, 29, I-26900 Lodi, Italy
Submission date: 2020-12-07
Final revision date: 2021-04-05
Acceptance date: 2021-04-15
Online publication date: 2021-05-19
Publication date: 2021-05-19
Corresponding author
Carmine Summo
Department of the Soil, Plant and Food Science, Univerisity of Bari Aldo Moro, Via G. Amendola 165/A, 70037, Bari, Italy
Department of the Soil, Plant and Food Science, Univerisity of Bari Aldo Moro, Via G. Amendola 165/A, 70037, Bari, Italy
Pol. J. Food Nutr. Sci. 2021;71(2):177-185
KEYWORDS
TOPICS
ABSTRACT
Epidemiological studies reported an inverse association between the consumption of legumes and the incidence of age-related diseases. This trend could be attributed to the presence of antioxidant compounds, especially phenolic and flavonoid compounds. In this paper, five pea (Pisum sativum L.) and twelve chickpea (Cicer arietinum L.) accessions, having different characteristics and geographical origin, were characterised in terms of antioxidant activity, as well as macro- and micro-nutrient composition. The antioxidant activity has been evaluated using both DPPH (2,2-diphenyl-1-picrylhydrazyl) and ABTS (2,2’-azino-bis (3-ethylbenzthiazoline-6-sulfonic acid) radical scavenging capacity assays. Chickpea and pea accessions showed a different behaviour in the presence of these different radicals. Chickpea accessions were characterised by significantly higher DPPH• scavenging activity, while peas showed a significantly higher value of antioxidant activity evaluated using the ABTS assay. Pea accessions had the highest content of total phenolic compounds, Zn, and Cu. A positive correlation was found between some minerals, such as Zn, Cu and P, and the ABTS•+ scavenging activity. Black and brown chickpea accessions showed significantly higher contents of anthocyanins, Mn, Mg, and Ca, which were positively correlated with the antioxidant activity assessed with the DPPH assay. Despite the dataset investigated in our study included a limited number of accessions, it was possible to highlight the influence of the chemical composition on the antioxidant activity due to the high phenotypic diversity found between the accessions, emphasising the importance of selecting the antioxidant activity assay according to the matrix to be evaluated.
FUNDING
This research has been performed within the project “LEgume GEnetic REsources as a tool for the development of innovative and sustainable food TEchnological system” supported under the “Thought for Food” Initiative by Agropolis Fondation (through the “Investissements d’avenir” programme with reference number ANR-10-LABX-0001-01), Fondazione Cariplo, and Daniel & Nina Carasso Foundation.
REFERENCES (48)
1.
Annicchiarico, P. (2017). Feed legumes for truly sustainable crop-animal systems. Italian Journal of Agronomy, 12, 151-160. https://doi.org/10.4081/ija.20....
2.
AOAC International (2006). Official Methods of Analysis (17th ed.). Association of Official Analytical Chemists, Gaithersburg, MD.
3.
Ashokkumar, K., Diapari, M., Jha, A.B., Tar’an, B., Arganosa, G., Warkentin, T.D. (2015). Genetic diversity of nutritionally important carotenoids in 94 pea and 121 chickpea accessions. Journal of Food Composition and Analysis, 43, 49-60. https://doi.org/10.1016/j.jfca....
4.
Daryanto, S., Wang, L., Jacinthe, P.A., (2015). Global synthesis of drought effects on food legume production. Plos One, 10(6), art. no. e0127401. https://doi.org/10.1371/journa....
5.
De Giovanni, C., Pavan, S., Taranto, F., Di Rienzo, V., Miazzi, M.M., Marcotrigiano, R., Mangini, G., Montemurro, C., Ricciardi, L., Lotti, C. (2017). Genetic variation of a global germplasm collection of chickpea (Cicer arietinum L.) including Italian accessions at risk of genetic erosion. Physiology and Molecular Biology of Plants, 23, 197-205. https://doi.org/10.1007/s12298....
6.
Difonzo, G., Russo, A., Trani, A., Paradiso, V.M., Ranieri, M., Pasqualone, A., Summo, C., Tamma, G., Silletti, R., Caponio, F. (2017). Green extracts from Coratina olive cultivar leaves: Antioxidant characterization and biological activity. Journal of Functional Foods, 31, 63-70. https://doi.org/10.1016/j.jff.....
7.
Dudonne, S., Vitrac, X., Coutiere, P., Woillez, M., Mérillon, J.M. (2009). Comparative study of antioxidant properties and total phenolic content of 30 plant extracts of industrial interest using DPPH, ABTS, FRAP, SOD, and ORAC assays. Journal of Agricultural and Food Chemistry, 57(5), 1768-1774. https://doi.org/10.1021/jf8030....
8.
Evans, P., Halliwell, B. (2001). Micronutrients: oxidant/antioxidant status. British Journal of Nutrition, 85(S2), S67-S74. https://doi.org/10.1079/BJN200....
9.
Food and Agriculture Organization of the United Nations (2018). Data of Crops Production. (Accessed 02 November 2020).
10.
Fotiadis, S., Koutroubas, S.D., Damalas, C.A. (2019). Nitrogen utilization and yield determination of spring mediterranean chickpea as influenced by planting date and environmental conditions. International Journal of Plant Production, 13(1), 59-72. https://doi.org/10.1007/s42106....
11.
Fidrianny, I., Elviana, D., Ruslan, K. (2016). In vitro antioxidant activities in various beans extracts of five legumes from West of Java-Indonesia using DPPH and ABTS methods. International Journal of Pharmacognosy and Phytochemical Research, 8(3), 470-476.
12.
Gordon, B. (2007). Manganese nutrition of glyphosate-resistant and conventional soybeans. Better Crops, 91(4), 12-13.
13.
Grela, E.R., Samolińska, W., Kiczorowska, B., Klebaniuk, R., Kiczorowski, P. (2017). Content of minerals and fatty acids and their correlation with phytochemical compounds and antioxidant activity of leguminous seeds. Biological Trace Element Research, 180(2), 338-348. https://doi.org/10.1007/s12011....
14.
Hernandez-Velazquez, I., Sanchez-Tapia, M., Ordaz-Nava, G., Torres, N., Tovar, A.R., Galvez, A. (2020). Black bean protein concentrate ameliorates hepatic steatosis by decreasing lipogenesis and increasing fatty acid oxidation in rats fed a high fat-sucrose diet. Food and Function, 11(12), 10341-10350. https://doi.org/10.1039/D0FO02....
15.
Huang, D., Ou, B., Prior, R.L. (2005). The chemistry behind antioxidant capacity assays. Journal of Agricultural and Food Chemistry, 53(6), 1841-1856. https://doi.org/10.1021/jf0307....
16.
Jin, S., Liu, J., Jia, Y., Han, T., Zhao, X., Sun, C., Na, L. (2020). The association of dietary flavonoids, magnesium and their interactions with the metabolic syndrome in Chinese adults: a prospective cohort study. British Journal of Nutrition, 1-11. https://doi.org/10.1017/S00071....
17.
Jukanti, A.K., Gaur, P.M., Gowda, C., Chibbar, R.N. (2012). Nutritional quality and health benefits of chickpea (Cicer arietinum L.): a review. British Journal of Nutrition, 108(S1), S11-S26. https://doi.org/10.1017/S00071....
18.
Kaya, M., Kan, A., Yilmaz, A., Karaman, R., Sener, A. (2018). The fatty acid and mineral compositions of different chickpea cultivars cultivated. Fresenius Environmental Bulletin, 27(2), 1240-1247.
19.
Kris-Etherton, P.M., Hecker, K.D., Bonanome, A., Coval, S.M., Binkoski, A.E., Hilpert, K.F., Griel, A.E., Etherton, T.D. (2002). Bioactive compounds in foods: their role in the prevention of cardiovascular disease and cancer. The American Journal of Medicine, 113(9), 71-88. https://doi.org/10.1016/S0002-....
20.
Millar, K.A., Barry-Ryan, C., Burke, R., McCarthy, S., Gallagher, E. (2019). Dough properties and baking characteristics of white bread, as affected by addition of raw, germinated and toasted pea flour. Innovative Food Science and Emerging Technologies, 56, art. no. 102189. https://doi.org/10.1016/j.ifse....
21.
Murphy, J., Riley, J.P. (1962). A modified single solution method for the determination of phosphate in natural waters. Analytica Chimica Acta, 27, 31-36. https://doi.org/10.1016/S0003-....
22.
Ozbek, N., Akman, S. (2016). Method development for the determination of calcium, copper, magnesium, manganese, iron, potassium, phosphorus and zinc in different types of breads by microwave induced plasma-atomic emission spectrometry. Food Chemistry, 200, 245-248. https://doi.org/10.1016/j.food....
23.
Pasqualone, A., Bianco, A.M., Paradiso, V.M. (2013). Production trials to improve the nutritional quality of biscuits and to enrich them with natural anthocyanins. CyTA – Journal of Food, 11, 301–308. https://doi.org/10.1080/194763....
24.
Pasqualone, A., Bianco, A.M., Paradiso, V.M., Summo, C., Gambacorta, G., Caponio, F., Blanco, A. (2015). Production and characterization of functional biscuits obtained from purple wheat. Food Chemistry, 180, 64-70. https://doi.org/10.1016/j.food....
25.
Pasqualone, A., De Angelis, D., Squeo, G., Difonzo, G., Caponio, F., Summo, C., (2019a). The effect of the addition of Apulian black chickpea flour on the nutritional and qualitative properties of durum wheat-based bakery products. Foods, 8(10), art. no. 504. https://doi.org/10.3390/foods8....
26.
Pavan, S., Lotti, C., Marcotrigiano, A.R., Mazzeo, R., Bardaro, N., Bracuto, V., De Giovanni, C. (2017). A distinct genetic cluster in cultivated chickpea as revealed by genome-wide marker discovery and genotyping. The Plant Genome, 10(2), 1-9. https://doi.org/10.3835/plantg....
27.
Pavan, S., Schiavulli, A., Marcotrigiano, A.R., Bardaro, N., Bracuto, V., Ricciardi, F., Charnikhova, T., Lotti, C., Bouwmeester, H., Ricciardi, L. (2016). Characterization of low-strigolactone germplasm in pea (Pisum sativum L.) resistant to crenate broomrape (Orobanche crenata Forsk.). Molecular Plant-Microbe Interactions, 29(10), 743-749. https://doi.org/10.1094/MPMI-0....
28.
Perillo, B., Di Donato, M., Pezone, A., Di Zazzo, E., Giovannelli, P., Galasso, G., Castoria, G., Migliaccio, A. (2020). ROS in cancer therapy: the bright side of the moon. Experimental and Molecular Medicine, 52(2), 192-203. https://doi.org/10.1038/s12276....
29.
Prabhu Inbaraj, M., Muthuchelian, K. (2011). The effect of zinc stress combined with high irradiance stress on membrane damage and antioxidative response in bean seedlings. Environmental and Experimental Botany, 74, 171-177. https://doi.org/10.1016/j.enve....
30.
Rahal, A., Kumar, A., Singh, V., Yadav, B., Tiwari, R., Chakraborty, S., Dhama, K. (2014). Oxidative stress, prooxidants, and antioxidants: the interplay. BioMed Research International, 2014, art. no. 761264. https://doi.org/10.1155/2014/7....
31.
Rehecho, S., Hidalgo, O., De Cirano, M.G.I., Navarro, I., Astiasarán, I., Ansorena, D., Cavero, R.Y., Calvo, M.I. (2011). Chemical composition, mineral content and antioxidant activity of Verbena officinalis L. LWT – Food Science and Technology, 44(4), 875-882. https://doi.org/10.1016/j.lwt.....
32.
Rybicka, I., Gliszczyńska-Świgło, A. (2017). Minerals in grain gluten-free products. The content of calcium, potassium, magnesium, sodium, copper, iron, manganese, and zinc. Journal of Food Composition and Analysis, 59, 61-67. https://doi.org/10.1016/j.jfca....
33.
Shi, L., Arntfield, S.D., Nickerson, M. (2018). Changes in levels of phytic acid, lectins and oxalates during soaking and cooking of Canadian pulses. Food Research International, 107, 660-668. https://doi.org/10.1016/j.food....
34.
Smýkal, P., Aubert, G., Burstin, J., Coyne, C.J., Ellis, N.T.H., Flavell, A.J., Ford, R., Hýbl, M., Macas, J., Neumann, P., McPhee, K.E., Redden, R.J., Rubiales, D., Weller, J.L., Warkentin, T.D. (2012). Pea (Pisum sativum L.) in the genomic era. Agronomy, 2, 74-115. https://doi.org/10.3390/agrono....
35.
Sotler, R., Poljšak, B., Dahmane, R., Jukić, T., Jukić, D.P., Rotim, C., Trebše, P., Starc, A. (2019). Prooxidant activities of antioxidants and their impact on health. Acta Clinica Croatica, 58(4), art. no. 726. https://doi.org/10.20471/acc.2....
36.
Sulaiman, S.F., Yusoff, N.A.M., Eldeen, I.M., Seow, E.M., Sajak, A.A.B., Ooi, K.L. (2011). Correlation between total phenolic and mineral contents with antioxidant activity of eight Malaysian bananas (Musa sp.). Journal of Food Composition and Analysis, 24(1), 1-10. https://doi.org/10.1016/j.jfca....
37.
Summo, C., Centomani, I., Paradiso, V.M., Caponio, F., Pasqualone, A. (2016). The effects of the type of cereal on the chemical and textural properties and on the consumer acceptance of pre-cooked, legume-based burgers. LWT – Food Science and Technology, 65, 290-296. https://doi.org/10.1016/j.lwt.....
38.
Summo, C., De Angelis, D., Ricciardi, L., Caponio, F., Lotti, C., Pavan, S., Pasqualone, A. (2019a). Data on the chemical composition, bioactive compounds, fatty acid composition, physico-chemical and functional properties of a global chickpea collection. Data in Brief, 27, art. no. 104612. https://doi.org/10.1016/j.dib.....
39.
Summo, C., De Angelis, D., Ricciardi, L., Caponio, F., Lotti, C., Pavan, S., Pasqualone, A. (2019b). Nutritional, physico-chemical and functional characterization of a global chickpea collection. Journal of Food Composition and Analysis, 84, art. no. 103306. https://doi.org/10.1016/j.jfca....
40.
Summo, C., De Angelis, D., Rochette, I., Mouquet-Rivier, C., Pasqualone, A. (2019c). Influence of the preparation process on the chemical composition and nutritional value of canned purée of kabuli and Apulian black chickpeas. Heliyon, 5(3), art. no. e01361. https://doi.org/10.1016/j.heli....
41.
Tewari, R.K., Kumar, P., Sharma, N. (2006). Magnesium deficiency induced oxidative stress and antioxidant responses in mulberry plants. Scientia Horticulturae, 108, 7–14. https://doi.org/10.1016/j.scie....
42.
Thaipong, K., Boonprakob, U., Crosby, K., Cisneros-Zevallos, L., Byrne, D.H. (2006). Comparison of ABTS, DPPH, FRAP, and ORAC assays for estimating antioxidant activity from guava fruit extracts. Journal of Food Composition and Analysis, 19(6-7), 669-675. https://doi.org/10.1016/j.jfca....
43.
Vandemark, G.J., Grusak, M.A., McGee, R.J. (2018). Mineral concentrations of chickpea and lentil cultivars and breeding lines grown in the US Pacific Northwest. The Crop Journal, 6(3), 253-262. https://doi.org/10.1016/j.cj.2....
44.
Wang, N., Daun, J.K. (2004). Effect of variety and crude protein content on nutrients and certain antinutrients in field peas (Pisum sativum). Journal of the Science of Food and Agriculture, 84(9), 1021-1029. https://doi.org/10.1002/jsfa.1....
45.
Xu, Y., Burton, S., Kim, C., Sismour, E. (2016). Phenolic compounds, antioxidant, and antibacterial properties of pomace extracts from four Virginia‐grown grape varieties. Food Science and Nutrition, 4(1), 125-133. https://doi.org/10.1002/fsn3.2....
46.
Yao, Y., Yang, X., Tian, J., Liu, C., Cheng, X., Ren, G. (2013). Antioxidant and antidiabetic activities of black mung bean (Vigna radiata L.). Journal of Agricultural and Food Chemistry, 61(34), 8104-8109. https://doi.org/10.1021/jf4018....
47.
Zhang, B., Deng, Z., Tang, Y., Chen, P., Liu, R., Ramdath, D.D., Liu, Q., Hernandez, M., Tsao, R. (2014). Fatty acid, carotenoid and tocopherol compositions of 20 Canadian lentil cultivars and synergistic contribution to antioxidant activities. Food Chemistry, 161, 296-304. https://doi.org/10.1016/j.food....
48.
Zia-Ul-Haq, M., Amarowicz, R., Ahmad, S., Riaz, M. (2013). Antioxidant potential of some pea (Pisum sativum L.) cultivars commonly consumed in Pakistan. OXID Community Edition, 36(4), 1046-1057.
CITATIONS (16):
Share
RELATED ARTICLE
| eISSN: | 2083-6007 |
| ISSN: | 1230-0322 |
We process personal data collected when visiting the website. The function of obtaining information about users and their behavior is carried out by voluntarily entered information in forms and saving cookies in end devices. Data, including cookies, are used to provide services, improve the user experience and to analyze the traffic in accordance with the Privacy policy. Data are also collected and processed by Google Analytics tool (more).
You can change cookies settings in your browser. Restricted use of cookies in the browser configuration may affect some functionalities of the website.
You can change cookies settings in your browser. Restricted use of cookies in the browser configuration may affect some functionalities of the website.
