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Chemical composition of leguminous seeds: part I—content of basic nutrients, amino acids, phytochemical compounds, and antioxidant activity

Grela, Eugeniusz R., Kiczorowska, Bożena, Samolińska, Wioleta, Matras, Jan, Kiczorowski, Piotr, Rybiński, Wojciech, Hanczakowska, Ewa
European food research & technology 2017 v.243 no.8 pp. 1385-1395
2,2-diphenyl-1-picrylhydrazyl, Lupinus, amino acid composition, amino acids, antioxidant activity, chickpeas, crude fiber, faba beans, functional foods, lentils, nutrients, peas, polyphenols, protein content, seeds, Andes region
The aim of the study was to determine and analyse the content of essential nutrients, the amino acid profile, phytochemical compounds, and antioxidant activity in the seeds of selected species and varieties of Fabaceae plants. The highest total protein content was detected in the seeds of the yellow and Andean lupines. The lupine seeds were characterised by a high (P < 0.05) level of crude fibre, NDF, and CEL. The highest proportion of EAAI (77%) was noted in the protein of chickpea, broad bean, grasspea, and pea. Among the Fabaceae plants analysed, chickpea seeds exhibited the highest (P < 0.05) levels of total phenols and polyphenols. The greatest (P < 0.05) antioxidant activity (DPPH) was noted for the lentil and yellow lupine seeds. Compared to the other legume representatives, the importance of lupine is increasing, as the chemical composition of its seeds makes the plant an important nutraceutical component.