White Lupin as a Promising Source of Antioxidant Phenolics for Functional Food Production
Although white lupin is the oldest known legume in the history, it has been forgotten for many years. Now, the interest of food producers concerning white lupin is increased again. The aim of this study was to evaluate the total phenolic content (TPC), antioxidant activity (AA), and the content of s...
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| Format: | Article |
| Language: | English |
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Wiley
2021-01-01
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| Series: | Journal of Food Quality |
| Online Access: | http://dx.doi.org/10.1155/2021/5512236 |
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| author | Alena Vollmannova Judita Lidikova Janette Musilova Marek Snirc Tatiana Bojnanska Dana Urminska Ivana Tirdilova Erika Zetochova |
| author_facet | Alena Vollmannova Judita Lidikova Janette Musilova Marek Snirc Tatiana Bojnanska Dana Urminska Ivana Tirdilova Erika Zetochova |
| author_sort | Alena Vollmannova |
| collection | DOAJ |
| description | Although white lupin is the oldest known legume in the history, it has been forgotten for many years. Now, the interest of food producers concerning white lupin is increased again. The aim of this study was to evaluate the total phenolic content (TPC), antioxidant activity (AA), and the content of selected phenolics in 11 white lupin cultivars. The determined TPC was in the interval 4260–5663 mg GAE/kg DM and the values of AA determined using DPPH•, ABTS•+, and FRAP methods were in the ranges 0.993–1.878, 5.496–7.924, and 1.328–1.741 μmol TE/g DM, respectively. Individual phenolics content (4-hydroxybenzoic acid, caffeic acid, trans-p-coumaric acid, trans-ferulic acid, myricetin, quercetin, apigenin, and genistein) were determined, too. Caffeic acid (442.9–766.2 mg/kg DM) and myricetin (11.2–21.2 mg/kg DM) are the dominant phenolics in the investigated lupin cultivars. Statistically significant differences in all investigated variables were observed between the tested cultivars except for quercetin. The obtained results show that the Astra and Nelly cultivars are a rich source of phenolic acids. |
| format | Article |
| id | doaj-art-7848f380856c4aa58ee974e5846e5945 |
| institution | Kabale University |
| issn | 0146-9428 1745-4557 |
| language | English |
| publishDate | 2021-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | Journal of Food Quality |
| spelling | doaj-art-7848f380856c4aa58ee974e5846e59452025-02-03T01:04:34ZengWileyJournal of Food Quality0146-94281745-45572021-01-01202110.1155/2021/55122365512236White Lupin as a Promising Source of Antioxidant Phenolics for Functional Food ProductionAlena Vollmannova0Judita Lidikova1Janette Musilova2Marek Snirc3Tatiana Bojnanska4Dana Urminska5Ivana Tirdilova6Erika Zetochova7Department of Chemistry, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, Nitra 94976, SlovakiaDepartment of Chemistry, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, Nitra 94976, SlovakiaDepartment of Chemistry, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, Nitra 94976, SlovakiaDepartment of Chemistry, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, Nitra 94976, SlovakiaDepartment of Technology and Quality of Plant Products, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, Nitra 94976, SlovakiaDepartment of Biochemistry and Biotechnology, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, Nitra 94976, SlovakiaDepartment of Chemistry, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, Nitra 94976, SlovakiaResearch Institute of Plant Production in Piestany, National Agricultural and Food Centre, Piestany 92168, SlovakiaAlthough white lupin is the oldest known legume in the history, it has been forgotten for many years. Now, the interest of food producers concerning white lupin is increased again. The aim of this study was to evaluate the total phenolic content (TPC), antioxidant activity (AA), and the content of selected phenolics in 11 white lupin cultivars. The determined TPC was in the interval 4260–5663 mg GAE/kg DM and the values of AA determined using DPPH•, ABTS•+, and FRAP methods were in the ranges 0.993–1.878, 5.496–7.924, and 1.328–1.741 μmol TE/g DM, respectively. Individual phenolics content (4-hydroxybenzoic acid, caffeic acid, trans-p-coumaric acid, trans-ferulic acid, myricetin, quercetin, apigenin, and genistein) were determined, too. Caffeic acid (442.9–766.2 mg/kg DM) and myricetin (11.2–21.2 mg/kg DM) are the dominant phenolics in the investigated lupin cultivars. Statistically significant differences in all investigated variables were observed between the tested cultivars except for quercetin. The obtained results show that the Astra and Nelly cultivars are a rich source of phenolic acids.http://dx.doi.org/10.1155/2021/5512236 |
| spellingShingle | Alena Vollmannova Judita Lidikova Janette Musilova Marek Snirc Tatiana Bojnanska Dana Urminska Ivana Tirdilova Erika Zetochova White Lupin as a Promising Source of Antioxidant Phenolics for Functional Food Production Journal of Food Quality |
| title | White Lupin as a Promising Source of Antioxidant Phenolics for Functional Food Production |
| title_full | White Lupin as a Promising Source of Antioxidant Phenolics for Functional Food Production |
| title_fullStr | White Lupin as a Promising Source of Antioxidant Phenolics for Functional Food Production |
| title_full_unstemmed | White Lupin as a Promising Source of Antioxidant Phenolics for Functional Food Production |
| title_short | White Lupin as a Promising Source of Antioxidant Phenolics for Functional Food Production |
| title_sort | white lupin as a promising source of antioxidant phenolics for functional food production |
| url | http://dx.doi.org/10.1155/2021/5512236 |
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