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In the present work, the effect of the cultivation process, in the field and under a controlled environment, on biochemical parameters by using commercial strains of A. subrufescens were evaluated. The results obtained revealed that the strains cultivated in the field presented higher levels for most of the parameters evaluated (organic acids (20.5–48.0 g/100 g dw), tocopherols (107.0–198.6 µg/100 g dw), and phenolic acids and related compounds (245.2–359.0 µg/100 g dw and 10.6–23.7 µg/100 g dw, respectively)), except for the carbohydrates (53.4–72.6 g/100 g dw), energetic value (373–380 Kcal/100 g dw), and total free sugars (28.8–43.1 g/100 g dw), parameters in which the strains grown in a controlled environment present better results. For both cultivation systems, similar results were obtained regarding saturated, monounsaturated, and polyunsaturated fatty acids, as well as antioxidant and antimicrobial activities. These data contribute to the knowledge and highlight the characterized strains and the cultivation process, which can be used to obtain ingredients with potential applicability as a source of functional compounds.

BackgroundLentils are an ancient legume established worldwide for direct consumption and with great potential for application in food processing. In addition, it is a sustainable crop due to its ability to scavenge nitrogen and carbon and improves the nutrient status of the soil. A diet rich in lentils has been linked to significant health benefits. However, the composition of lentils can be influenced by both the lentil variety and the growing conditions. The aim of this work was to evaluate the nutritional profiles and antioxidant potential, as well as the impact that the type of cultivation (conventional and organic) and the variety could have on these parameters, in different lentil varieties.ResultsOverall, carbohydrates are the major macronutrients in all varieties, of which interesting amounts are made of fiber (11.62 to 27.36%) and starch (41.98 to 50.27%). High amounts of proteins and ashes were also identified, with the Beluga variety standing out in both variables (21.9 to 23.3 g/100g fw and 1.38 to 1.82 g/100g fw, respectively). Fructose and sucrose were detected (HPLC‐RI), along with oxalic, quinic, malic, and shikimic acids (UFLC‐PDA), and α‐ and γ‐tocopherol isoforms (HPLC‐fluorescence). FAME assessment shows the prevalence of PUFAS (33.5 to 46.3%). A good antioxidant capacity (TBARS and OxHLIA) was also noted.ConclusionThe results obtained showed that all the varieties analysed are an excellent source of fibre and have a good antioxidant capacity. The lentil variety has a greater influence on its nutritional composition than the type of cultivation.This article is protected by copyright. All rights reserved.