Chemical Composition of Green Pea (Pisum sativum L.) Pods Extracts and Their Potential Exploitation as Ingredients in Nutraceutical Formulations

Castaldo, Luigi; Izzo, Luana; Gaspari, Anna; Lombardi, Sonia; Rodríguez-Carrasco, Yelko; Narváez, Alfonso; Grosso, Michela; Ritieni, Alberto

doi:10.3390/antiox11010105

Cited by 19 publications

(19 citation statements)

References 57 publications

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“…The total free radical scavenging activity of the red bean extracts was determined using the method reported in the literature with modifications [ 19 ]. Briefly, DPPH (4 mg) was solubilized in 10 mL of MeOH and then diluted to reach an absorbance value of 0.90 (±0.05) at 517 nm.…”

Section: Methodsmentioning

confidence: 99%

Effect of Phenolic Extract from Red Beans (Phaseolus vulgaris L.) on T-2 Toxin-Induced Cytotoxicity in HepG2 Cells

Martínez-Alonso

Taroncher

Castaldo

et al. 2022

Foods

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Red beans contain human bioactive compounds such as polyphenols. Several in vitro studies have proposed the natural compounds as an innovative strategy to modify the toxic effects produced by mycotoxins. Hence, in this work, a complete investigation of the polyphenolic fraction of red beans was performed using a Q-Orbitrap high-resolution mass spectrometry analysis. Notably, epicatechin and delphinidin were the most detected polyphenols found in red bean extracts (3.297 and 3.108 mg/Kg, respectively). Moreover, the red bean extract was evaluated against the T-2 toxin (T-2) induced cytotoxicity in hepatocarcinoma cells (HepG2) by direct treatment, simultaneous treatment, and pre-treatment assays. These data showed that T-2 affected the cell viability in a dose-dependent manner, as well as observing a cytotoxic effect and a significant increase in ROS production at 30 nM. The simultaneous treatment and the pre-treatment of HepG2 cells with red bean extract was not able to modify the cytotoxic T-2 effect. However, the simultaneous treatment of T-2 at 7.5 nM with the red bean extract showed a significant decrease in ROS production, with respect to the control. These results suggest that the red bean extract could modulate oxidative stress on HepG2 cells.

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Section: Methodsmentioning

confidence: 99%

Effect of Phenolic Extract from Red Beans (Phaseolus vulgaris L.) on T-2 Toxin-Induced Cytotoxicity in HepG2 Cells

Martínez-Alonso

Taroncher

Castaldo

et al. 2022

Foods

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“…The TPC value found in the analyzed water-based extracts was lower than those reported by Hashemi et al [ 33 ], who obtained methanol-based extracts of broad bean hulls with Soxhlet, percolation, and ultrasound-assisted extraction, which reported TPC values ranging from 54 to 110 mg GAE/g. Moreover, in our previous investigation performed on the water-based extract of broad pea hulls [ 30 ], we reported that pea sample extracts showed a lower TPC value (9.7 vs. 8.2 mg/g). Furthermore, the two most significant compounds identified in the pea sample extracts were chlorogenic acid and epicatechin, with average values of 59.87 and 29.46 mg/100 g, respectively.…”

Section: Discussionmentioning

confidence: 98%

“…The total phenolic content (TPC) was determined following a previously published procedure [ 30 ]. In short, 125 µL of the Folin–Ciocalteu reagent (2 N) was added to 125 µL of sample and 0.5 mL of water.…”

Section: Methodsmentioning

confidence: 99%

Analysis of Polyphenolic Compounds in Water-Based Extracts of Vicia faba L.: A Potential Innovative Source of Nutraceutical Ingredients

et al. 2022

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The water-based extract of broad bean hulls contains several bioactive molecules, including polyphenols well-known to exert antioxidant activity, which could justify its use in nutraceutical formulations. Hence, the current investigation aimed to establish the polyphenolic profile of water-based extracts from broad bean hulls through UHPLC–Q-Orbitrap HRMS analysis. The findings highlighted that p-coumaric acid, chlorogenic acid, and epicatechin were the most common compounds found in the tested extracts, being quantified at a mean concentration of 42.1, 32.6, and 31.2 mg/100 g, respectively. Moreover, broad bean hull extracts were encapsulated into a nutraceutical formulation, after which the antioxidant properties and the bioaccessibility of phenolic compounds during the simulated gastrointestinal (GI) process were investigated and compared with the digested non-encapsulated extract. The data highlighted that following the GI process, the capsules were able to preserve active compounds from the adverse effects of digestion, resulting in a greater antioxidant capacity and polyphenol bioaccessibility in the duodenal and colonic phases, compared with the non-encapsulated extract. Our results showed that the water extract from broad bean hulls may be considered a valuable source of natural polyphenolic compounds; in addition, the use of a gastric-resistant capsule could be a suitable alternative to transport these bioactive compounds to the target tissues.

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“…Phytic acid is the main antinutrient in legumes (Castaldo et al., 2022; Ojo, 2021). As a strong chelating agent, it can form complexes with proteins and minerals (e.g., Ca, Fe, Zn, and Mg), and thus makes such nutrients unavailable, leading to micronutrient deficiencies (Y. Kumar et al., 2021; Ojo, 2021).…”

Section: Nutritional and Bioactive Propertiesmentioning

confidence: 99%

Legume byproducts as ingredients for food applications: Preparation, nutrition, bioactivity, and techno‐functional properties

Nartea

Kuhalskaya

Fanesi

et al. 2023

Comp Rev Food Sci Food Safe

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The demand for high-quality alternative food proteins has increased over the last few decades due to nutritional and environmental concerns, leading to the growing consumption of legumes such as common bean, chickpea, lentil, lupin, and pea. However, this has also increased the quantity of non-utilized byproducts (such as seed coats, pods, broken seeds, and wastewaters) that could be exploited as sources of ingredients and bioactive compounds in a circular economy. This review focuses on the incorporation of legume byproducts into foods when they are formulated as flours, protein/fiber or solid/liquid fractions, or biological extracts and uses an analytical approach to identify their nutritional, health-promoting, and techno-functional properties. Correlation-based network analysis of nutritional, technological, and sensory characteristics was used to explore the potential of legume byproducts in food products in a systematic manner. Flour is the most widely used legume-based food ingredient and is present at levels of 2%-30% in bakery products, but purified fractions and extracts should be investigated in more detail. Health beverages and vegan dressings with an extended shelf-life are promising applications thanks to the techno-functional features of legume byproducts (e.g., foaming and emulsifying behaviors) and the presence of polyphenols. A deeper exploration of eco-friendly processing techniques (e.g., fermentation and ohmic treatment) is necessary to improve the techno-functional properties of ingredients and the sensory characteristics of foods in a sustainable manner. The processing of legume byproducts combined with improved legume genetic resources could enhance the nutritional, functional, and technological properties of ingredients to ensure that legume-based foods achieve wider industrial and consumer acceptance.

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Chemical Composition of Green Pea (Pisum sativum L.) Pods Extracts and Their Potential Exploitation as Ingredients in Nutraceutical Formulations

Cited by 19 publications

References 57 publications

Effect of Phenolic Extract from Red Beans (Phaseolus vulgaris L.) on T-2 Toxin-Induced Cytotoxicity in HepG2 Cells

Effect of Phenolic Extract from Red Beans (Phaseolus vulgaris L.) on T-2 Toxin-Induced Cytotoxicity in HepG2 Cells

Analysis of Polyphenolic Compounds in Water-Based Extracts of Vicia faba L.: A Potential Innovative Source of Nutraceutical Ingredients

Legume byproducts as ingredients for food applications: Preparation, nutrition, bioactivity, and techno‐functional properties

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