Effects of different harvesting times on protein content and mineral nutrient values of some lentil (<i>Lens culinaris</i>) cultivars seeds

Türk, Zübeyir

doi:10.1080/01904167.2019.1685099

Cited by 4 publications

(5 citation statements)

References 15 publications

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“…Under normal condition, crude protein content exhibit a low but positive correlation (r = 0.03) with iron content and a significant negative correlation (r = −0.26; p < 0.05) with zinc content. Our results were consistent with earlier findings in lentil (72) and chickpea (73). The negative association of zinc content with crude protein content indicates that high crude protein of lentil seeds may result in decreasing zinc concentration.…”

Section: Discussionsupporting

confidence: 94%

Heat and Drought Stress Impact on Phenology, Grain Yield, and Nutritional Quality of Lentil (Lens culinaris Medikus)

Choukri¹,

Hejjaoui²,

El-Baouchi³

et al. 2020

Front. Nutr.

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Lentil (Lens culinaris Medikus) is a protein-rich cool-season food legume with an excellent source of protein, prebiotic carbohydrates, minerals, and vitamins. With climate change, heat, and drought stresses have become more frequent and intense in lentil growing areas with a strong influence on phenology, grain yield, and nutritional quality. This study aimed to assess the impact of heat and drought stresses on phenology, grain yield, and nutritional quality of lentil. For this purpose, 100 lentil genotypes from the global collection were evaluated under normal, heat, and combined heat-drought conditions. Analysis of variance revealed significant differences (p < 0.001) among lentil genotypes for phenological traits, yield components, and grain quality traits. Under no stress conditions, mineral concentrations among lentil genotypes varied from 48 to 109 mg kg−1 for iron (Fe) and from 31 to 65 mg kg−1 for zinc (Zn), while crude protein content ranged from 22.5 to 32.0%. Iron, zinc, and crude protein content were significantly reduced under stress conditions, and the effect of combined heat-drought stress was more severe than heat stress alone. A significant positive correlation was observed between iron and zinc concentrations under both no stress and stress conditions. Based on grain yield, crude protein, and iron and zinc concentrations, lentil genotypes were grouped into three clusters following the hierarchical cluster analysis. Promising lentil genotypes with high micronutrient contents, crude protein, and grain yield with the least effect of heat and drought stress were identified as the potential donors for biofortification in the lentil breeding program.

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Section: Discussionsupporting

confidence: 94%

Heat and Drought Stress Impact on Phenology, Grain Yield, and Nutritional Quality of Lentil (Lens culinaris Medikus)

Choukri¹,

Hejjaoui²,

El-Baouchi³

et al. 2020

Front. Nutr.

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“…This multi-mineral composition is consistent with data reported for common and runner beans [ 35 , 36 , 37 , 38 ], field peas [ 39 ], lupins [ 40 ], faba beans [ 40 , 41 ], lentils [ 39 , 42 , 43 ] and chickpeas [ 42 , 44 ]. Guild et al [ 37 ] reported similar Fe contents for common bean (68.4 mg/kg DW), while the average Zn content was slightly higher (31.1 mg/kg DW).…”

Section: Resultssupporting

confidence: 90%

Nutrients, Phytic Acid and Bioactive Compounds in Marketable Pulses

Sinkovič

Pipan

Šibul

et al. 2022

Plants

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Pulses are edible seeds of plants belonging to the legume family, which are of great importance for human and animal nutrition. In this study, several nutrients, antinutrients and bioactive compounds were quantified in the seeds of ten pulses, i.e., common and runner beans, field peas, lupins (white, blue and yellow), faba beans, lentils (brown and red) and chickpeas. Homogenised, air-dried seed samples were analysed for various parameters: protein (18.0–43.1%), fat (0.6–18.5%) and phytic acid content (507–2566 mg/100 g dry weight (DW)), phenolic profile (27 phenolic compounds in total) and multi-mineral composition. The analysed phenolic compounds mainly belong to phenolic acids (hydroxybenzoic acids and hydroxycinnamic acids) and/or flavonoids (flavones, flavonols and flavanols). Total phenolic content (TPC) ranged from 719 μg/g DW in chickpeas to 5012 μg/g DW in common beans. A total of ten elements belonging to macro- (Mg, P, S, K and Ca) and micro-minerals (Cr, Mn, Fe, Zn and Mo) were determined. Using cluster analysis, pulses were divided into three groups according to the parameters studied: 1. common and runner bean; 2. field pea, white and blue lupin, faba bean, red and brown lentil and chickpea; and 3. yellow lupin. The most varying phytochemicals in terms of their content in the analysed pulses were phytic acid, quinic acid, catechin and TPC. A perfect positive significant Pearson correlation (1.00) was observed for six pairs of variables within the group of phenolic compounds.

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“…Lentils are defined as a leguminous crop, containing significant amounts of macroelements and essential micro-elements, such as phosphorus, potassium, iron, and zinc [72,73]. Furthermore, the concentration of essential microelements, such as iron, is high enough for the addition of lentils in a diet to prevent iron deficiency anaemia [5].…”

Section: Micro-and Macro-elements Concentration In Lentil Wholemeal S...mentioning

confidence: 99%

“…According to various sources in the literature, the concentrations of various essential microelements can vary within the ranges of 2000-5300 mg/kg, 0.12-0.60 mg/kg, 10.5-29.0 mg/kg, 49-81.4 mg/kg, 1.1-1.8 mg/kg, 9.4-14.3 mg/kg, 36.7-64.2 mg/kg, and 0.18-1.6 mg/kg for phosphorus, chromium, manganese, iron, nickel, copper, zinc, and selenium, respectively [1,72,[76][77][78]. The mineral composition of lentils can be affected by differences in growing conditions (e.g., phosphorus and other mineral fertilization, water availability, and environmental conditions), plant origin (e.g., genotype and cultivar), or other parameters (e.g., harvesting time) [73,[79][80][81][82][83].…”

Section: Micro-and Macro-elements Concentration In Lentil Wholemeal S...mentioning

confidence: 99%

Changes in Chemical Composition of Lentils, Including Gamma-Aminobutyric Acid and Volatile Compound Formation during Submerged and Solid-State Fermentation with Pediococcus acidilactici

Mockus,

Starkute,

Klupsaite

et al. 2024

Foods

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The aim of this study was to evaluate and compare the characteristics of non-treated and fermented [via submerged (SMF) and solid-state (SSF) fermentation using Pediococcus acidilactici] lentils (Lens culinaris) grown either in pure stands (L) or relay intercropped with winter rye (LR). It was observed that the lentils were suitable substrate for lacto-fermentation. Most of the free amino acid concentrations increased in lentils after both fermentations. The highest concentration of γ-aminobutyric acid was found in SSF LR samples. However, fermentation led to higher biogenic amines (BA) content in lentils. The most abundant fatty acid in lentils was C18:2. SSF lentils showed more complex volatile compound (VC) profiles (with between nine and seventeen new VCs formed), whereas, in SMF samples, between two and five newly VCs were formed. When comparing lentil grown types, L contained significantly higher concentrations of Na, K, Ca, P, Mn, and Se, while LR contained significantly higher concentrations of Fe and Ni. To sum up, fermentation with lactic acid bacteria (LAB) contributed to the improved biological value of lentils; still, the quantity of BA needs to be considered. Further investigations into the P. acidilactici metabolism of certain compounds (such as phenolic and antinutritional compounds) in lentils during fermentation ought to be carried out.

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Effects of different harvesting times on protein content and mineral nutrient values of some lentil (Lens culinaris) cultivars seeds

Cited by 4 publications

References 15 publications

Heat and Drought Stress Impact on Phenology, Grain Yield, and Nutritional Quality of Lentil (Lens culinaris Medikus)

Heat and Drought Stress Impact on Phenology, Grain Yield, and Nutritional Quality of Lentil (Lens culinaris Medikus)

Nutrients, Phytic Acid and Bioactive Compounds in Marketable Pulses

Changes in Chemical Composition of Lentils, Including Gamma-Aminobutyric Acid and Volatile Compound Formation during Submerged and Solid-State Fermentation with Pediococcus acidilactici

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