White Lupin as a Promising Source of Antioxidant Phenolics for Functional Food Production

Vollmannová, Alena; Lidiková, Judita; Musilová, Janette; Šnirc, Marek; Bojňanská, Tatiana; Urminská, Dana; Tirdiľová, Ivana; Zetochová, Erika

doi:10.1155/2021/5512236

Cited by 10 publications

(9 citation statements)

References 55 publications

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“…Lupin flour is a good source of polyphenols, and this is due to the high content of polyphenols reported in lupin seeds [ 9 ]. Several studies have highlighted the phytochemical value of lupin seeds and flour [ 40 , 41 , 42 , 43 , 44 , 45 , 46 , 47 ].…”

Section: Resultsmentioning

confidence: 99%

“…Karamać et al (2018) [42] reported a total polyphenolic content of lupin seeds between 4.36 to 7.24 mg GAE/g dry matter (d.m.). Vollmannova et al (2021) [43] studied the TPC in several varieties of lupins and found a content between 4260-5663 mg GAE/kg. Other authors reported 14.23 ± 1.38 µg GAE/g [44], 313.9-744.7 µg GAE/g [45], and 1294 µg GAE/g [46], respectively.…”

Section: Phytochemical Profile Of Lupin Flour Composites and Breadmentioning

confidence: 99%

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Lupin (Lupinus spp.)-Fortified Bread: A Sustainable, Nutritionally, Functionally, and Technologically Valuable Solution for Bakery

Plustea

Negrea

Cocan

et al. 2022

Foods

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The purpose of this paper is to evaluate the nutritional, phytochemical, rheological, technological, and sensory properties of wheat flour dough and bread under a replacement of lupin flour at level 10, 20, and 30%. In this sense, the proximate composition, fatty acids profile, the content in total polyphenols content (TPC), antioxidant activity (AA), and flavonoids content (TFC) of lupin; wheat and flour composites; and the bread obtained from them were determined. The rheological properties of the dough using the Mixolab system were also evaluated. The results showed an improvement in the nutritional properties of bread with addition of lupin in the composite flour, especially in terms of proteins, lipids, and mineral substances and a significant increases of functional attributes, such as TPC, TFC, and AA, which recorded the highest values in the bread with 30% lupin flour (76.50 mg GAE/100 g, 8.54 mg QE/100 g, 54.98%). The decrease of lupin bread volume compared to wheat bread ranged between 0.69–7.37%, porosity between 6.92–35.26%, elasticity between 63–70%, and H/D between 3.17–19.05%. The rheological profile of the dough obtained with lupin flours indicates a moderate stability and proper kneading behavior. The sensory analysis was also performed in order to identify the consumer’s acceptability regarding this type of bread. According to a 5-point hedonic scale, the most highly appreciated was the bread with 10% lupin flour, which obtained mean scores of 4.73 for general acceptability as compared with control bread (4.43).

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Section: Resultsmentioning

confidence: 99%

Section: Phytochemical Profile Of Lupin Flour Composites and Breadmentioning

confidence: 99%

Lupin (Lupinus spp.)-Fortified Bread: A Sustainable, Nutritionally, Functionally, and Technologically Valuable Solution for Bakery

Plustea

Negrea

Cocan

et al. 2022

Foods

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“…Similar observations regarding the improvement of food functionality by adding lupin four were highlighted by other authors [ 18 , 49 , 53 , 54 ]. The TPC of lupin seeds varied in the range of 4260–5663 mg GAE/kg [ 55 ] and between 1.14–6.54 mgGAE/g, depending on the variety [ 56 ].…”

Section: Resultsmentioning

confidence: 99%

“…Previous studies reported the antioxidant activity of lupin using DPPH and FRAP methods in the ranges of 0.99–1.87%, 5.49–7.92%, and 1.32–1.74 μmol TE/g [ 54 ]. The DPPH radical scavenging activity for lupin seeds of different varieties ranged from 0.39 to 3.50 mg TE/g and between 4.11 and 5.75 mg TE/g or 7.20 to 8.95 mg TE/g, when the CUPRAC method was used [ 55 ]. For all three phytochemical characteristics analyzed, there were statistically significant differences ( p < 0.05) between the CC and all samples of cookies with lupin sprouts and between the CC, CLGS2, and CLGS3.…”

Section: Resultsmentioning

confidence: 99%

Comparative Study of the Nutritional, Phytochemical, Sensory Characteristics and Glycemic Response of Cookies Enriched with Lupin Sprout Flour and Lupin Green Sprout

Plustea,

Dossa,

Dragomir

et al. 2024

Foods

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This study aimed to compare the nutritional, phytochemical, and sensory characteristics of wheat flour (WF) cookies enriched with different proportions of lupin sprout flour (LSF) and those with different proportions of lupin green sprout (LGS). To achieve this, a control cookie (CC); three cookies with 10%, 20%, and 30% of LSF, respectively, CLSF1, CLSF2, and CLSF3; and three other cookies (CLGS1, CLGS2, and CLGS3) with 10%, 20%, and 30%, respectively, were produced. The proximate composition of each cookie was analyzed using AOAC methods. Also, the measurements of the total polyphenol content, antioxidant activity, individual polyphenols, glycemic index, and a sensory analysis were carried out using recent and accurate methods. The contribution of the main nutrients from 100 g of product to the required daily dose was also calculated. Data analysis revealed that cookies with LSF were richer than cookies with LGS in protein, fat, and energy values. CLGS3 was 35.12%, 1.45%, and 5.0% lower in protein, fat, and energy content than CLSF3, respectively. On the other hand, CLSF3 was lower than CLGS3, with 48.2% and 12.4% in moisture and mineral substances, respectively. Both cookies were lower in carbohydrates than the CC (65.20 g/100 g). Still on the subject of micro- and macronutrients, cookies with LSF were richer than those with LGS in all the minerals analyzed. The study also revealed improvements in phytochemical properties, such as total and individual polyphenols and antioxidant activity with the percentage of lupin sprout flour addition. The sensory analysis revealed that, for LSF and LGS cookies, the 10% samples were the most appreciated by consumers, irrespective of the sensory attributes studied. The glycemic index of the CLSF2 product was lower compared to the CC. This study shows that the LSF cookies have better nutritional, phytochemical, and sensory values than the LGS cookies. LSF is, therefore, better suited than LGS to the enrichment of bakery products in general and cookies in particular. The paper provides significant information to estimate the contribution of the consumption of functional products based on lupin sprouts to the required daily dose of food nutrients and the impact on the glycemic index of fortified products.

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“…The predominant isoflavone in lupine is genistein. Bitter varieties of lupine are richer in some compounds than sweet varieties [4,33].…”

Section: Sweet Lupine Varieties: New Source Of Protein For Human Cons...mentioning

confidence: 99%

Production and Utilization of Lupinus spp.

Ačko¹,

Flajšman²

2023

Production and Utilization of Legumes - Progress and Prospects

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The various species of lupin or lupine (Lupinus spp.) are classified in the botanical family of legumes (Fabaceae) and in the agronomic crop grouping of grain legumes. Toxic and bitter substances in lupine plants and grain were the reason why it was used in the past mainly to improve soil fertility. With the sustainable focus of the agricultural policy of the European Union, there are real possibilities for sowing and using lupine in the future—and not only bitter varieties, which are suitable for green manure due to their rich foliage, but also selectively bred sweet varieties for grains and herbage, which are a new alternative source of protein (30 to 40%), resistant starch and dietary fiber. Sweet varieties of Mediterranean species of lupine are obtained from seeds that contain almost no alkaloids and therefore have no harmful effects on the health of humans and farm animals. Sowing of sweet lupine varieties provides an opportunity for local processing into soybean-like products. Roasted and ground beans of sweet lupine varieties can serve as an excellent coffee substitute.

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White Lupin as a Promising Source of Antioxidant Phenolics for Functional Food Production

Cited by 10 publications

References 55 publications

Lupin (Lupinus spp.)-Fortified Bread: A Sustainable, Nutritionally, Functionally, and Technologically Valuable Solution for Bakery

Lupin (Lupinus spp.)-Fortified Bread: A Sustainable, Nutritionally, Functionally, and Technologically Valuable Solution for Bakery

Comparative Study of the Nutritional, Phytochemical, Sensory Characteristics and Glycemic Response of Cookies Enriched with Lupin Sprout Flour and Lupin Green Sprout

Production and Utilization of Lupinus spp.

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