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Istituto di scienza dell'alimentazione

Torna all'elenco Contributi in rivista anno 2014

Contributo in rivista

Tipo: Articolo in rivista

Titolo: Polyphenol composition and antioxidant activity of different grass pea (Lathyrus sativus), lentils (Lens culinaris), and chickpea (Cicer arietinum) ecotypes of the Campania region (Southern Italy)

Anno di pubblicazione: 2014

Autori: Fratianni F.; Cardinale F.; Cozzolino A.; Granese T.; Albanese D.; Di Matteo M.; Zaccardelli M.; Coppola R.; Nazzaro F.

Affiliazioni autori: Institute of Food Science, ISA-CNR, Via Roma 64, 83100 Avellino, Italy; Department of Industrial Engineering, Via Giovanni Paolo II, Fisciano (SA), Italy; CRA - Centro di Ricerca per l'Orticoltura, Via dei Cavalleggeri 25, 84098 Pontecagnano (SA), Italy

Autori CNR:

  • FEDERICA CARDINALE
  • RAFFAELE COPPOLA
  • AUTILIA COZZOLINO
  • FLORINDA FRATIANNI
  • TIZIANA GRANESE
  • FILOMENA NAZZARO

Lingua: inglese

Abstract: he phenolic contents and antioxidant activities of grass pea (Lathyrus sativus), lentil (Lens culinaris), and chickpea (Cicer arietinum) cultivars from the Campania region of Southern Italy were investigated. Lentils (cv Colliano and San Gerardo) demonstrated the highest antioxidant activity, (EC50 not higher than 2.3 mg/g), confirming that lentils are an excellent antioxidant food. Grass peas (cv San Gerardo and san Rufo) tested exhibited lower content of total polyphenols, as well as a minor amount of hydrolysable and condensed tannins compared to other grass pea cultivars; their low levels of the two types of tannins suggest that they are more nutritional and should not negatively affect humans and monogastric animals. Chickpeas (cv Castelcivita and Sassano) exhibited the lowest content of total polyphenols (147.13 and 183.78 ?g/g of raw product, respectively), although their values were higher than those of the other European cultivars. UPLC analysis revealed differences in the quality and quantity of polyphenols, which are important due to their healthful properties. Therefore, these legumes can be considered therapeutic functional foods due to their significant content of functional proteins and carbohydrates and their extraordinary reserve of secondary metabolites and bioactive constituents that are beneficial for managing and preventing several chronic illnesses in humans.

Lingua abstract: inglese

Pagine da: 551

Pagine a: 557

Rivista:

Journal of Functional Foods Elsevier
Paese di pubblicazione:
Lingua: inglese
ISSN: 1756-4646

Numero volume: 7

Numero fascicolo: 1

DOI: 10.1016/j.jff.2013.12.030

Referee: Sì: Internazionale

Indicizzato da: Scopus [2-s2.0-84898045034]

Parole chiave:

  • Antioxidant
  • Chickpea
  • Grass pea
  • Lentil
  • Polyphenols
  • UPLC

URL: http://www.scopus.com/inward/record.url?eid=2-s2.0-84898045034&partnerID=q2rCbXpz

Altre informazioni: il lavoro è stato svolto nell'ambito dei progetti SALVE e AGRIGENET, mis 214 PSR Campania 2007-2013

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