Comparative highlights of morphological, phytochemical and nutritional key characteristics of Mediterranean Lupinus species

IF 8.5 1区农林科学 Q1 CHEMISTRY, APPLIED Food Chemistry Pub Date : 2025-03-19 DOI:10.1016/j.foodchem.2025.143962

Imen Akremi, Souhir Kabtni, Hajer Ben Ammar, Manon Genva, Sondos Hejazi, Safia Elbok, Slim Rouz, Sonia Marghali, Marie-Laure Fauconnier

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Abstract

Lupinus species are valuable for sustainable agriculture due to their high protein content, adaptability, and bioactive compounds. This study assessed the morphological, nutritional, and phytochemical diversity of Lupinus albus, L. luteus, and L. pilosus using 27 agro-morphological traits and analytical techniques (GC–MS, GC-FID, HPLC, and spectrophotometry). L. pilosus, with its dense leaf pubescence, thrives in arid environments, whereas L. luteus and L. albus, with glabrous leaves, are adaptable to humid conditions. L. albus has the shortest ripening period (208.61 ± 12.79 days) and the highest protein (37.18 ± 2.37 %) and nitrogen (5.95 ± 0.38 %) content. L. pilosus exhibits the strongest antioxidant activity (ABTS: 84.5 %) due to its rich flavonoid and phenolic profile, while L. albus differ with its nutraceutical potential. Additionally, 38.88 % of L. albus seeds are “sweet”, improving edibility. These findings highlight L. albus as an optimal candidate for genetic improvement and sustainable agriculture, particularly in Mediterranean regions.

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来源期刊

Food Chemistry 工程技术-食品科技

CiteScore

16.30

自引率

10.20%

发文量

3130

审稿时长

122 days

期刊介绍： Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.