与商业品种相比，西班牙鹰嘴豆基因库种子（Cicer arietinum L.）具有更高的营养品质和多酚含量。

IF 4 2区农林科学 Q1 AGRICULTURE, MULTIDISCIPLINARY Journal of the Science of Food and Agriculture Pub Date : 2025-02-06 DOI:10.1002/jsfa.14158

Cristina Delgado-Andrade, Carmen Razola-Díaz, Raquel Olías, Vito Verardo, Ana María Gómez-Caravaca, Teresa Marcos-Prado, Alfonso Clemente

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引用次数: 0

摘要

背景：在全球社会经济背景和当前气候变化的情况下，研究地方品种的营养和生物活性特征可以为技术应用和人类健康提供有趣的概况。这项工作的目的是提高我们对基因库中保存的几种鹰嘴豆品种的营养和酚类成分的了解，并将其与广泛消费的品种进行比较，作为确定其潜在营养价值的第一步。通过高效液相色谱-电喷雾电离四极杆飞行时间质谱法测定了CIELab颜色、矿物质含量、蛋白质和氨基酸，并对游离和结合的酚类化合物进行了全面表征。结果：与商品品种相比，鹰嘴豆品种表现出优越的宏观矿物质特征和更高的蛋白质、精氨酸和结合酚类化合物水平。总酚含量在307.55 ~ 940.46 μg -1干重之间，可明显分为德西型和卡布力型。kabuli种子中游离酚类化合物与结合酚类化合物的比值在2.8 ~ 50.2之间，desi种子中为0.4 ~ 1.3。最显著的发现是共测定了42种酚类化合物，其中9种为首次在鹰嘴豆种子中发现（甲基和二甲基柠檬酸、光丙烯酸、3,4-二羟基-5-甲氧基苯甲酸、杨梅素3- o -芦丁苷、二氢杨梅素、连根素、山奈酚7-（6″-对琥珀基葡萄糖苷）和连根素）。结论：尽管遗传背景和特定农艺条件存在差异，但本研究揭示了足够有吸引力的营养和酚类特征，为进一步研究这些鹰嘴豆品种的未来扩展和应用提供了依据。©2025化学工业协会。

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Spanish chickpea gene-bank seeds (Cicer arietinum L.) offer an enhanced nutritional quality and polyphenol profile compared with commercial cultivars

BACKGROUND

In the global socioeconomic context and the current climate change scenario, investigating the nutritional and bioactive characteristics of landraces can provide interesting profiles with technological applications and benefits for human health. The purpose of this work was to improve our knowledge regarding the nutritional and phenolic composition of several chickpea accessions preserved in a gene bank compared with widely consumed cultivars, as a first approach to establish their potential nutritional interest. CIELab colour, mineral content, protein, and amino acids were determined, as well as a comprehensive characterization of free and bound phenolic compounds by high-performance liquid chromatography–electrospray ionization quadrupole time-of-flight mass spectrometry.

RESULTS

The chickpea accessions displayed a superior macro-mineral profile and higher levels of protein, arginine, and bound phenolic compounds than commercial cultivars did. The total phenolic content ranged from 307.55 to 940.46 μg g⁻¹ dry weight and clearly categorized the crops into desi or kabuli types. The ratio of free to bound phenolic compounds ranged between 2.8 and 50.2 in the kabuli seeds and 0.4–1.3 in the desi type. The most remarkable finding was the quantification of a total of 42 phenolic compounds, nine of them reported for the first time in chickpea seeds (methyl and dimethyl citric acids, glabranin, 3,4-dihydroxy-5-methoxybenzoic acid, myricetin 3-O-rutinoside, dihydromyricetin, phlorizin, kaempferol 7-(6″-p-succinylglucoside) and phloretin).

CONCLUSIONS

Despite variations in genetic backgrounds and specific agronomic conditions, this research unveils a sufficiently attractive nutritional and phenolic profile to justify further investigations aimed at exploring the future expansion and applications of these chickpea accessions. © 2025 The Author(s). Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

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来源期刊

Journal of the Science of Food and Agriculture 工程技术-农业综合

CiteScore

8.10

自引率

4.90%

发文量

634

审稿时长

3.1 months

期刊介绍： The Journal of the Science of Food and Agriculture publishes peer-reviewed original research, reviews, mini-reviews, perspectives and spotlights in these areas, with particular emphasis on interdisciplinary studies at the agriculture/ food interface. Published for SCI by John Wiley & Sons Ltd. SCI (Society of Chemical Industry) is a unique international forum where science meets business on independent, impartial ground. Anyone can join and current Members include consumers, business people, environmentalists, industrialists, farmers, and researchers. The Society offers a chance to share information between sectors as diverse as food and agriculture, pharmaceuticals, biotechnology, materials, chemicals, environmental science and safety. As well as organising educational events, SCI awards a number of prestigious honours and scholarships each year, publishes peer-reviewed journals, and provides Members with news from their sectors in the respected magazine, Chemistry & Industry . Originally established in London in 1881 and in New York in 1894, SCI is a registered charity with Members in over 70 countries.