Geraldo, Rafaela A. F.

Pinto, Elisabete

Santos, Carla S.

Silva, Marta Nunes da

Vasconcelos, Marta W.

English

Repositório Institucional da Universidade Católica Portuguesa

Lentil (Lens culinaris L.) intraspecific nutritional variability and development of a lentil-based snackRafaela A.F. Geraldo1, Marta Nunes da Silva1, Carla S. Santos1, Elisabete Pinto1, Marta W. Vasconcelos1Conclusions & Future perspectives AcknowledgementsFour lentil varieties with different seed coat colors underwent an in-depthnutritional analysis to determine which one is most suitable for the study in terms offuture applicability. The results show that lentils are a good source of minerals,protein, phenolic content, and antioxidant activity and it is possible to partiallysubstitute oatmeal flour with lentil flour in a snack.Brown and Red lentils hadabout 10% more protein,although all varietiespresented values between19-22%.Protein levelFigure 1 – Percentage of protein of Lens culinaris L. varieties. Each value represents themean ± SEM. Different letters indicate significant differences (p < 0.05).Lentil-based SnackConsidering the nutritional profile of the lentil varieties, it is possible to choose the one with better quality for new food productdevelopment.In a way to incorporate lentil qualities into the human diet, we developed a snack in which commercial oatmeal flour waspartially substituted with lentil flour.Soon, it is intended to test the lentil-based snack acceptability and determine its glycemic index.This work was supported by EuropeanUnion’s Horizon 2020 Research andInnovation Program through RADIANT,Grant Agreement #101000622, and byFCT (Portugal) through PhDscholarship 2021.05683.BD. We wouldalso like to thank the scientificcollaboration under FCT projectUIDB/50016/2020 and the University ofSaskatchewan for providing lentil CDCKermit.Muffins made with 50 % lentil/oatmeal flour (left) and 100% oatmeal flour (right).1 Universidade Católica Portuguesa, CBQF - Centro de Biotecnologia e Química Fina - Laboratório Associado, Escola Superior de Biotecnologia, R. Diogo Botelho 1327, 4169-005, Porto, Portugal (s-rgeraldo@ucp.pt - mvasconcelos@ucp.pt)OverviewIntroductionLentils provide essential nutrients that contribute to human health. Besides, theirlow glycemic index helps avoid peaks in blood glucose, improving metaboliccontrol. Although, their consumption in Portugal is lower than desirable. Thisproject aims to identify the best-suited lentil to develop a lentil-based snack to beused in a human intervention trial, while at the same time promote lentilconsumption.o Lens culinaris L. varieties: Kermit, Brown, Green, and Red;Methodso Evaluation of lentil mineral profile by (ICP-OES) with radialconfiguration [1];o Assessment of protein percentage using the Dumas NitrogenAnalyzer;o Determination of total phenolic content by Folin–Ciocalteu [2]and antioxidant activity by ABTS [3];o Development of a lentil-based snack and evaluation of itsnutritional value;o Statistical analysis: mean comparisons were performed byANOVA on GraphPad software.Kermit Brown Green RedResultsTable 1 – Mineral concentration of Lens culinaris L. varieties. Each value represents the mean ± SEM. Different lettersindicate significant differences (p < 0.05).mineral ProfileNo significant differences were observed for P, Mg, and Ca, while K wassignificantly higher in Green and Red lentils. In terms of micronutrients,Green lentil had the highest concentration of Fe and Mn, while Brown wasthe one with the highest Zn.Figure 2 – Total phenolic content (a) and antioxidant activity (b) of Lens culinaris Lvarieties. Each value represents mean ± SEM in (a) mg of gallic acid equivalent or (b)mg of Trolox equivalent per 100 g of dry extract (DW). Different letters indicatesignificant differences (p < 0.05).(a) (b)Kermit was the variety with the highest content of totalphenolics and antioxidant activity, while Red lentil hadthe lowest; Brown and Green lentils had similar results.Total phenolic content and antioxidant activityKermit Brown Green RedPotassium (K) mg.g-1 10.52 ± 0.04 ab 9.44 ± 0.02 b 11.92 ± 0.41 a 11.94 ± 0.02 aPhosphorus (P) mg.g-1 3.89 ± 0.04 4.71 ± 0.03 5.78 ± 0.13 5.56 ± 0.08Magnesium (Mg) mg.g-1 1.35 ± 0.03 1.31 ± 0.02 1.51 ± 0.06 1.10 ± 0.03Calcium (Ca) mg.g-1 0.70 ± 0.01 0.93 ± 0.01 0.80 ± 0.02 0.35 ± 0.00Iron (Fe) µg.g-1 82.96 ± 1.64 b 100.91 ± 2.01 a 102.22 ± 2.06 a 75.19 ± 0.98 cZinc (Zn) µg.g-1 43.42 ± 0.12 d 64.99 ± 0.14 a 52.03 ± 0.78 c 60.63 ± 0.88 bManganese (Mn) µg.g-1 12.12 ± 0.17 b 16.87 ± 0.12 a 17.15 ± 0.28 a 15.11 ± 0.11 aNutritional compositionLentil/oatmeal flour muffinOatmeal flour muffinEnergy (kcal) 231 275Total fat (g) 5.1 6.4Carbohydrates (g) 41.2 51.4Protein (g) 8.1 5.5Fibre (g) 5.8 5.0Table 2 – Nutritional composition of 100 g of lentil/oatmeal flour andoatmeal flour muffins.There are expected differences regarding the muffins nutritional value depending onthe lentil variety used. Therefore, we used Kermit, with the highest phenolic contentand antioxidant activity, since it is intended to evaluate, in a human interventiontrial, its impact on cardiovascular risk factors.[1] Santos, et al. (2020) The Effect of Sprouting in Lentil (Lens culinaris) Nutritional and Microbiological Profile. Foods. 9(4): 400.[2] Ramos, et al. (2019). The Health-Promoting Potential of Salix spp. Bark Polar Extracts: Key Insights on Phenolic Composition and In Vitro Bioactivity and Biocompatibility. Antioxidants 8(12), 609.[3] Gonçalves, et al. (2009). Effects of elevated CO2 on grapevine (Vitis vinifera L.): volatile composition, phenolic content, and in vitro antioxidant activity of red wine. J Agric Food Chem 57(1), 265-273.references

Lentil (lens culinaris L.) intraspecific nutritional variability and development of a lentil-based snack

Lentils (Lens culinaris L.) are among the oldest crops cultivated by humans. They are excellent sources of  minerals, protein/amino acids, fatty acids, fibers, carbohydrates, and phytochemicals. Compared to other  legumes, lentils have a faster preparation time, low phytic acid content, high arginine, and total phenolic  content of antioxidant flavonoids. Besides,  their low glycemic index helps avoid peaks in blood glucose,  improving metabolic control. Although lentils have these benefits, their consumption in Portugal is lower than  desirable, highlighting the need for greater promotion of this legume and the development of new value-added  lentil-based snacks.info:eu-repo/semantics/publishedVersio

Santos, Carla Sancho dos

Vasconcelos, Marta Wilton

351  LENTIL (LENS CULINARIS L.) INTRASPECIFIC NUTRITIONAL VARIABILITY AND DEVELOPMENT OF A LENTIL-BASED SNACK  Rafaela A.F. Geraldo 1; Marta Nunes da Silva 2; Carla Sancho dos Santos 2; Elisabete Pinto 3; Marta Wilton Vasconcelos 3 1PhD student. , R. Diogo Botelho 1327, 4169-005, Porto, Portugal . Universidade Católica Portuguesa, CBQF - Centro de Biotecnologia e Química Fina, Laboratório Associado, Escola Superior de Biotecnologia; 2Researcher. R. Diogo Botelho 1327, 4169-005, Porto, Portugal . Universidade Católica Portuguesa, CBQF - Centro de Biotecnologia e Química Fina, Laboratório Associado, Escola Superior de Biotecnologia; 3Professor. R. Diogo Botelho 1327, 4169-005, Porto, Portugal . Universidade Católica Portuguesa, CBQF - Centro de Biotecnologia e Química Fina, Laboratório Associado, Escola Superior de Biotecnologia  Keywords: Lentil; Mineral; Protein INTRODUCTION Lentils (Lens culinaris L.) are among the oldest crops cultivated by humans. They are excellent sources of minerals, protein/amino acids, fatty acids, fibers, carbohydrates, and phytochemicals. Compared to other legumes, lentils have a faster preparation time, low phytic acid content, high arginine, and total phenolic content of antioxidant flavonoids. Besides, their low glycemic index helps avoid peaks in blood glucose, improving metabolic control. Although lentils have these benefits, their consumption in Portugal is lower than desirable, highlighting the need for greater promotion of this legume and the development of new value-added lentil-based snacks. METHODS Four Lens culinaris L. genotypes with representative seed hull colors were used. The green lentil CDC Kermit (LK) was provided by the University of Saskatchewan, Canada, and was used for its high polyphenol levels. The other three were obtained commercially and were named "Brown" (LB), "Green" (LG), and "Red" (LR).  Mineral concentration analyses  Seed samples were analyzed for seven minerals [potassium (K), phosphorus (P), magnesium (Mg), calcium (Ca), iron (Fe), zinc (Zn), and manganese (Mn)] following the procedure described by Santos et al. (2020). Protein percentage  The percentage of protein was determined using the Dumas Nitrogen Analyzer (Dumatec 8000 Nitrogen/Protein Analyzer) after previous seed pulverization.  Development of a lentil-based snack Several trials were performed to optimize a muffin formulation with different amounts of lentil flour (100, 50, and 25 %) mixed with oatmeal flour. The best formulation was obtained with 50 % of each flour. The control muffin was composed of 100 % of oatmeal flour.  Statistical analyses  Mean comparisons were performed by ANOVA (p < 0.05) on GraphPad Software (GraphPad Holdings, LLC, California, USA). RESULTS AND DISCUSSION (a) Mineral concentration analysis No significant differences were observed in P, Mg, and Ca concentrations between genotypes, while K concentration was higher in LG and LR (Table 1). In terms of micronutrients, LG had the highest concentration 352  of Fe and Mn, while LB was the variety with the highest Zn (Table 1). The mineral concentration obtained is in the range of values in studies carried out with different lentil varieties (Benayad and Aboussaleh, 2021).  (b) Protein percentage The percentage of protein varied significantly between genotypes (Table 1). The varieties LB and LR had about 10 % highest protein (Table 1), although all varieties presented values between 19-22 %. This highlights the importance of this legume as an excellent alternative protein source. These results are according to the literature (Hamid et al., 2019).  Table 1-Mineral concentration and protein percentage of genotypes "Kermit" (LK), "Brown" (LB), "Green" (LG), and "Red" (LR). Values represent mean ± SEM. Different letters indicate significant differences (p < 0.05)  (c) Development of a lentil-based snack Muffins were developed with lentil/oatmeal flour and oatmeal flour (control) (Figure 1).   Figure 1- Muffins made with lentil/oatmeal flour (left) and oatmeal flour (right). CONCLUSIONS Considering the nutritional profile of the different lentil genotypes analyzed, it is possible to choose the appropriate, with better quality, for new food product development.  In a way to incorporate these lentil qualities into the human diet, we developed a snack in which commercial oatmeal flour was partially substituted with lentil flour, promoting the use of this legume grain. REFERENCES Benayad, A. and Aboussaleh, Y. (2021) Mineral Composition of Lentils: Physiological Functions, Antinutritional Effects, and Bioavailability Enhancement. Journal of Food Quality, 2021. Hamid, K, Maya, S., Mike, N., Cristina, MV., Juana, F., and Albert, V. (2019) Seed Protein of Lentils: Current Status, Progress, and Food Applications. Foods. 8(9):391. 353  Santos, C.S., Silva, B., Valente, L. M. P., Gruber, S. and Vasconcelos, M. (2020) The Effect of Sprouting in Lentil (Lens culinaris) Nutritional and Microbiological Profile. Foods. 9(4): 400 Financial Support  This work was supported by European Union's Horizon 2020 Research and Innovation Program through RADIANT, Grant Agreement #101000622, and by FCT (Portugal) through PhD scholarship 2021.05683.BD. We would also like to thank the scientific collaboration under FCT project UIDB/50016/2020 and the University of Saskatchewan for providing lentil CDC Kermit.  

Lentil (Lens culinaris L.) intraspecific nutritional variability and development of a lentil-based snack

Lentil (Lens culinaris L.) intraspecific nutritional variability and development of a lentil-based snackRafaela A.F. Geraldo, Marta Nunes da Silva, Carla S. Santos, Elisabete Pinto, Marta W. VasconcelosUniversidade Católica Portuguesa, CBQF - Centro de Biotecnologia e Química Fina – Laboratório Associado, Escola Superior de Biotecnologia, Rua Diogo Botelho 1327, 4169-005 Porto, PortugalIntroduction Material and methodsResults and discussionConclusionsAcknowledgementsLegumes, such as lentils (Lens culinaris L.) are among the oldestcrops cultivated by humans. They provide essential minerals forhuman health and are excellent sources of protein/amino acids, fattyacids, fibers, carbohydrates, and phytochemicals, such aspolyphenols. Lentils, compared with other pulses, also have fasterpreparation time, low phytic acid content, and a high arginine andtotal phenolic content of antioxidant flavonoids. Besides, their lowglycemic index helps avoid peaks in blood glucose, improvingmetabolic control. Thus, considering this solid evidence of healthbenefits of lentils, they may help support a global shift towardsustainable diets and consequent commercial valorization.Table 1 – Mineral concentration of Lens culinaris L. genotypes: “Kermit” (LK), “Brown” (LB), “Green” (LG), and “Red”(LR). Each value represents the mean ± SEM. Different letters represent statistically different means at p < 0.05.mineral ProfileThere are no significant differences in macrominerals P,Mg, and Ca between genotypes. However, K is morepresent in LG and LR varieties. Contrastingly, theconcentration of microminerals varies more significantlybetween them. LG has a higher concentration in Fe andMn while LB in Zn.The percentage of protein variesbetween the different genotypes.LB is the one with the highestprotein percentage. However, allvarieties present values ofaround 20%.Protein ContentFigure 1 – Percentage of protein of Lens culinarisL. genotypes: “Kermit” (LK), “Brown” (LB),“Green” (LG), and “Red” (LR). Each valuerepresents the mean ± SEM. Different lettersrepresent statistically different means at p < 0.05.Lentil-based SnackLentils are a good source of minerals, with the LG variety being the onewith slightly higher concentration in some of them (K, P, Mg, Fe, Mn);All lentil genotypes have a protein percentage between 19-22%, whichmakes them an excellent alternative protein source;In a way to incorporate these lentil benefits into the human diet, wedeveloped a snack in which commercial oatmeal flour was partiallysubstituted with lentil flour, promoting the use of this legume grain.Future perspectives Determination of amino acids concentration;Assessment of the nutritional value of the lentil-basedsnack and make a quantitative blind effective test tounderstand its acceptability;Test, in human trials, the consumption of the lentil snack onbody composition and cardiovascular/metabolic riskfactors.This research was supported by the European Union’s Horizon 2020 Research and Innovation Programme through project “Realising Dynamic Value Chains for Underutilised Crops” (RADIANT), GrantAgreement number 101000622, and by the Fundação para a Ciência e Tecnologia (FCT, Portugal) through PhD scholarship 2021.05683.BD. We thank the University of Saskatchewan for providing the high-polyphenol green lentil CDC Kermit.Muffins made with lentil/oatmeal flour (left) and oatmeal flour (placebo; right).LK LB LG LRPotassium (K) mg.g-1 10.52 ± 0.04 ab 9.44 ± 0.02 b 11.92 ± 0.41 a 11.94 ± 0.02 aPhosphorus (P) mg.g-1 3.89 ± 0.04 4.71 ± 0.03 5.78 ± 0.13 5.56 ± 0.08Magnesium (Mg) mg.g-1 1.35 ± 0.03 1.31 ± 0.02 1.51 ± 0.06 1.10 ± 0.03Calcium (Ca) mg.g-1 0.70 ± 0.01 0.93 ± 0.01 0.80 ± 0.02 0.35 ± 0.00Iron (Fe) µg.g-1 82.96 ± 1.64 b 100.91 ± 2.01 a 102.22 ± 2.06 a 75.19 ± 0.98 cZinc (Zn) µg.g-1 43.42 ± 0.12 d 64.99 ± 0.14 a 52.03 ± 0.78 c 60.63 ± 0.88 bManganese (Mn) µg.g-1 12.12 ± 0.17 b 16.87 ± 0.12 a 17.15 ± 0.28 a 15.11 ± 0.11 aSeveral tests were performed to optimize the muffinformulation with different amounts of lentil flour(100, 50, and 25%) mixed with oatmeal flour. Thebest was obtained with 50% of each flour.ü Lens culinaris L. genotypes: “Kermit” (LK), “Brown” (LB),“Green” (LG), and “Red” (LR);ü Determination of lentil mineral concentration;ü Assessment of protein percentage in lentil;ü Development of a lentil-based snack;ü Statistical analysis: mean comparisons were made throughANOVAwith the GraphPad program.Automated Dumas AnalysisICP-OES

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Lentil (lens culinaris L.) intraspecific nutritional variability and development of a lentil-based snack

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Repositório Institucional da Universidade Católica Portuguesa