Structural and Rheological Characterization of Vegetable Crispbread Enriched with Legume Purée

Crispbread is gaining popularity as a healthy snack or bread substitute. This is a lightweight dry type of flat food that stays fresh for a very long time due to its lack of water and usually contains different types of grain flour, including gluten-containing wheat or rye flour. The incorporation of legume purée into crispbread represents an innovative approach to enhancing the nutritional profile and taste of the product. The rheological properties of various legume purées (chickpea, white bean, black bean, and red bean) mixed with citrus pectin were examined, revealing significant differences in fluid behavior and viscosity. Crispbread formulations were analyzed for water content and activity, color, structure, FT-IR spectra, water vapor adsorption isotherms, and sensory evaluation. The results showed the possibility of obtaining crispbread based on the purée of legumes and citrus pectin. Crispbread enriched with red bean purée exhibited low water activity (0.156) and water content (3.16%), along with a continuous porous structure, and received the highest sensory evaluation score among the products. These findings can be treated as a basis for the development of other innovative recipes and combinations using legumes.

Nutritional Characterization of Chilean Landraces of Common Bean

Common bean (Phaseolus vulgaris L.) is the primary grain legume cultivated worldwide for direct human consumption due to the high nutritional value of its seeds and pods. The high protein content of common beans highlights it as the most promising source of plant-based protein for the food industry. Additionally, landraces of common bean have great variability in nutritional traits, which is necessary to increase the nutritional quality of elite varieties. Therefore, the main objective of this study was to nutritionally characterize 23 Chilean landraces and 5 commercial varieties of common bean to identify genotypes with high nutritional value that are promising for the food industry and for genetic improvement programs. The landrace Phv23 ('Palo') was the most outstanding with high concentrations of minerals such as P (7.53 g/kg), K (19.8 g/kg), Mg (2.43 g/kg), Zn (52.67 mg/kg), and Cu (13.67 mg/kg); essential amino acids (364.8 mg/g protein); and total proteins (30.35 g/100 g seed). Additionally, the landraces Phv9 ('Cimarrón'), Phv17 ('Juanita'), Phv3 ('Araucano'), Phv8 ('Cabrita/Señorita'), and Phv4 ('Arroz') had a high protein content. The landrace Phv24 ('Peumo') stood out for its phenolic compounds (TPC = 218.1 mg GA/100 g seed) and antioxidant activity (ORAC = 22,167.9 μmol eq trolox/100 g extract), but it has moderate to low mineral and protein concentrations. In general, the concentration of nutritional compounds in some Chilean landraces was significantly different from the commercial varieties, highlighting their high nutritional value and their potential use for the food industry and for genetic improvement purposes.

From ancient crop to modern superfood: Exploring the history, diversity, characteristics, technological applications, and culinary uses of Peruvian fava beans

The search for plant-based superfoods has shown that many regional populations already have these foods in their diet, with significant potential for production and marketing. This critical review intends to show the history, diversity, characteristics, and uses, emphasizing their significance in traditional diets and potential in the food industry of Peruvian fava beans. As a valuable plant-based protein source, fava beans offer essential micronutrients and have diverse culinary applications. Innovative food industry applications include plant-based meat alternatives, fortified gluten-free products, and a natural color, protein, and fiber source in extruded foods. Key studies have highlighted the successful incorporation of fava beans into various food products, improving their nutritional properties, though some studies also point to limitations in their sensory acceptance. Further research is needed to understand the bioactive components, health effects, and techno-functional characteristics of beans. Challenges facing cultivating and consuming fava beans in Peru include adapting to climate change, enhancing productivity and quality, and promoting consumption and added value. Addressing these challenges involves developing climate-resilient varieties, optimizing agricultural practices, and providing access to resources and financing. In conclusion, this review highlights the promising prospects of Peruvian fava beans as a sustainable, nutritionally rich, and versatile ingredient in the food industry. By harnessing their potential and overcoming challenges, Peruvian fava beans can transition from an ancient crop to a modern superfood, inspiring a global shift towards sustainable and nutritionally balanced diets, aiding the fight against malnutrition, and enriching culinary traditions worldwide.

Formulation of Gluten-Free Cookies Utilizing Chickpea, Carob, and Hazelnut Flours through Mixture Design

Legume flours, which offer high nutritional quality, present viable options for gluten-free bakery products. However, they may have an objectionable flavor and taste for some consumers. In this study, it was aimed to improve the gluten-free cookie formulation by incorporating carob and hazelnut flours to pre-cooked chickpea flour and to investigate the techno-functional properties of the formulated cookies. The flours used in the formulations were assessed for their chemical and physical properties. This study employed a mixture design (simplex-centroid) to obtain the proportions of the flours to be used in the cookie formulations. The rheological characteristics of the doughs and the technological attributes of the baked cookies were determined. The addition of the hazelnut and carob flours had the overall effect of reducing the rheological characteristics of the cookie doughs. Furthermore, the textural attribute of the hardness of the baked cookies decreased as the ratio of hazelnut flour in the formulations was raised. The analysed results and sensory evaluation pointed to a formulation consisting of 30% pre-cooked chickpea/30% carob/30% hazelnut flours, which exhibited improved taste and overall acceptability scores. A total of 16.82 g/100 g of rapidly digestible starch, 5.36 g/100 g of slowly digestible starch, and 8.30 g/100 g of resistant starch exist in this particular cookie. As a result, combinations of chickpea, hazelnut, and carob flours hold promise as good alternatives for gluten-free cookie ingredients and warrant further exploration in the development of similar products.

Exploring the nutritional and health benefits of pulses from the Indian Himalayan region: A glimpse into the region's rich agricultural heritage

Pulses have been consumed worldwide for over 10 centuries and are currently among the most widely used foods. They are not economically important, but also nutritionally beneficial as they constitute a good source of protein, fibre, vitamins and minerals such as iron, zinc, folate and magnesium. Pulses, but particularly species such as Macrotyloma uniflorum, Phaseolus vulgaris L., Glycine max L. and Vigna umbellate, are essential ingredients of the local diet in the Indian Himalayan Region (IHR). Consuming pulses can have a favourable effect on cardiovascular health as they improve serum lipid profiles, reduce blood pressure, decrease platelet activity, regulate blood glucose and insulin levels, and reduce inflammation. Although pulses also contain anti-nutritional compounds such as phytates, lectins or enzyme inhibitors, their deleterious effects can be lessened by using effective processing and cooking methods. Despite their great potential, however, the use of some pulses is confined to IHR regions. This comprehensive review discusses the state of the art in available knowledge about various types of pulses grown in IHR in terms of chemical and nutritional properties, health effects, accessibility, and agricultural productivity.

Phenylpropanoid Content of Chickpea Seed Coats in Relation to Seed Dormancy

The physical dormancy of seeds is likely to be mediated by the chemical composition and the thickness of the seed coat. Here, we investigate the link between the content of phenylpropanoids (i.e., phenolics and flavonoids) present in the chickpea seed coat and dormancy. The relationship between selected phenolic and flavonoid metabolites of chickpea seed coats and dormancy level was assessed using wild and cultivated chickpea parental genotypes and a derived population of recombinant inbred lines (RILs). The selected phenolic and flavonoid metabolites were analyzed via the LC-MS/MS method. Significant differences in the concentration of certain phenolic acids were found among cultivated (Cicer arietinum, ICC4958) and wild chickpea (Cicer reticulatum, PI489777) parental genotypes. These differences were observed in the contents of gallic, caffeic, vanillic, syringic, p-coumaric, salicylic, and sinapic acids, as well as salicylic acid-2-O-β-d-glucoside and coniferaldehyde. Additionally, significant differences were observed in the flavonoids myricetin, quercetin, luteolin, naringenin, kaempferol, isoorientin, orientin, and isovitexin. When comparing non-dormant and dormant RILs, significant differences were observed in gallic, 3-hydroxybenzoic, syringic, and sinapic acids, as well as the flavonoids quercitrin, quercetin, naringenin, kaempferol, and morin. Phenolic acids were generally more highly concentrated in the wild parental genotype and dormant RILs. We compared the phenylpropanoid content of chickpea seed coats with related legumes, such as pea, lentil, and faba bean. This information could be useful in chickpea breeding programs to reduce dormancy.

Faba Bean Processing: Thermal and Non-Thermal Processing on Chemical, Antinutritional Factors, and Pharmacological Properties

The food industry, academia, food technologists, and consumers have become more interested in using faba bean seeds in the formulation of new products because of their nutritional content, accessibility, low costs, environmental advantages, and beneficial impacts on health. In this review, a systematic and up-to-date report on faba bean seeds' antinutrients and bioactive and processing techniques is comprehensively presented. The chemical composition, including the oil composition and carbohydrate constituents, is discussed. Factors influencing the reduction of antinutrients and improvement of bioactive compounds, including processing techniques, are discussed. Thermal treatments (cooking, autoclaving, extrusion, microwaving, high-pressure processing, irradiation) and non-thermal treatments (soaking, germination, extraction, fermentation, and enzymatic treatment) are identified as methods to reduce the levels of antinutrients in faba bean seeds. Appropriate processing methods can reduce the antinutritional factors and enrich the bioactive components, which is useful for the seeds' efficient utilization in developing functional foods. As a result, this evaluation focuses on the technologies that are employed to reduce the amounts of toxins in faba bean seeds. Additionally, a comparison of these methods is performed in terms of their advantages, disadvantages, viability, pharmacological activity, and potential for improvement using emerging technologies. Future research is expected in this area to fill the knowledge gap in exploiting the nutritional and health benefits of faba bean seeds and increase the utilization of faba bean seeds for different applications.

Bioactive Compounds of the Mediterranean Diet as Nutritional Support to Fight Neurodegenerative Disease

Neurodegenerative disorders are a widespread cause of morbidity and mortality worldwide, characterized by neuroinflammation, oxidative stress, and neuronal depletion. They include selective malfunction and progressive loss of neurons, glial cells, and neural networks in the brain and spinal cord. There is an urgent need to develop new and more effective therapeutic strategies to combat these devastating diseases because, today, there is no treatment that can cure degenerative diseases; however, we have many symptomatic treatments. Current nutritional approaches are beginning to reflect a fundamental change in our understanding of health. The Mediterranean diet may have a protective effect on the neurodegenerative process because it is rich in antioxidants, fiber, and omega-3 polyunsaturated fatty acids. Increasing knowledge regarding the impact of diet on regulation at the genetic and molecular levels is changing the way we consider the role of nutrition, resulting in new dietary strategies. Natural products, thanks to their bioactive compounds, have recently undergone extensive exploration and study for their therapeutic potential for a variety of diseases. Targeting simultaneous multiple mechanisms of action and a neuroprotection approach with the diet could prevent cell death and restore function to damaged neurons. For these reasons, this review will be focused on the therapeutic potential of natural products and the associations between the Mediterranean-style diet (MD), neurodegenerative diseases, and markers and mechanisms of neurodegeneration.

Nutritional, functional, and bioactive properties of african underutilized legumes

Globally, legumes are vital constituents of diet and perform critical roles in maintaining well-being owing to the dense nutritional contents and functional properties of their seeds. While much emphasis has been placed on the major grain legumes over the years, the neglected and underutilized legumes (NULs) are gaining significant recognition as probable crops to alleviate malnutrition and give a boost to food security in Africa. Consumption of these underutilized legumes has been associated with several health-promoting benefits and can be utilized as functional foods due to their rich dietary fibers, vitamins, polyunsaturated fatty acids (PUFAs), proteins/essential amino acids, micro-nutrients, and bioactive compounds. Despite the plethora of nutritional benefits, the underutilized legumes have not received much research attention compared to common mainstream grain legumes, thus hindering their adoption and utilization. Consequently, research efforts geared toward improvement, utilization, and incorporation into mainstream agriculture in Africa are more convincing than ever. This work reviews some selected NULs of Africa (Adzuki beans (Vigna angularis), African yam bean (Sphenostylis stenocarpa), Bambara groundnut (Vigna subterranea), Jack bean (Canavalia ensiformis), Kidney bean (Phaseolus vulgaris), Lima bean (Phaseolus lunatus), Marama bean (Tylosema esculentum), Mung bean, (Vigna radiata), Rice bean (Vigna Umbellata), and Winged bean (Psophocarpus tetragonolobus)), and their nutritional, and functional properties. Furthermore, we highlight the prospects and current challenges associated with the utilization of the NULs and discusses the strategies to facilitate their exploitation as not only sources of vital nutrients, but also their integration for the development of cheap and accessible functional foods.

Vignette of Vigna domestication: From archives to genomics

The genus Vigna comprises fast-growing, diploid legumes, cultivated in tropical and subtropical parts of the world. It comprises more than 200 species among which Vigna angularis, Vigna radiata, Vigna mungo, Vigna aconitifolia, Vigna umbellata, Vigna unguiculata, and Vigna vexillata are of enormous agronomic importance. Human selection along with natural variability within these species encompasses a vital source for developing new varieties. The present review convokes the early domestication history of Vigna species based on archeological pieces of evidence and domestication-related traits (DRTs) together with genetics of domestication. Traces of early domestication of Vigna have been evidenced to spread across several temperate and tropical regions of Africa, Eastern Asia, and few parts of Europe. Several DRTs of Vigna species, such as pod shattering, pod and seed size, dormancy, seed coat, seed color, maturity, and pod dehiscence, can clearly differentiate wild species from their domesticates. With the advancement in next-generation high-throughput sequencing techniques, exploration of genetic variability using recently released reference genomes along with de novo sequencing of Vigna species have provided a framework to perform genome-wide association and functional studies to figure out different genes related to DRTs. In this review, genes and quantitative trait loci (QTLs) related to DRTs of different Vigna species have also been summarized. Information provided in this review will enhance the in-depth understanding of the selective pressures that causes crop domestication along with nature of evolutionary selection made in unexplored Vigna species. Furthermore, correlated archeological and domestication-related genetic evidence will facilitate Vigna species to be considered as suitable model plants.

Field phenotyping and quality traits of grass pea genotypes in South Italy

BACKGROUND

Grass pea (Laithyrus sativus L.) is a rustic plant whose seeds are rich in polyphenols and antioxidants, and it has been consumed as food by human beings since ancient times. This study was conducted in Italy between 2017and 2019 to evaluate, under field conditions, the stability of seed yield, biomass and 1000-seed weight (THS) and to assess the antioxidant composition and activity of 11 grass pea accessions.

RESULTS

Analysis of variance revealed significant effects of the environment, accession and accession × environment (A × E) on the yield, above-ground biomass and THS. We found that the environment (year) and A × E explained 52.61% and 23.76% of the total seed yield variation, respectively. No relationship was observed between the yield and the total protein of seeds. Most grass pea accessions showed sensitivity to frost conditions that occurred in the third growing season. The total phenolic content ranged from 50.51 to 112.78 mg 100 g-1 seeds and antioxidant activity ranged from 0.576 to 0.898 mmol Trolox equivalents 100 g-1 seeds and from 0.91 to 1.6 mmol Fe2+  100 g-1 seeds in 2,20-azinobis-3-ethylbenzothiazoline-6-sulfonic acid and ferric-reducing antioxidant power, respectively. Among the accessions, the 'Campi Flegrei' and 'di Castelcività' showed the best performance with the highest yield and stability, phenolic content and superior antioxidant activity.

CONCLUSION

The results showed that the yield of grass pea was mainly influenced by different climate conditions. This variability in yield, phenolic content and antioxidant activity among different accessions could help breeders and farmers select high-performance accessions for cultivation. © 2020 Society of Chemical Industry.

Quality Evaluation Indices for Soybean Oil in Relation to Cultivar, Application of N Fertiliser and Seed Inoculation with Bradyrhizobium japonicum

Soybean ranks second in production and consumption of vegetable oils worldwide and these are expected to continue to increase. The suitability of soybean oil for specific uses is determined by the fatty acid composition from which a number of indices and indicators can be calculated. The aim of this study was to evaluate the indices of nutritional and health-promoting fat in seeds of soybean cultivars grown in 2016–2019 under the influence of varying doses of N and inoculation with Bradyrhizobium japonicum. Omega 3 and Omega 6, unsaturated fatty acids (UFA), saturated fatty acids (SFA), polyunsaturated fatty acids (PUFA), index of desirable fatty acids (DFA), sum of hypercholesterolemic fatty acids (OFA), index of atherogenicity (AI), index of thrombogenicity (TI), oleic desaturation ratio (ODR), linoleic desaturation ratio (LDR), calculated oxidizability value (COX) and the hypocholesterolemic/hypercholesterolemic ratio (HH), saturation fat index (S/P) and ALA/LA, OL/(LA+ALA) ratios and the consumer index (CI) were included. Fat quality indices for soybean seeds were strongly determined by weather conditions. Seeds of the cv. Aldana contained higher amounts of Omega 6 and featured more favourable MUFA/PUFA and OL/(LA+ALA) ratios, while the seeds of the cv. Annushka had more favourable CI and higher ODR, COX and S/P indices. No important differences were observed regarding the effect of nitrogen dose and seed inoculation on the formation of the DFA, OFA, HH, AI, TI and CI indices. The value of the S/P index suggests that higher nitrogen rates (60 kg∙ha−1) and the lack of inoculation treatment produce seeds with a more favourable dietary fatty acid balance.

Effect of Revtech thermal processing on volatile organic compounds and chemical characteristics of split yellow pea (Pisum sativum L.) flour

Yellow pea (Pisumsativum L.) is an economically rich source of nutrients with health-promoting effects. However, the consumption of pea ingredients is minimal due to their off-flavor characteristics. The present study investigated the effect of Revtech heat treatment on the chemical profile and volatile compounds in split yellow pea flour. Revtech treatment (RT) was applied at 140°C with a residence time of 4 min in dry condition (RT 0%) and in the presence of 10% steam (RT 10%). Both thermal treatments resulted in a significant reduction (p < 0.05) in lipoxygenase activity and the concentration of key beany-related odors such as heptanal, (E)-2-heptenal, 1-octen-3-ol, octanal, and (E)-2-octenal. In addition, RT 10% resulted in a significant reduction in pentanal, 1-penten-3-ol, hexanal, and 1-hexanol compared to untreated flour. The content of known precursors of lipoxygenase such as linoleic and linolenic acids was found in higher concentrations in heat-treated flours, indicating the efficacy of Revtech technology in minimizing the degradation of polyunsaturated fatty acids. No significant changes in the amino acid composition or the 29 selected phenolic compounds in pea flours were observed with Revtech processing except for two compounds, caffeic acid and gallocatechin, which were found at higher concentrations in RT 0%. PRACTICAL APPLICATION: Thermal processing of split yellow pea flours at 140°C using Revtech technology successfully decreased the concentrations of volatile compounds responsible for beany off-flavor while improving the nutritional quality of studied yellow pea flours. These results provide valuable information to the food industry for developing novel pulse-based products with enhanced sensory characteristics.

Influence of raw pea (Pisum sativum) or blue lupin seeds (Lupinus angustifolius) on the level of selected bioactive substances in pork meat

The study objective was to evaluate the impact of different contributions of pea (Pisum sativum) cultivar Hubal and blue lupin (Lupinus angustifolius) cultivar Regent on the level of selected bioactive substances in pork meat. 100 individuals three-breed cross piglets: ♀ (landrace × yorkshire) × ♂ duroc were used. Two experiments were performed, in which pea seeds (experiment I: E1 – 5.0% pea seeds; E2 – 10.0% pea seeds; E3 – 15.0% pea seeds; E4 -17.5% pea seeds) and blue lupin seeds (experiment II; D1 – 5.0% blue lupin seeds; D2 – 10.0% blue lupin seeds; D3 – 15.0% blue lupin seeds) were used instead of SBM-GM. In each of the experiments 50 animals were divided into 5 groups (control - C, and four experimental), placed in group pens, each for 10 individuals (sex ratio hogs : sows - 1:1). The animals were weighed and tagged before the experiments. The mean body weight of the pigs at experiment I and II commencement was: 26.7 and 33.5 kg, and at the end of the experiments: 122.0 and 124.0, respectively. In the first experiment (progressive pea contribution) the concentration of Carnosine was shown to be higher in E4 than E3 and C by 47.3% and 94.2%, respectively. In comparison with group C, the Q10 coenzyme content in groups E1, E2, E3 and E4 was lower by 40.9%; 56.8%; 40.9% and 65.9% respectively. In the second experiment (progressive lupin contribution) increased content of all of the investigated bioactive substances was recorded in groups D1-D3 vs C. Significant differences between groups C, D2, D4 for taurine (P≤0.05; P≤0.01) and creatine (P≤0.05) have been recorded. The content of bioactive substances in the longissimus lumborum muscle was significantly influenced by legumes, which increased the level of bioactive components of protein fraction. Therefore, it can be concluded, that pea (Pisum sativum) cultivar Hubal and blue lupine (Lupinus angustifolius) cultivar Regent are an alternative to SBM-GM, increasing the nutritionally valuable of pork meat.

VaSDC1 Is Involved in Modulation of Flavonoid Metabolic Pathways in Black and Red Seed Coats in Adzuki Bean (Vigna angularis L.)

Seed coat colour is an important nutritional quality trait. Variations in anthocyanins and flavonoids induce the diversity of seed coat colour in adzuki bean (Vigna angularis L.). Red seed coat and black seed coat are important adzuki bean cultivars. Insights into the differences of flavonoid metabolic pathways between black and red adzuki bean are significant. In this study, we explored that the difference in seed coat colour between the red (Jingnong6) and the black (AG118) is caused by the accumulation of anthocyanins. The RNA-sequencing (RNA-Seq) and real-time reverse transcription (qRT)-PCR results showed that the Vigna angularis L. seed coat color (VaSDC1) gene, an R2R3-MYB transcription factor, should be the key gene to regulate the black and red seed coat colours. In three different colouring staes of seed development, VaSDC1 was specifically expressed in the black seed coat (AG118) landrace, which activates the structural genes of flavonoid metabolic pathways. As a result, this caused a substantial accumulation of anthocyanins and created a dark blue-black colour. In the red (Jingnong6) seed coat variety, low expression levels of VaSDC1 resulted in a lower accumulation of anthocyanins than in AG118. In addition, VaSDC1 was genetically mapped in the interval between simple-sequence repeat (SSR) markers Sca326-12, Sca326-4, and BAgs007 on chromosome 3 using an F₄ segregating population derived from the cross between Jingnong6 and AG118. These results will facilitate the improvement of nutritional quality breeding in adzuki beans.

Characterization of Nutritional Quality Traits of a Common Bean Germplasm Collection

Food legumes are at the crossroads of many societal challenges that involve agriculture, such as climate change and food sustainability and security. In this context, pulses have a crucial role in the development of plant-based diets, as they represent a very good source of nutritional components and improve soil fertility, such as by nitrogen fixation through symbiosis with rhizobia. The main contribution to promotion of food legumes in agroecosystems will come from plant breeding, which is guaranteed by the availability of well-characterized genetic resources. Here, we analyze seeds of 25 American and European common bean purified accessions (i.e., lines of single seed descent) for different morphological and compositional quality traits. Significant differences among the accessions and superior genotypes for important nutritional traits are identified, with some lines showing extreme values for more than one trait. Heritability estimates indicate the importance of considering the effects of environmental growth conditions on seed compositional traits. They suggest the need for more phenotypic characterization in different environments over different years to better characterize combined effects of environment and genotype on nutritional trait variations. Finally, adaptation following the introduction and spread of common bean in Europe seems to have affected its nutritional profile. This finding further suggests the relevance of evolutionary studies to guide breeders in the choice of plant genetic resources.

Prosopis Species—An Invasive Species and a Potential Source of Browse for Livestock in Semi-Arid Areas of South Africa

Globally, there have been differing views on whether the proliferation of invasive species will be of benefit as a livestock feed source or it will have detrimental effects on the ecosystem. The infestation of invasive plants such as Prosopis species does not only affect the groundwater levels but also threatens the grazing capacity and species richness of most of the semi-arid areas around South Africa. Though Prosopis is invasive, it is however of good nutritive value and can serve as an alternative source of protein and minerals for livestock during the dry season. Bush encroachment by browsable invasive species can be controlled through biological methods by using organisms such as livestock. The utilisation of Prosopis through browse benefits livestock production and at the same time reduces its spread, thereby preventing possible environmental harm that may arise. Although several studies have been carried out globally on the assessment of the Prosopis species’ nutritive value and also on the threat of this invasive species to the environment, there is a need to update the state of knowledge on this species, particularly in the context of the semi-arid areas of South Africa where the dry season is characterised by less herbage of poor quality. It is therefore critical to understand whether Prosopis is a beneficial invader, or a detriment that needs to be eradicated. This review will contribute knowledge towards finding practical solutions to controlling Prosopis species and whether utilising Prosopis as a feed source will limit its spread and result in a vegetation structure where Prosopis becomes part of the ecosystem with limited detrimental impact. This means that the several components of the species such as nutritive value and the negative impact associated with this plant species along with the means to control its spreading must be well understood to recognise the plant species’ vital contribution to the ecosystem.

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

Although white lupin is the oldest known legume in the history, it has been forgotten for many years. Now, the interest of food producers concerning white lupin is increased again. The aim of this study was to evaluate the total phenolic content (TPC), antioxidant activity (AA), and the content of selected phenolics in 11 white lupin cultivars. The determined TPC was in the interval 4260–5663 mg GAE/kg DM and the values of AA determined using DPPH•, ABTS•+, and FRAP methods were in the ranges 0.993–1.878, 5.496–7.924, and 1.328–1.741 μmol TE/g DM, respectively. Individual phenolics content (4-hydroxybenzoic acid, caffeic acid, trans-p-coumaric acid, trans-ferulic acid, myricetin, quercetin, apigenin, and genistein) were determined, too. Caffeic acid (442.9–766.2 mg/kg DM) and myricetin (11.2–21.2 mg/kg DM) are the dominant phenolics in the investigated lupin cultivars. Statistically significant differences in all investigated variables were observed between the tested cultivars except for quercetin. The obtained results show that the Astra and Nelly cultivars are a rich source of phenolic acids.

A review on nutritional composition, antinutritional components and health benefits of green gram (Vigna radiata (L.) Wilczek)

Green gram is rich in proteins, carbohydrate, dietary fiber, vitamins, and minerals and contains a low amount of fat. Since it is rich in protein, it can be considered as the meat alternative for vegetarians. Besides being a nutritious food, green gram possesses potential health benefits such as antioxidant, anticancerous, anti-inflammatory and hypolipidemic activities. Green gram has prebiotic and nutraceutical properties. It contains an appreciable amount of galactooligosaccharides that are capable of enhancing the growth of beneficial gut microbiota. Different researchers already developed functional foods such as mung bean milk and non-diary probiotic drinks from green gram. It can also be used as a carrier material to deliver probiotic bacteria to the gut. Apart from these applications, green gram is used in cosmetics, land reclamation and incorporated into different foods such as jams, jellies, noodles, etc. Green gram is also a major ingredient used in China's traditional health foods. PRACTICAL APPLICATIONS: Green gram is rich in proteins, carbohydrate, dietary fiber, vitamins, and minerals and contains a low amount of fat. Since it is rich in protein, it can be considered as the meat alternative for vegetarians. Besides being a nutritious food, green gram possesses potential health benefits such as antioxidant, anticancerous, antioxidant, anti-inflammatory and hypolipidemic activities. Green gram has prebiotic and nutraceutical properties. It contains an appreciable amount of oligosaccharides that are capable of enhancing the growth of beneficial gut microbiota. Different researchers already developed functional foods such as mung bean milk and non-diary probiotic drinks from green gram. It can also be used as a carrier material to deliver probiotic bacteria to the gut. Apart from these applications, green gram is used in cosmetics and land reclamation and incorporated into different foods such as jams, jellies, noodles, etc. Green gram is also a major ingredient used in China's traditional health foods.

Health Benefits of Antioxidative Peptides Derived from Legume Proteins with a High Amino Acid Score

Legumes such as soybean, chickpea, lentil, cowpea, and mung bean, are valuable sources of protein with a high amino acid score and can provide bioactive peptides. This manuscript presents a review on legume-derived peptides, focusing on in vitro and in vivo studies on the potential antioxidative activities of protein hydrolysates and their characterization, amino acid sequences, or purified/novel peptides. The health implications of legume-derived antioxidative peptides in reducing the risks of cancer and cardiovascular diseases are linked with their potent action against oxidation and inflammation. The molecular weight profiles and amino acid sequences of purified and characterized legume-derived antioxidant peptides are not well established. Therefore, further exploration of legume protein hydrolysates is necessary for assessing the potential applications of antioxidant-derived peptides in the functional food industry.

Autoclaved and Extruded Legumes as a Source of Bioactive Phytochemicals: A Review

Legumes have been consumed since ancient times all over the world due to their easy cultivation and availability as a low-cost food. Nowadays, it is well known that pulses are also a good source of bioactive phytochemicals that play an important role in the health and well-being of humans. Pulses are mainly consumed after processing to soften cotyledons and to improve their nutritive and sensorial characteristics. However, processing affects not only their nutritive constituents, but also their bioactive compounds. The final content of phytochemicals depends on the pulse type and variety, the processing method and their parameters (mainly temperature and time), the food matrix structure and the chemical nature of each phytochemical. This review focuses on the changes produced in the bioactive-compound content of pulses processed by a traditional processing method like cooking (with or without pressure) or by an industrial processing technique like extrusion, which is widely used in the food industry to develop new food products with pulse flours as ingredients. In particular, the effect of processing methods on inositol phosphates, galactosides, protease inhibitors and phenolic-compound content is highlighted in order to ascertain their content in processed pulses or pulse-based products as a source of healthy phytochemicals.

Metabolite Fingerprinting of Kersting's Groundnut [Macrotyloma geocarpum (Harms) Maréchal & Baudet] Seeds Using UPLC-qTOF-MS Reveals the Nutraceutical and Antioxidant Potentials of the Orphan Legume

The identification and subsequent quantification of phenolic compounds in plants is the first step toward harnessing their associated nutritional and health benefits. Due to their diverse phenolic compound compositions, grain legumes are known for their high nutritional and health values. The aim of this study was to assess the inter-variations in chemical composition, phytochemical content, and antioxidant capacity of seed extracts from eight Kersting's groundnut [Macrotyloma geocarpum (Harms) Marechal & Baudet] landraces. The chemical profiles were evaluated using UPLC-qTOF-MS. Total phenolics and flavonoids content were determined by the Folin-Ciocalteu and aluminum chloride methods, respectively. The antioxidant capacities in the forms of DPPH and ABTS were evaluated using spectrophotometric methods. Principal component analysis was used to define similarities/differences between the landraces. Based on untargeted metabolomics analysis, 57 metabolites were identified, with phenolics, triterpenes, fatty acids, and sphingolipids being the most predominant. The results showed that the black seeded KG1 (Puffeun) had the highest total phenolic (9.44 mg GAE/g) and flavonoid (3.01 mg QE/g) contents, as well as antioxidant capacity (9.17 μg/mL and 18.44 μg/mL based on DDPH and ABTS assays, respectively). The concentrations of ferulic acid hexoside, procyanidin B2, eryodictyiol-7-rutinoside and quercetin pentoside ranged from 51.78–441.31, 1.86–18.25, 3.26–13.95 to 5.44–63.85 μg/mg, respectively. This study presents a useful report on the phytochemical characterization of Kersting's groundnuts and shows that the grains can be used as a source of nutraceuticals for human consumption.

Nutritional and antinutritional composition of fava bean (Vicia faba L., var. minor) cultivars

A dietary shift from resource-demanding animal protein to sustainable food sources, such as protein-rich beans, lowers the climate footprint of food production. In this study, we examined the nutrients and antinutrients in 15 fava bean varieties cultivated in Sweden to select varieties with high nutritional value. On a dry weight basis, the fava beans were analyzed for their content of protein (range 26-33%), amino acids (leucine range: 50.8-72.1 mg/g protein, lysine range: 44.8-74.8 mg/g protein), dietary fiber (soluble fraction range: 0.55-1.06%, insoluble fraction range: 10.7-16.0%), and iron (1.8-21.3 mg/100 g) and zinc contents (0.9-5.2 mg/100 g), as well as for the following antinutrients: lectin (0.8-3.2 HU/mg); trypsin inhibitor (1.2-23.1 TIU/mg) and saponin (18-109 µg/g); phytate (112-1,281 mg/100 g); total phenolic content (1.4-5 mg GAE/g); and vicine(403 µg/g - 7,014 µg/g), convicine (35.5 µg/g - 3,121 µg/g) and the oligosaccharides raffinose (1.1-3.9 g/kg), stachyose (4.4-13.7 g/kg) and verbascose (8-15 g/kg). The results indicate substantial differences between cultivars in relation to their contents of nutrients and antinutrients. Only one of the cultivars studied (Sunrise) have adequate estimated bioavailability of iron, which is of major concern for a diet in which legumes and grains serve as important sources of iron. The nutritional gain from consuming fava beans is significantly affected by the cultivar chosen as the food source.

Legume Seeds as an Important Component of Human Diet

Legumes are an important source of nutrients (proteins, carbohydrates, water soluble vitamins, minerals) for human nutrition [...].

Phytochemicals in Legumes: A Qualitative Reviewed Analysis

Legumes are an excellent source of nutrients and phytochemicals. They have been recognized for their contributions to health, sustainability, and the economy. Although legumes comprise several species and varieties, little is known about the differences in their phytochemical composition and the magnitude of these. Therefore, the aim of this review is to describe and compare the qualitative profile of phytochemicals contained in legumes and identified through LC-MS and GC-MS methods. Among the 478 phytochemicals reported in 52 varieties of legumes, phenolic compounds were by far the most frequently described (n = 405, 85%). Metabolomics data analysis tools were used to visualize the qualitative differences, showing beans to be the most widely analyzed legumes and those with the highest number of discriminant phytochemicals (n = 180, 38%). A Venn diagram showed that lentils, beans, soybeans, and chickpeas shared only 7% of their compounds. This work highlighted the huge chemical diversity among legumes and identified the need for further research in this field and the use of metabolomics as a promising tool to achieve it.

Nutritional and technological assessment of durum wheat-faba bean enriched flours, and sensory quality of developed composite bread

Faba beans are acknowledged as a good source of proteins, minerals, fibers, vitamins and antioxidants. A blending study was undertaken in order to prepare naturally bread from enriched flours with added nutritional value, mainly in terms of Iron and proteins. Enriched flours were prepared with varied levels (25, 30, 35 and 40%) of whole faba bean flour to assess the effects of this substitution on their nutritional and technological properties. Then, whole durum wheat bread (regular) and enriched bread at 40% substitution level (composite bread) were prepared and subjected to sensory evaluation. The substitution level of composite bread was selected on the basis of Iron and proteins contents and technological results of the flour blends. Nutritionally, except for moisture, fibers, fat, zinc and sodium values, significant (p < 0.05) increases were showed in ash, proteins, minerals, total phenolic compounds, condensed tannins, total flavonoids and anti-radical activity values. Technologically, significant (p < 0.05) decreases were recorded for lightness and whiteness index. The gluten strength value revealed a significant (p < 0.05) decrease as whole faba bean flour was added. On the sensory level, the level of substitution (40%) chosen for the manufacture of composite bread resulted in acceptable bread by consumers. Moreover, composite bread was most preferred in aroma as it imparts a feeling of satiety. The observed nutritional improvements could be useful for malnourished people, including those having Iron and proteins deficiencies. Technologically, the observed changes didn’t present limitations since composite bread was accepted by consumers even at 40% substitution level. Besides, the slight preference of composite bread aroma might encourage its consumption by consumers. Also, its promotion of satiety is important for gluten sensitivity sufferers. Our results suggested that 40% is the appropriate ratio to increase, at the same time, Iron and proteins contents of enriched flours as well as their overall nutritional quality. Also it was possible to produce natural composite bread at this level (40%) while maintaining adequate technological and sensory quality.

Performance Results and Concentrations of Biochemical Indices and Mineral Elements in Blood Serum of Fatteners Fed Diets Containing Mixtures of Raw Seeds of Pea (Pisum sativum L.) or Blue Lupin (Lupinus angustifolius L.)

Two experiments were conducted with fatteners (♀ (Landrace × Yorkshire) × ♂ duroc), 50 animals each (10 pigs per group). The fatteners from the control group (C) were administered feed mixtures with genetically modified soybean meal (SBM-GM) used as the only protein source; whereas these from experimental groups (E1-E4) received feed mixtures in which the SBM-GM was replaced with increasing amounts of raw seeds of pea (Experiment I) or blue lupin (Experiment II): E1-5.0%, E2-10.0%, E3-15.0%, and E4-17.5%. Once the fattening period was completed, production results were determined, and selected blood serum indices were assayed to establish the effect of the nutritional factor on body homeostasis and health status of the animals. Pigs from all groups revealed a similar growth rate and meatiness (p > 0.05). In Experiment I serum analyses showed lower (p < 0.001) concentrations of: cholesterol in E1, E3 and E4; creatinine in E1 and E4 and urea in E3 and E4, compared to the C. In Experiment II, lower (p < 0.001) concentrations of aspartate aminotransferase, alanine-aminotransferase, total protein, and Mg were determined in the serum of fatteners from E1-E4 compared to the C. Even though values of all analyzed blood markers differed among the groups, in most cases they fitted within reference values for the species, which indicates the maintenance of body homeostasis. Study results show that there are no contraindications to the use of pea and blue lupin seeds as alternative feed materials to SBM-GM in pig fattening.

Characterization, inhibitory activity and mechanism of polyphenols from faba bean (gallic-acid and catechin) on α-glucosidase: insights from molecular docking and simulation study

The chemo-profiling of ethanolic extract of faba beans seeds was performed and explored as an α-glucosidase inhibitor. The inhibition of α-glucosidase is one of the alternatives approach to control postprandial hyperglycemia by, resulting in the delay of the carbohydrate digestion of absorbable monosaccharides. Ethanolic seed extract showed phenolic compounds, flavonoid such as gallic acid (m/z [M- H] = 169.0124,C₇H₆O₅) ellagic acid derivatives epigallocatechin (m/z [M- H = 305.0644,C₁₅H₁₄O₇),catechin (m/z [M- H] = 289.0656,C₁₅H₁₄O₆), epigallocatechin gallate (m/z [M- H] = 457.0578,C₂₂H₁₈O₁₁) and epicatechin monogallate (m/z [M- H] = 441.081, C₂₂H₁₈O₁₀). The extract was found to exert inhibitory activity (88.28 ± 2.67%) (IC₅₀ value of 2.30 ± 0.032 mg/mL) with a mixed mode of inhibition (Km, apparent = 0.54 ± 0.020 mM and Vmax, apparent 0.136 ± 0.04 mM/min). Molecular docking studies of gallic acid and catechin on α-glucosidase proposed productive binding modes having binding energy (-6.58 kcal/mol and -7.25 kcal/mol) with an effective number of hydrogen bonds and binding energy. Tyr63, Arg197, Asp198, Glu 233, Asn324, Asp 326 of α-glucosidase participated in binding events with gallic acid and catechin. Molecular dynamics simulation studies were performed for both complexes i.e. gal:α-glucosidase and cat:α-glucosidase along with apo state of α-glucosidase, which revealed stable systems during the simulation. These findings of the present study may give an insight into the further development of the novel antidiabetic drug from the seeds of faba beans.

Phenolics of Green Pea (Pisum sativum L.) Hulls, Their Plasma and Urinary Metabolites, Bioavailability, and in Vivo Antioxidant Activities in a Rat Model

Increased processing of pulses generates large volumes of hulls, which are known as an excellent source of phenolic antioxidants. However, the bioavailability and in vivo activity of these phenolics are rarely reported. This research was therefore carried out to study the absorption, metabolism, and in vivo antioxidant activities of green pea hull (GPH) phenolics using ultrahigh-pressure liquid chromatography with a linear ion trap-high-resolution Orbitrap mass spectrometry and an oxidative stress rat model. A total of 31 phenolics, including 4 phenolic acids, 24 flavonoids, and 3 other phenolics, were tentatively identified. Ten of these phenolics and 49 metabolites were found in the plasma and urine of rats, which helped to explain the favorable changes by GPH phenolics in key antioxidant enzymes (superoxide dismutase, glutathione peroxidase, and glutathione) and indicators (total antioxidant capacity, malondialdehyde) in the plasma and different tissues of rats. This is the first comprehensive report on dry pea hull phenolics and their bioavailability, metabolic profiles, and mechanisms of in vivo antioxidant activities.

Improving the Health Benefits of Snap Bean: Genome-Wide Association Studies of Total Phenolic Content

Snap beans are a significant source of micronutrients in the human diet. Among the micronutrients present in snap beans are phenolic compounds with known beneficial effects on human health, potentially via their metabolism by the gut-associated microbiome. The genetic pathways leading to the production of phenolics in snap bean pods remain uncertain. In this study, we quantified the level of total phenolic content (TPC) in the Bean Coordinated Agriculture Program (CAP) snap bean diversity panel of 149 accessions. The panel was characterized spectrophotometrically for phenolic content with a Folin-Ciocalteu colorimetric assay. Flower, seed and pod color were also quantified, as red, purple, yellow and brown colors are associated with anthocyanins and flavonols in common bean. Genotyping was performed through an Illumina Infinium Genechip BARCBEAN6K_3 single nucleotide polymorphism (SNP) array. Genome-Wide Association Studies (GWAS) analysis identified 11 quantitative trait nucleotides (QTN) associated with TPC. An SNP was identified for TPC on Pv07 located near the P gene, which is a major switch in the flavonoid biosynthetic pathway. Candidate genes were identified for seven of the 11 TPC QTN. Five regulatory genes were identified and represent novel sources of variation for exploitation in developing snap beans with higher phenolic levels for greater health benefits to the consumer.

Effect of germination time on antioxidative activity and composition of yellow pea soluble free and polar soluble bound phenolic compounds

This research aims to study antioxidative activities of polar solvent extractable phenolic compounds from yellow peas with different germination times against oil-in-water emulsion oxidation. After germination (0, 2, 4, and 6 days), soluble free and polar soluble bound phenolic compounds were extracted and their antioxidative activity was evaluated using stripped soybean oil (SSO)-in-water emulsions. Liquid chromatography coupled with electrospray ionization quadrupole time-of-flight mass spectrometry (LC-ESI-QTOF-MS) and size-exclusion chromatography with multiangle-light-scattering and refractive-index detection (SEC-MALS-RI) were employed to analyze the phenolic composition and molar mass, respectively. Antioxidative activities of soluble free phenolic compounds increased in the SSO-in-water emulsion system, while those of polar soluble bound phenolic compounds decreased with germination. On the basis of chemometric analysis, pratensein (2), phloridzin (4), quercetin (9), sayanedine (12), hesperetin (13), glyzaglabrin (14), and pinocembrin (15) were speculated as the pivotal phenolic compounds responsible for the hydrogen donating capacity. Additionally, decreased molecular weight of soluble bound phenolic compounds was accompanied by the reduction of antioxidative activity in SSO-in-water emulsions indicating that the moieties of polar soluble bound phenolic compounds also have an important impact on the antioxidative activity of phenolic compounds.

Dietary Fiber from Chickpea (Cicer arietinum) and Soybean (Glycine max) Husk Byproducts as Baking Additives: Functional and Nutritional Properties

Dietary fiber extracted from soybean and chickpea husks was used in the formulation of white bread. Treatments at different concentrations of dietary fiber (DF): bread + 0.15%, 0.3%, 1.5%, 2% soybean dietary fiber (SDF); bread + 0.15%, 0.3%, 1.5%, 2% chickpea dietary fiber (CDF), and a control treatment (Bread 0% DF) were used initially. However, the treatments that showed the greatest improvement effects were: bread + 2% SDF and bread + 2% CDF. The functionality and the nutritional contribution in the treatments were evaluated during four days of storage. The weight loss on the third day of storage was 30% higher in the control treatment than the products with 2% SDF and 2% CDF, while for the evaluation of firmness, the control obtained a hardness of 86 N, and treatments with 2% SDF and 2% CDF 60 N and 45 N, respectively. The presence of phenolic compounds and their antioxidant activity was evident, mainly in the 2% SDF treatment, which had a total phenolic content of 1036, while in the Bread 0% DF it was 232 mgEAC/kg. The antioxidant activity for 2% SDF by DPPH (2,2-diphenyl-1-picrylhydrazyl), ABTS (3-ethyl-benzothiazoline-6-sulfonic acid), and FRAP (ferric reducing antioxidant power) was 1096, 2567, and 1800 µmolTE/kg, respectively. Dietary fiber addition favored the reduction of weight loss and firmness of white bread during storage. In addition, color was not affected and the content calcium, phenolics, as well as antioxidant capacity were slightly improved.

Seed coat structural and imbibitional characteristics of dark and light coloured Bambara groundnut (Vigna subterranea L.) landraces

Bambara groundnut is cultivated using landraces of different seed coat colours. However, very few studies have associated the seed coat colour (morphological feature) with other physiological and biochemical processes as underlying the observed differences in seed quality among landraces. This research sought to investigate seed quality characteristics (viability and vigour) of landraces on the basis of seed coat colour with the hypothesis that; seed coat colour could be linked to other properties (physical, physiological, biochemical and ultra-structure) that may account for seed quality with respect to germination, vigour and storage potential. Four landraces were analysed for differences in seed coat colour and seed coat thickness using a scanning electron microscope (SEM). Seed imbibition, electrolyte conductivity, tetrazolium test, and standard germination tests were combined to evaluate the viability of seeds after deterioration through accelerated ageing (AA) at 42 °C and 100% relative humidity (RH) over 5 durations, namely 24, 48, 72, 96 and 120 hours. There were significant differences (P < 0.001) among landraces with respect to seed coat colour, seed coat thickness, electrical conductivity (EC), hydration rate, germination rate and length of the measured seedling axis. The light coloured landrace, Kazai, had the highest germination (66.9%) whereas the dark coloured landrace, G340A, had the lowest final germination (53.6%) after 120 hours of seed ageing. Likewise, G340A and Kazai had the highest (110.33 μS cm^-1 g⁻¹) and lowest EC (92 μS cm^-1 g⁻¹), respectively. Electron microscope revealed that dark and light seeds had the thickest (127 μm) and the thinnest (104.6 μm) seed coats, repsectively. This study highlighted that (1) seed coat thickness and colour alone do not account for hydration pattern of Bambara groundnut landraces and (2) Bambara groundnut seeds viability may not necessarily imply good seed vigour.

Effect of sprouting on nutritional quality of pulses

In order to investigate the nutritional quality of industrial-scale sprouted versus unsprouted chickpeas and green peas, before and after cooking, the ultrastructure, chemical composition, antioxidant capacity, starch digestibility, mineral content and accessibility were analysed. Sprouting did not deeply affect raw seed structure, although after cooking starch granules appeared more porous and swelled. Chemical composition of raw sprouted seeds was not strongly affected, excepting an increase in protein (both pulses), and in free sugars (in peas; +10% and +80%, respectively, p < .05). The industrial sprouting favoured phytic acid leaching in cooking water (-35% in seeds, compared to unsprouted cooked ones, p < .05), and promoted antioxidant capacity reductions in raw and cooked seeds (-10% and -37%, respectively, p < .05). In conclusion, sprouting on an industrial-scale induced mild structural modifications in chickpeas and peas, sufficient to reduce antinutritional factors, without strongly influencing their nutritional quality. These products could represent nutritionally interesting ingredients for different dietary patterns as well as for enriched cereal-based foods.

Polyphenols and the glycaemic index of legume pasta

Products obtained using 100% legume flours (pea, red lentil, chickpea, grass pea) contain elevated levels of healthy functional components and have a low glycaemic index.

Debranching of pea starch using pullulanase and ultrasonication synergistically to enhance slowly digestible and resistant starch

Pullulanase (P) and ultrasonication (U) were simultaneously applied to debranch pea starch to enhance slowly digestible starch (SDS) and resistant starch (RS) fractions in the debranched pea starch (DPS). A synergistic debranching effect was found under conditions of pullulanase (40 npun/g) and ultrasonication (100% amplitude in pulse mode, 1 min on followed by 9 min off), which produced 73.5% linear glucans, 18% SDS and 26% RS in the resulting DPS-PU after 6 h of debranching. Even when autoclaving the DPS-PU at 118 °C for 30 min, following cooldown, 11% SDS and 25% RS were retained in the DPS-PU, compared with 0% SDS and 12% RS in autoclaved native pea starch. The SDS fraction in autoclaved DPS-PU further increased to 16% while the RS content remained constant during 14 days of cold storage. In summary, DPS-PU is high in linear glucans, low in starch digestibility and has a thermally stable RS fraction.

Antioxidant Potential of Grass Pea Seeds from European Countries

Phenolic compounds were extracted from seeds of 30 varieties of grass pea (Lathyrus sativus) into 80% (v/v) methanol. The total phenolics compounds content of the extracts and their antioxidant activity were determined using Folin-Ciocalteu’s phenol reagent and 2,2′-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) and ferric-reducing antioxidant power (FRAP) methods, respectively. Total phenolic contents ranged from 1.88 to 7.12 mg/g extract and 20.3 to 70.3 mg/100 g seeds. The extracts and seeds were characterized using Trolox equivalent antioxidant capacity values of 0.015–0.037 mmol Trolox/g extract and 0.158–0.372 mmol Trolox/100 g seeds, and FRAP values of 0.045–0.120 mmol Fe²⁺/g extract and 0.487–1.189 Fe²⁺/100 g seeds. The total phenolics content of grass pea extract was correlated with the results of the ABTS (r = 0.881) and FRAP (r = 0.781) assays. The same correlation was observed between the results of both assays (r = 0.842). Two derivatives of p-coumaric acid were the dominant phenolic compounds of the Derek cultivar of grass pea.