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Molecules 2019, 24(1), 133; https://doi.org/10.3390/molecules24010133

Small-Seeded Legumes as a Novel Food Source. Variation of Nutritional, Mineral and Phytochemical Profiles in the Chain: Raw Seeds-Sprouted Seeds-Microgreens

1
Chemical Research Laboratory, Institute of Agriculture, Lithuanian Research Centre for Agriculture and Forestry, 58344 Kėdainių r., Lithuania
2
Department of Analytical and Environmental Chemistry, Vilnius University, 01513 Vilnius, Lithuania
3
Department of Grass Breeding, Institute of Agriculture, Lithuanian Research Centre for Agriculture and Forestry, 58344 Kėdainių r., Lithuania
*
Authors to whom correspondence should be addressed.
Academic Editors: Mingfu Wang and Yueliang Zhao
Received: 3 December 2018 / Revised: 20 December 2018 / Accepted: 25 December 2018 / Published: 31 December 2018
(This article belongs to the Special Issue Natural Products Used as Foods and Food Ingredients)
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Abstract

Growing public concerns about health haves prompted the search for novel food sources. The study is focused on the seeds, sprouted seeds and microgreens of Trifolium pratense, T. medium, Medicago sativa, M. lupulina, Onobrychis viciifolia, Astragalus glycyphyllos and A. cicer species as a potential source of value-added food ingredientsr. The samples were analysed for nutritional (wet chemistry, standard methods) and mineral (atomic absorption spectroscopy, UV-Vis spectrophotometry) profiles, isoflavones (ultra-performance liquid with diode array detector –UPLC-DAD), coumestrol (UPLC-DAD), condensed tannins (CT) (vanillin-H2SO4 assay) and triterpene saponins (UPLC with triple-stage quadrupole MS). In our study, each species displayed high, but species-dependent nutritional, mineral and phytochemical value. All counterparts of legumes were mineral and protein rich. A. glycyphyllos samples, especially seeds, were abundant in iron. Trifolium spp. were found to be important sources of isoflavones, Medicago spp. of coumestrol and saponins, and O. viciifolia of CT. The protein and phytochemical contents increased and total carbohydrates decreased from seeds to microgreens.Our findings proved for the first time that seeds, sprouted seeds, and especially microgreens of small-seeded legumes are promising new sources of ingredients for fortification of staple foods with bioactive compounds, minerals and nutrients. View Full-Text
Keywords: small-seeded legumes; raw seeds-sprouted seeds-microgreens; proximate composition; mineral composition; isoflavones; triterpene saponins; condensed tannins small-seeded legumes; raw seeds-sprouted seeds-microgreens; proximate composition; mineral composition; isoflavones; triterpene saponins; condensed tannins
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This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited (CC BY 4.0).
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Butkutė, B.; Taujenis, L.; Norkevičienė, E. Small-Seeded Legumes as a Novel Food Source. Variation of Nutritional, Mineral and Phytochemical Profiles in the Chain: Raw Seeds-Sprouted Seeds-Microgreens. Molecules 2019, 24, 133.

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