Unlocking the Nutraceutical Potential of Legumes and Their By-Products: Paving the Way for the Circular Economy in the Agri-Food Industry
Abstract
:1. Introduction
2. Legumes and Their By-Products
2.1. Beans
2.2. Peas
2.3. Lentils
2.4. Other Legumes
3. Nutritional Profile and Bioactive Compounds in Legumes and Their By-Products
3.1. Proteins and Essential Amino Acids
3.2. Dietary Fiber
3.3. Soluble Carbohydrates
3.4. Tocopherols and Tocotrienols
3.5. Carotenoids
3.6. Phytic Acid, Trypsin Inhibitors, and Saponins
3.7. Essential Fatty Acids
3.8. Phenolic Compounds
4. Bioefficiency of Bioactive Compounds of Legumes and Their By-Products
Strategies to Increase the Bioefficiency of Legume Bioactives
5. Health Effects
5.1. Cardiovascular Diseases
5.2. Inflammation and Cancer
5.3. Obesity and Type 2 Diabetes
6. Legumes and Their By-Products as Ingredients in Functional Foods and Nutraceuticals
7. Future Perspectives
Funding
Conflicts of Interest
References
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Legume By-Product | Total Phenolic Content | Main Identified Compounds | Reference |
---|---|---|---|
Mung bean skin | 105.4 μg/g DW (sum of individual phenolics in the insoluble-bound form) | Caffeic, ferulic, malic, quinic, sinapic, p-hydroxybenzoic, protocatechuic, isoferulic acids, and glycitin | [97] |
Soybean hull | 0.084 g of gallic acid equivalents (GAE)/100 g (free) and 0.015 g GAE/100 g (insoluble-bound) | Gallic, syringic, ferulic acids, (+)-catechin, (−)-epicatechin, quercetin, daidzein, genistein | [98] |
Black lentil hull | 40.26 mg GAE/g (soluble) and 40.96 mg GAE/g (insoluble-bound) | Formononetin, quercetin glucoside, quercetin, caffeic acid, trans-p-coumaric acid derivative (soluble). Myricetin, gallic acid, catechin, quercetin (insoluble-bound) | [99] |
Green lentil hull | 31.49 mg GAE/g (soluble) and 53.88 mg GAE/g (insoluble-bound) | Caffeic acid, trans-p-coumaric acid derivative, prodelphinidin dimer (soluble) Catechin, protocatechuic acid, myricetin (insoluble-bound) | |
Green pea hull | 6215.12 μg/g of extract (sum of individual phenolics in the soluble form) | Quercetin derivative, kaempferol trihexoside, epicatechin conjugate | [25] |
Lentil hull | 10.71–45.85 mg/g DW (sum of individual phenolics in the soluble form) 6.71–14.18 mg/g DW (sum of individual phenolics in the insoluble-form) | Coumaroyl glucoside, prodelphinidin dimer, catehin glucoside, luteolin-7-O-glucoside (soluble) Protocatechuic acid derivative, catechin, luteolin-7-O-glucoside (insoluble-bound) | [100] |
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Guo, F.; Danielski, R.; Santhiravel, S.; Shahidi, F. Unlocking the Nutraceutical Potential of Legumes and Their By-Products: Paving the Way for the Circular Economy in the Agri-Food Industry. Antioxidants 2024, 13, 636. https://doi.org/10.3390/antiox13060636
Guo F, Danielski R, Santhiravel S, Shahidi F. Unlocking the Nutraceutical Potential of Legumes and Their By-Products: Paving the Way for the Circular Economy in the Agri-Food Industry. Antioxidants. 2024; 13(6):636. https://doi.org/10.3390/antiox13060636
Chicago/Turabian StyleGuo, Fanghua, Renan Danielski, Sarusha Santhiravel, and Fereidoon Shahidi. 2024. "Unlocking the Nutraceutical Potential of Legumes and Their By-Products: Paving the Way for the Circular Economy in the Agri-Food Industry" Antioxidants 13, no. 6: 636. https://doi.org/10.3390/antiox13060636