Comparative study on the chemical composition, anthocyanins, tocopherols and carotenoids of selected legumes

文献类型： 外文期刊

第一作者： Kan, Lijiao

作者： Kan, Lijiao;Nie, Shaoping;Hu, Jielun;Bai, Zhouya;Wang, Junqiao;Jiang, Jun;Zeng, Qin;Song, Ke;Wang, Sunan;Zhou, Yaomin

作者机构：

关键词： Legumes; Chemical composition; Anthocyanins; Tocopherols; Carotenoids

期刊名称：FOOD CHEMISTRY （ 影响因子：7.514； 五年影响因子：7.516 ）

ISSN： 0308-8146

年卷期： 2018 年 260 卷

页码：

收录情况： SCI

摘要： Twenty-nine legumes were assessed for their nutritional and phytochemical compositions. Soybean and black soybean had the highest protein contents (34.05-42.65 g/100 g DW, dry weight of legumes), particularly being a rich source of lysine (1.78-2.23 g/100 g DW. Soybean and black soybean had the highest fat contents (14.13-22.19 g/100 g DW). Broad beans had the highest unsaturated fatty acids (83.57-89.01 g/100 g fatty acid), particularly rich in alpha-linolenic and linoleic acid. The highest and the lowest dietary fiber were found in red kidney beans (35.36 g/100 g DW) and mung beans (22.77 g/100 g DW), respectively. Except for soybean and white kidney bean, 6 major anthocyanins in the legumes samples were identified. The soybean contained the highest total tocopherols content (90.40-120.96 mu g/g dry weight of beans), followed by black soybean (66.13-100.76 mu g/g DW). The highest carotenoids were found in lentils (4.53-21.34 mu g/g DW) and red kidney beans (8.29-20.95 mu g/g DW).

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