Nutritional and Phytochemical Content of High-Protein Crops

Journal of Agricultural and Food Chemistry

Volumn 64, Issue 41, 2016, Pages 7800-7811

  Multari, Salvatore ^a   Neacsu, Madalina ^a   Scobbie, Lorraine ^a   Cantlay, Louise ^a   Duncan, Gary ^a   Vaughan, Nicholas ^a   Stewart, Derek ^b,c   Russell, Wendy R ^a  

^a ROWETT RESEARCH INSTITUTE   (United Kingdom)

^b SCOTTISH CROP RESEARCH INSTITUTE   (United Kingdom)

^c HERIOT WATT UNIVERSITY   (United Kingdom)

Author keywords

food security; future protein supply; high protein plants; legumes; sustainable and healthy food ingredients

Indexed keywords

CROPS; FLAVONOIDS; FOOD SUPPLY; HEMP; LIQUID CHROMATOGRAPHY; MASS SPECTROMETRY; NUTRIENTS; SPECTROMETRY; TRACE ELEMENTS;

FOOD SECURITY; FUTURE PROTEIN SUPPLY; HEALTHY FOODS; HIGH-PROTEIN PLANTS; LEGUMES;

PROTEINS;

EID: 84992152141     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/acs.jafc.6b00926     Document Type: Article

References (69)

1. Schreuder, R. and De Visser, C. Protein crops: final report. EIP-AGRI focus group, 2014.
2. Clonan, A.; Wilson, P.; Swift, J. A.; Leibovici, D. G.; Holdsworth, M. Red and processed meat consumption and purchasing behaviours and attitudes: impacts for human health, animal welfare and environmental sustainability Public Health Nutr. 2015, 18, 2446-2456 10.1017/S1368980015000567
3. Machovina, B.; Feeley, K. J.; Ripple, W. J. Biodiversity conservation: The key is reducing meat consumption Sci. Total Environ. 2015, 536, 419-431 10.1016/j.scitotenv.2015.07.022
4. Westhoek, H.; Rood, T.; van den Berg, M.; Janse, J.; Nijdam, D.; Reudink, M.; Stehfest, E. The Protein Puzzle; PBL Netherlands Environmental Assessment Agency: The Hague, 2011.
5. Sabate, J.; Sranacharoenpong, K.; Harwatt, H.; Wien, M.; Soret, S. The environmental cost of protein food choices Public Health Nutr. 2015, 18, 2067-2073 10.1017/S1368980014002377
6. Bellarby, J.; Tirado, R.; Leip, A.; Weiss, F.; Lesschen, J. P.; Smith, P. Livestock greenhouse gas emissions and mitigation potential in Europe Global Change Biol. 2013, 19, 3-18 10.1111/j.1365-2486.2012.02786.x
7. Chan, D.; Lau, R.; Aune, D.; Vieira, R.; Greenwood, D. C.; Kampman, E.; Norat, T. Red and processed meat and colorectal cancer incidence: meta-analysis of prospective studies PLoS One 2011, 6, e20456 10.1371/journal.pone.0020456
8. Pan, A.; Sun, Q.; Bernstein, A. M.; Schulze, M. B.; Manson, J. E.; Stampfer, M. J.; Willett, W. C.; Hu, F. B. Red Meat Consumption and Mortality Results From 2 Prospective Cohort Studies Arch. Intern. Med. 2012, 172, 555-563 10.1001/archinternmed.2011.2287
9. Huang, W.; Han, Y.; Xu, J.; Zhu, W.; Li, Z. Red and processed meat intake and risk of esophageal adenocarcinoma: a meta-analysis of observational studies Cancer Causes & Control. 2013, 24, 193-201 10.1007/s10552-012-0105-9
10. Bähr, M.; Fechner, A.; Krämer, J.; Kiehntopf, M.; Jahreis, G. Lupin protein positively affects plasma LDL cholesterol and LDL: HDL cholesterol ratio in hypercholesterolemic adults after four weeks of supplementation: a randomized, controlled crossover study Nutr. J. 2013, 12, 107 10.1186/1475-2891-12-107
11. Friedman, M. Nutritional value of proteins from different food sources. A review J. Agric. Food Chem. 1996, 44, 6-29 10.1021/jf9400167
12. Khan, M. K.; Karnpanit, W.; Nasar-Abbas, S. M.; Zill-e-Huma; Jayasena, V. Phytochemical composition and bioactivities of lupin: a review Int. J. Food Sci. Technol. 2015, 50, 2004-2012 10.1111/ijfs.12796
13. Nithiyanantham, S.; Selvakumar, S.; Siddhuraju, P. Total phenolic content and antioxidant activity of two different solvent extracts from raw and processed legumes, Cicer arietinum L. and Pisum sativum L J. Food Compos. Anal. 2012, 27, 52-60 10.1016/j.jfca.2012.04.003
14. Bouchenak, M.; Lamri-Senhadji, M. Nutritional Quality of Legumes, and Their Role in Cardiometabolic Risk Prevention: A Review J. Med. Food 2013, 16, 185-198 10.1089/jmf.2011.0238
15. Zamora-Ros, R.; Rothwell, J. A.; Scalbert, A.; Knaze, V.; Romieu, I.; Slimani, N.; Fagherazzi, G.; Perquier, F.; Touillaud, M.; Molina-Montes, E.; Huerta, J. M.; Barricarte, A.; Amiano, P.; Menendez, V.; Tumino, R.; de Magistris, M. S.; Palli, D.; Ricceri, F.; Sieri, S.; Crowe, F. L.; Khaw, K.; Wareham, N. J.; Grote, V.; Li, K.; Boeing, H.; Foerster, J.; Trichopoulou, A.; Benetou, V.; Tsiotas, K.; Bueno-de-Mesquita, H. B.; Ros, M.; Peeters, P. H. M.; Tjonneland, A.; Halkjaer, J.; Overvad, K.; Ericson, U.; Wallstrom, P.; Johansson, I.; Landberg, R.; Weiderpass, E.; Engeset, D.; Skeie, G.; Wark, P.; Riboli, E.; Gonzalez, C. A. Dietary intakes and food sources of phenolic acids in the European Prospective Investigation into Cancer and Nutrition (EPIC) study Br. J. Nutr. 2013, 110, 1500-1511 10.1017/S0007114513000688
16. Acosta-Estrada, B. A.; Gutiérrez-Uribe, J. A.; Serna-Saldívar, S. O. Bound phenolics in foods, a review Food Chem. 2014, 152, 46-55 10.1016/j.foodchem.2013.11.093
17. Ignat, I.; Volf, I.; Popa, V. I. A critical review of methods for characterisation of polyphenolic compounds in fruits and vegetables Food Chem. 2011, 126, 1821-1835 10.1016/j.foodchem.2010.12.026
18. Shao, Y.; Bao, J. Polyphenols in whole rice grain: Genetic diversity and health benefits Food Chem. 2015, 180, 86-97 10.1016/j.foodchem.2015.02.027
19. Zhang, L. Z.; Liu, R. H. Phenolic and carotenoid profiles and antiproliferative activity of foxtail millet Food Chem. 2015, 174, 495-501 10.1016/j.foodchem.2014.09.089
20. Mukai, Y.; Sato, S. Polyphenol-containing azuki bean (Vigna angularis) seed coats attenuate vascular oxidative stress and inflammation in spontaneously hypertensive rats J. Nutr. Biochem. 2011, 22, 16-21 10.1016/j.jnutbio.2009.11.004
21. Sato, S.; Yamate, J.; Hori, Y.; Hatai, A.; Nozawa, M.; Sagai, M. Protective effect of polyphenol-containing azuki bean (Vigna angularis) seed coats on the renal cortex in streptozotocin-induced diabetic rats J. Nutr. Biochem. 2005, 16, 547-553 10.1016/j.jnutbio.2005.02.003
22. Cornara, L.; Xiao, J.; Burlando, B. Therapeutic potential of temperate forage legumes: A review Crit. Rev. Food Sci. Nutr. 2015, 10.1080/10408398.2015.1038378
23. Multari, S.; Stewart, D.; Russell, W. R. Potential of Fava Bean as Future Protein Supply to Partially Replace Meat Intake in the Human Diet Compr. Rev. Food Sci. Food Saf. 2015, 14, 511-522 10.1111/1541-4337.12146
24. Food and Agriculture Organisation of the United Nations. Methods of food analysis. Food Energy-Methods of Analysis and Conversion Factors; Food and Agriculture Organisation of the United Nations, 2003; Chapter 2, pp 7-17.
25. Englyst, H. N.; Kingman, S. M.; Cummings, J. H. Classification and Measurement of Nutritionally Important Starch Fractions Eur. J. Clin. Nutr. 1992, 46, S33-S50
26. Elsheikh, E. A. E.; Fadul, I. A.; El Tinay, A. H. Effect of cooking on anti-nutritional factors and in vitro protein digestibility (IVPD) of faba bean grown with different nutritional regimes Food Chem. 2000, 68, 211-212 10.1016/S0308-8146(99)00153-3
27. Anderson, S. Soxtec: Its Principles and Applications. In Oil Extraction and Analysis: Critical Issues and Competitive Studies; Luthria, D. L., Ed.; American Oil Chemists' Society: Urbana, IL, 2004; pp 11-24.
28. Neacsu, M.; Vaughan, N.; Raikos, V.; Multari, S.; Duncan, G. J.; Duthie, G. G.; Russell, W. R. Phytochemical profile of commercially available food plant powders: their potential role in healthier food reformulations Food Chem. 2015, 179, 159-169 10.1016/j.foodchem.2015.01.128
29. Neacsu, M.; McMonagle, J.; Fletcher, R. J.; Scobbie, L.; Duncan, G. J.; Cantlay, L.; de Roos, B.; Duthie, G. G.; Russell, W. R. Bound phytophenols from ready-to-eat cereals: Comparison with other plant-based foods Food Chem. 2013, 141, 2880-2886 10.1016/j.foodchem.2013.05.023
30. Pelgrom, P. J. M.; Berghout, J. A. M.; van der Goot, A. J.; Boom, R. M.; Schutyser, M. A. I. Preparation of functional lupine protein fractions by dry separation LWT-Food Sci. Technol. 2014, 59, 680-688 10.1016/j.lwt.2014.06.007
31. Baehr, M.; Fechner, A.; Hasenkopf, K.; Mittermaier, S.; Jahreis, G. Chemical composition of dehulled seeds of selected lupin cultivars in comparison to pea and soya bean LWT-Food Sci. Technol. 2014, 59, 587-590 10.1016/j.lwt.2014.05.026
32. Vonapartis, E.; Aubin, M.; Seguin, P.; Mustafa, A. F.; Charron, J. Seed composition of ten industrial hemp cultivars approved for production in Canada J. Food Compos. Anal. 2015, 39, 8-12 10.1016/j.jfca.2014.11.004
33. Saastamoinen, M.; Eurola, M.; Hietaniemi, V. The Chemical Quality of Some Legumes, Peas, Fava Beans, Blue and White Lupins and Soybeans Cultivated in Finland J. Agric. Sci. Technol. B 2013, 3, 92
34. Tang, C.; Ten, Z.; Wang, X.; Yang, X. Physicochemical and functional properties of hemp (Cannabis sativa L.) protein isolate J. Agric. Food Chem. 2006, 54, 8945-8950 10.1021/jf0619176
35. Kluever, E.; Meyer, M. Thermoplastic Processing, Rheology, and Extrudate Properties of Wheat, Soy, and Pea Proteins Polym. Eng. Sci. 2015, 55, 1912-1919 10.1002/pen.24032
36. Duranti, M. Grain legume proteins and nutraceutical properties Fitoterapia 2006, 77, 67-82 10.1016/j.fitote.2005.11.008
37. Kushwah, A.; Rajawat, P.; Kushwah, H. S. Nutritional evaluation of extruded faba bean (Vicia faba L.) as supplement in cereals based diet in rats Indian J. Exp. Biol. 2002, 40, 49-52
38. Kapravelou, G.; Martínez, R.; Andrade, A. M.; Sán chez, C.; Chaves, C. L.; López-Jurado, M.; Aranda, P.; Cantarero, S.; Arrebola, F.; Fernández-Segura, E.; Galisteo, M.; Porres, J. M. Health promoting effects of Lupin (Lupinus albus var. multolupa) protein hydrolyzate and insoluble fiber in a diet-induced animal experimental model of hypercholesterolemia Food Res. Int. 2013, 54, 1471-1481 10.1016/j.foodres.2013.10.019
39. Kristensen, M.; Jensen, M. G.; Aarestrup, J.; Petersen, K. E. N.; Sondergaard, L.; Mikkelsen, M. S.; Astrup, A. Flaxseed dietary fibers lower cholesterol and increase fecal fat excretion, but magnitude of effect depend on food type Nutr. Metab. 2012, 9, 8 10.1186/1743-7075-9-8
40. Awad-Allah, M. A. A.; Elkatry, M. Effect of Debittering Process on Characterization of Egyptian Lupine Seeds Oil (Lupinus albus) Aust. J. Basic Appl. Sci. 2013, 7, 728-734
41. Da Porto, C.; Decorti, D.; Tubaro, F. Fatty acid composition and oxidation stability of hemp (Cannabis sativa L.) seed oil extracted by supercritical carbon dioxide Ind. Crops Prod. 2012, 36, 401-404 10.1016/j.indcrop.2011.09.015
42. Ereifej, K.; Haddad, S. Chemical composition of selected Jordanian cereals and legumes as compared with the FAO, Moroccan, East Asian and Latin American tables for use in the Middle East Trends Food Sci. Technol. 2000, 11, 374-378 10.1016/S0924-2244(00)00067-4
43. Callaway, J. C. Hempseed as a nutritional resource: An overview Euphytica 2004, 140, 65-72 10.1007/s10681-004-4811-6
44. Steadman, K. J.; Burgoon, M. S.; Lewis, B. A.; Edwardson, S. E.; Obendorf, R. L. Minerals, phytic acid, tannin and rutin in buckwheat seed milling fractions J. Sci. Food Agric. 2001, 81, 1094-1100 10.1002/jsfa.914
45. Karakoy, T.; Erdem, H.; Baloch, F. S.; Toklu, F.; Eker, S.; Kilian, B.; Ozkan, H. Diversity of macro- and micronutrients in the seeds of lentil landraces Sci. World J. 2012, 2012, 710412 10.1100/2012/710412
46. Zhang, G.; Pan, Z.; Hou, X.; Wang, X.; Li, X. Distribution and bioaccumulation of heavy metals in food web of Nansi Lake, China Environ. Earth Sci. 2015, 73, 2429-2439 10.1007/s12665-014-3592-z
47. Rosa, A. P.; Dias Jacques, C. E.; Moraes, T. B.; Wannmacher, C. M. D.; Dutra, A. d. M.; Dutra-Filho, C. S. Phenylpyruvic Acid Decreases Glucose-6-Phosphate Dehydrogenase Activity in Rat Brain Cell. Mol. Neurobiol. 2012, 32, 1113-1118 10.1007/s10571-012-9834-2
48. de Pascual-Teresa, S.; Santos-Buelga, C.; Rivas-Gonzalo, J. C. Quantitative analysis of flavan-3-ols in Spanish foodstuffs and beverages J. Agric. Food Chem. 2000, 48, 5331-5337 10.1021/jf000549h
49. Wang, R.; Zhou, W.; Wen, R. H. Kinetic study of the thermal stability of tea catechins in aqueous systems using a microwave reactor J. Agric. Food Chem. 2006, 54, 5924-5932 10.1021/jf0611419
50. Payne, M. J.; Hurst, W. J.; Miller, K. B.; Rank, C.; Stuart, D. A. Impact of Fermentation, Drying, Roasting, and Dutch Processing on Epicatechin and Catechin Content of Cacao Beans and Cocoa Ingredients J. Agric. Food Chem. 2010, 58, 10518-10527 10.1021/jf102391q
51. Kalinova, J.; Triska, J.; Vrchotova, N. Distribution of vitamin E, squalene, epicatechin, and rutin in common buckwheat plants (Fagopyrum esculentum Moench) J. Agric. Food Chem. 2006, 54, 5330-5335 10.1021/jf060521r
52. Sansone, R.; Rodriguez-Mateos, A.; Heuel, J.; Falk, D.; Schuler, D.; Wagstaff, R.; Kuhnle, G. G. C.; Spencer, J. P. E.; Schroeter, H.; Merx, M. W.; Kelm, M.; Heiss, C. Flaviola Consortium European Cocoa flavanol intake improves endothelial function and Framingham Risk Score in healthy men and women: a randomised, controlled, double-masked trial: the Flaviola Health Study Br. J. Nutr. 2015, 114, 1246-1255 10.1017/S0007114515002822
53. Kay, C. D.; Hooper, L.; Kroon, P. A.; Rimm, E. B.; Cassidy, A. Relative impact of flavonoid composition, dose and structure on vascular function: A systematic review of randomised controlled trials of flavonoid-rich food products Mol. Nutr. Food Res. 2012, 56, 1605-1616 10.1002/mnfr.201200363
54. Fink, B. N.; Steck, S. E.; Wolff, M. S.; Britton, J. A.; Kabat, G. C.; Gaudet, M. M.; Abrahamson, P. E.; Bell, P.; Schroeder, J. C.; Teitelbaum, S. L.; Neugut, A. I.; Gammon, M. D. Dietary flavonoid intake and breast cancer survival among women on long island Cancer Epidemiol., Biomarkers Prev. 2007, 16, 2285-2292 10.1158/1055-9965.EPI-07-0245
55. Tavani, A.; Spertini, L.; Bosetti, C.; Parpinel, M.; Gnagnarella, P.; Bravi, F.; Peterson, J.; Dwyer, J.; Lagiou, P.; Negri, E.; La Vecchia, C. Intake of specific flavonoids and risk of acute myocardial infarction in Italy Public Health Nutr. 2006, 9, 369-374 10.1079/PHN2006859
56. Veberic, R.; Slatnar, A.; Bizjak, J.; Stampar, F.; Mikulic-Petkovsek, M. Anthocyanin composition of different wild and cultivated berry species LWT-Food Sci. Technol. 2015, 60, 509-517 10.1016/j.lwt.2014.08.033
57. Verardo, V.; Gomez-Caravaca, A. M.; Segura-Carretero, A.; Fiorenza Caboni, M.; Fernandez-Gutierrez, A. Development of a CE-ESI-microTOF-MS method for a rapid identification of phenolic compounds in buckwheat Electrophoresis 2011, 32, 669-673 10.1002/elps.201000609
58. Verardo, V.; Arraez-Roman, D.; Segura-Carretero, A.; Marconi, E.; Fernandez-Gutierrez, A.; Caboni, M. F. Identification of buckwheat phenolic compounds by reverse phase high performance liquid chromatography-electrospray ionization-time of flight-mass spectrometry (RP-HPLC-ESI-TOF-MS) J. Cereal Sci. 2010, 52, 170-176 10.1016/j.jcs.2010.04.009
59. Shahidi, F.; Ambigaipalan, P. Phenolics and polyphenolics in foods, beverages and spices: Antioxidant activity and health effects-A review J. Funct. Foods 2015, 18, 820-897 10.1016/j.jff.2015.06.018
60. Hernandez, L.; Afonso, D.; Rodriguez, E. M.; Diaz, C. Phenolic Compounds in Wheat Grain Cultivars Plant Foods Hum. Nutr. 2011, 66, 408-415 10.1007/s11130-011-0261-1
61. Landete, J. M. Plant and mammalian lignans: A review of source, intake, metabolism, intestinal bacteria and health Food Res. Int. 2012, 46, 410-424 10.1016/j.foodres.2011.12.023
62. Sosulski, F. W.; Dabrowski, K. J. Composition of Free and Hydrolyzable Phenolic-Acids in the Flours and Hulls of 10 Legume Species J. Agric. Food Chem. 1984, 32, 131-133 10.1021/jf00121a033
63. Guo, X.; Ma, Y.; Parry, J.; Gao, J.; Yu, L.; Wang, M. Phenolics Content and Antioxidant Activity of Tartary Buckwheat from Different Locations Molecules 2011, 16, 9850-9867 10.3390/molecules16129850
64. Perez-Jimenez, J.; Torres, J. L. Analysis of Nonextractable Phenolic Compounds in Foods: The Current State of the Art J. Agric. Food Chem. 2011, 59, 12713-12724 10.1021/jf203372w
65. Acosta-Estrada, B. A.; Gutiérrez-Uribe, J. A.; Serna-Saldívar, S. O. Bound phenolics in foods, a review Food Chem. 2014, 152, 46-55 10.1016/j.foodchem.2013.11.093
66. Food and Drink Federation. UK Food and Drink Manufacturing. Essential, Responsible, Enjoyable. FDF Health and Wellbeing Report, 2015.
67. Annunziata, A.; Vecchio, R. Functional foods development in the European market: A consumer perspective J. Funct. Foods 2011, 3, 223-228 10.1016/j.jff.2011.03.011
68. Dower, J. I.; Geleijnse, J. M.; Gijsbers, L.; Schalkwijk, C.; Kromhout, D.; Hollman, P. C. Supplementation of the Pure Flavonoids Epicatechin and Quercetin Affects Some Biomarkers of Endothelial Dysfunction and Inflammation in (Pre)Hypertensive Adults: A Randomized Double-Blind, Placebo-Controlled, Crossover Trial J. Nutr. 2015, 145, 1459-1463 10.3945/jn.115.211888
69. Agriculture, Food and Rural Communities Directorate Basic Payments Scheme. The Scottish Government, 2014.