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Title: Phytochemicals in Legumes: A Qualitative Reviewed Analysis
Author: Tor-Roca, Alba
Garcia Aloy, Mar
Mattivi, Fulvio
Llorach, Rafael
Andrés Lacueva, Ma. Cristina
Urpí Sardà, Mireia
Keywords: Llegums
Marcadors bioquímics
Biochemical markers
Issue Date: 10-Nov-2020
Publisher: American Chemical Society
Abstract: 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.
Note: Versió postprint del document publicat a:
It is part of: Journal of Agricultural and Food Chemistry, 2020, vol. 68, num. 47, p. 13486-13496
Related resource:
ISSN: 0021-8561
Appears in Collections:Articles publicats en revistes (Nutrició, Ciències de l'Alimentació i Gastronomia)

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