An Interdisciplinary Assessment of Biochemical and Antioxidant Attributes of Six Greek Vicia sativa L. Varieties

Abstract

Common vetch (Vicia sativa L.) is one of the most cultivated feed crops with extensive agricultural diversity and numerous cultivars. This study concerns the first-time investigation of the dry plant biomass and grains of six vetch cultivars to define the detailed fingerprint of their phenolic and fatty acid content, along with their respective antioxidant potencies. The results revealed a substantial variation in the feed quality traits among the tested Vicia sativa varieties, highlighting the crucial role and influence the genotype plays in the achievement of high-quality livestock nutrition. Among the six varieties tested, Istros and M-6900 displayed a particularly intriguing phytochemical profile characterized by elevated phenolic content, significant antioxidant potency and remarkably high fatty acid indices. These findings are indicative of the great potential of these varieties to function as suitable candidates for incorporation into farm animal diets either in the form of dry biomass (hay) or as a grain feed additive.

Insights into the effects of saline forage on the meat quality of Tibetan sheep by metabolome and multivariate analysis

“…In particular, except for neutral detergents, more fiber has a negative impact on the digestibility of all nutrients ( Paternostre, De Boever, & Millet, 2021 ). At the same time, the evaluation of some polysaccharides ( Qiao et al, 2022 ), polyphenols ( Pan et al, 2022 ), flavonoids ( Zhou, Mao, & Zhou, 2019 ) and other secondary metabolites in plant tissues has garnered some research attention due to their strong antioxidant activity and beneficial characteristics for intestinal health, such as anti-inflammatory or antibacterial properties in animals ( Myrtsi et al, 2023 ). In this study, aside from ash content, there were no significant differences between the values, although the GG group, as a saline feed, showed significant differences in moisture ( p < 0.05 ), crude protein, crude fat, crude fiber, NDF, ADF, crude polysaccharide, polyphenol and flavonoid.…”

Εleven Greek Legume Beans: Assessment of Genotypic Effect on Their Phytochemical Content and Antioxidant Properties

“…Immediately after their collection, beans were placed in a dark and well-ventilated place to dry. An amount of 5 g from each dried bean was powdered and extracted successively with n-hexane, dichloromethane, and methanol according to a method reported by Myrtsi et al [10]. The extraction solvents were evaporated using a Büchi vacuum pump V-700, Vacuum controller V-850, and Julabo F12 cooling unit in temperatures below 35 • C. The hexane extracts were used for the determination of fatty acids content and the methanolic extracts for the assessment of polyphenols composition [10].…”

“…TPC and TTC values of the investigated beans were determined by applying previously reported spectrophotometric methods [10] using 96-well microplates (Sarstedt AG and Co. KG, Nümbrecht, Germany) and measuring the respective absorbances on a NanoQuant infinite M200PRO instrument (Tecan Group Ltd., Männedorf, Switzerland). All experiments were performed in triplicate.…”

“…An Accela ultra-high-performance liquid chromatography system coupled with a TSQ Quantum Access triple quadrupole mass spectrometer (Thermo Fisher Scientific, Inc., Waltham, MA, USA) was used for the determination of the polyphenolic composition of the investigated samples, applying a previously described method by Myrtsi et al [10]. Specifically, the chromatographic separation of polyphenol analytes was achieved on a C 18 column (150 mm × 2.1 mm, 3 µm, Fortis Technologies Ltd., Neston, Cheshire, UK) coupled with an AF C18 guard column (10 mm × 2.0 mm, 3 µm, Fortis Technologies Ltd., Neston, Cheshire, UK), and the mobile phase consisted of A, water with 0.1% formic acid, and B, 100% acetonitrile.…”

“…A 7820A GC-FID System (Agilent Technologies, Inc., Santa Clara, CA, USA) was used for the determination of fatty acids composition, as has been described previously by Myrtsi et al [10]. Before each analysis, all fatty acids were esterified.…”