Chemical composition and standardised ileal digestible amino acid contents of Lathyrus (Lathyrus cicera) as an ingredient in pig diets

Mullan, B.P.; Pluske, J.R.; Trezona, M.; Harris, David; Allen, J. G.; Siddique, Kadambot H. M.; Hanbury, Colin; Barneveld, R. J. van; Kim, Jae-Cheol

doi:10.1016/j.anifeedsci.2008.07.005

Cited by 7 publications

(3 citation statements)

References 13 publications

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“…The reason for the increase acreage of grass pea is the high nutritional value of its seeds (Ennenking 2011). According to Mullan et al (2009), grass pea is characterized by the content of its starch, protein, lipid, and minerals which are similar to those of faba bean and peas.…”

Section: Introductionmentioning

confidence: 99%

Amber, red and blue LEDs modulate phenolic contents and antioxidant activities in eight Cruciferous microgreens

Alrifai¹,

Hao²,

Liu³

et al. 2020

Journal of Food Bioactives

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Grass pea seeds of 30 varieties from Poland, Slovakia, Czech, Russia, Ukraine, Hungary, Bulgaria, India, Iran, Tunisia, Ethiopia, Canada, and Chile were investigated. Phenolic compounds were extracted from seeds into 80% (v/v) methanol. The total phenolics compounds content of the extracts was determined using Folin-Ciocalteu’s phenol reagent. The antioxidant activity was determined using ABTS and FRAP assays. Total phenolic contents ranged from 2.74 to 10.7 mg/g extract and from 35.9 to 144.7 mg/100 g seeds. The extracts and seeds were characterized using Trolox equivalent antioxidant capacity values of 0.014–0.060 mmol Trolox/g extract and 0.188–0.866 mmol Trolox/100 g seeds, and FRAP values of 0.188–0.866 mmol Fe2+/g extract and 0.541–1.398 Fe2+/100 g seeds. The total phenolics content of grass pea extract was correlated with the results of the ABTS (r = 0.854) and FRAP (r = 0.958) assays. A similar correlation existed between the results of both assays (r = 0.890). Phenolic acids were the dominant phenolic compounds of two cultivars of grass pea. Syringic and sinapic acids had the highest amounts while ferulic, p-hydroxybenzoic, protocatechuic, and p-coumaric acids were present in much lower quantitie. Phenolic acids were present in the form of free compounds, esters, and glycosides.

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Section: Introductionmentioning

confidence: 99%

Amber, red and blue LEDs modulate phenolic contents and antioxidant activities in eight Cruciferous microgreens

Alrifai¹,

Hao²,

Liu³

et al. 2020

Journal of Food Bioactives

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“…Grass pea seeds have a high nutritional value [ 4 ]. The protein, starch, lipids, mineral, and energy content in grass peas is similar to those of peas and faba beans [ 5 ]. For example, according to literature data, the protein content in grass pea, pea, and faba bean seeds is 26.5, 20.6, and 19–30 g/100 g, respectively [ 5 , 6 , 7 ].…”

Section: Introductionmentioning

confidence: 99%

Antioxidant Potential of Grass Pea Seeds from European Countries

Rybiński

Karamać

Sulewska

et al. 2018

Foods

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Phenolic compounds were extracted from seeds of 30 varieties of grass pea (Lathyrus sativus) into 80% (v/v) methanol. The total phenolics compounds content of the extracts and their antioxidant activity were determined using Folin-Ciocalteu’s phenol reagent and 2,2′-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) and ferric-reducing antioxidant power (FRAP) methods, respectively. Total phenolic contents ranged from 1.88 to 7.12 mg/g extract and 20.3 to 70.3 mg/100 g seeds. The extracts and seeds were characterized using Trolox equivalent antioxidant capacity values of 0.015–0.037 mmol Trolox/g extract and 0.158–0.372 mmol Trolox/100 g seeds, and FRAP values of 0.045–0.120 mmol Fe2+/g extract and 0.487–1.189 Fe2+/100 g seeds. The total phenolics content of grass pea extract was correlated with the results of the ABTS (r = 0.881) and FRAP (r = 0.781) assays. The same correlation was observed between the results of both assays (r = 0.842). Two derivatives of p-coumaric acid were the dominant phenolic compounds of the Derek cultivar of grass pea.

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“…It is an ideal legume for resource-poor farmers from the Indian subcontinent, Ethiopia and in lesser extent North Africa, Australia, Asia, and Europe [4]. The contents of proteins, starch, lipids, mineral compounds, and energy in grass peas are similar to those of peas and faba bean [5]. Palmitic and linoleic acids are the main fatty acids of grass pea lipids [6].…”

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confidence: 99%

Legume Seeds as an Important Component of Human Diet

Amarowicz

2020

Foods

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Chemical composition and standardised ileal digestible amino acid contents of Lathyrus (Lathyrus cicera) as an ingredient in pig diets

Abstract: Lathyrus cicera (also referred to as dwarf chickling or vetchling) and L. sativus (grasspea) are 47

Cited by 7 publications

References 13 publications

Amber, red and blue LEDs modulate phenolic contents and antioxidant activities in eight Cruciferous microgreens

Amber, red and blue LEDs modulate phenolic contents and antioxidant activities in eight Cruciferous microgreens

Antioxidant Potential of Grass Pea Seeds from European Countries

Legume Seeds as an Important Component of Human Diet

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