Iron and Folate Contents of Tajik Legumes

Yarbaeva, Shakhlo N.; Giraud, David W.; Albrecht, Julie A.

doi:10.4236/fns.2011.24048

Cited by 3 publications

(7 citation statements)

References 27 publications

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“…The folic acid pattern has revealed 5‐methyltetrahydrofolate as the predominant folate form in cowpea . This is, however, in contrast with Yarbaeva et al who found tetrahydrofolate as the most abundant B vitamin in Tajik cowpea accessions . Concerning vegetative tissues, the partial characterisation performed so far showed that the total folic acid content in leaves was up to five‐fold higher to those described in seeds (3.3–20.1 × 10 −3 g kg −1 ) …”

Section: Nutritional Composition Of Cowpeamentioning

confidence: 78%

“…Of particular importance are the high contents of calcium (383–10 620 and 398.0–8050.0 × 10 −3 g kg −1 in seeds and leaves, respectively), zinc (8.1–118.0 and 3.4–129.1 × 10 −3 g kg −1 in seeds and leaves, respectively), and iron (6.9–218.0 and 16.2–772.9 × 10 −3 g kg −1 in seeds and leaves, respectively) . This mineral composition emphasises the value of cowpea fulfilling the recommended daily intake in a similar way as other legumes . Still, there is a dearth of information on the mineral composition of cowpea pods, an under‐exploited material from legumes in general, and current data shows lower contents compared with seeds and leaves .…”

Section: Nutritional Composition Of Cowpeamentioning

confidence: 86%

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Cowpea (Vigna unguiculata L. Walp), a renewed multipurpose crop for a more sustainable agri‐food system: nutritional advantages and constraints

et al. 2016

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The growing awareness of the relevance of food composition for human health has increased the interest of the inclusion of high proportions of fruits and vegetables in diets. To reach the objective of more balanced diets, an increased consumption of legumes, which constitutes a sustainable source of essential nutrients, particularly low-cost protein, is of special relevance. However, the consumption of legumes also entails some constraints that need to be addressed to avoid a deleterious impact on consumers' wellbeing and health. The value of legumes as a source of nutrients depends on a plethora of factors, including genetic characteristics, agro-climatic conditions, and postharvest management that modulate the dietary effect of edible seeds and vegetative material. Thus, more comprehensive information regarding composition, especially their nutritional and anti-nutritional compounds, digestibility, and alternative processing procedures is essential. These were the challenges to write this review, which focusses on the nutritional and anti-nutritional composition of Vigna unguiculata L. Walp, an emerging crop all over the world intended to provide a rational support for the development of valuable foods and feeds of increased commercial value. © 2016 Society of Chemical Industry.

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Section: Nutritional Composition Of Cowpeamentioning

confidence: 78%

Section: Nutritional Composition Of Cowpeamentioning

confidence: 86%

Cowpea (Vigna unguiculata L. Walp), a renewed multipurpose crop for a more sustainable agri‐food system: nutritional advantages and constraints

et al. 2016

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“…19,27−29 These assays include a microbiological method using Lactobacillus rhamnosus 28,29 and HPLC-MS methods. 19,29 Liquid chromatography− mass spectrometry (LC-MS) enables the simultaneous identification and quantification of different folates. In the present study 5-methyl-THF and 10-formyl-THF forms were qualitatively identified to determine the presence of different folate forms.…”

Section: ■ Discussionmentioning

confidence: 99%

“…30 Because most of the folate in legumes remains as THF, the estimates of THF are appropriate as a measure of folate concentrations in lentils. 29 Global biofortification efforts for increased levels of micronutrients in lentils have been limited to a few research groups. 14,16 A few studies have been reported in which staple crops have been determined to have a useful level of genetic variability for micronutrients including iron, zinc, pro-vitamin A, and carotenoids.…”

Section: ■ Discussionmentioning

confidence: 99%

Lentils (Lens culinaris L.), a Rich Source of Folates

Gupta

Thavarajah

Knutson

et al. 2013

J. Agric. Food Chem.

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The potential for genetic biofortification of U.S.-grown lentils ( Lens culinaris L.) with bioavailable folate has not been widely studied. The objectives of this study were (1) to determine the folate concentration of 10 commercial lentil cultivars grown in Minot and McLean counties, North Dakota, USA, in 2010 and 2011, (2) to determine the genotype (G) × environmental (E) interactions for folate concentration in lentil cultivars, and (3) to compare the folate concentration of other pulses [field peas ( Pisum sativum L.) and chickpea ( Cicer arietinum L.)] grown in the United States. Folate concentration in lentil cultivars ranged from 216 to 290 μg/100 g with a mean of 255 μg/100 g. In addition, lentil showed higher folate concentration compared to chickpea (42-125 μg/100 g), yellow field pea (41-55 μg/100 g), and green field pea (50-202 μg/100 g). A 100 g serving of lentils could provide a significant amount of the recommended daily allowance of dietary folates (54-73%) for adults. A significant year × location interaction on lentil folate concentration was observed; this indicates that possible location sourcing may be required for future lentil folate research.

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“…Food folate levels have been measured using different analytical methods including HPLC and microbial assays. These assays include a microbiological method using Lactobacillus rhamnosus [26] and HPLC-mass spectroscopy methods [28] which include the extraction (conjugase, enzyme treatment, incubation periods) and deconjugation procedure, which might also explain the differences in the folate value in the foods. [29] The use of trienzyme treatment, with the inclusion of α-amylase and protease in the folate analysis, is often used to enhance the release of the folate that is bound or trapped in the food matrix of proteins and oligosaccharides besides the deconjugation with the folate conjugase, thus enhancing the yield of folate from foods.…”

mentioning

confidence: 99%

Genetic Variability for Vitamin B9 and Total Dietary Fiber in Lentil (Lens culinarisL.) Cultivars

Singh

Srivastava

Gupta

et al. 2015

International Journal of Food Properties

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The present study was conducted to determine the genetic variability of two major health-promoting bioactive components in lentil (lens culinaris L.) cultivars. The total dietary fiber content in lentil genotypes was analyzed using a combination of enzymatic and gravimetric methods utilizing the Total Dietary Fiber Assay Kit (Sigma Chemicals, St. Louis, USA). The total dietary fiber varied significantly in the range of 10 ± 1 to 21 ± 1 g/100 g lentil dry seed weight with an average of 15.0 g/100 g lentil dry seed weight (p < 0.1). Further, a significant genotypic difference was also recorded in the lentil genotypes (p < 0.1) for folate content which was estimated using the trienzyme extraction and highperformance liquid chromatography method with an average value of 222 µg/100 g lentil dry seed weight. The range of variability for folate content was 114 ± 3 to 330 ± 7 µg/100 g dry seed weight, except in one of the genotype IG-163, where the folate content was recorded as high as 448 ± 7 µg/100 g dry seed weight. The mean total dietary fiber and folate content of Mediterranean landraces of lentil was higher (18 g/100 g and 247 µg/100 g lentil dry seed weight) as compared to the other genotypes (15 g/100 g and 198 µg/100 g lentil dry seed weight), respectively.

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Iron and Folate Contents of Tajik Legumes

Abstract: ABSTRACT

Cited by 3 publications

References 27 publications

Cowpea (Vigna unguiculata L. Walp), a renewed multipurpose crop for a more sustainable agri‐food system: nutritional advantages and constraints

Cowpea (Vigna unguiculata L. Walp), a renewed multipurpose crop for a more sustainable agri‐food system: nutritional advantages and constraints

Lentils (Lens culinaris L.), a Rich Source of Folates

Genetic Variability for Vitamin B9 and Total Dietary Fiber in Lentil (Lens culinarisL.) Cultivars

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