Valle Agricola Chickpeas: Nutritional Profile and Metabolomics Traits of a Typical Landrace Legume from Southern Italy

Abstract

Chickpea (Cicer arietinum L.) from Valle Agricola is a legume cultivated in Southern Italy whose intake is strictly linked to rural traditions. In order to get new biochemical insight on this landrace and to promote its consumption and marketing, nutritional values (moisture content, total proteins, lipids, total and free amino acids) and metabolic traits are deeply investigated. Valle Agricola chickpea is nutritionally rich in proteins (19.70 g/100 g) and essential amino acids (7.12 g/100 g; ~40% of total). Carbohydrates, whose identity was unraveled by means of UHPLC-HR MS/MS analysis, were almost 60% of chemicals. In particular, a di-galactosylglycerol, a pinitol digalactoside, and a galactosylciceritol were found as constitutive, together with different raffinose-series oligosaccharides. Although lipids were the less constitutive compounds, glycerophospholipids were identified, while among free fatty acids linoleic acid (C18:2) was the most abundant, followed by oleic (C18:1) and palmitic (C16:0) acids. Isoflavones and hydroxybenzoic acid derivatives were also detected. Valle Agricola chickpeas showed very good levels of several mineral nutrients, especially magnesium (164 mg/100 g), potassium (748 mg/100 g), calcium (200 mg/100 g), zinc (4.20 mg/100 g) and manganese (0.45 mg/100 g). The boiling process favorably decreases trypsin and chymotrypsin activities, depleting this precious seed of its intrinsic antinutritional factors.

Chemical composition of kabuli and desi chickpea (Cicer arietinum L.) cultivars grown in Xinjiang, China

“…Generally, the crude protein content of the different chickpeas represents 12% to 30% of the seeds, with an average value that is commonly 2–3 times higher than that of cereal grains (Wood & Grusak, 2007 ). In this study, the average amounts of protein from the Muying‐1, Keying‐1, Desi‐1, and Desi‐2 were higher than that from Merella chickpeas (15.70 g/100 g) (Landi et al, 2021 ) and other legumes such as common bean and Bambara groundnut accessions (Baptista et al, 2017 ). Several studies have reported that true protein digestibility, biological value, net protein utilization, and protein efficiency ratio of chickpeas are higher than those of most legumes including soybeans (Dadon et al, 2017 ; Khan et al, 1979 ; Liu et al, 2008 ).…”

“…The contents of EAA in the four chickpea species were higher than those in field peas (Pisum sativum L.) (6.62 g/100 g) and hull-less barley (3.23 g/100 g) (Bai et al, 2018;Witten et al, 2018). In addition, the amounts of EAAs in Muying-1 and Keying-1 chickpeas were also higher than those in Valle Agricola chickpeas (7.12 g/100 g) determined by Landi et al (2021).…”

Biochemical Traits, 1H NMR Profile and Residual DNA Content of ‘Asprinio’, White Wine from Campania Region (Southern Italy)

“…The freeze-dried powder was subjected first to ethanol precipitation using 80% cold ethanol (1.0 mL), in the presence of nor -leucine (200 nmol) as internal standard, dissolved with a Teflon pestle, and centrifuged at 14,000× g at 4 °C. The supernatant was lyophilized, treated with 3% sulfosalicylic acid (500 μL) to precipitate any protein fraction still present, and recentrifuged [ 29 , 30 ]. Aliquots of samples (generally 30 μL) were directly analysed on a Biochrom-30 amino acid analyser (Biochrom, Cambridge, UK), equipped with a post-column ninhydrin derivatization system [ 31 ].…”

Effect of Sustainable Pretreatments on the Nutritional and Functionality of Chickpea Protein: Implication for Innovative Food Product Development

“…Conversely, unavailable carbohydrates, including resistant starch, pectin, cellulose, and oligosaccharides, remain undigested, contributing to the dietary fber content [22]. Notably, chickpeas contain several types of sugars, including glucose (0.05 to 0.06%), fructose (0.31 to 0.35%), maltose (0.33 to 0.35%), and sucrose (3.10 to 4.41%), each with distinct metabolic actions in the human body [11,[23][24][25][26][27][28][29]. Glucose, a monosaccharide, serves as a primary energy source and can be used immediately or stored as glycogen [30].…”