Phytochemicals in Legumes: A Qualitative Reviewed Analysis.
J Agric Food Chem
; 68(47): 13486-13496, 2020 Nov 25.
Article
em En
| MEDLINE
| ID: mdl-33169614
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.
Palavras-chave
Texto completo:
1
Base de dados:
MEDLINE
Assunto principal:
Extratos Vegetais
/
Compostos Fitoquímicos
/
Fabaceae
Tipo de estudo:
Qualitative_research
Idioma:
En
Revista:
J Agric Food Chem
Ano de publicação:
2020
Tipo de documento:
Article