Nutritional, chemical and antioxidant evaluation of Armuña lentil (Lens culinaris spp): Influence of season and soil.
Level 5 - mechanism / opinion, no new human data
Level 5 by design analogy (in vitro laboratory and agricultural food composition analysis without human participants)
PubMed 36724608 · doi:10.1016/j.foodchem.2023.135491
What was done
Researchers evaluated the nutritional composition, chemical profile, and antioxidant activity (via TBARS and OxHLIA assays) of 34 Armuña lentil (Lens culinaris spp.) samples. They analyzed the impact of climatic conditions across growing seasons and two soil classifications (Luvisol and Cambisol) on these parameters.
What was found
Carbohydrates consisted of approximately 47.06% fiber and 29.11% starch. Protein content ranged from 20.47 to 25.56 g/100 g fresh weight. Polyunsaturated fatty acids (PUFAs) comprised 45.3% to 63.7% of total fatty acids. Sucrose was the predominant free sugar, oxalic acid was the main organic acid, and γ-tocopherol was the primary tocopherol isoform. Growing season had a significant effect on the concentrations of fat, ashes, fibers, fructose, and to a lesser extent proteins and sucrose, while soil type (Luvisol vs. Cambisol) showed no effect on any analyzed parameter.
Why it matters
This work characterizes the nutrient and antioxidant profile of Armuña lentils and shows that seasonal climatic variations alter pulse nutrient density more substantially than differences between Luvisol and Cambisol soil types.
Limits
The study is restricted to 34 samples of a single lentil cultivar and two specific soil types. The abstract lacks exact p-values, confidence intervals, and quantitative seasonal breakdowns, and food composition data cannot be directly extrapolated to human bioavailability or health outcomes.
Cited by
- supports Lentils consist of up to 25% protein and almost 70% carbohydrates.