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Research Article

volume 43 issue 5 (october 2020) : 723-727,   Doi: 10.18805/LR-516

Biochemical Composition of Lathyrus L. Seeds: Antioxidant Activities, Phenolic Profiles, β-ODAP and Protein Contents

S
S. Ozbek Yazici
I
I. Ozmen
B
B. Yildirim
H
H. Genc
B
B. Ozeloglu
M
M. Gülsün
H
H. Elmas
S
S. Ozcaka
1Faculty of Health Sciences, Department of Nutrition and Dietetics, Burdur Mehmet Akif Ersoy University, Istiklal Yerleskesi, Burdur, 15100, Turkey.

  • Submitted04-07-2019|

  • Accepted17-10-2019|

  • First Online 03-12-2019|

  • doi 10.18805/LR-516

Cite article:- Yazici Ozbek S., Ozmen I., Yildirim B., Genc H., Ozeloglu B., Gülsün M., Elmas H., Ozcaka S. (2019). Biochemical Composition of Lathyrus L. Seeds: Antioxidant Activities, Phenolic Profiles, β-ODAP and Protein Contents. Legume Research. 43(5): 723-727. doi: 10.18805/LR-516.

ABSTRACT

Lathyrus taxa are used in different areas including nutritive, agricultural areas, and they are seen as the source of both protein and phenolics. Lathyrus taxa seeds contain a neurotoxic substance called β-N-oxalyl-l-β,β-diaminopropionic acid (β-ODAP) in different amounts. Lathyrus species grown in Turkey is reported to have low β-ODAP and high protein content. In this study, antioxidant activities, phenolic profiles, β-ODAP and protein contents of six Lathyrus taxa were investigated. Total phenolic content (TPC) in Lathyrus taxa used was ranging from 0.17±0.05 to 5.10±0.02. The antioxidant activities were observed in a wide interval that IC50 values were between 7.05±0.11 to 1.15±0.08 mg/mL. The highest TPC and antioxidant activity were recorded for L. clymenum. In HPLC analysis, gallic, p-hydroxybenzoic, caffeic, chlorogenic acid and epicatechin in all of the extracts were determined. Also, β-ODAP and protein contents in seeds of the Lathyrus taxa were found between 0.20–1.18 mg/g and 22.66–29.74%, respectively. β-ODAP contents of investigated Layhyrus taxa were within the safe consumption range in terms of health (<2.00 mg/g). The investigated Lathyrus taxa were found to be excellent protein sources with low β-ODAP content and contain natural antioxidants. As a result, this study has provided important data for wild Lathyrus taxa to be used as a cheap protein source and functional food for promoting health.

REFERENCES

  1. Abd El Moneim, A.M., Dorrestein, B.V., Baum, M., Ryan, J., Bejiga, G. (2001). Role of ICARDA in improving the nutritional quality and yield potential of grass pea (Lathyrus sativus L.) for subsistence farmers in dry areas. Lathyrus Lathyrism Newsletter. 2: 55-58.
  2. Aniszewski, T., Ylinampa, T.A., Haikonen, J.A., Pynttari, A.S. (2013). Crude protein and nitrogen-free content diversity and accelerating potential in seeds of economic legumes. Legume Research. 36(2): 165-173.
  3. Arslan, M. (2017). Diversity for vitamin and amino acid content in grass pea (Lathyrus sativus L.). Legume Research. 40(5): 803-810.
  4. Basaran, U., Mut, H., Gulumser, E., Copur Dogrusoz, M. (2016). Evaluation of Turkish grass pea (Lathyrus sativus L.) collections for it agronomic characters with a special reference to ODAP content. Legume Research. 39(6): 876-882.
  5. Chavan, U.D., Amarowicz. R., Shahidi. F. (1999). Antioxidant activity of phenolic fractions of beach pea (Lathyrus maritimus L.). Journal of Food Lipids. 6: 1-11.
  6. Chavan, U.D., McKenzie, D.B., Amarowicz, R., Shahidi, F. (2003). Phytochemical components of beach pea (Lathyrus maritimus L.), Food Chemistry. 81: 61-71.
  7. Davis, P.H., Mill, R.R., Tan, K. (1988). Flora of Turkey and the East Aegean Islands, Vol. 10 (Supplement). Edinburgh University Press, pp. 125-126.
  8. Dumas, J.P.,Lettre de, M., Dumas, M., Gay-Lussac. (1831). Sur les procedes de l’analyse organique. Ann. Chim. Phys. 2: 198-215
  9. Ferreres, F., Magalhães, S.C.Q., Gil-Izquierdo, A., Valentão, P., Cabrita, A.R.J. (2017). HPLC-DAD-ESI/MSn profiling of phenolic compounds from Lathyrus cicera L. seeds. Food Chemistry. 214: 678-685.
  10. Fratianni, F., Cardinale, F., Cozzolino, A., Granese, T., Albanese, D. (2014). Polyphenol composition and antioxidant activity of different grass pea (Lathyrus sativus), lentils (Lens culinaris), and chickpea (Cicer arietinum) ecotypes of the Campania region (Southern Italy). Journal of Functional Foods. 7: 551-557.
  11. Genc, H., ªahin, A. (2011). A new species of Lathyrus L. (Fabaceae) from Turkey. Journal of Systematics and Evolution. 49(5): 505-510.
  12. Guner, A., Özhatay, N., Ekim, T., Baºer, K.H.C. (2000). Flora of Turkey and the East Aegean Islands, Vol. 11 (Supplement 2). Edinburgh University Press, pp.92-94.
  13. Gunes, F. (2018). Türkiye florasý için yeni bir mürdümük [Lathyrus pannonicus (Jacq.) Garcke subsp. collinus (Ortmann) Soó (Fabaceae)] kaydý. Baðbahçe Bilim Dergisi. 5(2): 1-9.
  14. Kaliora, A.C., Kogiannou, D.A., Kefalas, P., Papassideri, I.S., Kalogeropoulos, N. (2014). Phenolic profiles and antioxidant and anticarcinogenic activities of Greek herbal infusions; balancing delight and chemoprevention? Food Chemistry. 142: 233-241.
  15. Karadeniz, A., Erdoðan, N., Genç, H., Emre, Ý. (2010). Â-ODAP levels in some Lathyrus species distributed on Burdur-Isparta provinces in Turkey. Genetic Resources and Crop Evolution. 57(8): 1121-1126.
  16. Köse, S., Kaklýkkaya, N., Koral, S., Tufan, B., Buruk, K.C. (2011). Commercial test kits and the determination of histamine in traditional (ethnic) fish products-evaluation against an EU accepted HPLC method. Food Chemistry, 125: 1490-1497.
  17. Llorent-Martínez, E.J., Zengin, G., Fernández-de Córdova, M.L., Bender, O., Atalay, A. (2017a). Traditionally used Lathyrus species: Phytochemical composition, antioxidant activity, enzyme inhibitory properties, cytotoxic effects and in silico studies of L. czeczottianus and L. nissolia. Frontiers in Pharmacology. 8 (83): 1-20.
  18. Llorent-Martínez, E.J., Ortega-Barrales, P., Zengin, G., Mocan, A., Simirgiotis, M.J. (2017b). Evaluation of antioxidant potential, enzyme inhibition activity and phenolic profile of Lathyrus cicera and Lathyrus digitatus: Potential sources of bioactive compounds for the food industry. Food and Chemical Toxicology. 107: 609-619.
  19. Marathe, S.A., Rajalakshmi, V., Jamdar, S.N., Sharma, A. (2011). Comparative study on antioxidant activity of different varieties of commonly consumed legumes in India. Food and Chemical Toxicology. 49: 2005-2012.
  20. Pastor-Cavada E, Juan R, Pastor JE, Alaiz M, Vioque J (2009). Antioxidant activity of seed polyphenols in fifteen wild Lathyrus species from South Spain. LWT-Food Science and Technology. 42: 705-709.
  21. Pastor-Cavada, E., Juan, R., Pastor, J.E., Alaiz, M., Vioque, J. (2011). Nutritional characteristics of seed proteins in 15 Lathyrus species (Fabaceae) from Southern Spain. LWT-Food Science and Technology. 44: 1059-1064.
  22. Sánchez-Moreno, C., Larrauri, J.A., Saura-Calixto, F. (1998). A Procedure to Measure the Antiradical Efficiency of Polyphenols. Journal of the Science of Food and Agriculture. 76: 270-276.
  23. Singleton, V.L., Orthofer, R., Lamuela-Lamuela-Raventós, R.M. (1999). Analysis of total phenols and other oxidation substrates and antioxidants by means of folin-ciocalteu reagent. In L. Packer (Ed.). Oxidants And Antioxidants, Part A, Methods In Enzymology, Academic Press, New York.
  24. Xu Q, Liu F, Chen P, Jez JM, Krishnan HB (2017). â-N-Oxalyl-L-á, â-diaminopropionic Acid (â-ODAP) Content in Lathyrus sativus: The Integration of Nitrogen and Sulfur Metabolism through â-Cyanoalanine Synthase. International Journal of Molecular Sciences. 18(3), 526: 1-14.
  25. Vaz Patto, M.C., Rubiales, D. (2014). Lathyrus diversity: available resources with relevance to crop improvement - L. sativus and L. cicera as case studies. Annals of Botany. 113: 895-908.
  26. Wang, F., Chen, X., Chen, Q., Qin, X., Li, Z. (2000). Determination of neurotoxin 3-N-oxalyl-2, 3-diaminopropionic acid and non-protein amino acids in Lathyrus sativus by precolumn derivatization with 1-fluoro-2, 4-dinitrobenzene. Journal of Chromatography. 883: 113-118.
  27. Zhao, Y., Du, S.K., Wang, H., Cai, M. (2014). In vitro antioxidant activity of extracts from common legumes. Food chemistry. 152: 462-466. 
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    Research Article

    volume 43 issue 5 (october 2020) : 723-727,   Doi: 10.18805/LR-516

    Biochemical Composition of Lathyrus L. Seeds: Antioxidant Activities, Phenolic Profiles, β-ODAP and Protein Contents

    S
    S. Ozbek Yazici
    I
    I. Ozmen
    B
    B. Yildirim
    H
    H. Genc
    B
    B. Ozeloglu
    M
    M. G&uuml;ls&uuml;n
    H
    H. Elmas
    S
    S. Ozcaka
    1Faculty of Health Sciences, Department of Nutrition and Dietetics,&nbsp;Burdur Mehmet Akif Ersoy University, Istiklal Yerleskesi, Burdur, 15100, Turkey.

    • Submitted04-07-2019|

    • Accepted17-10-2019|

    • First Online 03-12-2019|

    • doi 10.18805/LR-516

    Cite article:- Yazici Ozbek S., Ozmen I., Yildirim B., Genc H., Ozeloglu B., G&uuml;ls&uuml;n M., Elmas H., Ozcaka S. (2019). Biochemical Composition of Lathyrus L. Seeds: Antioxidant Activities, Phenolic Profiles, &beta;-ODAP and Protein Contents. Legume Research. 43(5): 723-727. doi: 10.18805/LR-516.

    ABSTRACT

    Lathyrus taxa are used in different areas including nutritive, agricultural areas, and they are seen as the source of both protein and phenolics. Lathyrus taxa seeds contain a neurotoxic substance called β-N-oxalyl-l-β,β-diaminopropionic acid (β-ODAP) in different amounts. Lathyrus species grown in Turkey is reported to have low β-ODAP and high protein content. In this study, antioxidant activities, phenolic profiles, β-ODAP and protein contents of six Lathyrus taxa were investigated. Total phenolic content (TPC) in Lathyrus taxa used was ranging from 0.17±0.05 to 5.10±0.02. The antioxidant activities were observed in a wide interval that IC50 values were between 7.05±0.11 to 1.15±0.08 mg/mL. The highest TPC and antioxidant activity were recorded for L. clymenum. In HPLC analysis, gallic, p-hydroxybenzoic, caffeic, chlorogenic acid and epicatechin in all of the extracts were determined. Also, β-ODAP and protein contents in seeds of the Lathyrus taxa were found between 0.20–1.18 mg/g and 22.66–29.74%, respectively. β-ODAP contents of investigated Layhyrus taxa were within the safe consumption range in terms of health (<2.00 mg/g). The investigated Lathyrus taxa were found to be excellent protein sources with low β-ODAP content and contain natural antioxidants. As a result, this study has provided important data for wild Lathyrus taxa to be used as a cheap protein source and functional food for promoting health.

    REFERENCES

    1. Abd El Moneim, A.M., Dorrestein, B.V., Baum, M., Ryan, J., Bejiga, G. (2001). Role of ICARDA in improving the nutritional quality and yield potential of grass pea (Lathyrus sativus L.) for subsistence farmers in dry areas. Lathyrus Lathyrism Newsletter. 2: 55-58.
    2. Aniszewski, T., Ylinampa, T.A., Haikonen, J.A., Pynttari, A.S. (2013). Crude protein and nitrogen-free content diversity and accelerating potential in seeds of economic legumes. Legume Research. 36(2): 165-173.
    3. Arslan, M. (2017). Diversity for vitamin and amino acid content in grass pea (Lathyrus sativus L.). Legume Research. 40(5): 803-810.
    4. Basaran, U., Mut, H., Gulumser, E., Copur Dogrusoz, M. (2016). Evaluation of Turkish grass pea (Lathyrus sativus L.) collections for it agronomic characters with a special reference to ODAP content. Legume Research. 39(6): 876-882.
    5. Chavan, U.D., Amarowicz. R., Shahidi. F. (1999). Antioxidant activity of phenolic fractions of beach pea (Lathyrus maritimus L.). Journal of Food Lipids. 6: 1-11.
    6. Chavan, U.D., McKenzie, D.B., Amarowicz, R., Shahidi, F. (2003). Phytochemical components of beach pea (Lathyrus maritimus L.), Food Chemistry. 81: 61-71.
    7. Davis, P.H., Mill, R.R., Tan, K. (1988). Flora of Turkey and the East Aegean Islands, Vol. 10 (Supplement). Edinburgh University Press, pp. 125-126.
    8. Dumas, J.P.,Lettre de, M., Dumas, M., Gay-Lussac. (1831). Sur les procedes de l’analyse organique. Ann. Chim. Phys. 2: 198-215
    9. Ferreres, F., Magalhães, S.C.Q., Gil-Izquierdo, A., Valentão, P., Cabrita, A.R.J. (2017). HPLC-DAD-ESI/MSn profiling of phenolic compounds from Lathyrus cicera L. seeds. Food Chemistry. 214: 678-685.
    10. Fratianni, F., Cardinale, F., Cozzolino, A., Granese, T., Albanese, D. (2014). Polyphenol composition and antioxidant activity of different grass pea (Lathyrus sativus), lentils (Lens culinaris), and chickpea (Cicer arietinum) ecotypes of the Campania region (Southern Italy). Journal of Functional Foods. 7: 551-557.
    11. Genc, H., ªahin, A. (2011). A new species of Lathyrus L. (Fabaceae) from Turkey. Journal of Systematics and Evolution. 49(5): 505-510.
    12. Guner, A., Özhatay, N., Ekim, T., Baºer, K.H.C. (2000). Flora of Turkey and the East Aegean Islands, Vol. 11 (Supplement 2). Edinburgh University Press, pp.92-94.
    13. Gunes, F. (2018). Türkiye florasý için yeni bir mürdümük [Lathyrus pannonicus (Jacq.) Garcke subsp. collinus (Ortmann) Soó (Fabaceae)] kaydý. Baðbahçe Bilim Dergisi. 5(2): 1-9.
    14. Kaliora, A.C., Kogiannou, D.A., Kefalas, P., Papassideri, I.S., Kalogeropoulos, N. (2014). Phenolic profiles and antioxidant and anticarcinogenic activities of Greek herbal infusions; balancing delight and chemoprevention? Food Chemistry. 142: 233-241.
    15. Karadeniz, A., Erdoðan, N., Genç, H., Emre, Ý. (2010). Â-ODAP levels in some Lathyrus species distributed on Burdur-Isparta provinces in Turkey. Genetic Resources and Crop Evolution. 57(8): 1121-1126.
    16. Köse, S., Kaklýkkaya, N., Koral, S., Tufan, B., Buruk, K.C. (2011). Commercial test kits and the determination of histamine in traditional (ethnic) fish products-evaluation against an EU accepted HPLC method. Food Chemistry, 125: 1490-1497.
    17. Llorent-Martínez, E.J., Zengin, G., Fernández-de Córdova, M.L., Bender, O., Atalay, A. (2017a). Traditionally used Lathyrus species: Phytochemical composition, antioxidant activity, enzyme inhibitory properties, cytotoxic effects and in silico studies of L. czeczottianus and L. nissolia. Frontiers in Pharmacology. 8 (83): 1-20.
    18. Llorent-Martínez, E.J., Ortega-Barrales, P., Zengin, G., Mocan, A., Simirgiotis, M.J. (2017b). Evaluation of antioxidant potential, enzyme inhibition activity and phenolic profile of Lathyrus cicera and Lathyrus digitatus: Potential sources of bioactive compounds for the food industry. Food and Chemical Toxicology. 107: 609-619.
    19. Marathe, S.A., Rajalakshmi, V., Jamdar, S.N., Sharma, A. (2011). Comparative study on antioxidant activity of different varieties of commonly consumed legumes in India. Food and Chemical Toxicology. 49: 2005-2012.
    20. Pastor-Cavada E, Juan R, Pastor JE, Alaiz M, Vioque J (2009). Antioxidant activity of seed polyphenols in fifteen wild Lathyrus species from South Spain. LWT-Food Science and Technology. 42: 705-709.
    21. Pastor-Cavada, E., Juan, R., Pastor, J.E., Alaiz, M., Vioque, J. (2011). Nutritional characteristics of seed proteins in 15 Lathyrus species (Fabaceae) from Southern Spain. LWT-Food Science and Technology. 44: 1059-1064.
    22. Sánchez-Moreno, C., Larrauri, J.A., Saura-Calixto, F. (1998). A Procedure to Measure the Antiradical Efficiency of Polyphenols. Journal of the Science of Food and Agriculture. 76: 270-276.
    23. Singleton, V.L., Orthofer, R., Lamuela-Lamuela-Raventós, R.M. (1999). Analysis of total phenols and other oxidation substrates and antioxidants by means of folin-ciocalteu reagent. In L. Packer (Ed.). Oxidants And Antioxidants, Part A, Methods In Enzymology, Academic Press, New York.
    24. Xu Q, Liu F, Chen P, Jez JM, Krishnan HB (2017). â-N-Oxalyl-L-á, â-diaminopropionic Acid (â-ODAP) Content in Lathyrus sativus: The Integration of Nitrogen and Sulfur Metabolism through â-Cyanoalanine Synthase. International Journal of Molecular Sciences. 18(3), 526: 1-14.
    25. Vaz Patto, M.C., Rubiales, D. (2014). Lathyrus diversity: available resources with relevance to crop improvement - L. sativus and L. cicera as case studies. Annals of Botany. 113: 895-908.
    26. Wang, F., Chen, X., Chen, Q., Qin, X., Li, Z. (2000). Determination of neurotoxin 3-N-oxalyl-2, 3-diaminopropionic acid and non-protein amino acids in Lathyrus sativus by precolumn derivatization with 1-fluoro-2, 4-dinitrobenzene. Journal of Chromatography. 883: 113-118.
    27. Zhao, Y., Du, S.K., Wang, H., Cai, M. (2014). In vitro antioxidant activity of extracts from common legumes. Food chemistry. 152: 462-466. 
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