Legumes include lentils (Lens culinaris L.), beans (Phaseolus vulgaris L.), chickpeas (Cicer arietinum L.), fava beans (Vicia faba or Faba vulgaris), soy beans (Glycine max) and others. Cultivated for thousands of years, they have played an important role in the traditional diets of many regions throughout the world [1]. The nutritional profile of legumes shows that they have much to offer: they are high in protein, low in saturated fat, and high in complex carbohydrates and fiber, as well as being a good source of several micronutrients and phytochemicals. Lentils (Lens culinaris Medik), belonging to the family of Fabaceae, are one of the major cool-season food legumes grown in many parts of the world [2]. They are considered a healthy food because of their nutritional properties, as they contain dietary fiber, folate, vitamins A, C, B1, B2, B6 and minerals (Ca, P, Fe, Mg, K), as well as essential amino acids such as isoleucine and lysine and bioactive compounds as isoflavones. Isoflavones have a limited distribution in the plant kingdom and are mainly found in legumes. The most known sources of isoflavones are soybeans and chickpeas, but recently the interest of isoflavones in lentils has increased. These compounds maintain a normal plant growth and development by protecting the plants from phytopathogenous organisms and UV radiation. The content of isoflavones in legumes is variable and influenced by not only genetic, but also environmental factors, growth, harvesting and processing. There are a lot of positive effects related to isoflavone consumption, but also some disadvantages have been reported. The final effect depends on the consumed level as well as the physiological conditions in the body. Positive effects include: inhibition of tumor initiation and cancer prevention, reduction of cardiovascular diseases, improvement of bone health and reduction of osteoporosis, ameliorating other postmenopausal symptoms, improving of cognitive function, prevention of several hormone-dependent diseases, alternative for hormone replacement therapy and finally reduction diabetes and obesity. The objective of our work was to set-up an analytical method by using UHPLC-MS/MS triple quadrupole for the quantification of five isoflavones (genistein, genistin, daidzein, daidzin, biochanin A) in different kind of legumes (lentils, soybeans, chickpeas, fava bean, etc) The obtained results showed that soybean is the legumes with the highest amount of isoflavones. Chickpeas and beans are also a good source of isoflavones. After that, we focused our attention on different lentil samples. In fact, among the others, lentil is the most important legumes in Marche region. It is an endemic legume of central Italy and some lentils are protected by the indication “PGI” (Protected Geographical Indication) . The 48 lentil samples analysed were collected in different places in the Apennines, more specific in the Marche and Umbria regions, on an altitude ranging from 522 to 1551 m and all growing in a similar climate. An interesting correlation can be noticed between altitude and concentration for genistin, daidzin and daidzein but not for genistein and bioachanin A.
Development of an analytical method for the quantification of isoflavones in legumes by SPE-UHPLC-MS/MS.
Caprioli G.;Maggi F.;Ricciutelli M.;
2014-01-01
Abstract
Legumes include lentils (Lens culinaris L.), beans (Phaseolus vulgaris L.), chickpeas (Cicer arietinum L.), fava beans (Vicia faba or Faba vulgaris), soy beans (Glycine max) and others. Cultivated for thousands of years, they have played an important role in the traditional diets of many regions throughout the world [1]. The nutritional profile of legumes shows that they have much to offer: they are high in protein, low in saturated fat, and high in complex carbohydrates and fiber, as well as being a good source of several micronutrients and phytochemicals. Lentils (Lens culinaris Medik), belonging to the family of Fabaceae, are one of the major cool-season food legumes grown in many parts of the world [2]. They are considered a healthy food because of their nutritional properties, as they contain dietary fiber, folate, vitamins A, C, B1, B2, B6 and minerals (Ca, P, Fe, Mg, K), as well as essential amino acids such as isoleucine and lysine and bioactive compounds as isoflavones. Isoflavones have a limited distribution in the plant kingdom and are mainly found in legumes. The most known sources of isoflavones are soybeans and chickpeas, but recently the interest of isoflavones in lentils has increased. These compounds maintain a normal plant growth and development by protecting the plants from phytopathogenous organisms and UV radiation. The content of isoflavones in legumes is variable and influenced by not only genetic, but also environmental factors, growth, harvesting and processing. There are a lot of positive effects related to isoflavone consumption, but also some disadvantages have been reported. The final effect depends on the consumed level as well as the physiological conditions in the body. Positive effects include: inhibition of tumor initiation and cancer prevention, reduction of cardiovascular diseases, improvement of bone health and reduction of osteoporosis, ameliorating other postmenopausal symptoms, improving of cognitive function, prevention of several hormone-dependent diseases, alternative for hormone replacement therapy and finally reduction diabetes and obesity. The objective of our work was to set-up an analytical method by using UHPLC-MS/MS triple quadrupole for the quantification of five isoflavones (genistein, genistin, daidzein, daidzin, biochanin A) in different kind of legumes (lentils, soybeans, chickpeas, fava bean, etc) The obtained results showed that soybean is the legumes with the highest amount of isoflavones. Chickpeas and beans are also a good source of isoflavones. After that, we focused our attention on different lentil samples. In fact, among the others, lentil is the most important legumes in Marche region. It is an endemic legume of central Italy and some lentils are protected by the indication “PGI” (Protected Geographical Indication) . The 48 lentil samples analysed were collected in different places in the Apennines, more specific in the Marche and Umbria regions, on an altitude ranging from 522 to 1551 m and all growing in a similar climate. An interesting correlation can be noticed between altitude and concentration for genistin, daidzin and daidzein but not for genistein and bioachanin A.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
