Nutritional evaluation and bioactive microconstituents (phytosterols, tocopherols, polyphenols, triterpenic acids) in cooked dry legumes usually consumed in the Mediterranean countries

dc.contributor.author	Καλογερόπουλος, Νικόλαος	el
dc.contributor.author	Χίου, Αντωνία	el
dc.contributor.author	Ιωάννου, Μαρία	el
dc.contributor.author	Καραθάνος, Βάϊος Θ.	el
dc.contributor.author	Χασαπίδου, Μαρία	el
dc.date.accessioned	2015-06-06T13:14:30Z
dc.date.available	2015-06-06T13:14:30Z
dc.date.issued	2015-06-06
dc.identifier.uri	http://hdl.handle.net/11400/15309
dc.rights	Αναφορά Δημιουργού-Μη Εμπορική Χρήση-Όχι Παράγωγα Έργα 3.0 Ηνωμένες Πολιτείες	*
dc.rights.uri	http://creativecommons.org/licenses/by-nc-nd/3.0/us/	*
dc.source	http://www.sciencedirect.com/science/article/pii/S0308814610000452	en
dc.subject	Legumes composition
dc.subject	Tocopherols
dc.subject	Σύνθεση όσπριων
dc.subject	Τοκοφερόλες
dc.title	Nutritional evaluation and bioactive microconstituents (phytosterols, tocopherols, polyphenols, triterpenic acids) in cooked dry legumes usually consumed in the Mediterranean countries	en
heal.type	journalArticle
heal.classification	Chemical technology
heal.classification	Food technology
heal.classification	Χημική τεχνολογία
heal.classification	Τεχνολογία τροφίμων
heal.classificationURI	http://skos.um.es/unescothes/C00565
heal.classificationURI	http://skos.um.es/unescothes/C01577
heal.classificationURI	N/A-Χημική τεχνολογία
heal.classificationURI	N/A-Τεχνολογία τροφίμων
heal.keywordURI	http://lod.nal.usda.gov/6950
heal.contributorName	Ανδρικόπουλος, Νικόλαος Κ.	el
heal.identifier.secondary	doi:10.1016/j.foodchem.2010.01.005
heal.language	en
heal.access	campus
heal.recordProvider	Τεχνολογικό Εκπαιδευτικό Ίδρυμα Αθήνας. Σχολή Τεχνολογίας Τροφίμων & Διατροφής. Τμήμα Τεχνολογίας Τροφίμων	el
heal.publicationDate	2010
heal.bibliographicCitation	Kalogeropoulos, N., Chiou, A., Ioannou, M., Karathanos, V., Hassapidou, M., et al. (August 2010). Nutritional evaluation and bioactive microconstituents (phytosterols, tocopherols, polyphenols, triterpenic acids) in cooked dry legumes usually consumed in the Mediterranean countries. Food Chemistry. 121(3). pp. 682-690. Elsevier Ltd: 2010. Available from: http://www.sciencedirect.com/science/article/pii/S0308814610000452 [Accessed 07/01/2010]	en
heal.abstract	In the present study we report the crude composition and several bioactive microconstituents content in cooked dry legumes, usually consumed in Mediterranean countries. The legumes studied were broad beans, chickpeas, two split peas varieties, two lentils varieties, pinto beans, black-eyed beans, five white beans varieties and white lupines. Crude protein, crude fibre and energy content ranged from 6.1% to 11.5%, 3.6% to 11.7%, and 103 to 155 kcal/100 g, respectively. Phytosterols concentrations ranged from 13.5 to 53.6 mg/100 g. Tocopherols and squalene were present at 0.26–1.78 and 0.12–1.74 mg/100 g, respectively. Legumes’ lipids were rich in alpha-linolenic acid which comprised 2.5–41.7% of fatty acids. Total phenolic content of the cooked legumes ranged from 11.8 to 25.9 mg gallic acid equivalents/100 g, simple polyphenols ranged between 0.32 and 2.4 mg/100 g and triterpenic acids between 0.34 and 8.5 mg/100 g, with lentils exhibiting the higher values in all cases. Among the simple polyphenols determined, flavonoids – mainly catechins-predominated in lentils and chickpeas, and phenolic acids in the rest of legumes. Nutritional evaluation concerning the daily intake of macro and micronutrients in relation to the consumption of cooked legumes is discussed.	en
heal.publisher	Elsevier Ltd	en
heal.journalName	Food Chemistry	en
heal.journalType	peer-reviewed
heal.fullTextAvailability	true