Low phytic acid lentils (Lens culinaris L.): a potential solution for increased micronutrient bioavailability

Overview
TitleLow phytic acid lentils (Lens culinaris L.): a potential solution for increased micronutrient bioavailability
AuthorsThavarajah Pushparajah, Thavarajah Dil, Vandenberg Albert
TypeJournal Article
JournalJournal of agricultural and food chemistry
Volume57
Issue19
DOI10.1021/jf901636p
eISSN1520-5118
Elocation10.1021/jf901636p
ISSN1520-5118
Journal AbbreviationJ. Agric. Food Chem.
Journal CountryUnited States
LanguageEnglish
Language Abbreng
Publication Date2009 Oct 14
Publication ModelPrint

Abstract

<p>Phytic acid is an antinutrient present mainly in seeds of grain crops such as legumes and cereals. It has the potential to bind mineral micronutrients in food and reduce their bioavailability. This study analyzed the phytic acid concentration in seeds of 19 lentil ( Lens culinaris L.) genotypes grown at two locations for two years in Saskatchewan, Canada. The objectives of this study were to determine (1) the levels of phytic acid in commercial lentil genotypes and (2) the impact of postharvest processing and (3) the effect of boiling on the stability of phytic aid in selected lentil genotypes. The phytic acid was analyzed by high-performance anion exchange separation followed by conductivity detection. The Saskatchewan-grown lentils were naturally low in phytic acid (phytic acid = 2.5-4.4 mg g(-1); phytic acid phosphorus = 0.7-1.2 mg g(-1)), with concentrations lower than those reported for low phytic acid mutants of corn, wheat, common bean, and soybean. Decortication prior to cooking further reduced total phytic acid by >50%. As lowering phytic acid intake can lead to increased mineral bioavailability, dietary inclusion of Canadian lentils may have significant benefits in regions with widespread micronutrient malnutrition.</p>

Citation

Thavarajah P, Thavarajah D, Vandenberg A. Low phytic acid lentils (Lens culinaris L.): a potential solution for increased micronutrient bioavailability. Journal of agricultural and food chemistry. 2009 Oct 14; 57(19):9044-9.

Related Species
Related Species: 

Lentil (Lens culinaris Medik.) is an important pulse crop with annual production of 3-4 Mt across 70 countries (Cubero et al. 2009. DOI 10.1079/9781845934873.0000; pg. 13). Lentils are a good source of protein, carbohydrates, micronutrients and vitamins for human nutrition and is consumed in more than 120 countries. Furthermore, their small seed size and flat shape make them relatively quick cooking and easily decorticated compared to most other grain legumes (Sharpe et al. 2013. BMC Genomics. DOI 10.1186/1471-2164-14-192). The Lentil plant has a bushy growth habit with a height of about 40 cm; the seeds are lens-shaped and usually grow two per pod. ... [more]

 
Cross References
This publication is also available in the following databases:
DatabaseAccession
PMID: PubMedPMID:19725537
Research Area
Research Area: 
Physiology

The objectives of the Pulse Research Group Physiology Program is to investigate whole plant and field responses of crops, particularly pulse crops, to nutrient, water and weather.  To understand and improve yield formation in pulse crops in a warming climate.  To investigate and improve nitrogen ... [more]