Evaluation of indigenous Omani legumes for their nutritional quality, phytochemical composition and antioxidant properties

Amanat Ali, Nadiya A. Al-Saady, Mostafa I. Waly, Neeru Bhatt, Ali M. Al-Subhi, Akhtar Jamal Khan

Research output: Contribution to journalArticle

4 Citations (Scopus)

Abstract

Four indigenous Omani legumes (faba bean, cowpeas, chickpeas and lentils), collected from three different regions of Oman, were evaluated for their proximate composition, phytochemical contents and antioxidant properties. The proximate composition varied significantly. Regional variability however, did not affect the proximate composition, except crude protein content of cowpea and chickpea. The average values for moisture, protein, fat, fibre and ash ranged from 8.5% to 9.6%, 22.5% to 23.9%, 1.1% to 1.8%, 4.5% to 7.6% and 3.1 to 3.5% respectively. Both variety and regional variability affected the phytochemical contents. The average total phenol contents, tannins, and flavonoids ranged from 15.1 to 131.8 mg GAE/100 g, 13.2 to 100.8 mg CAE/100 g and 1.7 to 19.9 mg CAE/100g respectively, whereas the oxalates and saponins contents ranged from 56.1 to 197.8 and 2,699.1 to 3,598.1 mg/100 g respectively. A significant correlation was observed between the total phenol contents and the reducing power of legumes.

Original languageEnglish
Pages (from-to)333-346
Number of pages14
JournalInternational Journal of Postharvest Technology and Innovation
Volume3
Issue number4
DOIs
Publication statusPublished - 2013

Fingerprint

Nutritive Value
Phytochemicals
Phenol
proximate composition
Fabaceae
phytopharmaceuticals
legumes
Antioxidants
nutritive value
Oman
Cicer
Lens Plant
antioxidants
Vicia faba
cowpeas
phenol
Oxalates
Tannins
Saponins
Flavonoids

Keywords

  • Indigenous varieties
  • Legumes
  • Oman
  • Phytochemicals
  • Proximate composition

ASJC Scopus subject areas

  • Agronomy and Crop Science
  • Food Science

Cite this

Evaluation of indigenous Omani legumes for their nutritional quality, phytochemical composition and antioxidant properties. / Ali, Amanat; Al-Saady, Nadiya A.; Waly, Mostafa I.; Bhatt, Neeru; Al-Subhi, Ali M.; Khan, Akhtar Jamal.

In: International Journal of Postharvest Technology and Innovation, Vol. 3, No. 4, 2013, p. 333-346.

Research output: Contribution to journalArticle

@article{53a7d68e8c0642c3baca3d9b5eb0890f,
title = "Evaluation of indigenous Omani legumes for their nutritional quality, phytochemical composition and antioxidant properties",
abstract = "Four indigenous Omani legumes (faba bean, cowpeas, chickpeas and lentils), collected from three different regions of Oman, were evaluated for their proximate composition, phytochemical contents and antioxidant properties. The proximate composition varied significantly. Regional variability however, did not affect the proximate composition, except crude protein content of cowpea and chickpea. The average values for moisture, protein, fat, fibre and ash ranged from 8.5{\%} to 9.6{\%}, 22.5{\%} to 23.9{\%}, 1.1{\%} to 1.8{\%}, 4.5{\%} to 7.6{\%} and 3.1 to 3.5{\%} respectively. Both variety and regional variability affected the phytochemical contents. The average total phenol contents, tannins, and flavonoids ranged from 15.1 to 131.8 mg GAE/100 g, 13.2 to 100.8 mg CAE/100 g and 1.7 to 19.9 mg CAE/100g respectively, whereas the oxalates and saponins contents ranged from 56.1 to 197.8 and 2,699.1 to 3,598.1 mg/100 g respectively. A significant correlation was observed between the total phenol contents and the reducing power of legumes.",
keywords = "Indigenous varieties, Legumes, Oman, Phytochemicals, Proximate composition",
author = "Amanat Ali and Al-Saady, {Nadiya A.} and Waly, {Mostafa I.} and Neeru Bhatt and Al-Subhi, {Ali M.} and Khan, {Akhtar Jamal}",
year = "2013",
doi = "10.1504/IJPTI.2013.060267",
language = "English",
volume = "3",
pages = "333--346",
journal = "International Journal of Postharvest Technology and Innovation",
issn = "1744-7550",
publisher = "Inderscience Enterprises Ltd",
number = "4",

}

TY - JOUR

T1 - Evaluation of indigenous Omani legumes for their nutritional quality, phytochemical composition and antioxidant properties

AU - Ali, Amanat

AU - Al-Saady, Nadiya A.

AU - Waly, Mostafa I.

AU - Bhatt, Neeru

AU - Al-Subhi, Ali M.

AU - Khan, Akhtar Jamal

PY - 2013

Y1 - 2013

N2 - Four indigenous Omani legumes (faba bean, cowpeas, chickpeas and lentils), collected from three different regions of Oman, were evaluated for their proximate composition, phytochemical contents and antioxidant properties. The proximate composition varied significantly. Regional variability however, did not affect the proximate composition, except crude protein content of cowpea and chickpea. The average values for moisture, protein, fat, fibre and ash ranged from 8.5% to 9.6%, 22.5% to 23.9%, 1.1% to 1.8%, 4.5% to 7.6% and 3.1 to 3.5% respectively. Both variety and regional variability affected the phytochemical contents. The average total phenol contents, tannins, and flavonoids ranged from 15.1 to 131.8 mg GAE/100 g, 13.2 to 100.8 mg CAE/100 g and 1.7 to 19.9 mg CAE/100g respectively, whereas the oxalates and saponins contents ranged from 56.1 to 197.8 and 2,699.1 to 3,598.1 mg/100 g respectively. A significant correlation was observed between the total phenol contents and the reducing power of legumes.

AB - Four indigenous Omani legumes (faba bean, cowpeas, chickpeas and lentils), collected from three different regions of Oman, were evaluated for their proximate composition, phytochemical contents and antioxidant properties. The proximate composition varied significantly. Regional variability however, did not affect the proximate composition, except crude protein content of cowpea and chickpea. The average values for moisture, protein, fat, fibre and ash ranged from 8.5% to 9.6%, 22.5% to 23.9%, 1.1% to 1.8%, 4.5% to 7.6% and 3.1 to 3.5% respectively. Both variety and regional variability affected the phytochemical contents. The average total phenol contents, tannins, and flavonoids ranged from 15.1 to 131.8 mg GAE/100 g, 13.2 to 100.8 mg CAE/100 g and 1.7 to 19.9 mg CAE/100g respectively, whereas the oxalates and saponins contents ranged from 56.1 to 197.8 and 2,699.1 to 3,598.1 mg/100 g respectively. A significant correlation was observed between the total phenol contents and the reducing power of legumes.

KW - Indigenous varieties

KW - Legumes

KW - Oman

KW - Phytochemicals

KW - Proximate composition

UR - http://www.scopus.com/inward/record.url?scp=84898642235&partnerID=8YFLogxK

UR - http://www.scopus.com/inward/citedby.url?scp=84898642235&partnerID=8YFLogxK

U2 - 10.1504/IJPTI.2013.060267

DO - 10.1504/IJPTI.2013.060267

M3 - Article

VL - 3

SP - 333

EP - 346

JO - International Journal of Postharvest Technology and Innovation

JF - International Journal of Postharvest Technology and Innovation

SN - 1744-7550

IS - 4

ER -