An Untargeted Metabolomics Approach for Correlating Pulse Crop Seed Coat Polyphenol Profiles with Antioxidant Capacity and Iron Chelation Ability

Pulse crop seed coats are a sustainable source of antioxidant polyphenols, but are typically treated as low-value products, partly because some polyphenols reduce iron bioavailability in humans. This study correlates antioxidant/iron chelation capabilities of diverse seed coat types from five major...

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Bibliographic Details
Published in:Molecules (Basel, Switzerland) Switzerland), 2021-06, Vol.26 (13), p.3833
Main Authors: Elessawy, Fatma M., Vandenberg, Albert, El-Aneed, Anas, Purves, Randy W.
Format: Article
Language:English
Subjects:
Anemia
Anthocyanins
antioxidant activity
Antioxidants
Beans
Bioavailability
Broad beans
Chelation
Chickpeas
Composition
Crops
flavan-3-ols
Flavonoids
Flavonols
Food
Industrial applications
Investigations
Iron
iron binding
Lentils
Mass spectrometry
Mass spectroscopy
Metabolites
Metabolomics
Peas
Polyphenols
Proanthocyanidins
Procyanidins
pulse crops
Seed coats
Seeds
Tannins
Vegetables
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Summary:Pulse crop seed coats are a sustainable source of antioxidant polyphenols, but are typically treated as low-value products, partly because some polyphenols reduce iron bioavailability in humans. This study correlates antioxidant/iron chelation capabilities of diverse seed coat types from five major pulse crops (common bean, lentil, pea, chickpea and faba bean) with polyphenol composition using mass spectrometry. Untargeted metabolomics was used to identify key differences and a hierarchical analysis revealed that common beans had the most diverse polyphenol profiles among these pulse crops. The highest antioxidant capacities were found in seed coats of black bean and all tannin lentils, followed by maple pea, however, tannin lentils showed much lower iron chelation among these seed coats. Thus, tannin lentils are more desirable sources as natural antioxidants in food applications, whereas black bean and maple pea are more suitable sources for industrial applications. Regardless of pulse crop, proanthocyanidins were primary contributors to antioxidant capacity, and to a lesser extent, anthocyanins and flavan-3-ols, whereas glycosylated flavonols contributed minimally. Higher iron chelation was primarily attributed to proanthocyanidin composition, and also myricetin 3-O-glucoside in black bean. Seed coats having proanthocyanidins that are primarily prodelphinidins show higher iron chelation compared with those containing procyanidins and/or propelargonidins.
ISSN:1420-3049
1420-3049
DOI:10.3390/molecules26133833