Multielemental, Nutritional, and Proteomic Characterization of Different Lupinus spp. Genotypes: A Source of Nutrients for Dietary Use

• Published in: Molecules (Basel, Switzerland) Switzerland), 2022-12, Vol.27 (24), p.8771
• Main Authors: Spina, Alfio, Saletti, Rosaria, Fabroni, Simona, Natalello, Antonio, Cunsolo, Vincenzo, Scarangella, Michele, Rapisarda, Paolo, Canale, Michele, Muccilli, Vera
• Format: Article
• Language: English
• Subjects: Carbon dioxide; Cultivars; Dietary fiber; fatty acid profile; Fatty acids; Fatty Acids - metabolism; Food; Genotype; Genotype & phenotype; Genotypes; Germplasm; Industrial crops; lupin species; Lupins; Lupinus - genetics; Lupinus - metabolism; Lupinus albus; Mass spectrometry; micro- and macronutrients; Molecular weight; Nutrients; Proteins; Proteomes; Proteomics; Research facilities; Scientific imaging; Seeds; Seeds - genetics; Seeds - metabolism; supercritical CO2 defatting process; Tocopherol; Tocopherols; Tocopherols - metabolism; Vitamin E
• ISSN: 1420-3049; 1420-3049
• DOI: 10.3390/molecules27248771

Among grain pulses, lupins have recently gained considerable interest for a number of attractive nutritional attributes relating to their high protein and dietary fiber and negligible starch contents. The seeds of (cv. Multitalia and Luxor, and the Modica ecotype); (cv. Dukat, Mister, and Taper); and (cv. Sonet) analyzed in this study were deposited within the germplasm collection of the Research Centre for Cereal and Industrial Crops of Acireale and were sowed in East Sicily in 2013/14. The collected seeds were analyzed for their multielemental micro- and macronutrient profiles, resulting in a wide variability between genotypes. Lupin seed flour samples were subjected to a defatting process using supercritical CO , with oil yields dependent on the species and genotype. We determined the fatty acid profile and tocopherol content of the lupin oil samples, finding that the total saturated fatty acid quantities of different samples were very close, and the total tocopherol content was about 1500.00 µg/g FW. The proteomic analysis of the defatted lupin seed flours showed substantial equivalence between the cultivars of the same species of and . Moreover, the proteome map showed the presence of additional spots in comparison to corresponding to α-conglutins. Lupin, in addition to being a good source of mineral elements, also contributes vitamin E and, thanks to the very high content of gamma-tocopherols, demonstrates powerful antioxidant activity.