Characterization of Vicia ervilia (bitter vetch) seed proteins, free amino acids, and polyphenols
Corresponding Author
Javier Vioque
Food Phytochemistry Department, Instituto de la Grasa (C.S.I.C.), Campus Universidad Pablo de Olavide, Sevilla, Spain
Correspondence
Javier Vioque, Food Phytochemistry Department, Instituto de la Grasa (C.S.I.C.), Campus Universidad Pablo de Olavide, Carretera de Utrera Km 1, 41089 Sevilla, Spain.
Email: [email protected]
Search for more papers by this authorJulio Girón-Calle
Food Phytochemistry Department, Instituto de la Grasa (C.S.I.C.), Campus Universidad Pablo de Olavide, Sevilla, Spain
Search for more papers by this authorVerenice Torres-Salas
Food Phytochemistry Department, Instituto de la Grasa (C.S.I.C.), Campus Universidad Pablo de Olavide, Sevilla, Spain
Search for more papers by this authorYoussef Elamine
Food Phytochemistry Department, Instituto de la Grasa (C.S.I.C.), Campus Universidad Pablo de Olavide, Sevilla, Spain
Search for more papers by this authorManuel Alaiz
Food Phytochemistry Department, Instituto de la Grasa (C.S.I.C.), Campus Universidad Pablo de Olavide, Sevilla, Spain
Search for more papers by this authorCorresponding Author
Javier Vioque
Food Phytochemistry Department, Instituto de la Grasa (C.S.I.C.), Campus Universidad Pablo de Olavide, Sevilla, Spain
Correspondence
Javier Vioque, Food Phytochemistry Department, Instituto de la Grasa (C.S.I.C.), Campus Universidad Pablo de Olavide, Carretera de Utrera Km 1, 41089 Sevilla, Spain.
Email: [email protected]
Search for more papers by this authorJulio Girón-Calle
Food Phytochemistry Department, Instituto de la Grasa (C.S.I.C.), Campus Universidad Pablo de Olavide, Sevilla, Spain
Search for more papers by this authorVerenice Torres-Salas
Food Phytochemistry Department, Instituto de la Grasa (C.S.I.C.), Campus Universidad Pablo de Olavide, Sevilla, Spain
Search for more papers by this authorYoussef Elamine
Food Phytochemistry Department, Instituto de la Grasa (C.S.I.C.), Campus Universidad Pablo de Olavide, Sevilla, Spain
Search for more papers by this authorManuel Alaiz
Food Phytochemistry Department, Instituto de la Grasa (C.S.I.C.), Campus Universidad Pablo de Olavide, Sevilla, Spain
Search for more papers by this authorAbstract
Vicia ervilia is an ancient crop from the Mediterranean Region. It may represent a useful source of proteins for food and animal feed, as well as bioactive components. Seed samples from 39 populations of V. ervilia have been analyzed. Polyphenol contents ranged from 0.09% to 0.19%. Luteolin, kaempferol, apigenin, and quercetin were the major aglycones. The total free amino acid content of the seeds was 0.05% to 0.19% in which canavanine represented 9% to 22%. The protein content was 24.1%. The amino acid composition indicated a high content in acidic amino acids and a deficit in sulphur amino acids. V. ervilia seeds proved to be a good substrate for the preparation of protein isolates. The seed extracts inhibited the proliferation of Caco-2 colon tumor cells, simultaneously, exerting antioxidative effects. Hence, seeds of V. ervilia could represent a source of high-value food and feed components, as well as functional components.
Practical applications
Vicia ervilia (bitter vetch) (Leguminosae) is an ancient crop from the Mediterranean Region. Although it was still grown in many Mediterranean countries at the beginning of the twentieth century, other crops that provide higher and more consistent yield later replaced it. However, V. ervilia seeds may represent a useful source of proteins for human nutrition and animal feeding, and a source of bioactive components with health-promoting properties. Our results show that the seeds of V. ervilia could, indeed, represent a source of high-value food and feed components, as well as functional, health-promoting components. This may result in a revalorization of this neglected crop. The availability of numerous populations in seed banks guarantees the preservation of a genetic diversity in V. ervilia that could be used for the production of new varieties with better nutritional and functional characteristics.
CONFLICT OF INTEREST
All the authors declare that there exists no conflict of interest.
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