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Volume 10
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10.3390/foods10030583
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Article

Valle Agricola Chickpeas: Nutritional Profile and Metabolomics Traits of a Typical Landrace Legume from Southern Italy

by
Nicola Landi
,
Simona Piccolella
,
Sara Ragucci
,
Shadab Faramarzi
,
Angela Clemente
,
Stefania Papa
,
Severina Pacifico
and
Antimo Di Maro
*
Department of Environmental, Biological and Pharmaceutical Sciences and Technologies (DiSTABiF), University of Campania Luigi Vanvitelli, Via Vivaldi 43, 81100 Caserta, Italy
*
Author to whom correspondence should be addressed.
Foods 2021, 10(3), 583; https://doi.org/10.3390/foods10030583
Submission received: 17 December 2020 / Revised: 25 February 2021 / Accepted: 5 March 2021 / Published: 10 March 2021
(This article belongs to the Section Nutraceuticals, Functional Foods, and Novel Foods)
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Abstract

Chickpea (Cicer arietinum L.) from Valle Agricola is a legume cultivated in Southern Italy whose intake is strictly linked to rural traditions. In order to get new biochemical insight on this landrace and to promote its consumption and marketing, nutritional values (moisture content, total proteins, lipids, total and free amino acids) and metabolic traits are deeply investigated. Valle Agricola chickpea is nutritionally rich in proteins (19.70 g/100 g) and essential amino acids (7.12 g/100 g; ~40% of total). Carbohydrates, whose identity was unraveled by means of UHPLC-HR MS/MS analysis, were almost 60% of chemicals. In particular, a di-galactosylglycerol, a pinitol digalactoside, and a galactosylciceritol were found as constitutive, together with different raffinose-series oligosaccharides. Although lipids were the less constitutive compounds, glycerophospholipids were identified, while among free fatty acids linoleic acid (C18:2) was the most abundant, followed by oleic (C18:1) and palmitic (C16:0) acids. Isoflavones and hydroxybenzoic acid derivatives were also detected. Valle Agricola chickpeas showed very good levels of several mineral nutrients, especially magnesium (164 mg/100 g), potassium (748 mg/100 g), calcium (200 mg/100 g), zinc (4.20 mg/100 g) and manganese (0.45 mg/100 g). The boiling process favorably decreases anti-trypsin and anti-chymotrypsin activities, depleting this precious seed of its intrinsic antinutritional factors.
Keywords: amino acids; Cicer arietinum L.; legumes; metabolic profile; nutritional values; food quality amino acids; Cicer arietinum L.; legumes; metabolic profile; nutritional values; food quality
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MDPI and ACS Style

Landi, N.; Piccolella, S.; Ragucci, S.; Faramarzi, S.; Clemente, A.; Papa, S.; Pacifico, S.; Di Maro, A. Valle Agricola Chickpeas: Nutritional Profile and Metabolomics Traits of a Typical Landrace Legume from Southern Italy. Foods 2021, 10, 583. https://doi.org/10.3390/foods10030583

AMA Style

Landi N, Piccolella S, Ragucci S, Faramarzi S, Clemente A, Papa S, Pacifico S, Di Maro A. Valle Agricola Chickpeas: Nutritional Profile and Metabolomics Traits of a Typical Landrace Legume from Southern Italy. Foods. 2021; 10(3):583. https://doi.org/10.3390/foods10030583

Chicago/Turabian Style

Landi, Nicola, Simona Piccolella, Sara Ragucci, Shadab Faramarzi, Angela Clemente, Stefania Papa, Severina Pacifico, and Antimo Di Maro. 2021. "Valle Agricola Chickpeas: Nutritional Profile and Metabolomics Traits of a Typical Landrace Legume from Southern Italy" Foods 10, no. 3: 583. https://doi.org/10.3390/foods10030583

APA Style

Landi, N., Piccolella, S., Ragucci, S., Faramarzi, S., Clemente, A., Papa, S., Pacifico, S., & Di Maro, A. (2021). Valle Agricola Chickpeas: Nutritional Profile and Metabolomics Traits of a Typical Landrace Legume from Southern Italy. Foods, 10(3), 583. https://doi.org/10.3390/foods10030583

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