Common bean (Phaseolus vulgaris L.) is the most important food legume for direct human consumption around the world, as it represents a valuable source of components with nutritional and health ...benefits.
We conducted a study to define and explain the genetic relatedness and diversification level of common bean (Phaseolus vulgaris L.) germplasm from Portugal to Ukraine, along a western-to-eastern line of southern European countries, including Poland. This was based on the P. vulgaris genetic structure, and was designed to better describe its distribution and domestication pathways in Europe. Using the multi-crop passport descriptors that include geographic origin and different phaseolin types (corresponding to the Mesoamerican and Andean gene pools), 782 accessions were obtained from nine gene banks and 12 geographic origins. We selected 33 genome/ gene-related/ gene-pool-related nuclear simple sequence repeat markers that covered the genetic diversity across the P. vulgaris genome. The overall polymorphic information content was 0.800. Without specifying geographic origin, global structure cluster analysis generated 10 genetic clusters. Among the PvSHP1 markers, the most informative for gene pool assignment of the European P. vulgaris germplasm was PvSHP1-B. Results of AMOVA show that 89% of the molecular variability is shared within the 782 accessions, with 4% molecular variability among the different geographic origins along this western-to-eastern line of southern Europe (including Poland).
This study shows that the diversification line of the European P. vulgaris germplasm followed from the western areas of southern Europe (Portugal, Spain, Italy, Slovenia) to the more eastern areas of southern Europe. This progression defines three geographically separated subgroups, as the northern (Poland, Ukraine, Romania), southern (Albania, Bulgaria), and central (Bosnia and Herzegovina, Serbia, Hungary) areas of eastern Europe.
The current study involves two analytical research techniques, inductively coupled plasma-mass spectrometry (ICP-MS) and energy dispersive X-ray fluorescence (EDXRF) spectroscopy, used to determine ...the elemental composition of different legumes usually produced and consumed in Slovenia. Results indicate that data obtained using these methods are in agreement with certified reference materials. In total, nineteen elements were determined from twenty legume samples. An intercomparison between four macro- (P, S, K, Ca) and three microelements (Fe, Zn, Mo) measured using ICP-MS and EDXRF methods showed a strong correlation. The EDXRF was found to be a cheaper, simpler and more environmentally friendly method for determination of elements P, S, Cl, K, Ca, Fe, Zn, Mo, Sr, Rb, Ti and Br in legumes, while for the identification and determination of Na, Mg, V, Cr, Mn, Co and Cu content ICP-MS was the method of choice due to its excellent sensitivity and accuracy. Using principal component analysis (PCA), the samples of the studied legumes were classified into four groups according to their elemental composition.
Pulses are edible seeds of plants belonging to the legume family, which are of great importance for human and animal nutrition. In this study, several nutrients, antinutrients and bioactive compounds ...were quantified in the seeds of ten pulses, i.e., common and runner beans, field peas, lupins (white, blue and yellow), faba beans, lentils (brown and red) and chickpeas. Homogenised, air-dried seed samples were analysed for various parameters: protein (18.0-43.1%), fat (0.6-18.5%) and phytic acid content (507-2566 mg/100 g dry weight (DW)), phenolic profile (27 phenolic compounds in total) and multi-mineral composition. The analysed phenolic compounds mainly belong to phenolic acids (hydroxybenzoic acids and hydroxycinnamic acids) and/or flavonoids (flavones, flavonols and flavanols). Total phenolic content (TPC) ranged from 719 μg/g DW in chickpeas to 5012 μg/g DW in common beans. A total of ten elements belonging to macro- (Mg, P, S, K and Ca) and micro-minerals (Cr, Mn, Fe, Zn and Mo) were determined. Using cluster analysis, pulses were divided into three groups according to the parameters studied: 1. common and runner bean; 2. field pea, white and blue lupin, faba bean, red and brown lentil and chickpea; and 3. yellow lupin. The most varying phytochemicals in terms of their content in the analysed pulses were phytic acid, quinic acid, catechin and TPC. A perfect positive significant Pearson correlation (1.00) was observed for six pairs of variables within the group of phenolic compounds.
French beans are tender, immature, edible pods that are harvested early in the plant's growth cycle and are usually eaten cooked. The growth habits of French beans were studied for the first time in ...a Citizen Science experiment, and 19 pod samples were collected for further nutritional analysis. Various macronutrients (e.g., protein, ash, fat, carbohydrates, amino acids) and multi-element profiles were determined. A survey of their growing habits revealed that beans are usually planted once or twice a year in May and June at a length of 5-10 m, with a predominance of dwarf beans cultivation over climbing varieties, and pest resistance and stringless pods are the most important characteristics when deciding on a bean. Homogenised freeze-dried pod samples contained 16.1-23.1% protein, 4.5-8.2% ash, 0.1-1.1% fat, and 62.0-70.6% carbohydrates and had a caloric value of 337-363 kcal/100 g. Of the 17 free amino acids identified, 8 were essential (histidine, threonine, methionine, valine, lysine, isoleucine, leucine, phenylalanine) and 9 were non-essential (cysteine, aspartic acid, serine, glutamic acid, glycine, arginine, alanine, proline, tyrosine); meanwhile, of the 12 elements, 5 were macroelements and 7 were microelements. The predominant free amino acids were aspartic acid, glutamic acid, and serine. In the multiple comparisons (Box and Whisker plot), the parameters caloric value and iron showed the strongest response. A very strong positive significant Pearson correlation (≥0.95) was found for five pairs of variables within the free amino acids. Comparison of the nutrient data obtained in the pods showed near-perfect or high complementarity (85.2-103.4%) with the food composition databases for half of the parameters, suggesting that the home-grown French beans from the Citizen Science experiment are a highly nutritious vegetable.
Barley, oats, or spelt consumed as minimally processed whole grains provide several health benefits, especially when grown under organic field management conditions. Therefore, the effects of organic ...and conventional farming on the compositional traits (protein, fibre, fat, and ash) of barley, oat, and spelt grains and groats were compared using three winter barley varieties ('Anemone', 'BC Favorit', and 'Sandra'), two spring oat varieties ('Max' and 'Noni'), and three spelt varieties ('Ebners Rotkorn', 'Murska bela', and 'Ostro'). Groats were produced from harvested grains by a combination of threshing, winnowing, and brushing/polishing. Multitrait analysis showed significant differences between species, field management practices, and fractions, with clear compositional differences between organic and conventional spelt. Barley and oat groats had a higher thousand kernel weight (TKW) and β-glucan, but lower crude fibre, fat, and ash contents than the grains. The composition of the grains of the different species differed significantly for more traits (TKW, fibre, fat, ash, and β-glucan) than that of the groats (TKW and fat), while field management only affected the fibre content of the groats and the TKW, ash, and β-glucan contents of the grains. The TKW, protein, and fat contents of the different species differed significantly under both conventional and organic growing conditions, while the TKW and fibre contents of grains and groats differed under both systems. The caloric value of the final products of barley, oats, and spelt groats ranged from 334-358 kcal/100 g. This information will be useful for not only the processing industry, but also for breeders and farmers, and last, but not least, for consumers.
(Pseudo)cereal grains have been the basis of human nutrition for thousands of years. The various types of cereals are usually harvested by grain harvesters and must be technologically processed in ...different ways before consumption. In addition to genotype and growing conditions, the compositional characteristics of the (pseudo)cereal grains are highly dependent on the processes used. In the present study, the effects of hulling, cleaning and brushing/polishing wheat, spelt, oat, barley, common and Tartary buckwheat grains and their fractions on physical parameters (thousand kernel weight, kernel width, fractional yield) and nutritional characteristics (protein, fat, β-glucan, macro- and microelements) were investigated. Grain samples contained 22.7-148.5 mg/g protein, 4.5-69.6 mg/g fat and 0.5-54.4 mg/g β-glucan. The content of macro- (K, Mg, P, S, Ca) and microelements (Mn, Fe, Zn, Na, Cu, Cr, Mo) varied considerably among the studied (pseudo)cereals and their grain fractions. Analysis of variance showed that species and fractions significantly influenced most of the analyzed characteristics. However, the composition of the edible fractions was not significantly dependent on the brushing/polishing process.
The usefulness of genetic identification of varieties for seed quality analyses becomes important, when we suspect the presence of another variety, species or even genus, based on morphological seed ...traits in the purity analysis and germination test, With genetic analyses, the doubt about the authenticity of the naked oats (Avena nuda L.) variety 'Kamil' was successfully solved. There were atypical seeds with chaff among the samples of this variety, so it was not possible to confirm with certainty, whether these were seeds of the same species/variety or impurities of common oats (Avena sativa L.). Based on the seed phenotype of the 'Kamil' variety (two independent samples 284 and 285), four sub-samples were prepared (284AN, 284AS, 285AN, 285AS); AN label was the sub-sample with naked seeds and AS label was the sub-sample with chaffed seeds. In addition, another variety ('Noni') and four accessions of common oats (ACC378, ACC379, ACC380, ACC381) from the Slovene Plant Gene Bank were included as common oat standards. A total of 36 plant samples of Avena sp. were included in the genetic differentiation. Using a set of six highly informative
SSR markers and the results of diversity parameters at individual loci and paired genetic comparisons, we were able to confirm that the analysed sub-samples belonged to the same variety, i.e. 'Kamil'. In addition, despite the morphological similarity, the chaffed seeds of naked oats variety ‘Kamil’ were sufficiently (genetically) different from the analysed variety and/or accessions of common oats.
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