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Javier Vioque - One of the best experts on this subject based on the ideXlab platform.
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Determination of the Neurotoxin 3-N-Oxalyl-2,3-Diaminopropionic Acid and Other Free Amino Acids in Lathyrus cicera and L. sativus Seeds by Reversed-Phase High-Performance Liquid Chromatography
Food Analytical Methods, 2015Co-Authors: Cristina Megías, Isabel Cortés-giraldo, Manuel Alaiz, Julio Girón-calle, Javier Vioque, Omar Santana-méridas, David Herraiz-peñalver, Raúl Sánchez-vioqueAbstract:A method for determination of the neurotoxic non-protein amino acid 3- N -oxalyl-2,3-diaminopropionic acid (ODAP) and other free amino acids in Lathyrus cicera and Lahtyrus sativus is presented. Seed extracts were derivatised by reaction with diethyl ethoxymethylenemalonate (DEEMM) and analysed by reversed-phase high-performance liquid chromatography (RP-HPLC). Calibration curves showed very good linearity of the response. The limits of detection (LOD) and quantification (LOQ) were 0.15 and 0.50 μM, respectively. The method has a high intra- [relative standard deviation (RSD)
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determination of the neurotoxin 3 n oxalyl 2 3 diaminopropionic acid and other free amino acids in Lathyrus cicera and l sativus seeds by reversed phase high performance liquid chromatography
Food Analytical Methods, 2015Co-Authors: Cristina Megías, Manuel Alaiz, Javier Vioque, Isabel Cortesgiraldo, Julio Gironcalle, Omar Santanameridas, David Herraizpenalver, Raul SanchezvioqueAbstract:A method for determination of the neurotoxic non-protein amino acid 3-N-oxalyl-2,3-diaminopropionic acid (ODAP) and other free amino acids in Lathyrus cicera and Lahtyrus sativus is presented. Seed extracts were derivatised by reaction with diethyl ethoxymethylenemalonate (DEEMM) and analysed by reversed-phase high-performance liquid chromatography (RP-HPLC). Calibration curves showed very good linearity of the response. The limits of detection (LOD) and quantification (LOQ) were 0.15 and 0.50 μM, respectively. The method has a high intra- [relative standard deviation (RSD) < 0.42 %] and inter-repeatability (RSD = 2.01–2.33 %) and a remarkable accuracy with a 99 % recovery in spiked samples. The method yielded similar results in comparison with a previously established colorimetric method. The method is very easy to carry out and allows for ready analysis of large number of samples using very basic HPLC equipment because the derivatised samples are very stable and have very good chromatographic properties.
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Nutritional characteristics of seed proteins in 15 Lathyrus species (fabaceae) from Southern Spain
LWT - Food Science and Technology, 2011Co-Authors: Elena Pastor-cavada, Manuel Alaiz, Rocío Juan, Julio Pastor, Javier VioqueAbstract:Abstract The nutritional characteristics of seed proteins of 15 Spanish Lathyrus species have been analyzed. Protein contents in studied Lathyrus ranged from 17.7% in Lathyrus sativus to 25.6% in L. tingitanus with a 22.4% average protein content in studied Lathyrus . Among essential amino acids the most abundant were Leu, Lys, Phe, Thr and Val. Also, all species contained Lys above FAO recommendations. On the contrary, all species were limiting in Trp ranging from 0.5% to 0.8% content and were also limiting in sulphur containing amino acids, Met and Cys. In vitro protein digestibility (IVPD) in studied Lathyrus ranged from 76.0% in L. pratensis to 86.5% in L. annuus , with an average IVPD of 80.5%. Nutritional parameters, such as protein efficiency ratio, corresponded to high quality proteins. Protein digestibility corrected amino acid score was similar to the observed in other legumes such as lentil or peanut. An analysis of similarity based on the profile of seed protein amino acid composition showed, in the cluster generated, correlation with the taxonomic classification of these species according to morphological characters. Results confirm the interest of studying wild populations of cultivated and non-cultivated Lathyrus species as source of seeds with good nutritional characteristics.
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Protein isolates from two Mediterranean legumes: Lathyrus clymenum and Lathyrus annuus. Chemical composition, functional properties and protein characterisation
Food Chemistry, 2010Co-Authors: Elena Pastor-cavada, Manuel Alaiz, Rocío Juan, Julio Pastor, Javier VioqueAbstract:Protein isolates were analysed from two Mediterranean legumes, Lathyrus clymenum and L. annuus. Protein isolates were prepared by alkaline extraction, including sodium sulphite and acid precipitation of Lathyrus proteins at their isoelectric point (pH 4.5). The percentage of proteins recovered from L. annuus and L. clymenum flours during the preparation of the protein isolates was around 60%. Chemical composition, nutritional parameters, main functional properties and protein composition of Lathyrus protein isolates were studied. L. annuus and L. clymenum protein isolates contained 81.07% and 82.4% of proteins, respectively, and they have a balanced content of essential amino acids, except for sulphur amino acids, with respect to the FAO pattern. The in vitro protein digestibility increased in the protein isolates to 93% and 95% in L. annuus and L. clymenum, respectively. Functional properties were similar to those observed in other legumes protein isolates. These results confirm the interest of local crops as sources of high value protein products obtained after convenient protein extraction procedures and the removal of antinutritional components. These high added value protein isolates are of interest for the food industry and for the revalorisation of L. annuus and L. clymenum favouring the bioconservation of Lathyrus.
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Antioxidant activity of seed polyphenols in fifteen wild Lathyrus species from South Spain
LWT - Food Science and Technology, 2009Co-Authors: Elena Pastor-cavada, Manuel Alaiz, Rocío Juan, Julio Pastor, Javier VioqueAbstract:Abstract Antioxidant activity of seed phenolics was studied in the following Lathyrus species: Lathyrus hirsutus , Lathyrus filiformis , Lathyrus sativus , Lathyrus cicera , Lathyrus angulatus , Lathyrus sphaericus , Lathyrus annuus , Lathyrus clymenum , Lathyrus pratensis , Lathyrus ochrus , Lathyrus aphaca , Lathyrus latifolius , Lathyrus setifolius , Lathyrus tingitanus and Lathyrus amphicarpos . Phenolic contents ranged from 3.8 mg/g meal in L. setifolius to 29.2 mg/g meal in L. sphaericus . In general, non-cultivated Lathyrus species contained higher phenolic contents than cultivated ones. A negative correlation between seed size and phenolic contents was observed and was related to the higher proportion of hulls in the smaller seeds. L. annuus possessed phenolics with highest specific antioxidant activity. These phenolics were more than two times more antioxidant than equivalent amounts of phenolics extracted from commercial chickpea, lupin or soy. On the other hand, L. aphaca possessed the highest antioxidant activity per mg of flour extract. This antioxidant activity was twice that observed in same amounts of extracted flours from commercial chickpea, lupin or soy. Results show that studied Lathyrus species are rich in phenolic compounds with higher antioxidant activity than phenolics of widely consumed legumes such as soy, chickpea or lupin. In conclusion, Lathyrus may represent an interesting source of phenolic compounds with high antioxidant activity that may be useful as natural antioxidants and contribute to revalorize the cultivation of these legumes.
Manuel Alaiz - One of the best experts on this subject based on the ideXlab platform.
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Determination of the Neurotoxin 3-N-Oxalyl-2,3-Diaminopropionic Acid and Other Free Amino Acids in Lathyrus cicera and L. sativus Seeds by Reversed-Phase High-Performance Liquid Chromatography
Food Analytical Methods, 2015Co-Authors: Cristina Megías, Isabel Cortés-giraldo, Manuel Alaiz, Julio Girón-calle, Javier Vioque, Omar Santana-méridas, David Herraiz-peñalver, Raúl Sánchez-vioqueAbstract:A method for determination of the neurotoxic non-protein amino acid 3- N -oxalyl-2,3-diaminopropionic acid (ODAP) and other free amino acids in Lathyrus cicera and Lahtyrus sativus is presented. Seed extracts were derivatised by reaction with diethyl ethoxymethylenemalonate (DEEMM) and analysed by reversed-phase high-performance liquid chromatography (RP-HPLC). Calibration curves showed very good linearity of the response. The limits of detection (LOD) and quantification (LOQ) were 0.15 and 0.50 μM, respectively. The method has a high intra- [relative standard deviation (RSD)
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determination of the neurotoxin 3 n oxalyl 2 3 diaminopropionic acid and other free amino acids in Lathyrus cicera and l sativus seeds by reversed phase high performance liquid chromatography
Food Analytical Methods, 2015Co-Authors: Cristina Megías, Manuel Alaiz, Javier Vioque, Isabel Cortesgiraldo, Julio Gironcalle, Omar Santanameridas, David Herraizpenalver, Raul SanchezvioqueAbstract:A method for determination of the neurotoxic non-protein amino acid 3-N-oxalyl-2,3-diaminopropionic acid (ODAP) and other free amino acids in Lathyrus cicera and Lahtyrus sativus is presented. Seed extracts were derivatised by reaction with diethyl ethoxymethylenemalonate (DEEMM) and analysed by reversed-phase high-performance liquid chromatography (RP-HPLC). Calibration curves showed very good linearity of the response. The limits of detection (LOD) and quantification (LOQ) were 0.15 and 0.50 μM, respectively. The method has a high intra- [relative standard deviation (RSD) < 0.42 %] and inter-repeatability (RSD = 2.01–2.33 %) and a remarkable accuracy with a 99 % recovery in spiked samples. The method yielded similar results in comparison with a previously established colorimetric method. The method is very easy to carry out and allows for ready analysis of large number of samples using very basic HPLC equipment because the derivatised samples are very stable and have very good chromatographic properties.
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Nutritional characteristics of seed proteins in 15 Lathyrus species (fabaceae) from Southern Spain
LWT - Food Science and Technology, 2011Co-Authors: Elena Pastor-cavada, Manuel Alaiz, Rocío Juan, Julio Pastor, Javier VioqueAbstract:Abstract The nutritional characteristics of seed proteins of 15 Spanish Lathyrus species have been analyzed. Protein contents in studied Lathyrus ranged from 17.7% in Lathyrus sativus to 25.6% in L. tingitanus with a 22.4% average protein content in studied Lathyrus . Among essential amino acids the most abundant were Leu, Lys, Phe, Thr and Val. Also, all species contained Lys above FAO recommendations. On the contrary, all species were limiting in Trp ranging from 0.5% to 0.8% content and were also limiting in sulphur containing amino acids, Met and Cys. In vitro protein digestibility (IVPD) in studied Lathyrus ranged from 76.0% in L. pratensis to 86.5% in L. annuus , with an average IVPD of 80.5%. Nutritional parameters, such as protein efficiency ratio, corresponded to high quality proteins. Protein digestibility corrected amino acid score was similar to the observed in other legumes such as lentil or peanut. An analysis of similarity based on the profile of seed protein amino acid composition showed, in the cluster generated, correlation with the taxonomic classification of these species according to morphological characters. Results confirm the interest of studying wild populations of cultivated and non-cultivated Lathyrus species as source of seeds with good nutritional characteristics.
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Protein isolates from two Mediterranean legumes: Lathyrus clymenum and Lathyrus annuus. Chemical composition, functional properties and protein characterisation
Food Chemistry, 2010Co-Authors: Elena Pastor-cavada, Manuel Alaiz, Rocío Juan, Julio Pastor, Javier VioqueAbstract:Protein isolates were analysed from two Mediterranean legumes, Lathyrus clymenum and L. annuus. Protein isolates were prepared by alkaline extraction, including sodium sulphite and acid precipitation of Lathyrus proteins at their isoelectric point (pH 4.5). The percentage of proteins recovered from L. annuus and L. clymenum flours during the preparation of the protein isolates was around 60%. Chemical composition, nutritional parameters, main functional properties and protein composition of Lathyrus protein isolates were studied. L. annuus and L. clymenum protein isolates contained 81.07% and 82.4% of proteins, respectively, and they have a balanced content of essential amino acids, except for sulphur amino acids, with respect to the FAO pattern. The in vitro protein digestibility increased in the protein isolates to 93% and 95% in L. annuus and L. clymenum, respectively. Functional properties were similar to those observed in other legumes protein isolates. These results confirm the interest of local crops as sources of high value protein products obtained after convenient protein extraction procedures and the removal of antinutritional components. These high added value protein isolates are of interest for the food industry and for the revalorisation of L. annuus and L. clymenum favouring the bioconservation of Lathyrus.
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Antioxidant activity of seed polyphenols in fifteen wild Lathyrus species from South Spain
LWT - Food Science and Technology, 2009Co-Authors: Elena Pastor-cavada, Manuel Alaiz, Rocío Juan, Julio Pastor, Javier VioqueAbstract:Abstract Antioxidant activity of seed phenolics was studied in the following Lathyrus species: Lathyrus hirsutus , Lathyrus filiformis , Lathyrus sativus , Lathyrus cicera , Lathyrus angulatus , Lathyrus sphaericus , Lathyrus annuus , Lathyrus clymenum , Lathyrus pratensis , Lathyrus ochrus , Lathyrus aphaca , Lathyrus latifolius , Lathyrus setifolius , Lathyrus tingitanus and Lathyrus amphicarpos . Phenolic contents ranged from 3.8 mg/g meal in L. setifolius to 29.2 mg/g meal in L. sphaericus . In general, non-cultivated Lathyrus species contained higher phenolic contents than cultivated ones. A negative correlation between seed size and phenolic contents was observed and was related to the higher proportion of hulls in the smaller seeds. L. annuus possessed phenolics with highest specific antioxidant activity. These phenolics were more than two times more antioxidant than equivalent amounts of phenolics extracted from commercial chickpea, lupin or soy. On the other hand, L. aphaca possessed the highest antioxidant activity per mg of flour extract. This antioxidant activity was twice that observed in same amounts of extracted flours from commercial chickpea, lupin or soy. Results show that studied Lathyrus species are rich in phenolic compounds with higher antioxidant activity than phenolics of widely consumed legumes such as soy, chickpea or lupin. In conclusion, Lathyrus may represent an interesting source of phenolic compounds with high antioxidant activity that may be useful as natural antioxidants and contribute to revalorize the cultivation of these legumes.
Elena Pastor-cavada - One of the best experts on this subject based on the ideXlab platform.
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Nutritional characteristics of seed proteins in 15 Lathyrus species (fabaceae) from Southern Spain
LWT - Food Science and Technology, 2011Co-Authors: Elena Pastor-cavada, Manuel Alaiz, Rocío Juan, Julio Pastor, Javier VioqueAbstract:Abstract The nutritional characteristics of seed proteins of 15 Spanish Lathyrus species have been analyzed. Protein contents in studied Lathyrus ranged from 17.7% in Lathyrus sativus to 25.6% in L. tingitanus with a 22.4% average protein content in studied Lathyrus . Among essential amino acids the most abundant were Leu, Lys, Phe, Thr and Val. Also, all species contained Lys above FAO recommendations. On the contrary, all species were limiting in Trp ranging from 0.5% to 0.8% content and were also limiting in sulphur containing amino acids, Met and Cys. In vitro protein digestibility (IVPD) in studied Lathyrus ranged from 76.0% in L. pratensis to 86.5% in L. annuus , with an average IVPD of 80.5%. Nutritional parameters, such as protein efficiency ratio, corresponded to high quality proteins. Protein digestibility corrected amino acid score was similar to the observed in other legumes such as lentil or peanut. An analysis of similarity based on the profile of seed protein amino acid composition showed, in the cluster generated, correlation with the taxonomic classification of these species according to morphological characters. Results confirm the interest of studying wild populations of cultivated and non-cultivated Lathyrus species as source of seeds with good nutritional characteristics.
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Protein isolates from two Mediterranean legumes: Lathyrus clymenum and Lathyrus annuus. Chemical composition, functional properties and protein characterisation
Food Chemistry, 2010Co-Authors: Elena Pastor-cavada, Manuel Alaiz, Rocío Juan, Julio Pastor, Javier VioqueAbstract:Protein isolates were analysed from two Mediterranean legumes, Lathyrus clymenum and L. annuus. Protein isolates were prepared by alkaline extraction, including sodium sulphite and acid precipitation of Lathyrus proteins at their isoelectric point (pH 4.5). The percentage of proteins recovered from L. annuus and L. clymenum flours during the preparation of the protein isolates was around 60%. Chemical composition, nutritional parameters, main functional properties and protein composition of Lathyrus protein isolates were studied. L. annuus and L. clymenum protein isolates contained 81.07% and 82.4% of proteins, respectively, and they have a balanced content of essential amino acids, except for sulphur amino acids, with respect to the FAO pattern. The in vitro protein digestibility increased in the protein isolates to 93% and 95% in L. annuus and L. clymenum, respectively. Functional properties were similar to those observed in other legumes protein isolates. These results confirm the interest of local crops as sources of high value protein products obtained after convenient protein extraction procedures and the removal of antinutritional components. These high added value protein isolates are of interest for the food industry and for the revalorisation of L. annuus and L. clymenum favouring the bioconservation of Lathyrus.
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Antioxidant activity of seed polyphenols in fifteen wild Lathyrus species from South Spain
LWT - Food Science and Technology, 2009Co-Authors: Elena Pastor-cavada, Manuel Alaiz, Rocío Juan, Julio Pastor, Javier VioqueAbstract:Abstract Antioxidant activity of seed phenolics was studied in the following Lathyrus species: Lathyrus hirsutus , Lathyrus filiformis , Lathyrus sativus , Lathyrus cicera , Lathyrus angulatus , Lathyrus sphaericus , Lathyrus annuus , Lathyrus clymenum , Lathyrus pratensis , Lathyrus ochrus , Lathyrus aphaca , Lathyrus latifolius , Lathyrus setifolius , Lathyrus tingitanus and Lathyrus amphicarpos . Phenolic contents ranged from 3.8 mg/g meal in L. setifolius to 29.2 mg/g meal in L. sphaericus . In general, non-cultivated Lathyrus species contained higher phenolic contents than cultivated ones. A negative correlation between seed size and phenolic contents was observed and was related to the higher proportion of hulls in the smaller seeds. L. annuus possessed phenolics with highest specific antioxidant activity. These phenolics were more than two times more antioxidant than equivalent amounts of phenolics extracted from commercial chickpea, lupin or soy. On the other hand, L. aphaca possessed the highest antioxidant activity per mg of flour extract. This antioxidant activity was twice that observed in same amounts of extracted flours from commercial chickpea, lupin or soy. Results show that studied Lathyrus species are rich in phenolic compounds with higher antioxidant activity than phenolics of widely consumed legumes such as soy, chickpea or lupin. In conclusion, Lathyrus may represent an interesting source of phenolic compounds with high antioxidant activity that may be useful as natural antioxidants and contribute to revalorize the cultivation of these legumes.
Louis Jacas - One of the best experts on this subject based on the ideXlab platform.
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Flow cytometry distinction between species and between landraces within Lathyrus species and assessment of true-to-typeness of in vitro regenerants
Plant Systematics and Evolution, 2013Co-Authors: Sergio Ochatt, Catherine Conreux, Louis JacasAbstract:The genus Lathyrus includes a number of neglected wild relatives of pea with potential as genetic resources for acquisition of stress resistance traits, but, due to little breeding, genotypes under culture are mainly landraces and seldom true varieties. Development of in vitro approaches for Lathyrus is also limited, and assessments of nuclear DNA content, for taxonomical or breeding purposes, are sparse. Genome size and AT/GC ratio were determined by flow cytometry, allowing for distinction between protein and forage L. sativus, L. cicera, L. ochrus and L. clymenum and the ornamental sweet pea (L. odoratus), and also between landraces within L. sativus L. and L. cicera L. In addition, explants from in vitro seedlings of eight genotypes from the five Lathyrus species above were cultivated in vitro, plant regeneration was achieved for all landraces and species, and the nuclear DNA content of the regenerants was compared with that of their mother plants, whereby the true-to-typeness of such regenerants was confirmed.
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In vitro production of sweet peas (Lathyrus odoratus L.) via axillary shoots.
Methods in molecular biology (Clifton N.J.), 2009Co-Authors: Sergio J. Ochatt, Catherine Conreux, Louis JacasAbstract:The genus Lathyrus is best known because it includes a number of wild relatives of the protein pea which, despite being generally neglected and under-utilised, hold considerable potential as a useful genetic resource for the acquisition of interesting stress resistant traits important for a sustainable agriculture. However, also included in this genus are important commercially produced species with a significant ornamental value, among which the sweet pea (Lathyrus odoratus L.). Surprisingly though, there are no formal reports on the in vitro propagation of this species and, generally, these are scanty for in vitro approaches with all species of Lathyrus. Here, we describe simple, yet reliable strategies for the culture and multiplication of several landraces and species of Lathyrus including sweet peas.
Rocío Juan - One of the best experts on this subject based on the ideXlab platform.
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Nutritional characteristics of seed proteins in 15 Lathyrus species (fabaceae) from Southern Spain
LWT - Food Science and Technology, 2011Co-Authors: Elena Pastor-cavada, Manuel Alaiz, Rocío Juan, Julio Pastor, Javier VioqueAbstract:Abstract The nutritional characteristics of seed proteins of 15 Spanish Lathyrus species have been analyzed. Protein contents in studied Lathyrus ranged from 17.7% in Lathyrus sativus to 25.6% in L. tingitanus with a 22.4% average protein content in studied Lathyrus . Among essential amino acids the most abundant were Leu, Lys, Phe, Thr and Val. Also, all species contained Lys above FAO recommendations. On the contrary, all species were limiting in Trp ranging from 0.5% to 0.8% content and were also limiting in sulphur containing amino acids, Met and Cys. In vitro protein digestibility (IVPD) in studied Lathyrus ranged from 76.0% in L. pratensis to 86.5% in L. annuus , with an average IVPD of 80.5%. Nutritional parameters, such as protein efficiency ratio, corresponded to high quality proteins. Protein digestibility corrected amino acid score was similar to the observed in other legumes such as lentil or peanut. An analysis of similarity based on the profile of seed protein amino acid composition showed, in the cluster generated, correlation with the taxonomic classification of these species according to morphological characters. Results confirm the interest of studying wild populations of cultivated and non-cultivated Lathyrus species as source of seeds with good nutritional characteristics.
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Protein isolates from two Mediterranean legumes: Lathyrus clymenum and Lathyrus annuus. Chemical composition, functional properties and protein characterisation
Food Chemistry, 2010Co-Authors: Elena Pastor-cavada, Manuel Alaiz, Rocío Juan, Julio Pastor, Javier VioqueAbstract:Protein isolates were analysed from two Mediterranean legumes, Lathyrus clymenum and L. annuus. Protein isolates were prepared by alkaline extraction, including sodium sulphite and acid precipitation of Lathyrus proteins at their isoelectric point (pH 4.5). The percentage of proteins recovered from L. annuus and L. clymenum flours during the preparation of the protein isolates was around 60%. Chemical composition, nutritional parameters, main functional properties and protein composition of Lathyrus protein isolates were studied. L. annuus and L. clymenum protein isolates contained 81.07% and 82.4% of proteins, respectively, and they have a balanced content of essential amino acids, except for sulphur amino acids, with respect to the FAO pattern. The in vitro protein digestibility increased in the protein isolates to 93% and 95% in L. annuus and L. clymenum, respectively. Functional properties were similar to those observed in other legumes protein isolates. These results confirm the interest of local crops as sources of high value protein products obtained after convenient protein extraction procedures and the removal of antinutritional components. These high added value protein isolates are of interest for the food industry and for the revalorisation of L. annuus and L. clymenum favouring the bioconservation of Lathyrus.
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Antioxidant activity of seed polyphenols in fifteen wild Lathyrus species from South Spain
LWT - Food Science and Technology, 2009Co-Authors: Elena Pastor-cavada, Manuel Alaiz, Rocío Juan, Julio Pastor, Javier VioqueAbstract:Abstract Antioxidant activity of seed phenolics was studied in the following Lathyrus species: Lathyrus hirsutus , Lathyrus filiformis , Lathyrus sativus , Lathyrus cicera , Lathyrus angulatus , Lathyrus sphaericus , Lathyrus annuus , Lathyrus clymenum , Lathyrus pratensis , Lathyrus ochrus , Lathyrus aphaca , Lathyrus latifolius , Lathyrus setifolius , Lathyrus tingitanus and Lathyrus amphicarpos . Phenolic contents ranged from 3.8 mg/g meal in L. setifolius to 29.2 mg/g meal in L. sphaericus . In general, non-cultivated Lathyrus species contained higher phenolic contents than cultivated ones. A negative correlation between seed size and phenolic contents was observed and was related to the higher proportion of hulls in the smaller seeds. L. annuus possessed phenolics with highest specific antioxidant activity. These phenolics were more than two times more antioxidant than equivalent amounts of phenolics extracted from commercial chickpea, lupin or soy. On the other hand, L. aphaca possessed the highest antioxidant activity per mg of flour extract. This antioxidant activity was twice that observed in same amounts of extracted flours from commercial chickpea, lupin or soy. Results show that studied Lathyrus species are rich in phenolic compounds with higher antioxidant activity than phenolics of widely consumed legumes such as soy, chickpea or lupin. In conclusion, Lathyrus may represent an interesting source of phenolic compounds with high antioxidant activity that may be useful as natural antioxidants and contribute to revalorize the cultivation of these legumes.