Effect of Cooking and Domestic Storage on the Antioxidant Activity of Lenticchia di Castelluccio di Norcia, an Italian PGI Lentil Landrace

Mattia Acito, Cristina Fatigoni, Milena Villarini and Massimo Moretti ()
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Mattia Acito: Unit of Public Health, Department of Pharmaceutical Sciences, University of Perugia, Via del Giochetto, 06122 Perugia, Italy
Cristina Fatigoni: Unit of Public Health, Department of Pharmaceutical Sciences, University of Perugia, Via del Giochetto, 06122 Perugia, Italy
Milena Villarini: Unit of Public Health, Department of Pharmaceutical Sciences, University of Perugia, Via del Giochetto, 06122 Perugia, Italy
Massimo Moretti: Unit of Public Health, Department of Pharmaceutical Sciences, University of Perugia, Via del Giochetto, 06122 Perugia, Italy

IJERPH, 2023, vol. 20, issue 3, 1-10

Abstract: The aim of this work was to characterise Lenticchia di Castelluccio di Norcia (an Italian PGI lentil landrace) and assess the impact of cooking and storage on antioxidant activity. After opening the package (T 0 ), samples were analysed using a set of chemical assays (i.e., total phenolic content, DPPH, ABTS, and ORAC assays). Analyses were also conducted on boiled, pressure-cooked, and 6-month-stored (T 1 ) products. At both T 0 and T 1 , raw Lenticchia di Castelluccio di Norcia PGI showed higher total phenolic content (T 0 : 9.08 mg GAE/g, T 1 : 7.76 mg GAE/g) and antioxidant activity (DPPH T 0 : 33.02 µmol TE/g, T 1 : 29.23 µmol TE/g; ABTS T 0 : 32.12 µmol CE/g, T 1 : 31.77 µmol CE/g; ORAC T 0 : 3.58 μmol TE/g, T 1 : 3.60 μmol TE/g) than boiled and pressure-cooked samples. Overall, pressure-cooking led to a smaller decline in total phenolic content and antioxidant activity than the common boiling procedure. Domestic storage led to a significant reduction in total phenolic content—both in raw and cooked products—but not in antioxidant activity. In summary, these results highlighted interesting amounts of phenols and antioxidant properties of this product, showing the impact of routine procedures. Given the relevance of pulses as sustainable plant-based meat alternatives and their importance in the prevention of non-communicable diseases, health professionals should consider these aspects in the context of correct nutrition education and scientific communication.

Keywords: lentil; Castelluccio di Norcia; antioxidant activity; cooking procedures; storage; plant-based diets (search for similar items in EconPapers)
JEL-codes: I I1 I3 Q Q5 (search for similar items in EconPapers)
Date: 2023
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