Abstract
Abstract Although biostimulants are used in crop cultivation to improve productivity and/or quality of fruit and vegetables, their effect is rarely investigated up to processed food. Here, we investigated whether vitamin E content in lentils can be influenced by caffeine used as a biostimulant in a greenhouse‐controlled experiment, and how cooking influences its intake in our diet. Results showed that contents of γ‐tocopherol, the most abundant vitamin E homologue, increased by 27% upon biostimulant application during cultivation in raw lentils. However, these positive effects were completely abolished in the processed food, so cultivation differences had no effect on the cooked lentils. Cooking reduced by 43% and 50% of the contents of α‐ and γ‐tocopherols, respectively. A comparative study of vitamin E contents revealed that our lentil variety (variety ‘Pardina’ from ecological origin) contained more vitamin E than any other variety described thus far, with α‐ and γ‐tocopherol contents of 0.86 and 6.83 mg/100 g FW in raw lentils, and 0.49 and 3.42 mg/100 g FW in cooked lentils, respectively. A bowl of cooked ‘Pardina’ lentils, which are very typical in Mediterranean and Middle Eastern diets, can therefore represent a substantial proportion of the daily intake of vitamin E.
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Claims 5
Claim · model-written summary
Biostimulant application increased raw lentil γ-tocopherol by 27%.
- Taxon
- lentils
Lens culinarise0 - Treatment
- caffeinee1
- Outcome
- contents of γ‐tocopherole0
- Direction
- increasede0
- Value
- 27%e0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“contents of γ‐tocopherol, the most abundant vitamin E homologue, increased by 27% upon biostimulant application during cultivation in raw lentils”
e1“caffeine used as a biostimulant”
Claim · model-written summary
Cultivation treatment differences had no effect in cooked lentils.
- Taxon
- lentilsLens culinarise0
- Treatment
- caffeinee1
- Outcome
- cooked lentilse0
- Direction
- no effecte0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“cultivation differences had no effect on the cooked lentils”
e1“caffeine used as a biostimulant”
Claim · model-written summary
Cooking reduced α-tocopherol content by 43%.
Not reportedTaxonComparator
Verbatim
e0“Cooking reduced by 43% and 50% of the contents of α‐ and γ‐tocopherols, respectively”
Claim · model-written summary
Cooking reduced γ-tocopherol content by 50%.
Not reportedTaxonComparator
Verbatim
e0“Cooking reduced by 43% and 50% of the contents of α‐ and γ‐tocopherols, respectively”
Claim · model-written summary
Pardina lentils contained more vitamin E than previously described varieties.
- Taxon
- lentilLens culinarise0
- Material
- Pardinae0
- Outcome
- vitamin Ee0
- Direction
- moree0
- Comparator
- any other variety described thus fare0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“our lentil variety (variety ‘Pardina’ from ecological origin) contained more vitamin E than any other variety described thus far”
The same questions in other papers
caffeine · molecular: metabolites · Lens culinaris (lentil)Results agree
1 paper in the same direction as this paper
- positive
processing · molecular: metabolites · Lens culinaris (lentil)Positive and negative results
2 papers in the same direction as this paper · 10 in the opposite direction
- positive
- positive
- positive
9 papers more in this group
See all 13 papers →Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.