Phytochemicals in Legumes: A Qualitative Reviewed Analysis.

Area of Science:

• Agricultural Science
• Nutritional Science
• Biochemistry

Background:

• Legumes are vital sources of nutrients and phytochemicals, contributing to health, sustainability, and economy.
• Limited knowledge exists regarding the phytochemical composition differences among various legume species and varieties.
• Understanding these differences is crucial for optimizing legume utilization.

Purpose of the Study:

• To review and compare the qualitative phytochemical profiles of legumes.
• To identify phytochemicals using Liquid Chromatography-Mass Spectrometry (LC-MS) and Gas Chromatography-Mass Spectrometry (GC-MS).
• To highlight the chemical diversity within legume species.

Main Methods:

• Comprehensive literature review of legume phytochemical studies.
• Analysis of phytochemical data from 52 legume varieties.
• Utilized Liquid Chromatography-Mass Spectrometry (LC-MS) and Gas Chromatography-Mass Spectrometry (GC-MS) for identification.
• Employed metabolomics data analysis tools and Venn diagrams for visualization and comparison.

Main Results:

• A total of 478 phytochemicals were identified across 52 legume varieties.
• Phenolic compounds constituted the majority (85%) of the identified phytochemicals (n = 405).
• Beans were the most studied legumes, exhibiting the highest number of discriminant phytochemicals (38%, n = 180).
• Significant phytochemical diversity was observed, with lentils, beans, soybeans, and chickpeas sharing only 7% of their compounds.

Conclusions:

• Legumes exhibit extensive and largely unexplored phytochemical diversity.
• Beans, lentils, soybeans, and chickpeas possess unique phytochemical profiles.
• Metabolomics is a valuable tool for characterizing legume phytochemicals and guiding future research.
• Further research is essential to fully understand and leverage legume phytochemical potential.