ArticleJournal of agricultural and food chemistry2023
Compositional Attributes of Blue Lupin (
Article in Journal of agricultural and food chemistry, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
6 citing papers in PubMed, 6 citations in OpenAlex.
- Chemical Composition, Biological Activities and Application ofMolecules (Basel, Switzerland) · 2026Review
- Elevated quinolizidine alkaloid content in grains of sweet narrow-leaved lupins when intercropped with oats.Journal of the science of food and agriculture · 2026Article
- Exploring bioactive peptides from Andean grains and their potential applications: a review.Frontiers in nutrition · 2026Review
- An Innovative Use of the QuEChERs Method and LC-MS/MS Technique for Fast and Simple Determination of Quinolizidine Alkaloids in Leguminous Plants.Molecules (Basel, Switzerland) · 2025Article
- Exploring the Potential of Lupin (Lupinus angustifolius) Flour-Based Ingredients in Developing High Moisture Meat Analogues.Journal of food science · 2025Article
- Evaluation of protein composition and functionality of lupin protein isolates extracted from different blue lupin (Current research in food science · 2025Article
Corrections and comments
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Authors and funding
6 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Lupin is a promising protein source with a high protein concentration. Breeding efforts have resulted in the development of varieties low in quinolizidine alkaloids. The objective of this work was to evaluate 22 different blue lupin genotypes for a high protein concentration and low content of antinutritional alkaloids. These genotypes were grown under uniform controlled environmental and soil conditions, and the harvested seeds were evaluated for their composition. The low phosphorus content confirmed that the phytic acid presence was low in lupin, especially compared to other legumes. Furthermore, some of the varieties had less than 200 ppm alkaloids. Lupin proteins were rich in leucine and lysine, with the lowest amino acid concentration being methionine. There were significant differences in the protein concentration and recovery. This work demonstrated that an approach for selection of genotypes should be based on not only agronomic yields but also nutritional phenotypes, driving better decision making on future varietal selection.
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Registered trials
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