Data on the proximate composition, bioactive compounds, physicochemical and functional properties of a collection of faba beans (Vicia faba L.) and lentils (Lens culinaris Medik.)

Davide De Angelis; Antonella Pasqualone; Michela Costantini; Luigi Ricciardi; Concetta Lotti; Stefano Pavan; Carmine Summo

doi:10.1016/j.dib.2020.106660

Data on the proximate composition, bioactive compounds, physicochemical and functional properties of a collection of faba beans (Vicia faba L.) and lentils (Lens culinaris Medik.)

Data Brief. 2020 Dec 15:34:106660. doi: 10.1016/j.dib.2020.106660. eCollection 2021 Feb.

Authors

Davide De Angelis¹, Antonella Pasqualone¹, Michela Costantini¹, Luigi Ricciardi¹, Concetta Lotti², Stefano Pavan¹, Carmine Summo¹

Affiliations

¹ Department of Soil, Plant and Food Science (DISSPA), University of Bari "Aldo Moro", Via Amendola, 165/A, I-70126 Bari, Italy.
² Department of the Sciences of Agriculture, Food and Environment, University of Foggia, via Napoli 25, I-71100 Foggia, Italy.

Abstract

This dataset is referred to a collection of 41 faba bean (Vicia faba L.) and 15 lentil (Lens culinaris Medik.) accessions from the ex situ repository of the Institute of Biosciences and Bioresources of the Italian National Research Council (CNR-IBBR). All the accessions were grown at the experimental farm "P. Martucci" of the University of Bari "Aldo Moro" (41°01'22.1'' N 16°54'21.0'' E) during the growing season 2017-2018, according to a randomized block design with two replicates, each constituted by 10 individual plants. The dataset reports raw and elaborated analytical data determined on the flour produced from individual accessions, concerning proximate composition, bioactive compounds, antioxidant activity, fatty acid composition, and physicochemical and functional properties. Elaborated data might be used to understand the compositional variability within the species and, together with raw data, to highlight peculiar accessions characterized by valuable nutritional and/or technological attitude useful in research institutions and food industries. Furthermore, the data can be used for genetic studies aimed at identifying genomic regions underlying nutritional and technological traits.

Keywords: Bioactive compounds; Faba bean; Fatty acid composition; Germplasm biodiversity; Lentil; Proximate composition; Pulses; Technological properties.