Antioxidant Activity and Phenolic Compositions of Lentil (Lens culinaris var. Morton) Extract and Its Fractions

Abstract

Phenolic compounds were extracted from Morton lentils using acidified aqueous acetone. The crude Morton extract (CME) was applied onto a macroresin column and desorbed by aqueous methanol to obtain a semi-purified Morton extract (SPME). The SPME was further fractionated over Sephadex LH-20 column into five main fractions (Fr I – Fr V). The phytochemical contents such as total phenolic content (TPC), total flavonoid content (TFC), and condensed tannin content (CTC) of the CME, SPME, and its fractions were examined by colorimetric methods. Antioxidant activity of extracts and fractions were screened by DPPH scavenging activity, trolox equivalent antioxidant capacity (TEAC), ferric reduced antioxidant power (FRAP), and oxygen radical absorbing capacity (ORAC) methods. In addition, the compositions of active fractions were determined by HPLC-DAD and HPLC-MS methods. Results showed that fraction enriched in condensed tannins (Fr V) exhibited significantly higher value of TPC, CTC and higher antioxidant activity as compared to the crude extract, SPME and low-molecular-weight fractions (Fr I – IV). Eighteen compounds existed in those fractions, and seventeen were tentatively identified by UV and MS spectra. HPLC-MS analysis revealed Fr II contained mainly kaempferol glycoside, Fr III and Fr IV mainly contained flavonoid glycosides, and Fr V was composed of condensed tannins. The results suggested that extract of Morton lentils is a promising source of antioxidant phenolics, and may be used as a dietary supplement for health promotion.

Agronomic Management under Organic Farming May Affect the Bioactive Compounds of Lentil (Lens culinaris L.) and Grass Pea (Lathyrus communis L.)?

“…For lentils, as shown in Table 3, the medium type had the highest amounts of all of the phenolic compounds compared to the other varieties considered here. The TPC of our varieties, as averaged over two years and two treatments, varied from 4.23 mg CE/g for the small green lentils, to 5.82 mg CE/g for the medium type of lentils, and these are in the same ranges of values reported in other studies: Zou et al [43] reported a TPC of 6.93 mg GAE/g in the lentil var. Morton, which is similar to that reported by Xu et al [44] (6.96 mg GAE/g, as the average of 11 varieties).…”

Physicochemical analysis of frankfurter type sausages made with red tilapia fillet waste (Oreochromis sp) and quinoa flour (Chenopodium quinoa W.)

“…The scientific literature has reported that the proteins from some legumes (soy, lentils and beans, amongst others) have antioxidant properties (DÁVILA et al, 2003;ZOU et al, 2011). However, in this study, the addition of quinoa flour was associated with an increase in oxidation of the sausages.…”

Antioxidant activity of flavonoids from leaves of Jatropha curcas

“…The research for antioxidants from natural sources aims to identify compounds that may help to prevent oxidative damage in the body and contribute to the prevention of noncommunicable diseases 15,16 . The by-products of J. curcas such as leaves have not been comprehensively studied, therefore limited information is available on the feasible application of the meal as a potential source of bioactive compounds 9 .…”