Changes in antioxidant activity, phenolic compounds, fatty acids, and mineral contents of raw, germinated, and boiled lentil seeds

Abstract

Lipid contents of lentil seeds were determined between 1.02% (germinated) and 1.23% (boiled). Total phenolic and flavonoid amounts of processed lentils were detected between 45.32 mgGAE/100 g (germinated) and 68.02 mgGAE/100 g (control) to 70.95 mgQE/100 g (germinated) and 199.52 mgQE/100 g (control), respectively. Also, antioxidant activity values of lentil seeds were detected between 0.70 mgTE/kg (germinated) and 3.35 mgTE/kg (boiled). The major phenolic compounds of raw, germinated, and boiled lentil seeds were gallic acid, 3,4‐dihydroxybenzoic acid, and catechin. While oleic acid amounts of lentil oils vary between 33.22% (control) and 47.72% (germinated), linoleic acid amounts of lentil oils were detected between 26.40% (germinated) and 40.91% (boiled). In addition, linolenic acid amounts of lentil oils were determined between 4.12% (germinated) and 6.97% (boiled).The key minerals of raw, germinated, and boiled lentil seeds were P, K, Mg, and S. However, according to the results, it was determined that lentils are a good source of potassium. Practical Application Lentil is one of the oldest known food products used only in human food. Lentils are an excellent source of phytochemical nutrients. Lentils are widely used in salads, casseroles, and soups as well as in vegetarian cuisine. Lentil is considered a good source of energy along with high fiber content. Germination plays an important role in reducing nonnutritive compounds in legumes.

Use of natural biotechnological processes to modify the nutritional properties of bean-based and lentil-based beverages

“…The decrease in FAs could be due to hydrolysis during seed germination, where they were used to produce the necessary energy for biochemical and physicochemical modifications 60 . A significant modification of the UFAs in the FA profile during germination was also reported in raw lentil seeds 60 , 61 .…”

Effects of germination time on the structure, functionality, flavour attributes, and in vitro digestibility of green Altamura lentils (Lens culinaris Medik.) flour

“…The moisture content in the control flour (CF) was 7.7%, which is in good agreement with that reported earlier. 37 The impact of germination on the moisture content of the samples was significant ( P < 0.05) after two days, and moisture content exhibited an upward trend with increasing germination time (Table 1). In fact, in HF, the samples with the longest germination time had the highest moisture content ( P < 0.05).…”

“…Polyphenol extraction was performed by following previous methods. 37 Briefly, lentil powder (1 g) was mixed with 20 mL methanol : water (80 : 20, v/v). The mixture was left for 2 h at room temperature.…”

Tissue-Specific Antioxidant Activities of Germinated Seeds in Lentil Cultivars during Thermal Processing

“…Lentil ( Lens culinaris ) is a commonly grown legume and is considered to be one of the top five healthiest foods in the world. Lentil comprises excellent nutritional properties, such as low fat, high protein, and high fiber contents [ 1 , 2 , 3 ]. However, the routine use of lentils is limited due to the presence of antinutritional factors, such as phytic acid, condensed tannin, lectins, and saponins [ 4 , 5 , 6 ].…”