2017
DOI: 10.9787/pbb.2017.5.3.192
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Compositional Analysis of Lentil (Lens culinaris) Cultivars Related to Colors and Their Antioxidative Activity

Abstract: Metabolite profile is a powerful analytical technique to identify the functional characterization of plants. In this study, the phytochemicals and secondary metabolites of lentils (Lens culinaris) were analyzed to compare the anti-oxidative activities according to the different colors. The polar metabolites, fatty acids, carotenoids, flavonoids, anthocyanins, total phenolic acids, DPPH activity were analyzed. Three kind of lentils, French green whole lentil (FG), red whole lentil (LR), and green whole lentil (… Show more

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Cited by 14 publications
(13 citation statements)
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“…These results indicated that, lentil includes CDD4 genes, which have play a significant nutritional role as vitamin A precursors and high antioxidant features (Thomas, 2016). Support to our results, presence of carotenoids in lentil was detected in previous studies (EL-Qudah, 2014;Zhang et al, 2014;Thomas, 2016;Lee et al, 2017).…”
Section: Resultssupporting
confidence: 93%
“…These results indicated that, lentil includes CDD4 genes, which have play a significant nutritional role as vitamin A precursors and high antioxidant features (Thomas, 2016). Support to our results, presence of carotenoids in lentil was detected in previous studies (EL-Qudah, 2014;Zhang et al, 2014;Thomas, 2016;Lee et al, 2017).…”
Section: Resultssupporting
confidence: 93%
“…As shown in Figure 8, the lentil samples are a pale pink colour, caused by carotenoids, anthocyanins, and flavonoids in the hulls of the brown lentils from which the lentil protein was isolated [46]. The dairy samples are light cream coloured, and the soy samples have a peachy yellow hue.…”
Section: Colour Resultsmentioning
confidence: 99%
“…Lab-on-a-Chip capillary electrophoresis indicated that the LAB used in this study did not degrade the lentil protein, so no significant changes in nutritional protein quality by fermentation are expected in this case. Due to water-soluble pigments from the lentil seed coat, such as anthocyanins and flavonoids [46], lentil protein isolate emulsion is of a pale pink colour, but a high whiteness index is a desirable trait in plant-based dairy alternatives. With fermentation, the whiteness index of the fermented lentil samples could be increased to a level higher than that of the soy control.…”
Section: Discussionmentioning
confidence: 99%
“…Lentil, has long been considered as a functional food with medicinal properties such as antioxidant, neuroprotective, and anticancer activities (Lee et al, 2017).…”
Section: Resultsmentioning
confidence: 99%