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 (LG) (ASIA SEED Co., LTD), were used for this study. Fatty acids, phytochemicals, and antioxidative components from each lentil varieties were analyzed by official methods. The contents of lutein in carotenoids were 6-9 times higher than zeaxanthin in all lentils, but were not significantly different among three varieties. The content of carotenoids in FG was lower significantly than those in the LR and LG. Myricetin and luteolin were detected in the only FG. Kaempferol and delphinidin were significantly highest in the FG. Most of the phenolic acids except coumarate were higher in FG and LG than in LR. Also antioxidant effects (EC50) were higher in FG and LG than in LR. The analyzed metabolites obtained from lentils showed distinct separation in the PCA results according to the varieties. Also, lentils showed different anti-oxidant profiles according to the colors. FG and LG showing higher contents of phytochemicals showed higher antioxidative activity than LG containing relative low contents of phytochemicals.

Linkage Mapping of Carotenoid Cleavage Dioxygenase-4 Family in Lentil Genome

“…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).…”

Nutritional and Rheological Features of Lentil Protein Isolate for Yoghurt-Like Application

“…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.…”

“…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.…”

Protective effects of functional foods against Parkinson's disease: A narrative review on pharmacology, phytochemistry, and molecular mechanisms

“…Lentil, has long been considered as a functional food with medicinal properties such as antioxidant, neuroprotective, and anticancer activities (Lee et al, 2017).…”