Fatty acid, carotenoid and tocopherol compositions of 20 Canadian lentil cultivars and synergistic contribution to antioxidant activities

Zhang, Bing; Deng, Zeyuan; Tang, Yao; Chen, Peter; Liu, Ronghua; Ramdath, D. Dan; Liu, Qiang; Hernandez, Marta; Tsao, Rong

doi:10.1016/j.foodchem.2014.04.014

Cited by 104 publications

(137 citation statements)

References 34 publications

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“…In all lentil cultivars, linoleic acid was the dominant fatty acid ranging from 32.35 to 39.19 %, followed by oleic acid (27.00-33.85 %), palmitic acid (15.48-17.15 %) and linolenic acid (10.34-11.51 %). These results are in agreement with those reported by Zhang et al (2014), in their study on 20 Canadian lentil cultivars. The high levels of unsaturated fatty acids make lentil a suitable legume for nutritional applications.…”

Section: Effect Of Dehulling and Germination On Fatty Acid Profilesupporting

confidence: 94%

“…Decline in oleic acid may be due to presence of this fatty acid in hull portion. The results are in the accordance with an earlier report in pearl millet (Zhang et al 2014).…”

Section: Effect Of Dehulling and Germination On Fatty Acid Profilesupporting

confidence: 93%

“…Myristic acid content in raw samples varied from 0.30 (VL Masoor 514) to 0.80 % (VL Masoor 507) whereas after dehulling, a significant decrease (10.00-34.48 %) in amount of myristic acid was found and was recorded the lowest (0.27 mg/100 mg) in VL Masoor 514 and the highest (0.38 mg/100 mg) in VL Masoor 133 and VL 142. It was found that in general, germination and cooking significantly (p \ 0.05) reduced the myristic acid over raw samples; which was in line with an earlier report on lentil (Zhang et al 2014). Dehulling caused a significant decrease (6.59-10.82 %) in amount of palmitic acid whereas cooking did not have any significant effect on the palmitic acid content.…”

Section: Effect Of Dehulling and Germination On Fatty Acid Profilesupporting

confidence: 89%

“…Although lentils contain only 2.58-3.58 % oil, its fatty acid composition had a very favorable omega-3 to omega-6 ratio (1:4) (Zhang et al 2014). The effect of dehulling, germination and cooking on the fatty acid composition of lentils was investigated, and the results are summarized in Table 5.…”

Section: Effect Of Dehulling and Germination On Fatty Acid Profilementioning

confidence: 99%

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Effect of dehulling, germination and cooking on nutrients, anti-nutrients, fatty acid composition and antioxidant properties in lentil (Lens culinaris)

et al. 2016

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The changes in chemical composition, antioxidant activity and fatty acid composition of lentil flour after dehulling, germination and cooking of seeds were investigated. Dehulling showed no significant effect on protein content, however, protein content decreased in most of the varieties after germination and cooking. Total soluble sugars (TSS) content increased significantly after dehulling (2.0-41.64 %) and cooking (2.08-31.07 %) whereas, germination had no significant effect on TSS content. Total lipids increased significantly after dehulling (21.56-42.86 %) whereas, it decreased significantly after germination (2.97-26.52 %) and cooking (23.05-58.63 %). Cooking was more effective than other methods in reducing trypsin inhibitors (80.51-85.41 %). Dehulling was most effective in reducing tannins (89.46-92.99 %) and phytic acid (52.63-60.00 %) content over raw seed. Myristic, palmitic, stearic, oleic and linoleic acid content decreased while linolenic acid content increased after dehulling. Dehulling, germination and cooking decreased the content of antioxidant metabolite (gallic acid, catechin and quercetin) and also antioxidant activities. Raw samples followed by germinated samples showed the highest concentrations of phytochemicals responsible for antioxidant activity and also the antioxidant capacities. Present study showed germination and cooking would be useful in formulation and development of lentil based functional foods for human health benefits.

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Section: Effect Of Dehulling and Germination On Fatty Acid Profilesupporting

confidence: 94%

“…Decline in oleic acid may be due to presence of this fatty acid in hull portion. The results are in the accordance with an earlier report in pearl millet (Zhang et al 2014).…”

Section: Effect Of Dehulling and Germination On Fatty Acid Profilesupporting

confidence: 93%

Section: Effect Of Dehulling and Germination On Fatty Acid Profilesupporting

confidence: 89%

Section: Effect Of Dehulling and Germination On Fatty Acid Profilementioning

confidence: 99%

See 2 more Smart Citations

Effect of dehulling, germination and cooking on nutrients, anti-nutrients, fatty acid composition and antioxidant properties in lentil (Lens culinaris)

et al. 2016

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“…The saturated fatty acid contents (C14:0, C16:0, C18:0) were as low as ＜10% of total fats. The unsaturated fatty acids made up the major part (± 90% of total fatty acids), with linoleic acid (C18:2) being the most prevalent, consistent with the findings of Zhang et al (2014) in 20 Canadian lentil cultivars. Similar results have been reported for sesame by Kang et al (2000) and for soybean by Yoon et al (1984) and Kim et al (2007).…”

Section: Fatty Acidssupporting

confidence: 84%

Compositional Analysis of Lentil (Lens culinaris) Cultivars Related to Colors and Their Antioxidative Activity

Lee¹,

Yeo²,

Park³

et al. 2017

Plant Breed. Biotech.

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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.

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Processing overwhelms biostimulant‐induced vitamin E improvement in lentils

Campillos,

Jené,

Munné‐Bosch

2023

Food and Energy Security

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Although biostimulants are used in crop cultivation to improve productivity and/or quality of fruit and vegetables, their effect is rarely investigated up to processed food. Here, we investigated whether vitamin E content in lentils can be influenced by caffeine used as a biostimulant in a greenhouse‐controlled experiment, and how cooking influences its intake in our diet. Results showed that contents of γ‐tocopherol, the most abundant vitamin E homologue, increased by 27% upon biostimulant application during cultivation in raw lentils. However, these positive effects were completely abolished in the processed food, so cultivation differences had no effect on the cooked lentils. Cooking reduced by 43% and 50% of the contents of α‐ and γ‐tocopherols, respectively. A comparative study of vitamin E contents revealed that our lentil variety (variety ‘Pardina’ from ecological origin) contained more vitamin E than any other variety described thus far, with α‐ and γ‐tocopherol contents of 0.86 and 6.83 mg/100 g FW in raw lentils, and 0.49 and 3.42 mg/100 g FW in cooked lentils, respectively. A bowl of cooked ‘Pardina’ lentils, which are very typical in Mediterranean and Middle Eastern diets, can therefore represent a substantial proportion of the daily intake of vitamin E.

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Fatty acid, carotenoid and tocopherol compositions of 20 Canadian lentil cultivars and synergistic contribution to antioxidant activities

Cited by 104 publications

References 34 publications

Effect of dehulling, germination and cooking on nutrients, anti-nutrients, fatty acid composition and antioxidant properties in lentil (Lens culinaris)

Effect of dehulling, germination and cooking on nutrients, anti-nutrients, fatty acid composition and antioxidant properties in lentil (Lens culinaris)

Compositional Analysis of Lentil (Lens culinaris) Cultivars Related to Colors and Their Antioxidative Activity

Processing overwhelms biostimulant‐induced vitamin E improvement in lentils

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