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

Abstract

Nongerminated seeds (NGS) and germinated seeds (GS) of lentils are regularly eaten after thermal processing. However, the effect of these high temperatures on the beneficial antioxidants present in seeds is unknown. This study examined the effects of thermal processing on the color, polyphenol content, and antioxidant activity (AA) of the seeds of three different cultivars of lentils, including two with seed coats, French green (FG) and Lentil green (LG), and one without a seed coat, Lentil red (LR). Regardless of the cultivars and processing temperatures, the GS tended to be clearer and less yellow than the NGS. The GS of the FG and LG showed lower levels of total phenolic content, major flavonoid content (kaempferol, luteolin, and myricetin), and AA than the NGS. On the other hand, the LR displayed the opposite trend, with the above indicators being higher in the GS than in the NGS. As the values in the germinated endosperm tended to increase, it was concluded that the decrease in AA in the FG and LG was caused by the reduction in antioxidants in the seed coat. Although the temperature had nonsignificant effects on the majority of the antioxidants in the NGS and GS of different lentil cultivars, an 80 °C treatment yielded the highest value of AA in the GS of FG and LG. The results of a correlation coefficient analysis demonstrated the significance of the content of kaempferol, total flavonoids, and total phenolics examined for this experiment as contributors to AA in lentil tissues.

Impact of Dry Processing on Secondary Metabolites in the Petals of Marigold (Tagetes spp.) Cultivar

“…However, it is noteworthy that the ABTS radical scavenging activity displayed a declining pattern in the Inca cultivars. Despite the rise in hydrophobic compounds, such as quercetin, our findings indicated a reduction in hydrophilic compounds due to HAD [31]. This decreasing trend was also observed in the DO cultivar.…”

Light-Induced Antioxidant Phenolic Changes among the Sprouts of Lentil Cultivar

“…The lyophilized lentil samples were ground to a fine powder using a stainless-steel ball (ø 9.52 mm) with vortex mixer. Sample extraction was conducted following the methods previously reported in our study [19], with some modification. Briefly, one hundred milligrams of the sample were mixed with 1 mL of 80% aqueous methanol.…”

“…Acid hydrolysis of the lentil samples was performed for the HPLC analysis of flavonoid aglycones according to a previous study, with minor modifications [19]. Briefly, 30 mg of lentil samples were mixed with 1 mL of 1.2 M HCl diluted with 50% aqueous methanol, and incubated at 90 • C for 2 h. Then, the mixtures were cooled in ice and were centrifuged at 12,800× g for 5 min.…”

“…Individual phenolic compounds analysis was performed with reversed-phase HPLC (Waters 2695 Alliance HPLC, Waters Inc., Milford, MA, USA) with an octadecylsilane column (Prontosil 120-5-C18 SH (5 µm, 250 × 4.6 mm), Bischoff, Leonberg, Germany). The gradient elution of mobile phases (0.1% formic acid in water and 0.1% formic acid in acetonitrile) followed the previously described method [19]. The injection volume was 10 µL.…”