Document Detail


Evaluation of phenolic profile and antioxidant properties of Pardina lentil as affected by industrial dehydration.
MedLine Citation:
PMID:  20735138     Owner:  NLM     Status:  MEDLINE    
Abstract/OtherAbstract:
This study presents the effects of soaking, cooking, and industrial dehydration treatments on phenolic profile and also on antioxidant properties in Pardina lentil. HPLC-PAC and HPLC-MS (ESI) analysis identified a total of 35 phenolic compounds in raw and processed lentil flours, corresponding to catechins and procyanidins (69% of the total of identified phenolic compounds), flavonols (17%), flavones, and flavanones (5%), and hydroxybenzoic and hydroxycinnamic compounds (5 and 4%, respectively). During the industrial process, catechins and procyanidins, flavonols, flavones, and flavanones decreased, while hydroxybenzoic compounds exhibited an important increase. In addition, raw lentils showed high values of the antioxidant activity (66.97 μmol Trolox/g); although the thermal processing promotes decreased, the levels of antioxidant activity were still relevant. Thus, the significant occurrence of bioactive phenolic compounds along with the interesting antioxidant capacity of dehydrated lentil flours make them useful for daily inclusion in the human diet as ready-to-use for special meals to specific populations.
Authors:
Yolanda Aguilera; Montserrat Dueñas; Isabel Estrella; Teresa Hernández; Vanesa Benitez; Rosa M Esteban; María A Martín-Cabrejas
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Publication Detail:
Type:  Comparative Study; Journal Article    
Journal Detail:
Title:  Journal of agricultural and food chemistry     Volume:  58     ISSN:  1520-5118     ISO Abbreviation:  J. Agric. Food Chem.     Publication Date:  2010 Sep 
Date Detail:
Created Date:  2010-09-15     Completed Date:  2011-01-14     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  0374755     Medline TA:  J Agric Food Chem     Country:  United States    
Other Details:
Languages:  eng     Pagination:  10101-8     Citation Subset:  IM    
Affiliation:
Instituto de Ciencias de la Alimentación (CIAL), Departamento de Química Agrícola, Facultad de Ciencias, C/Nicolás Cabrera 9, Campus Universidad Autónoma de Madrid (UAM), 28049-Madrid, Spain.
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MeSH Terms
Descriptor/Qualifier:
Antioxidants / analysis*,  chemistry
Desiccation*
Flavonoids / analysis,  chemistry
Food Preservation
Lens Plant / chemistry*
Phenols / analysis*,  chemistry
Seeds / chemistry*
Chemical
Reg. No./Substance:
0/Antioxidants; 0/Flavonoids; 0/Phenols

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