کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
1219706 | 967728 | 2015 | 17 صفحه PDF | دانلود رایگان |

• First report on the contribution of free, esterified and insoluble-bound phenolics in lentils.
• Phenolic acids, flavonoids and proanthocyanidins were identified and quantified using HPLC-DAD-ESI-MSn.
• Flavonoids made the highest contribution to the phenolic content of lentils.
• Phenolics of lentils (0.1 mg/mL) were effective in inhibiting the DNA strand break (up to 91.7%).
• Insoluble-bound phenolics (0.02 mg/mL) had the highest effect against LDL peroxidation among fractions tested.
Free, esterified, and insoluble-bound phenolics were extracted from selected lentil cultivars. Total phenolics, flavonoids and proanthocyanidin contents were determined. Catechin, epicatechin and procyanidins B were predominant in all fractions of all tested samples as evaluated using HPLC-DAD-ESI-MSn. Methyl vanillate, procyanidin dimer A, and prodelphinidin dimer A were identified and quantified in lentils for the first time. Procyanidin dimer A was detected only in the insoluble-bound form, methyl vanillate was present in the esterified and insoluble-bound one and prodelphinidin dimer A was found in all forms. The presence of unrevealed compounds present only in the insoluble-bound form shows that ignoring the presence of phenolics linked to the cell wall of lentils may underestimate their potential health benefits. The antioxidant activities and the inhibition of cupric ion-induced human low-density lipoprotein peroxidation and peroxyl radical induced supercoiled plasmid DNA strand scission demonstrated that lentil seeds may be considered as a functional food.
Journal: Journal of Functional Foods - Volume 18, Part B, October 2015, Pages 1022–1038