کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
7597208 | 1492130 | 2014 | 9 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Fatty acid, carotenoid and tocopherol compositions of 20 Canadian lentil cultivars and synergistic contribution to antioxidant activities
ترجمه فارسی عنوان
ترکیبات اسید چرب، کاروتنوئید و توکوفرول 20 رقم عدس کانادایی و کمک به فعالیت های آنتی اکسیدانی
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کلمات کلیدی
عدس، اسیدهای چرب، توکوفرولها، کاروتنوئیدها، فعالیت های آنتیاکسیدانی،
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
چکیده انگلیسی
Understanding the profile of lipophilic phytochemicals in lentils is necessary to better understand the health benefits of lentils. The fatty acid, carotenoid and tocopherol compositions and antioxidant activities of the lipophilic extracts of 20 lentil cultivars (10 red and 10 green) were therefore examined. Lentils contained 1.52-2.95% lipids, of which 77.5-81.7% were unsaturated essential fatty acids. Total tocopherols ranged from 37 to 64 μg/g DW, predominantly γ-tocopherol (96-98% of the tocopherol content), followed by δ- and α-tocopherol. trans-Lutein was the primary and major carotenoid (64-78%) followed by trans-zeaxanthin (5-13%). Carotenoids and tocopherols showed weak correlation with 2,2-diphenyl-1-picrylhydrazyl (DPPH) activity (r = 0.4893 and 0.3259, respectively), but good correlation when combined (r = 0.6688), suggesting they may act synergistically. Carotenoids were found to contribute the most to the strong antioxidant activity measured by photochemiluminescence (PCL) assay. Results from this study contribute to the development of lentil cultivars and related functional foods with increased health benefits.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 161, 15 October 2014, Pages 296-304
Journal: Food Chemistry - Volume 161, 15 October 2014, Pages 296-304
نویسندگان
Bing Zhang, Zeyuan Deng, Yao Tang, Peter Chen, Ronghua Liu, D. Dan Ramdath, Qiang Liu, Marta Hernandez, Rong Tsao,