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Free radical-scavenging capacity, antioxidant activity, and phenolic composition of green lentil ( Lens culinaris)

Amarowicz, Ryszard ; Estrella, Isabel ; Hernández, Teresa ; Robredo, Sergio ; Troszyńska, Agnieszka ; Kosińska, Agnieszka ; Pegg, Ronald B.

Food chemistry, 2010-08, Vol.121 (3), p.705-711 [Periódico revisado por pares]

Kidlington: Elsevier Ltd

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Título:
Free radical-scavenging capacity, antioxidant activity, and phenolic composition of green lentil ( Lens culinaris)
Autor: Amarowicz, Ryszard ; Estrella, Isabel ; Hernández, Teresa ; Robredo, Sergio ; Troszyńska, Agnieszka ; Kosińska, Agnieszka ; Pegg, Ronald B.
Assuntos: Antioxidant activity ; Biological and medical sciences ; catechin ; epicatechin ; food composition ; Food industries ; fractionation ; free radical scavengers ; Free radical-scavenging capacity ; Fundamental and applied biological sciences. Psychology ; glucosides ; Green lentil ; HPLC-PAD ; HPLC–ESI-MS ; Lens culinaris ; lentils ; p-coumaric acid ; phenolic compounds ; Phenolics ; phytochemicals ; plant extracts ; procyanidin dimers ; procyanidins ; quercetin ; quercetin diglycoside ; Tannins ; trans-p-coumaric acid
É parte de: Food chemistry, 2010-08, Vol.121 (3), p.705-711
Notas: http://dx.doi.org/10.1016/j.foodchem.2010.01.009
Descrição: Phenolics were extracted from green lentil seeds with 80% (v/v) aqueous acetone, and the resultant extracts were further separated on a Sephadex® LH-20 column. Fraction I, comprising low-molecular-weight phenolics, was eluted from the column with 95% (v/v) ethanol. Fraction II, consisting predominantly of tannins, was obtained using acetone:water (1:1; v/v) as the mobile phase. Phenolic compounds present in the preparations showed antioxidant and radical-scavenging properties as revealed by a β-carotene-linoleate model system, the total antioxidant activity (TAA) method, the DPPH scavenging activity assay, and a reducing power assay. Data from these tests showed the greatest efficacies coming from the tannins ( i.e., fraction II); the mean TAA of the tannin fraction was 6.09 μmol Trolox eq./mg fraction (d.w.), whereas the crude extract and fraction I showed 0.75 and 0.33 μmol Trolox eq./mg extract or fraction (d.w.), respectively. The content of total phenolics in fraction II was the highest (338 mg catechin eq./g fraction, d.w.), and the tannin content, as determined by the vanillin/HCl method and expressed as absorbance units at 500 nm per 1 g, was 252. Twenty compounds (hydroxycinnamates, procyanidins, gallates, flavonols, dihydroflavonols, dihydrochalcones) were identified in the crude extracts by HPLC-PAD and HPLC–ESI-MS techniques. Catechin and epicatechin glucosides, procyanidin dimers, quercetin diglycoside, and trans- p-coumaric acid were the dominant phenolics in green lentils.
Editor: Kidlington: Elsevier Ltd
Idioma: Inglês

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Free radical-scavenging capacity, antioxidant activity, and phenolic composition of green lentil ( Lens culinaris)

Amarowicz, Ryszard ; Estrella, Isabel ; Hernández, Teresa ; Robredo, Sergio ; Troszyńska, Agnieszka ; Kosińska, Agnieszka ; Pegg, Ronald B.

Kidlington: Elsevier Ltd

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