Phenolic profile of whole seeds and seed fractions of lentils and its impact on antioxidant activity
Seed color and size are the major traits influencing consumer's acceptability and market class of lentils worldwide. In this paper we assessed the in vitro antioxidant capacity of whole seeds, hulls, and cotyledons of five lentil varieties in relation to their phenolic profile. The samples were eval...
| Autores principales: | , , , , , , , , |
|---|---|
| Formato: | Journal Article |
| Lenguaje: | Inglés |
| Publicado: |
Elsevier
2023
|
| Materias: | |
| Acceso en línea: | https://hdl.handle.net/10568/162577 |
| _version_ | 1855538522481491968 |
|---|---|
| author | Manco, Antonio Gerardi, Carmela Romano, Giuseppe D'Amico, Leone Blanco, Antonio Milano, Francesco Di Sansebastiano, Gian Pietro Balech, Rind Laddomada, Barbara |
| author_browse | Balech, Rind Blanco, Antonio D'Amico, Leone Di Sansebastiano, Gian Pietro Gerardi, Carmela Laddomada, Barbara Manco, Antonio Milano, Francesco Romano, Giuseppe |
| author_facet | Manco, Antonio Gerardi, Carmela Romano, Giuseppe D'Amico, Leone Blanco, Antonio Milano, Francesco Di Sansebastiano, Gian Pietro Balech, Rind Laddomada, Barbara |
| author_sort | Manco, Antonio |
| collection | Repository of Agricultural Research Outputs (CGSpace) |
| description | Seed color and size are the major traits influencing consumer's acceptability and market class of lentils worldwide. In this paper we assessed the in vitro antioxidant capacity of whole seeds, hulls, and cotyledons of five lentil varieties in relation to their phenolic profile. The samples were evaluated for total polyphenol content and different phenolic classes, such as condensed tannin content, total monomeric anthocyanins, and phenolic acids. Individual phenolic compounds, including flavonols, flavanols, flavones, anthocyanins, and phenolic acids, were further quantitatively investigated by HPLC-DAD. Total antioxidant capacity was evaluated by ABTS and ORAC assays, and a direct measurement (ABTSdir) was used to evaluate the antioxidant capacity of the bioactive compounds present in the whole-meal flours without extraction. The five genotypes showed considerable variations in their phenolic content and profile as well as antioxidant activities. The results showed a preferential accumulation of phenolic compounds with antioxidant activity in the hulls compared to cotyledons. Delphinidin and cyanidin were the most abundant flavonoids in the hulls, while epicatechin and catechin were the most concentrated in the cotyledons. A highly significant correlation was observed between ABTS, ORAC and ABTSdir and total polyphenols. The antioxidant capacities were highly correlated with several individual phenolics detected in hulls and cotyledons. The overall results showed that the lentil fractions and extracts with higher phenolics had also higher antiradical activity which was independent on seed size and color. Identifying lentil genotypes with diverse phenolic profile in cotyledons and whole seeds could meet diverse consumers preferences and health requirements. |
| format | Journal Article |
| id | CGSpace162577 |
| institution | CGIAR Consortium |
| language | Inglés |
| publishDate | 2023 |
| publishDateRange | 2023 |
| publishDateSort | 2023 |
| publisher | Elsevier |
| publisherStr | Elsevier |
| record_format | dspace |
| spelling | CGSpace1625772026-01-15T02:17:56Z Phenolic profile of whole seeds and seed fractions of lentils and its impact on antioxidant activity Manco, Antonio Gerardi, Carmela Romano, Giuseppe D'Amico, Leone Blanco, Antonio Milano, Francesco Di Sansebastiano, Gian Pietro Balech, Rind Laddomada, Barbara flavonoids lens culinaris tannins phenolic acids lentil seed fractions seed coat pattern Seed color and size are the major traits influencing consumer's acceptability and market class of lentils worldwide. In this paper we assessed the in vitro antioxidant capacity of whole seeds, hulls, and cotyledons of five lentil varieties in relation to their phenolic profile. The samples were evaluated for total polyphenol content and different phenolic classes, such as condensed tannin content, total monomeric anthocyanins, and phenolic acids. Individual phenolic compounds, including flavonols, flavanols, flavones, anthocyanins, and phenolic acids, were further quantitatively investigated by HPLC-DAD. Total antioxidant capacity was evaluated by ABTS and ORAC assays, and a direct measurement (ABTSdir) was used to evaluate the antioxidant capacity of the bioactive compounds present in the whole-meal flours without extraction. The five genotypes showed considerable variations in their phenolic content and profile as well as antioxidant activities. The results showed a preferential accumulation of phenolic compounds with antioxidant activity in the hulls compared to cotyledons. Delphinidin and cyanidin were the most abundant flavonoids in the hulls, while epicatechin and catechin were the most concentrated in the cotyledons. A highly significant correlation was observed between ABTS, ORAC and ABTSdir and total polyphenols. The antioxidant capacities were highly correlated with several individual phenolics detected in hulls and cotyledons. The overall results showed that the lentil fractions and extracts with higher phenolics had also higher antiradical activity which was independent on seed size and color. Identifying lentil genotypes with diverse phenolic profile in cotyledons and whole seeds could meet diverse consumers preferences and health requirements. 2023-08-01 2024-11-21T21:47:06Z 2024-11-21T21:47:06Z Journal Article https://hdl.handle.net/10568/162577 en Open Access application/pdf Elsevier Antonio Manco, Carmela Gerardi, Giuseppe Romano, Leone D'Amico, Antonio Blanco, Francesco Milano, Gian Pietro Di Sansebastiano, Rind Balech, Barbara Laddomada. (1/8/2023). Phenolic profile of whole seeds and seed fractions of lentils and its impact on antioxidant activity. Food Bioscience, 54. |
| spellingShingle | flavonoids lens culinaris tannins phenolic acids lentil seed fractions seed coat pattern Manco, Antonio Gerardi, Carmela Romano, Giuseppe D'Amico, Leone Blanco, Antonio Milano, Francesco Di Sansebastiano, Gian Pietro Balech, Rind Laddomada, Barbara Phenolic profile of whole seeds and seed fractions of lentils and its impact on antioxidant activity |
| title | Phenolic profile of whole seeds and seed fractions of lentils and its impact on antioxidant activity |
| title_full | Phenolic profile of whole seeds and seed fractions of lentils and its impact on antioxidant activity |
| title_fullStr | Phenolic profile of whole seeds and seed fractions of lentils and its impact on antioxidant activity |
| title_full_unstemmed | Phenolic profile of whole seeds and seed fractions of lentils and its impact on antioxidant activity |
| title_short | Phenolic profile of whole seeds and seed fractions of lentils and its impact on antioxidant activity |
| title_sort | phenolic profile of whole seeds and seed fractions of lentils and its impact on antioxidant activity |
| topic | flavonoids lens culinaris tannins phenolic acids lentil seed fractions seed coat pattern |
| url | https://hdl.handle.net/10568/162577 |
| work_keys_str_mv | AT mancoantonio phenolicprofileofwholeseedsandseedfractionsoflentilsanditsimpactonantioxidantactivity AT gerardicarmela phenolicprofileofwholeseedsandseedfractionsoflentilsanditsimpactonantioxidantactivity AT romanogiuseppe phenolicprofileofwholeseedsandseedfractionsoflentilsanditsimpactonantioxidantactivity AT damicoleone phenolicprofileofwholeseedsandseedfractionsoflentilsanditsimpactonantioxidantactivity AT blancoantonio phenolicprofileofwholeseedsandseedfractionsoflentilsanditsimpactonantioxidantactivity AT milanofrancesco phenolicprofileofwholeseedsandseedfractionsoflentilsanditsimpactonantioxidantactivity AT disansebastianogianpietro phenolicprofileofwholeseedsandseedfractionsoflentilsanditsimpactonantioxidantactivity AT balechrind phenolicprofileofwholeseedsandseedfractionsoflentilsanditsimpactonantioxidantactivity AT laddomadabarbara phenolicprofileofwholeseedsandseedfractionsoflentilsanditsimpactonantioxidantactivity |