TBU Publications
Repository of TBU Publications

Effect of cooking and germination on antioxidant activity, total polyphenols and flavonoids, fiber content, and digestibility of lentils (Lens culinaris L.)

DSpace Repository

Show simple item record


dc.title Effect of cooking and germination on antioxidant activity, total polyphenols and flavonoids, fiber content, and digestibility of lentils (Lens culinaris L.) en
dc.contributor.author Bubelová, Zuzana
dc.contributor.author Sumczynski, Daniela
dc.contributor.author Salek, Richardos-Nicolaos
dc.relation.ispartof Journal of Food Processing and Preservation
dc.identifier.issn 0145-8892 Scopus Sources, Sherpa/RoMEO, JCR
dc.date.issued 2018
utb.relation.volume 42
utb.relation.issue 1
dc.type article
dc.language.iso en
dc.publisher Blackwell Publishing Ltd.
dc.identifier.doi 10.1111/jfpp.13388
dc.relation.uri http://onlinelibrary.wiley.com/doi/10.1111/jfpp.13388/full
dc.description.abstract The aim of this work was to evaluate the effect of cooking and germination on antioxidant activity, total polyphenols and flavonoids, fiber content, and digestibility of lentils (Lens culinaris L.). Seven commercialized samples of lentils (brown, red, dark green, French green, Beluga, dehulled and split red, and dehulled yellow) obtained from the Czech market were analyzed. Lentils were assessed for basic chemical analyses (dry matter and ash content), total phenolic and flavonoid contents (Folin-Ciocalteu and AlCl3·6H2O spectrophotometric methods, respectively), antioxidant analysis (DPPH assay), crude and neutral-detergent fiber contents and in vitro digestibility. Germination caused an increase in total phenolic and flavonoid contents, antioxidant activity, and digestibility and, contrariwise, a decrease in both crude and neutral-detergent fiber contents. Cooking resulted in the rising of digestibility and the reduction of total phenolic and flavonoid contents, antioxidant activity, and both crude and neutral-detergent fiber contents. Practical applications: Lentils, among other legumes, exert valuable nutritional composition (including high amounts of protein, fiber, and bioactive compounds with antioxidant activity, such as polyphenols). However, lower digestibility together with some antinutritional factors results in very low consumption of lentils in western diet. Lentils need to be processed prior to consumption. The most widely used processing methods represent thermal processing (cooking) and germination. These processing techniques can influence nutritional quality of lentils since antinutritional factors are reduced. It is crucial to monitor the changes occurring during the culinary processes and to ensure that these processes implicate positive affection of nutritive value of lentils. According to our results, both processing techniques resulted in enhanced digestibility of lentils. Furthermore, germination proved to be more efficient in the antioxidant activity improvement caused mainly by the increased amounts of polyphenols and flavonoids. © 2017 Wiley Periodicals, Inc. en
utb.faculty Faculty of Technology
dc.identifier.uri http://hdl.handle.net/10563/1007706
utb.identifier.obdid 43878905
utb.identifier.scopus 2-s2.0-85021246508
utb.identifier.wok 000419383100073
utb.source j-scopus
dc.date.accessioned 2018-02-26T10:19:59Z
dc.date.available 2018-02-26T10:19:59Z
dc.description.sponsorship Tomas Bata University [IGA/FT/2016/003]
utb.contributor.internalauthor Bubelová, Zuzana
utb.contributor.internalauthor Sumczynski, Daniela
utb.contributor.internalauthor Salek, Richardos-Nicolaos
utb.fulltext.affiliation Zuzana Bubelová 1 http://orcid.org/0000-0002-7736-0931, Daniela Sumczynski 2 | Richardos Nikolaos Salek 1 1 Department of Food Technology, Faculty of Technology, Tomas Bata University in Zlin, nam. T.G. Masaryka 5555, Zlin, 760 01, Czech Republic 2 Department of Food Analysis and Chemistry, Faculty of Technology, Tomas Bata University in Zlin, nam. T.G. Masaryka 5555, Zlin, 760 01, Czech Republic Correspondence Zuzana Bubelová, Department of Food Technology, Faculty of Technology, Tomas Bata University in Zlin, nam. T.G. Masaryka 5555, Zlin, 760 01, Czech Republic. Email: bubelova@ft.utb.cz
utb.fulltext.dates Received: 27 January 2017 Revised: 28 April 2017 Accepted: 5 May 2017
utb.fulltext.references Acevedo, B. A., Thompson, C. M. B., González Foutel, N. S., Chaves, M. G., & Avanza, M. V. (2017). Effect of different treatments on the microstructure and functional and pasting properties of pigeon pea (Cajanus cajan L.), dolichos bean (Dolichos lablab L.) and jack bean (Canavalia ensiformis) flours from the north-east Argentina. International Journal of Food Science & Technology, 52, 222–230. Aryee, A. N. A., & Boye, J. I. (2016). Comparative study of the effects of processing in the nutritional, physicochemical and functional properties of lentil. Journal of Food Processing and Preservation, 41, e12824. Bouchenak, M., & Lamri-Senhadji, M. (2013). Nutritional quality of legumes, and their role in cardiometabolic risk prevention: A review. Journal of Medicinal Food, 16, 14–11. Chitra, U., Singh, U., & Venkateswara Rao, P. (1996). Phytic acid, in vitro protein digestibility, dietary fibre, and minerals of pulses as influenced by processing methods. Plant Foods for Human Nutrition, 49, 307–316. Costa, G. E. A., Queiroz-Monici, K. S., Reis, S. M. P. M., & de Oliveira, A. C. (2006). Chemical composition, dietary fibre and resistant starch contents of raw and cooked pea, common bean, chickpea and lentil legumes. Food Chemistry, 94, 327–330. Donangelo, C. M., Trugo, L. C., Trugo, N. M. F., & Eggum, B. O. (1995). Effect of germination of legume seeds on chemical composition and on protein and energy utilization in rats. Food Chemistry, 53, 23–27. Durazzo, A., Turfani, V., Azzini, E., Maiani, G., & Carcea, M. (2013). Phenols, lignans, and antioxidant properties of legume and sweet chestnut flours. Food Chemistry, 140, 666–671. Fernandez-Orozco, R., Frias, J., Zielinski, H., Piskula, K., Kozlowska, H., & Vidal-Valverde, C. (2008). Kinetic study of the antioxidant compounds and antioxidant capacity during germination of Vigna radiata cv. emerald, Glycine max cv. jutro and Glycine max cv. merit. Food Chemistry, 111, 622–630. Gan, R.-Y., Shah, N. P., Wang, M.-F., Lui, W.-Y., & Corke, H. (2016). Fermentation alters antioxidant capacity and polyphenol distribution in selected edible legumes. International Journal of Food Science & Technology, 51, 875–884. Gharachorloo, M., Tarzi, B. G., & Baharinia, M. (2013). The effect of germination on phenolic compounds and antioxidant activity of pulses. Journal of the American Oil Chemists’ Society, 90, 407–411. Ghavidel, R. A., & Prakash, J. (2007). The impact of germination and dehulling on nutrients, antinutrients, in vitro iron and calcium bioavailability and in vitro starch and protein digestibility of some legume seeds. LWT—Food Science and Technology, 40, 1292–1299. Grewal, A., & Jood, S. (2009). Chemical composition and digestibility (in vitro) of green gram as affected by processing and cooking methods. British Food Journal, 111, 235–242. Gujral, H. S., Angurala, M., Sharma, P., & Singh, J. (2011). Phenolic content and antioxidant activity of germinated and cooked pulses. International Journal of Food Properties, 14, 1366–1374. Gulewicz, P., Martinez-Villaluenga, C., Kasprowicz-Potocka, M., & Frias, J. (2014). Non-nutritive compounds in Fabaceae family seeds and the improvement of their nutritional quality by traditional processing—A review. Polish Journal of Food and Nutrition Sciences, 64, 75–89. Guo, X., Li, T., Tang, K., & Liu, R. H. (2012). Effect of germination on phytochemical profiles and antioxidant activity of mung bean sprouts (Vigna radiata). Journal of Agricultural and Food Chemistry, 60, 11050–11055. Haileslassie, H. A., Henry, C. J., & Tyler, R. T. (2016). Impact of household food processing strategies on antinutrient (phytate, tannin and polyphenol) contents of chickpeas (Cicer arietinum L.) and beans (Phaseolus vulgaris L.): A review. International Journal of Food Science and Technology, 51, 1947–1957. Han, H., & Baik, B.-K. (2008). Antioxidant activity and phenolic content of lentils (Lens culinaris), chickpeas (Cicer arietinum L.), peas (Pisum sativum L.) and soybeans (Glycine max), and their quantitative changes during processing. International Journal of Food Science and Technology, 43, 1971–1978. ISO 24557. (2009). Pulses—Determination of moisture content—Air-oven method. ISO 2171. (2007). Cereals, pulses and by-products—Determination of ash yield by incineration. Khalil, A. W., Zeb, A., Mahmood, F., Tariq, S., Khattak, A. B., & Shah, H. (2007). Comparison of sprout quality characteristics of desi and kabuli type chickpea cultivars (Cicer arietinum L.). LWT—Food Science and Technology, 40, 937–945. Lin, P.-Y., & Lai, H.-M. (2006). Bioactive compounds in legumes and their germinated products. Journal of Agricultural and Food Chemistry, 54, 3807–3814. López, A., El-Naggar, T., Dueñas, M., Ortega, T., Estrella, I., Hernández, T., . . . Carretero, M. E. (2016). Influence of processing in the phenolic composition and health-promoting properties of lentils (Lens culinaris L.). Journal of Food Processing and Preservation. https://doi.org/10.1111/jfpp.13113 Mitchell, D. C., Lawrence, F. R., Hartman, T. J., & Curran, J. M. (2009). Consumption of dry beans, peas and lentils could improve diet quality in the US population. Journal of the American Dietetic Association, 109, 909–913. Monsoor, M. A., & Yusuf, H. K. M. (2002). In vitro protein digestibility of lathyrus pea (Lathyrus sativus), lentil (Lens culinaris), and chickpea (Cicer arietinum). International Journal of Food Science and Technology, 37, 97–99. Nithiyanantham, S., Selvakumar, S., & Siddhuraju, P. (2012). Total phenolic content and antioxidant activity of two different solvent extracts from raw and processed legumes, Cicer arietinum L. and Pisum sativum, L. Journal of Food Composition and Analysis, 27, 52–60. Oomah, B. D., Caspar, F., Malcomson, L. J., & Bellido, A.-S. (2011). Phenolics and antioxidant activity of lentil and pea hulls. Food Research International, 44, 436–441. Rehinan, Z., Rashid, M., & Shah, W. H. (2004). Insoluble dietary fibre components of food legumes as affected by soaking and cooking processes. Food Chemistry, 85, 245–249. Rochfort, S., & Panozzo, J. (2007). Phytochemicals for health, the role of pulses. Journal of Agricultural and Food Chemistry, 55, 7981–7994. Roy, F., Boye, J. I., & Simpson, B. K. (2010). Bioactive proteins and peptides in pulse crops: Pea, chickpea and lentil. Food Research International, 43, 432–442. Sasipriya, G., & Siddhuraju, P. (2012). Effect of different processing methods on antioxidant activity of underutilized legumes, Entada scandens seed kernel and Canavalia gladiate seeds. Food and Chemical Toxicology, 50, 2864–2872. Siddhuraju, P., & Becker, K. (2007). The antioxidant and free radical scavenging activities of processed cowpea (Vigna unguiculata (L.) Walp.) seed extracts. Food Chemistry, 101, 10–19. Sumczynski, D., Bubelová, Z., Sneyd, J., Erb-Weber, S., & Mlček, J. (2015). Total phenolics, flavonoids, antioxidant activity, crude fibre and digestibility in non-traditional wheat flakes and muesli. Food Chemistry, 174, 319–325. Sumczynski, D., Bubelová, Z., & Fišera, M. (2015). Determination of chemical, insoluble dietary fibre, neutral-detergent fibre and in vitro digestibility in rice types commercialized in Czech markets. Journal of Food Composition and Analysis, 40, 8–13. Świeca, M., Baraniak, B., & Gawlik-Dziki, U. (2013). In vitro digestibility and starch content, predicted glycemic index and potential in vitro antidiabetic effect of lentil sprouts obtained by different germination techniques. Food Chemistry, 138, 1414–1420. Tosh, S. M., & Yada, S. (2010). Dietary fibres in pulse seeds and fractions: Characterization, functional attributes, and applications. Food Research International, 43, 450–460. Wang, N., Hatcher, D. W., Toews, R., & Gawalko, E. J. (2009). Influence of cooking and dehulling on nutritional composition of several varieties of lentils (Lens culinaris). LWT—Food Science and Technology, 42, 842–848. Xu, B. J., Yuan, S. H., & Chang, S. K. C. (2007). Comparative analyses of phenolic composition, antioxidant capacity, and color of cool season legumes and other selected food legumes. Journal of Food Science, 72, S167–S177. Zou, Y., Chang, S. K. C., Gu, Y., & Qian, S. Y. (2011). Antioxidant activity and phenolic compositions of lentil (Lens culinaris var. Morton) extracts and its fractions. Journal of Agricultural and Food Chemistry, 59, 2268–2276.
utb.fulltext.sponsorship This work was supported by the Internal Grant project of Tomas Bata University in Zlin No. IGA/FT/2016/003 funded from the resources for specific university research.
utb.scopus.affiliation Department of Food Technology, Faculty of Technology, Tomas Bata University in Zlin, nam. T.G. Masaryka 5555, Zlin, Czech Republic; Department of Food Analysis and Chemistry, Faculty of Technology, Tomas Bata University in Zlin, nam. T.G. Masaryka 5555, Zlin, Czech Republic
utb.fulltext.projects IGA/FT/2016/003
Find Full text

Files in this item

Show simple item record