|
ISS
820 East 20th Street
Cookeville, TN 38501 USA
931 526 1106
linh@sproutnet.com
| |
Contribution
of low-molecular-weight antioxidants to the antioxidant capacity of raw and
processed lentil seeds.
Nahrung. 2003 Oct;47(5):291-9.
Fernandez-Orozco R, Zielinski H, Piskula MK.
EU Centre of Excellence CENEXFOOD, Institute of Animal Reproduction and Food
Research of Polish Academy of Sciences, Tuwima 10, 10-747 Olsztyn, Poland.
In this study four cultivars of lentil originating from Spain were examined: cv
Paula, cv Agueda, cv Almar and cv Alcor. Since consumption of these seeds after
heat treatment and as sprouts has been popularised, the impact of cooking (up to
30 min) and germination process (in dark, at 25 degrees C, for up to 4 days) on
peroxyl radical-trapping capacity (PRTC) and Trolox-equivalent antioxidant
capacity (TEAC) of the processed seeds was addressed. Also, changes in the
content of low-molecular-weight antioxidants (LMWA) and soluble proteins in the
course of cooking and germination were studied. The analyzed LMWAwere: total
phenolics, tocopherols (alpha-T, beta-T, gamma-T, delta-T), reduced glutathione,
and L-ascorbic acid. On the basis of the results obtained, the contribution of
LMWA and soluble proteins to the PRTC and TEAC of raw, cooked, and germinated
lentil seeds was calculated by multiple mean values for the content of
investigated compounds and their relative potential with respect to Trolox. The
results showed avery high molar percentage contribution of phenolic compounds
and low contribution of tocopherols, glutathione, soluble proteins, and
ascorbate (only in germinated seeds) to the total TEAC and total PRTC calculated
as a sum of data provided for phosphate-buffered and 80% methanolic extracts of
raw and processed lentil seeds.
|
