Have a personal or library account? Click to login
Effect of heat treatment on polyphenolic compounds and antioxidant activity of lentils (Lens culinaris) Cover

Effect of heat treatment on polyphenolic compounds and antioxidant activity of lentils (Lens culinaris)

Open Access
|Dec 2020

References

  1. [1] Tharanathan, R.N; Mahadevamma, S., Grain legumes – a boon to human nutrition. Trends in Food and Science Technology,2003, 14, 507-518.10.1016/j.tifs.2003.07.002
  2. [2] Uebersax, M. A; Occena, L. G. Legumes in the Diet. Elsevier Science,2003, 3520-3528.10.1016/B0-12-227055-X/00693-3
  3. [3] Heimler, D; Vignolini, P.; Giulia Dini, M.; Annalisa Romani, A., Rapid tests to assess the antioxidant activity of Phaseolus vulgaris L. dry beans. Journal of Agriculture and Food Chemistry, 2005, 53, 3053-3056.10.1021/jf049001r
  4. [4] Amarowicz, R.; Pegg, R., Legumes as a source of natural antioxidants. Eur. J. Lipid Sci. Technol., 2008. 110, 865-878.10.1002/ejlt.200800114
  5. [5] Han, X; Shen, T; Lou, H., Dietary polyphenols and y their biological significance. Int. J. Mole. Sci., 2007, 8, 950-988.10.3390/i8090950
  6. [6] Azevedo, D; Tacnet, F; Delaunay, A; Rodrigues-Pousada, C; Toledano, MB., Two redox centers within Yap1 for H2O2 and thiol-reactive chemicals signaling. Free Radic Biol Med,2003, 35(8), 889-900.10.1016/S0891-5849(03)00434-9
  7. [7] Aparicio-Fernández, X; Loza-Cornejo, S; Guadalupe, M; Torres, B; Velázquez-Placenci, N., Chemical and morphological characterization of Mammillaria uncinata (Cactaceae) fruits. J. PACD, 2013, 15, 32-41.
  8. [8] Dong, M.; He, X.J; Liu, R.H., Phytochemicals of black bean seed coats: Isolation, structure elucidation, and their antiproliferative and antioxidative activities. Journal of Agricultural and Food Chemistry,2007, 55, 6044-6051.10.1021/jf070706d
  9. [9] Benbrook, C.M., Elevating antioxidant levels in food through organic farming and food processing. The Organic Center, Foster, 2005, RI 81.
  10. [10] Wani, I. A; Sogi, D. S; Wani, A. A; Gill, B. S. Physical and cooking characteristics of some Indian kidney bean (Phaseolus vulgaris L.) cultivars. Journal of the Saudi Society of Agricultural Sciences,2017, 16(1), 7-15.10.1016/j.jssas.2014.12.002
  11. [11] Knorr, D., Process assessment of high-pressure processing of foods: Anoverview. 249-267. In: Oliveira, F.A.R.; Oliveira J.C. (Eds.), Processing foods. Quality optimization and process assessment, Boca Raton, FL: CRC Press, 1999.
  12. [12] Barkat, M; Kadri, F., Impact de deux modes de cuisson sur la teneur en polyphénols solubles de six légumes. Revue de génie industriel, 2011, 6, 41-4541.
  13. [13] Mujica, M-V; Granito, M; Soto, N., Importance of the extraction method in the quantification of total phenolic compounds in Phaseolus vulgaris L. Venzuela. Interciencia, 2009, 34(9), 650-654.
  14. [14] Ertas, A; Boga, M; Yılmaz, M.A; Yesil, Y; Hasimi, N; Kaya, M.S; Temel, H; Kolak, U., Chemical compositions by using LC-MS/MS and GC-MS and biological activities of Sedum sediforme. Journal of Agricultural and Food Chemistry, 2014, 62(20), 4601-4609.10.1021/jf500067q
  15. [15] Slinkard, K; Singleton, V.L., Total phenol analyses: Automation and comparison with manual methods. American Journal of Enology and Viticulture, 1977, 28, 49-55.10.5344/ajev.1974.28.1.49
  16. [16] Moreno, M.I.N; Isla, M.I; Sampietro, A.R; Vattuone, M.A., Comparison of the free radical-scavenging activity of propolis from several regions of Argentina. Journal of Ethnopharmacology, 2000, 71, 109-114.10.1016/S0378-8741(99)00189-0
  17. [17] Sadasivum, S.; Manickam, A., Biochemical methods. New Age Int. Ltd., Tamilnadu Agricultural University, 2005.
  18. [18] Ismail, A.; Marjan, Z.M.; Foong, C.W., Total antioxidant activity and phenolic content in selected vegetables. Food Chemistry. 2004, 87, 581-586.10.1016/j.foodchem.2004.01.010
  19. [19] Zhang, D.; Hamauzu, Y., Phenolic compounds and their antioxidant properties in different tissues of carrots (Daucus carota L.). Food Agriculture and Environment, 2004, 21, 95-100.
  20. [20] Turkmen, N.; Sari, F.; Velioglu, Y.S., The effect of cooking methods on total phenolics and antioxidant activity of selected green vegetables. Food Chemistry, 2005, 93, 713-718.10.1016/j.foodchem.2004.12.038
  21. [21] Dewanto, V.; Wu, X.Z.; Liu, R.H., A Processed sweet corn has higher antioxidant activity. Journal of Agricultural and Food Chemistry, 2002, 50, 4959-4964.10.1021/jf0255937
  22. [22] Makris, D. P; Rossiter, J. T., Domestic processing of onion bulbs (Allium cepa) and Asparagus spears (Asparagus officinalis): effet on flavonol content and antioxidant status. Journal of Agricultural and Food Chemistry, 2001, 49, 3216.10.1021/jf001497z
  23. [23] Renard,, C.M.G.C., Effects of conventional boiling on the polyphenols and cell walls of pears. Journal of the Science of Food and Agriculture, 2005, 85, 310-318.10.1002/jsfa.1987
  24. [24] Kutos, T; Golob, T; Kac, M; Plestenjak, A., Dietary fibre content of dry and processed beans. Food Chemistry, 2003, 80, 231-235.10.1016/S0308-8146(02)00258-3
  25. [25] Jones, P.; Vogt, T., Glycosyl transferases in secondary plant metabolism tranquilizers and stimulant controllers. Planta J., 2001, 62, 148-150.
  26. [26] Vidal-Valverde, C; Frias, J; Estrella, I; Gorospe, M.J; Ruiz, R; Bacon, J., Effect of processing on some antinutritional factors of lentils. J Agric Food Chem. 1994, 42, 2291-5.4.10.1021/jf00046a039
  27. [27] Auger, C.; Al-Awwadi, N.; Bornet, A.; Rouanet, J.M.; Gasc, F.; Cros, G., Catechins and procyanidins in Mediterranean diet. Food Res Int, 2004, 37, 233-45.10.1016/j.foodres.2003.11.008
  28. [28] Van Der Sluis, A.A.; Dekker, M.; Skrede, G.; Jongen, W.M., Activity and concentration of polyphenolic antioxidants in apple juice. 1. Effect of existing pro-duction methods. J Agric Food Chem, 2002, 50, 7211-7219.10.1021/jf020115h
  29. [29] Dueñas, M.; Hernández, T.; Estrella, I., Phenolic composition of the cotyledon and theseed coat of lentils (Lens culinaris L.). European Food Research and Technology, 2002, 215, 478-483.10.1007/s00217-002-0603-1
  30. [30] Dueñas, M. Sun, B. A.; Hernández, T.; Estrella, I.; Sprange, I., Proanthocyanidins composition in the seed coat of lentils (Lens culinaris L.). Journal of Agricultural and Food Chemistry, 2003, 51(27), 7999-8004.10.1021/jf030321514690386
  31. [31] Dueñas, M.; Hernández, T.; Estrella, I., Assessment of in vitro antioxidant capacity of the seed coat and the cotyledon of legumes in relation to their phenolic contents. Food Chemistry, 2006, 98, 95-103.10.1016/j.foodchem.2005.05.052
  32. [32] Lea, A.G.H.; Arnold, G.M., The phenolics of ciders: Bitterness and astringency. Journal of the Science of Food and Agriculture, 1978, 29(5), 478-483.10.1002/jsfa.2740290512
  33. [33] Amrani, J.K; Glories, Y., Etude en conditions modèles de l’extractibilité des composés phénoliques des pellicules et des pépins de raisins rouges. Journal International des Sciences de la Vigne et du Vin,1994, 28, 303-317.10.20870/oeno-one.1994.28.4.1134
  34. [34] Macheix, J-J; Fleuriet, A; Manchado, S., Les composés phénoliques dans la plante: structure, biosynthèse, répartition et rôles. In: Cheynier, V.; Sarni, Manchado P., Les polyphénols en agroalimentaire, Lavoisier, 2005, Paris, р. 510.
  35. [35] Makino, R.; Ohara, S.; Hashida, K., Efficient extraction of polyphenolics from thebark of tropical tree species. Journal of Tropical Forest Science, 2009, 21(1), 45-49.
  36. [36] Bruneton, J., Composés phénoliques, acétates et shikimates. 123-124. In: Eléments de phytochimie et de pharmacognosie, Technique et documentation Lavoisier, Paris, 1987.
  37. [37] Lewinsohn, E.; Britsch, L.; Mazur, Y.; Gressel, J., Flavanone Glycoside Biosynthesis in Citrus: Chalcone Synthase, UDP-Glucose: Flavanone-7-O-Glucosyl-Transferase and -Rhamnosyl-Transferase Activities in Cell-Free Extracts. Plant Physiology, 1989, 91(4), 1323-1328.10.1104/pp.91.4.1323
  38. [38] Clifford, M.N., Chlorogenic acids and other cinnamates – nature, occurrence and dietary burden. Journal of the Science of Food and Agriculture, 1999, 79, 362-372.10.1002/(SICI)1097-0010(19990301)79:3<362::AID-JSFA256>3.0.CO;2-D
  39. [39] Renard, C.M.G.C; Caris-Veyrat, C; Dufour, C.; Le Bourvellec, C., Le devenir des polyphénols et caroténoïdes dans les fruits et légumes traités thermiquement. Innovations Agronomiques, 2014, 42, 125-137.
  40. [40] Xu, B.; Chang, S., Total phenolic, phenolic acid, anthocyanin, flavan-3-ol and flavonol profiles and antioxidant properties of pinto and black beans (Phaseolus vulgaris L.) as affected by thermal processing. Journal of Agricultural and Food Chemistry, 2009, 57, 4754-4764.10.1021/jf900695s
  41. [41] Rice-Evans, C.A.; Miller, N.J.; Bolwell, P.G.; Bramley, P.M.; Pridham, J.B., The relative antioxidant activities of plant-derived polyphenolic flavonoids. Free Radical Research, 1995, 22, 375-383.10.3109/10715769509145649
  42. [42] Heim, K.E.; Tagliaferro, A.R.; Bobilya, D.J., Flavonoid antioxidants: chemistry, metabolism and structure-activity Relationships. Journal of Nutritional Biochemistry, 2002, 13, 572-584.10.1016/S0955-2863(02)00208-5
  43. [43] Manzocco L.; Calligaris, S.; Masrrocola, D.; Nicoli, K.-C.; Lerici, C.-R., Review on nonenzymatic browning and antioxidant capacity in processed foods. Trends in Food Science Technology, 2001, 11, 340–346.10.1016/S0924-2244(01)00014-0
  44. [44] Nicoli, M.; Anese, M.; Parpinel, M., Influence of processing on the antioxidant properties of fruit and vegetables. Trends in Food Science & Technology, 1999, 10(3), 94-100.10.1016/S0924-2244(99)00023-0
DOI: https://doi.org/10.2478/asn-2020-0033 | Journal eISSN: 2603-347X | Journal ISSN: 2367-5144
Language: English
Page range: 58 - 71
Published on: Dec 8, 2020
In partnership with: Paradigm Publishing Services
Publication frequency: 1 issue per year

© 2020 S. Djabali, F.Z. Makhlouf, A. Ertas, M. Barkat, published by Konstantin Preslavski University of Shumen
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.