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

Bubelová, Zuzana; Sumczynski, Daniela; Salek, Richardos-Nicolaos

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
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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