Physicochemical, Nutritional, and Antioxidant Properties of Two Iranian Lentil Cultivars: A Comparative Study of Cooking and Germination Effects
Publish place: Journal of Nutrition and Food Security، Vol: 9، Issue: 2
Publish Year: 1403
نوع سند: مقاله ژورنالی
زبان: English
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شناسه ملی سند علمی:
JR_JNFS-9-2_014
تاریخ نمایه سازی: 18 اردیبهشت 1403
Abstract:
Background: Lentils are one of the most important rainfed legumes in the world. They are an excellent source of minerals, vitamins, and amino acids. Methods: Proximate composition (moisture, total ash, total fat, protein, fiber, and carbohydrate), mineral content, antioxidant activity (DPPH IC۵۰), and total phenolic compounds (TPC) were determined in the raw, germinated, and cooked samples of two cultivars of Iranian lentils. Results: Cooking and germination showed a significant effect on TPC, antioxidant activity, and minerals. The highest amount of phenolic compounds was obtained in raw black lentil, followed by raw green and germinated lentils. The black cultivar showed a higher quantity of K, Cu, Ca, and Zn and treatments decreased the concentrations of mineral elements in the investigated samples. Moreover, losses of the minerals in the cooked samples were higher than the germinated ones. Conclusions: Cooking and germination brought about a significant reduction in the phenolic compounds and antioxidant activity. Meaningful reductions were also recognized in the mineral content during cooking and germination.
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Authors
Mohammad Yaghtini
Department of Food Science and Technology, Islamic Azad University, Sabzevar branch, Iran
Moslem Jahani
Department of Food Chemistry, Research Institute of Food Science and Technology (RIFST), Mashhad, Iran
Javad Feizy
Department of Food Quality Control and Safety, Research Institute of Food Science and Technology (RIFST), Mashhad, Iran
Seyyed Emad Hoseini Taheri
Takchin Almas Sahar Company (Hosseini Brothers Nuts), Toos Industrial Zone, Mashhad, Iran.
Hossein Estiri
Department of Food Science and Technology, Islamic Azad University, Sabzevar branch, Iran
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