10
views
0
recommends
+1 Recommend
0 collections
    0
    shares
      • Record: found
      • Abstract: found
      • Article: not found

      Fatty acid, carotenoid and tocopherol compositions of 20 Canadian lentil cultivars and synergistic contribution to antioxidant activities.

      Read this article at

      ScienceOpenPublisherPubMed
      Bookmark
          There is no author summary for this article yet. Authors can add summaries to their articles on ScienceOpen to make them more accessible to a non-specialist audience.

          Abstract

          Understanding the profile of lipophilic phytochemicals in lentils is necessary to better understand the health benefits of lentils. The fatty acid, carotenoid and tocopherol compositions and antioxidant activities of the lipophilic extracts of 20 lentil cultivars (10 red and 10 green) were therefore examined. Lentils contained 1.52-2.95% lipids, of which 77.5-81.7% were unsaturated essential fatty acids. Total tocopherols ranged from 37 to 64μg/g DW, predominantly γ-tocopherol (96-98% of the tocopherol content), followed by δ- and α-tocopherol. trans-Lutein was the primary and major carotenoid (64-78%) followed by trans-zeaxanthin (5-13%). Carotenoids and tocopherols showed weak correlation with 2,2-diphenyl-1-picrylhydrazyl (DPPH) activity (r=0.4893 and 0.3259, respectively), but good correlation when combined (r=0.6688), suggesting they may act synergistically. Carotenoids were found to contribute the most to the strong antioxidant activity measured by photochemiluminescence (PCL) assay. Results from this study contribute to the development of lentil cultivars and related functional foods with increased health benefits.

          Related collections

          Author and article information

          Journal
          Food Chem
          Food chemistry
          Elsevier BV
          0308-8146
          0308-8146
          Oct 15 2014
          : 161
          Affiliations
          [1 ] State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China; Guelph Food Research Centre, Agriculture and Agri-Food Canada, 93 Stone Road West, Guelph, ON N1G 5C9, Canada.
          [2 ] State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China. Electronic address: zeyuandeng@hotmail.com.
          [3 ] Guelph Food Research Centre, Agriculture and Agri-Food Canada, 93 Stone Road West, Guelph, ON N1G 5C9, Canada; Key Laboratory of Food Nutrition & Safety (Tianjin University of Science & Technology), Ministry of Education, Tianjin 300457, China.
          [4 ] Guelph Food Research Centre, Agriculture and Agri-Food Canada, 93 Stone Road West, Guelph, ON N1G 5C9, Canada; Department of Food Science, Ontario Agricultural College, University of Guelph, Guelph, ON N1G 2W1, Canada.
          [5 ] Guelph Food Research Centre, Agriculture and Agri-Food Canada, 93 Stone Road West, Guelph, ON N1G 5C9, Canada.
          [6 ] Guelph Food Research Centre, Agriculture and Agri-Food Canada, 93 Stone Road West, Guelph, ON N1G 5C9, Canada. Electronic address: rong.cao@agr.gc.ca.
          Article
          S0308-8146(14)00558-5
          10.1016/j.foodchem.2014.04.014
          24837953
          799bcaaa-eee0-4142-827f-d9a55819335f
          History

          Tocopherols,Lentils,Fatty acids,Carotenoids,Antioxidant activities

          Comments

          Comment on this article