Mon, Dec 9, 2024
[Archive]
Volume 9, Issue 2 (May 2024)
JNFS 2024, 9(2): 316-324 |
Back to browse issues page
Download citation:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:
Yaghtini M, Jahani M, Feizy J, Hoseini Taheri S E, Estiri H. Physicochemical, Nutritional, and Antioxidant Properties of Two Iranian Lentil Cultivars: A Comparative Study of Cooking and Germination Effects. JNFS 2024; 9 (2) :316-324
URL: http://jnfs.ssu.ac.ir/article-1-664-en.html
URL: http://jnfs.ssu.ac.ir/article-1-664-en.html
Department of Food Chemistry, Research Institute of Food Science and Technology (RIFST), Mashhad, Iran
Abstract: (1198 Views)
Lentils are regarded as one of the most significant rainfed legumes in the world. They provide a valuable source of minerals, vitamins, and amino acids. Methods: Proximate composition (moisture, total ash, total fat, protein, fiber, and carbohydrate), mineral content, antioxidant activity (DPPH IC50), as well as total phenolic compounds (TPC) were ascertain in the raw, germinated, and cooked samples of two cultivars of Iranian lentils. Results: Cooking and germination demonstrated a significant effect on TPC, antioxidant activity and minerals. The highest amount of phenolic compounds was detected in raw black lentils, followed by raw green and germinated lentils. The black cultivar exhibited higher proportions of K, Cu, Ca, and Zn and the treatments reduced the concentrations of mineral elements in the investigated samples. Moreover, the losses of the minerals in the cooked samples were higher than in the germinated samples. Conclusions: All three states of black lentils demonstrated higher ash, mineral, total fat, protein, crude fiber, and antioxidant capacity. Cooking and germination induced a significant reduction in the phenolic compounds and antioxidant activity. Considerable reductions were also observed in the minerals content, during cooking and germination
Type of article: orginal article |
Subject:
public specific
Received: 2022/06/28 | Published: 2024/05/21 | ePublished: 2024/05/21
Received: 2022/06/28 | Published: 2024/05/21 | ePublished: 2024/05/21
Send email to the article author
| Rights and permissions | |
 |
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License. |
