دوره 9، شماره 2 - ( 2-1403 )
جلد 9 شماره 2 صفحات 324-316 |
برگشت به فهرست نسخه ها
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-fa.html
URL: http://jnfs.ssu.ac.ir/article-1-664-fa.html
Physicochemical, Nutritional, and Antioxidant Properties of Two Iranian Lentil Cultivars: A Comparative Study of Cooking and Germination Effects. Journal of Nutrition and Food Security. 1403; 9 (2) :316-324
چکیده: (1213 مشاهده)
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
دریافت: 1401/4/7 | انتشار: 1403/3/1 | انتشار الکترونیک: 1403/3/1
| بازنشر اطلاعات | |
 |
این مقاله تحت شرایط Creative Commons Attribution-NonCommercial 4.0 International License قابل بازنشر است. |
