Effect of domestic cooking on carotenoids, tocopherols, fatty acids, phenolics, and antioxidant activities of lentils (Lens culinaris)

Journal of Agricultural and Food Chemistry

Volumn 62, Issue 52, 2014, Pages 12585-12594

  Zhang, Bing ^a,b   Deng, Zeyuan ^a   Tang, Yao ^b,c   Chen, Peter X ^b,d   Liu, Ronghua ^b   Ramdath, D Dan ^b   Liu, Qiang ^b   Hernandez, Marta ^b   Tsao, Rong ^b  

^a NANCHANG UNIVERSITY   (China)

^b GUELPH RESEARCH AND DEVELOPMENT CENTRE   (Canada)

^c TIANJIN UNIVERSITY OF SCIENCE AND TECHNOLOGY   (China)

^d UNIVERSITY OF GUELPH   (Canada)

Author keywords

Antioxidant activities; Domestic cooking; Lentil; Lipophilic; Phenolic

Indexed keywords

AGENTS; FATTY ACIDS; FLAVONOIDS; HYDROPHILICITY; PIGMENTS; PLANTS (BOTANY); TANNINS;

ANTI-OXIDANT ACTIVITIES; DOMESTIC COOKING; LENTIL; LIPOPHILIC; PHENOLIC;

ANTIOXIDANTS;

LENS CULINARIS;

ANTIOXIDANT; CAROTENOID; FATTY ACID; PHENOL DERIVATIVE; PLANT EXTRACT; TOCOPHEROL;

CHEMISTRY; COOKING; HEAT; LENTIL;

ANTIOXIDANTS; CAROTENOIDS; COOKING; FATTY ACIDS; HOT TEMPERATURE; LENS PLANT; PHENOLS; PLANT EXTRACTS; TOCOPHEROLS;

EID: 84920176711     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf504181r     Document Type: Article

References (45)

1. Gumienna, M.; Lasik, M.; Czarnecki, Z. Influence of plant extracts addition on the antioxidative properties of products obtained from green lentil seeds during in vitro digestion process. Pol. J. Food Nutr. Sci. 2009, 59.
2. Marathe, S. A.; Rajalakshmi, V.; Jamdar, S. N.; Sharma, A. Comparative study on antioxidant activity of different varieties of commonly consumed legumes in India. Food Chem. Toxicol. 2011, 49, 2005-2012.
3. Boschin, G.; Arnoldi, A. Legumes are valuable sources of tocopherols. Food Chem. 2011, 127, 1199-1203.
4. Fratianni, A.; Giuzio, L.; Di Criscio, T.; Zina, F.; Panfili, G. Response of carotenoids and tocols of durum wheat in relation to water stress and sulfur fertilization. J. Agric. Food Chem. 2013, 61, 2583-2590.
5. Ghorbani, A.; Nazari, M.; Jeddi-Tehrani, M.; Zand, H. The citrus flavonoid hesperidin induces p53 and inhibits NF-κB activation in order to trigger apoptosis in NALM-6 cells: involvement of PPARγ-dependent mechanism. Eur. J. Nutr. 2012, 51, 39-46.
6. Boudjou, S.; Oomah, B. D.; Zaidi, F.; Hosseinian, F. Phenolics content and antioxidant and anti-inflammatory activities of legume fractions. Food Chem. 2013, 138, 1543-1550.
7. Dueñas, M.; Hernández, T.; Estrella, I. Phenolic composition of the cotyledon and the seed coat of lentils (Lens culinaris L.). Eur. Food Res. Technol. 2002, 215, 478-483.
8. Amarowicz, R.; Pegg, R. B. Legumes as a source of natural antioxidants. Eur. J. Lipid Sci. Technol. 2008, 110, 865-878.
9. Villegas, R.; Gao, Y.-T.; Yang, G.; Li, H.-L.; Elasy, T. A.; Zheng, W.; Shu, X. O. Legume and soy food intake and the incidence of type 2 diabetes in the Shanghai Women 's Health Study. Am. J. Clin. Nutr. 2008, 87, 162-167.
10. Kris-Etherton, P. M.; Hecker, K. D.; Bonanome, A.; Coval, S. M.; Binkoski, A. E.; Hilpert, K. F.; Griel, A. E.; Etherton, T. D. Bioactive compounds in foods: their role in the prevention of cardiovascular disease and cancer. Am. J. Med. 2002, 113, 71-88.
11. Aguilera, Y.; Dueñas, M.; Estrella, I.; Hernández, T.; Benitez, V.; Esteban, R. M.; Martín-Cabrejas, M. a. A. Evaluation of phenolic profile and antioxidant properties of Pardina lentil as affected by industrial dehydration. J. Agric. Food Chem. 2010, 58, 10101-10108.
12. Zhang, B.; Deng, Z.; Tang, Y.; Chen, P.; Liu, R.; Ramdath, D. D.; Liu, Q.; Hernandez, M.; Tsao, R. Fatty acid, carotenoid and tocopherol compositions of 20 Canadian lentil cultivars and synergistic contribution to antioxidant activities. Food Chem. 2014, 161, 296-304.
13. Amarowicz, R.; Troszyńska, A.; Baryłko-Pikielna, N.; Shahidi, F. Polyphenolics extracts from legume seeds: correlations between total antioxidant activity, total phenolics content, tannins content and astringency. J. Food Lipids 2004, 11, 278-286.
14. Xu, B.; Chang, S. K. C. Comparative study on antiproliferation properties and cellular antioxidant activities of commonly consumed food legumes against nine human cancer cell lines. In Food Chemistry; Elsevier: Amsterdam, The Netherlands, 2012; Vol. 134, pp 1287-1296.
15. ɰuračková, Z. Some current insights into oxidative stress. Physiol. Res. 2010, 59.
16. Sasipriya, G.; Siddhuraju, P. Effect of different processing methods on antioxidant activity of underutilized legumes, Entada scandens seed kernel and Canavalia gladiata seeds. Food Chem. Toxicol. 2012, 50, 2864-2872.
17. Xu, B.; Yuan, S.; Chang, S. Comparative analyses of phenolic composition, antioxidant capacity, and color of cool season legumes and other selected food legumes. J. Food Sci. 2007, 72, S167-S177.
18. Scalbert, A.; Manach, C.; Morand, C.; Rémésy, C.; Jiménez, L. Dietary polyphenols and the prevention of diseases. Crit. Rev. Food Sci. Nutr. 2005, 45, 287-306.
19. Aguilera, Y.; Duenas, M.; Estrella, I.; Hernandez, T.; Benitez, V.; Esteban, R. M.; Martin-Cabrejas, M. A. Evaluation of phenolic profile and antioxidant properties of Pardina lentil as affected by industrial dehydration. J. Agric. Food Chem. 2010, 58, 10101-10108.
20. Han, H.; Baik, B. K. Antioxidant activity and phenolic content of lentils (Lens culinaris ), chickpeas ( Cicer arietinum L.), peas ( Pisum sativum L.) and soybeans (Glycine max), and their quantitative changes during processing. Int. J. Food Sci. Technol. 2008, 43, 1971-1978.
21. Zou, Y.; Chang, S. K.; Gu, Y.; Qian, S. Y. Antioxidant activity and phenolic compositions of lentil (Lens culinaris var. Morton) extract and its fractions. J. Agric. Food Chem. 2011, 59, 2268-2276.
22. Thavarajah, D.; Thavarajah, P.; Sarker, A.; Vandenberg, A. Lentils (Lens culinaris Medikus subspecies culinaris): a whole food for increased iron and zinc intake. J. Agric. Food Chem. 2009, 57, 5413-5419.
23. Dueñas, M.; Sun, B.; Hernández, T.; Estrella, I.; Spranger, M. I. Proanthocyanidin composition in the seed coat of lentils (Lens culinaris L.). J. Agric. Food Chem. 2003, 51, 7999-8004.
24. Xu, B.; Chang, S. K. Phenolic substance characterization and chemical and cell-based antioxidant activities of 11 lentils grown in the Northern United States. J. Agric. Food Chem. 2010, 58, 1509-1517.
25. Xu, B.; Chang, S. K. Effect of soaking, boiling, and steaming on total phenolic contentand antioxidant activities of cool season food legumes. Food Chem. 2008, 110, 1-13.
26. Chau, C. F.; Cheung, P. C. K.; Wong, Y. S. Effects of cooking on content of amino acids and antinutrients in three Chinese indigenous legume seeds. J. Sci. Food Agric. 1997, 75, 447-452.
27. PulseCanada. A guide to cooking beans, chickpeas, lentils and peas, 2014; http://www.pulsecanada.com/uploads/a3/a6/a3a6d7f53f7881244818e4b598842dd2/Guide-to-cooking-pulses.pdf (accessed Nov 5, 2014).
28. Zhang, B.; Deng, Z.; Ramdath, D. D.; Tang, Y.; Chen, P.; Liu, R.; Liu, Q.; Tsao, R. Phenolic profi les of 20 Canadian lentil cultivars and their contribution to antioxidant activity and inhibitory e ffects on α-glucosidase and pancreatic lipase Food Chem. 2015, 172, 862-872
29. Li, H.; Deng, Z.; Liu, R.; Young, J. C.; Zhu, H.; Loewen, S.; Tsao, R. Characterization of phytochemicals and antioxidant activities of a purple tomato (Solanum lycopersicum L.). J. Agric. Food Chem. 2011, 59, 11803-11811.
30. Dewanto, V.; Wu, X.; Adom, K. K.; Liu, R. H. Thermal processing enhances the nutritional value of tomatoes by increasing total antioxidant activity. J. Agric. Food Chem. 2002, 50, 3010-3014.
31. Kalogeropoulos, N.; Chiou, A.; Ioannou, M.; Karathanos, V. T.; Hassapidou, M.; Andrikopoulos, N. K. Nutritional evaluation and bioactive microconstituents (phytosterols, tocopherols, polyphenols, triterpenic acids) in cooked dry legumes usually consumed in the Mediterranean countries. Food Chem. 2010, 121, 682-690.
32. Maranesi, M.; Bochicchio, D.; Montellato, L.; Zaghini, A.; Pagliuca, G.; Badiani, A. Effect of microwave cooking or broiling on selected nutrient contents, fatty acid patterns and true retention values in separable lean from lamb rib-loins, with emphasis on conjugated linoleic acid. Food Chem. 2005, 90, 207-218.
33. Ajayi, F.; Aremu, M.; Mohammed, Y.; Madu, P.; Atolaiye, B.; Audu, S.; Opaluwa, O. Effect of processing on fatty acid and phospholipid compositions of harms (Brachystegia eurycoma) seed grown in Nigeria. Chem. Process Eng. Res. 2014, 22, 18-25.
34. Traber, M. G.; Atkinson, J. Vitamin E, antioxidant and nothing more. Free Radical Biol. Med. 2007, 43, 4-15.
35. Barros, F.; Awika, J. M.; Rooney, L. W. Interaction of tannins and other sorghum phenolic compounds with starch and effects on in vitro starch digestibility. J. Agric. Food Chem. 2012, 60, 11609-11617.
36. Xu, B.; Chang, S. K. Total phenolic, phenolic acid, anthocyanin, flavan-3-ol, and flavonol profiles and antioxidant properties of pinto and black beans (Phaseolus vulgaris L.) as affected by thermal processing. J. Agric. Food Chem. 2009, 57, 4754-4764.
37. Saulnier, L.; Crépeau, M.-J.; Lahaye, M.; Thibault, J.-F.; Garcia-Conesa, M. T.; Kroon, P. A.; Williamson, G. Isolation and structural determination of two 5,5′-diferuloyl oligosaccharides indicate that maize heteroxylans are covalently cross-linked by oxidatively coupled ferulates. Carbohydr. Res. 1999, 320, 82-92.
38. Yokotsuka, K.; Singleton, V. L. Interactive precipitation between phenolic fractions and peptides in wine-like model solutions: turbidity, particle size, and residual content as influenced by pH, temperature and peptide concentration. Am. J. Enol. Vitic. 1995, 46, 329-338.
39. Eichner, K. Antioxidative effect of Maillard reaction intermediates. In Autoxidation in Food and Biological Systems; Springer: Berlin, Germany, 1980; pp 367-385.
40. Chen, P. X.; Tang, Y.; Zhang, B.; Liu, R.; Marcone, M. F.; Li, X.; Tsao, R. 5-Hydroxymethy-2-furfural and derivatives formed during acid hydrolysis of conjugated and bound phenolics in plant foods and the effects on phenolic content and antioxidant capacity. J. Agric. Food Chem. 2014, 62, 4754-4761.
41. Randhir, R.; Kwon, Y.-I.; Shetty, K. Effect of thermal processing on phenolics, antioxidant activity and health-relevant functionality of select grain sprouts and seedlings. Innovative Food Sci. Emerging Technol. 2008, 9, 355-364.
42. Xu, B.; Chang, S. K. Phytochemical profiles and health-promoting effects of cool-season food legumes as influenced by thermal processing. J. Agric. Food Chem. 2009, 57, 10718-10731.
43. Prior, R. L.; Wu, X.; Schaich, K. Standardized methods for the determination of antioxidant capacity and phenolics in foods and dietary supplements. J. Agric. Food Chem. 2005, 53, 4290-4302.
44. Xu, B.; Chang, S. K. Total phenolics, phenolic acids, isoflavones, and anthocyanins and antioxidant properties of yellow and black soybeans as affected by thermal processing. J. Agric. Food Chem. 2008, 56, 7165-7175.
45. Aguilera, Y.; Dueñas, M.; Estrella, I.; Hernández, T.; Benitez, V.; Esteban, R. M.; Martín-Cabrejas, M. A. Phenolic profile and antioxidant capacity of chickpeas (Cicer arietinum L.) as affected by a dehydration process. Plant Foods Hum. Nutr. 2011, 66, 187-195.