Influence of sprouting on phenolic composition and starch characteristics of lentil and horse gram

Ghumman, Atinder; Singh, Narpinder; Kaur, Amritpal

doi:10.1111/ijfs.14423

Cited by 6 publications

(4 citation statements)

References 46 publications

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“…Earlier, crystallinity ratio (1047/1022) has been reported to vary from 0.72 to 0.75 for KB starches [37] and 0.71 to 0.73 for lentil and horse gram starches. [38] Significant reduction in absorbance ratio was observed after refrigeration for 48 and 96 h for both native and high pressure treated starches. Reduction in absorbance values indicates decline in starch crystallinity.…”

Section: Retro-gradation Studies By Ftirmentioning

confidence: 91%

Effect of High Pressure Treatment on Structural, Functional, and In‐Vitro Digestibility of Starches from Tubers, Cereals, and Beans

et al. 2021

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Starch from different sources (wheat, rice, corn, waxy corn, potato, sweet potato, and kidney bean) are subjected to high pressure treatment (HPT) at 300 and 600 MPa and are evaluated for changes in digestibility, structural, thermal, and pasting properties. HPT alters the surface of starch granules and significantly disrupts morphology of granules. Increase in average granule size and decrease in relative crystallinity is observed in high pressure treated starches. However, a significant decrease average granule size is observed at 600 MPa. High pressure treated starches show progressive reduction in both swelling power and solubility with increase in pressure. HPT results in reduction in gelatinization temperatures and enthalpy of gelatinization (𝚫H gel ) while starches except potato starch treated at 600 MPa do not show any endothermic peak indicating complete destruction of crystalline structure. Peak and final viscosity of native starches is higher than those of their counterpart high pressure treated starches except waxy corn starch. Increase in gel firmness and destruction of internal structure of starches especially that of tuber starches treated at high pressures is observed. HPT lowered rapidly digestible starch fraction and increased slowly digestible starch and resistant starch fraction.

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Section: Retro-gradation Studies By Ftirmentioning

confidence: 91%

Effect of High Pressure Treatment on Structural, Functional, and In‐Vitro Digestibility of Starches from Tubers, Cereals, and Beans

et al. 2021

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“…On the contrary, the concentrations of syringic acid and kaempferol 3-O-β-rutinoside exhibited minor variations during the sprouting period. Additionally, the decrease in the concentrations of gallic acid and naringenin can be attributed to the binding of the compounds to cell wall components [45]. The FRAP values also increased significantly as the sprouting time increased for both brown and black LS, with the highest increase observed at the length of 15 cm.…”

Section: Total Polyphenol Content (Tpc) Antioxidant Activity and Colo...mentioning

confidence: 95%

Nutritional Quality and Antioxidant Properties of Brown and Black Lentil Sprouts

et al. 2023

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Lentils are known to be an integral part of a nutritionally balanced diet. Their sprouts are considered even more nutritional since they contain phytonutrients that confer health benefits. As such, incorporating them into a human diet can be advantageous. In this study, seeds from brown and black lentils were germinated aiming to study the changes in their nutritional value after they were grown for different amount of days to different lengths. Since the sprouts can be consumed at various stages of their growth, four growth stages were studied. For each stage, three batches were grown, and one sample of each batch was randomly picked and analyzed in triplicates. The sprouts were examined for their nutritional value. To this end, their content of proteins and carbohydrates was determined, as well as their content in carotenoids and vitamin C. Moreover, emphasis was placed on the phytochemical compounds contained in the sprouts. As results indicate, lentil sprouts not only exhibit high nutritional value but they are also rich in antioxidant compounds. More specifically, an increase of up to 18.8% in the protein content was recorded for 15 cm length sprouts (compared to lentil seeds), accompanied by a decrease in the carbohydrate content of up to 68.9%. Carotenoids and vitamin C content increased up to 224% and 389%, respectively. Additionally, a 34% increase in the polyphenol content was recorded. Moreover, a direct correlation between sprout length and nutritional value was observed, using principal component analysis (PCA) and multivariate correlation analysis (MCA).

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“…In this study, the effects of four different cooking methods (microwave, slow, boiling, pressure) and three heating solutions (salt, sugar, water) on free (p-hydroxybenzoic, p-coumaric, ferulic and sinapic) and bound (p-coumaric and ferulic) phenolic acids was studied. Ghumman, et al [ 24 ] studied the effect of lentil sprouting on different phenolic compounds, and the identified phenolic acids were gallic, chlorogenic, ferulic, sinapic, p-coumaric and caffeic acids. Sprouting was reported to have significant effect on quantity and composition of phenolic compounds, resulting in content increase of most of the phenolic compoundsin up to 48 h of sprouting; however, prolonged sprouting led to a reduction in content.…”

Section: Polyphenol Constituents In Lentilsmentioning

confidence: 99%

“…In addition, luteolin extracted in the base hydrolysed fraction increased with sprouting. On the other hand, luteolin extracted in the acid hydrolysed fraction decreased after prolonged sprouting [ 24 ]. Soluble and insoluble flavonoids have been detected and identified in lentil hulls of different cultivars.…”

Section: Polyphenol Constituents In Lentilsmentioning

confidence: 99%

Polyphenols, Saponins and Phytosterols in Lentils and Their Health Benefits: An Overview

et al. 2022

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The lentil (Lens culinaris L.) is one of the most important legumes (family, Fabaceae). It is a natural functional food rich in many bioactive compounds, such as polyphenols, saponins and phytosterols. Several studies have demonstrated that the consumption of lentils is potentially important in reducing the incidence of a number of chronic diseases, due to their bioactive compounds. The most common polyphenols in lentils include phenolic acids, flavan-3-ol, flavonols, anthocyanidins, proanthocyanidins or condensed tannins, and anthocyanins, which play an important role in the prevention of several degenerative diseases in humans, due to their antioxidant activity. Furthermore, lentil polyphenols are reported to have antidiabetic, cardioprotective and anticancer activities. Lentil saponins are triterpene glycosides, mainly soyasaponins I and βg. These saponins have a plasma cholesterol-lowering effect in humans and are important in reducing the risk of many chronic diseases. Moreover, high levels of phytosterols have been reported in lentils, especially in the seed coat, and β-sitosterol, campesterol, and stigmasterol are the most abundant. Beyond their hypocholesterolemic effect, phytosterols in lentils are known for their anti-inflammatory activity. In this review, the current information on the nutritional composition, bioactive compounds including polyphenols, saponins and phytosterols, and their associated health-promoting effects are discussed.

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Influence of sprouting on phenolic composition and starch characteristics of lentil and horse gram

Cited by 6 publications

References 46 publications

Effect of High Pressure Treatment on Structural, Functional, and In‐Vitro Digestibility of Starches from Tubers, Cereals, and Beans

Effect of High Pressure Treatment on Structural, Functional, and In‐Vitro Digestibility of Starches from Tubers, Cereals, and Beans

Nutritional Quality and Antioxidant Properties of Brown and Black Lentil Sprouts

Polyphenols, Saponins and Phytosterols in Lentils and Their Health Benefits: An Overview

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