New Phenolic Compounds from the Roots of Lentil (Lens culinaris)

Abstract

While lentil (Lens culinaris) seeds are phytochemically well characterized, very little is known about secondary metabolites from lentil roots. Our research on lentil roots led to isolation of five phenolic compounds and five group B soyasaponins. Their structures were established using NMR spectroscopy and mass spectrometry. Four phenolics have not been hitherto described in the literature: 4‐O‐β‐d‐glucopyranosyl‐2‐methoxybenzoic acid, (αS)‐4,4′‐di‐O‐β‐d‐glucopyranosyl‐α,2′‐dihydroxydihydrochalcone, (αS)‐4′‐O‐β‐d‐glucopyranosyl‐α,2′,4‐trihydroxydihydrochalcone, and keto‐2‐hydroxyglycitein. The DPPH∙ radical‐scavenging activity of the purified phenolic compounds was additionally evaluated.

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“…The molar concentration was plotted against peak area. Due to the lack of a phloridzin standard, structurally similar (αS)-4′-O-β-D-glucopyranosyl-α,2′,4-trihydroxydihydrochalcone with 436 MW, previously isolated from lentil root [50], was used for constructing the calibration curve at 284 nm (0.002–0.401 µmol/mL).…”