NMR Based Metabolomic Analysis of Health Promoting Phytochemicals in Lentils

Rochfort, Simone; Vassiliadis, Simone; Maharjan, Pankaj; Brand, Jason; Panozzo, Joe

doi:10.3390/metabo9080168

Cited by 6 publications

(5 citation statements)

References 40 publications

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“…The authors attributed the total phenolic content to be inversely associated with rainfall. Rochfort et al (2019) also found the genotype Â environment interaction to be significant for total phenolic content in lentils with some cultivars showing a strong environmental effect where as other cultivars had no difference in TPC between locations.…”

Section: Total Polyphenolsmentioning

confidence: 82%

The levels of bioactive compounds found in raw and cooked Canadian pulses

Stone

Waelchli

Çabuk

et al. 2020

Food sci. technol. int.

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The effect of cooking on the levels of bioactive compounds (oligosaccharides, polyphenols and saponins, and vicine/convicine for faba bean only) were examined in a wide range of Canadian pulses. The total oligosaccharide concentrations were reduced ∼40% for chickpea, 11–81% for lentils, 41–43% for faba beans, 10–51% for beans, and 20–44% for peas. Individual oligosaccharides, raffinose, ciceritol, stachyose and verbascose, increased or decreased in the cooked samples depending on each pulse sample. Cooking reduced the total polyphenol content by 13–25% for chickpeas, 0–83% for lentils, 47–54% for faba beans, 47–54% for beans, and 48–70% for peas. And, the total saponin concentrations were reduced by 11–30% for chickpeas, 0–40% for lentils, 32–46% for beans, 14–30% for peas and increased by 8–26% in faba bean. The vicine and convicine levels in faba bean were reduced by 26–38% with cooking. The reduction in bioactive compounds after cooking depended on the specific compound and specific type of pulse. This large analyses of 20 different pulse samples allows for comparison between and within different types of pulses.

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Section: Total Polyphenolsmentioning

confidence: 82%

The levels of bioactive compounds found in raw and cooked Canadian pulses

Stone

Waelchli

Çabuk

et al. 2020

Food sci. technol. int.

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“…In particular, the hulls were found rich in polyphenolics, with levels of them that were variable based on the genotype. Moreover, their composition and concentration showed to be strongly influenced by abiotic effects [ 51 ].…”

Section: Resultsmentioning

confidence: 99%

Microwave-Assisted Extraction of Bioactive Compounds from Lentil Wastes: Antioxidant Activity Evaluation and Metabolomic Characterization

et al. 2022

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The recovery of industrial by-products is part of the zero-waste circular economy. Lentil seed coats are generally considered to be a waste by-product. However, this low-value by-product is rich in bioactive compounds and may be considered an eco-friendly source of health-promoting phytochemicals. For the first time, a sustainable microwave-assisted extraction technique was applied, and a solvent screening was carried out to enhance the bioactive compound content and the antioxidant activity of green and red lentil hull extracts. With respect to green lentil hull extracts that were obtained with different solvents, the aqueous extract of the red lentil seed coats showed the highest total phenolic and total flavonoid content (TPC = 28.3 ± 0.1 mg GAE/g dry weight, TFC = 1.89 ± 0.01 mg CE/100 mg dry weight, respectively), as well as the highest antioxidant activity, both in terms of the free radical scavenging activity (ABTS, 39.06 ± 0.73 mg TE/g dry weight; DPPH, IC50 = 0.39 μg/mL) and the protection of the neuroblastoma cell line (SH-SY5Y, IC50 = 10.1 ± 0.6 μg/mL), the latter of which has never been investigated so far. Furthermore, a metabolite discovery analysis was for the first time performed on the aqueous extracts of both cultivars using an HPLC separation which was coupled with an Orbitrap-based high-Resolution Mass Spectrometry technique.

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“…To further improve the health benefits of durum wheat-based foods, whole meal lentil flour can be used, not only for the complementary biological value of its proteins with those of wheat and barley but also for the presence of different and complementary phenolic molecules, such as catechin/epicatechin [ 56 ] and alkaloids (i.e., trigonelline) with important associated antioxidant activity [ 57 ].…”

Section: Discussionmentioning

confidence: 99%

Phytochemical Profiling and Untargeted Metabolite Fingerprinting of the MEDWHEALTH Wheat, Barley and Lentil Wholemeal Flours

Romano

Coco

Milano

et al. 2022

Foods

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An important research target is improving the health benefits of traditional Mediterranean, durum wheat-based foods using innovative raw materials. In this study, we characterised wholemeal flours obtained from a traditional durum wheat cv. Svevo, two innovative durum wheat varieties (Svevo-High Amylose and Faridur), the naked barley cv. Chifaa and the elite lentil line 6002/ILWL118/1-1, evaluating them for targeted phytochemicals, untargeted metabolomics fingerprints and antioxidant capacity. To this aim, individual phenolic acids, flavonoids, tocochromanols and carotenoids were identified and quantified through HPLC-DAD, and the antioxidant capacities of both the extracts and whole meals were detected by ABTS assays. An untargeted metabolomics fingerprinting of the samples was conducted through NMR spectroscopy. Results showed that the innovative materials improved phytochemical profiles and antioxidant capacity compared to Svevo. In particular, Svevo-HA and Faridur had higher contents of ferulic and sinapic acids, β-tocotrienol and lutein. Moreover, Chifaa is a rich source of phenolic acids, β-tocopherols, lutein and zeaxanthin whereas lentil of flavonoids (i.e., catechin and procyanidin B2). The NMR profiles of Svevo-HA and Faridur showed a significant reduction of sugar content, malate and tryptophan compared to that of Svevo. Finally, substantial differences characterised the lentil profiles, especially for citrate, trigonelline and phenolic resonances of secondary metabolites, such as catechin-like compounds. Overall, these results support the potential of the above innovative materials to renew the health value of traditional Mediterranean durum wheat-based products.

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NMR Based Metabolomic Analysis of Health Promoting Phytochemicals in Lentils

Cited by 6 publications

References 40 publications

The levels of bioactive compounds found in raw and cooked Canadian pulses

The levels of bioactive compounds found in raw and cooked Canadian pulses

Microwave-Assisted Extraction of Bioactive Compounds from Lentil Wastes: Antioxidant Activity Evaluation and Metabolomic Characterization

Phytochemical Profiling and Untargeted Metabolite Fingerprinting of the MEDWHEALTH Wheat, Barley and Lentil Wholemeal Flours

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