Relationship between the sensory quality of lentil (Lens culinaris) sprouts and their phenolic constituents

Troszyńska, Agnieszka; Estrella, Isabel; Lamparski, Grzegorz; Hernández, Teresa; Amarowicz, Ryszard; Pegg, Ronald B.

doi:10.1016/j.foodres.2011.08.007

Cited by 53 publications

(53 citation statements)

References 42 publications

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“…For many people, the oral sensory properties of fruit have a great impact on their choice, acceptability, and consumption. Phenolic compounds, apart from possessing valuable biological properties, impart a high sensory activity to foods [61]. They are closely associated with the sensory and nutritional quality of fresh and processed plant foods and may afect positively or negatively the sensory characteristics of food with impacts on color, lavor, and astringency.…”

Section: Impact Of Fruit Phenolic Compounds On Sensorial Characteristicsmentioning

confidence: 99%

Genotype, Environment and Management Practices on Red/ Dark-Colored Fruits Phenolic Composition and Its Impact on Sensory Attributes and Potential Health Benefits

Cosme¹,

Gonçalves²,

Bacelar³

et al. 2017

Phenolic Compounds - Natural Sources, Importance and Applications

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Phenolic compounds are secondary metabolites abundant in our diet. These compounds may afect positively or negatively the sensory characteristics of food with important impacts on color, lavor, and astringency. An adequate consumption of phenolic compounds may also ofer health beneits. After the consumption of fruits, the colon is the main site of microbial fermentation, where high molecular weight phenolic compounds are transformed into low molecular weight phenolic compounds such as phenolic acids or lactone structures by intestinal microbiota, which produce metabolites with biological and antioxidant activity, with evidence on health beneits for humans. A large amount of diferent phenolic compounds are responsible for physicochemical and sensory characteristics of table grapes and wines. Also, sweet cherry (Prunus avium L.) is one of the most popular temperate table fruits; they contain lavonoids, lavan-3-ols, and lavonols in addition to non-lavonoid compounds. Anthocyanins are the major polyphenols in blueberries, and this group of phytochemicals is thought to be responsible for many of the health beneits of berry consumption. Therefore, considering the importance of red/dark-colored fruits phenolic composition, the purpose of this chapter is to make a review of the most recent publications about these fruits' phenolic composition and their impact on sensorial properties as well as the efect of microorganisms on fruit phenolic composition.

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Section: Impact Of Fruit Phenolic Compounds On Sensorial Characteristicsmentioning

confidence: 99%

Genotype, Environment and Management Practices on Red/ Dark-Colored Fruits Phenolic Composition and Its Impact on Sensory Attributes and Potential Health Benefits

Cosme¹,

Gonçalves²,

Bacelar³

et al. 2017

Phenolic Compounds - Natural Sources, Importance and Applications

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“…The difference between CP and VP can be expected due to germinated seed and sprouts content of VP. Troszyńska et al (2011) reported that germination of lentil caused significant decrease in proanthocyanins and catechin glycosides.…”

Section: Proximate Analyses and Content Of Tp Tf N-fp And Acmentioning

confidence: 99%

Vegetable product containing caseinomacropeptide and germinated seed and sprouts

Karakaya

Şimşek

et al. 2015

J Food Sci Technol

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In this study vegetable product containing germinated seed and sprouts of lentils and cowpeas, and caseinomacropeptide isolated from whey is produced. Three different forms of vegetable product namely puree (VP), freeze-dried (FD) and drum-dried (DD) are produced. Freezedried and DD forms are produced to diversify forms of utilization and to improve functionality such as increased shelf life and decreased storage space. Their beneficial effects on health are determined using in vitro methods. All forms displayed antioxidant activities against DPPH radical and oxygen radical, α-amylase inhibitory activities, bile acid binding capacities, and angiotension converting enzyme (ACE) inhibitory activities. Freeze-dried product exhibited the strongest inhibition on α-amylase and ACE with the IC 50 value 0.09 μM total phenolic and 0.82 mg protein/g sample, respectively when evaluated on the basis of serving size.

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“…NMR spectroscopy data included various 1D [ 1 H, proton-decoupled 13 C and DEPT-135, selective excitation 1D-TOCSY and 1D-ROESY (mixing times of 120 and 250 ms respectively)] and 2D [ the purified flavonoids, followed by the determination of absolute configuration of monosaccharides showed that these were D-Glc, D-Gal, and D-GlcA for compounds 1, 3-10, 12-15, 17 and 18, while 11 contained D-Glc, D-Gal, and L-Rha (see Supplementary Figures S211-S226). Analyses of the remaining products of alkaline and acid hydrolyses of these flavonoids confirmed the identity of their aglycones and constituent phenolic acids (see Supplementary Figures S195-S209).…”

Section: Figure 2 Structures Of Flavonol Glycosides Isolated From Thmentioning

confidence: 99%

“…Phenolic constituents of the lentil variety Aldona were analyzed, using LC-MS, by Troszyńska et al [13]. They detected eight acylated and non-acylated glycosides of kaempferol and quercetin (only generally described), including an acylated kaempferol derivative showing a deprotonated ion at m/z 931.…”

Section: -O-[(6-o-e-p-coumaroyl)-β-d-glucopyranosyl(1→2)]-β-d-galactomentioning

confidence: 99%

“…A few articles about lentil sprouts provide some more detailed data about phenolics, though flavonoids were only preliminarily identified. However, sprouts of the lentil were reported to contain acylated glycosides of kaempferol and quercetin [13][14][15]. Because of the broad bioactive potential of flavonoids, finding new sources and new types of these compounds still remains an important task, and the aim of our study was to isolate and identify flavonoids from aerial parts of the lentil cultivar Tina.…”

Section: Introductionmentioning

confidence: 99%

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Novel Flavonol Glycosides from the Aerial Parts of Lentil (Lens culinaris)

2014

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While the phytochemical composition of lentil (Lens culinaris) seeds is well described in scientific literature, there is very little available data about secondary metabolites from lentil leaves and stems. Our research reveals that the aerial parts of lentil are a rich source of flavonoids. Six kaempferol and twelve quercetin glycosides were isolated, their structures were elucidated using NMR spectroscopy and chemical methods. This group includes 16 compounds which have not been previously described in the scientific literature: (3), their derivatives 4-10,12-15,17,18 acylated with caffeic, p-coumaric, ferulic, or 3,4,5-trihydroxycinnamic acid and kaempferol (11). Their DPPH scavenging activity was also evaluated. This is probably the first detailed description of flavonoids from the aerial parts of lentil.

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Relationship between the sensory quality of lentil (Lens culinaris) sprouts and their phenolic constituents

Cited by 53 publications

References 42 publications

Genotype, Environment and Management Practices on Red/ Dark-Colored Fruits Phenolic Composition and Its Impact on Sensory Attributes and Potential Health Benefits

Genotype, Environment and Management Practices on Red/ Dark-Colored Fruits Phenolic Composition and Its Impact on Sensory Attributes and Potential Health Benefits

Vegetable product containing caseinomacropeptide and germinated seed and sprouts

Novel Flavonol Glycosides from the Aerial Parts of Lentil (Lens culinaris)

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