Linked Life Data

20735138

Source:http://linkedlifedata.com/resource/pubmed/id/20735138

Statements in which the resource exists as a subject.
PredicateObject
rdf:type
lifeskim:mentions
pubmed:issue
18
pubmed:dateCreated
2010-9-15
pubmed:abstractText
This study presents the effects of soaking, cooking, and industrial dehydration treatments on phenolic profile and also on antioxidant properties in Pardina lentil. HPLC-PAC and HPLC-MS (ESI) analysis identified a total of 35 phenolic compounds in raw and processed lentil flours, corresponding to catechins and procyanidins (69% of the total of identified phenolic compounds), flavonols (17%), flavones, and flavanones (5%), and hydroxybenzoic and hydroxycinnamic compounds (5 and 4%, respectively). During the industrial process, catechins and procyanidins, flavonols, flavones, and flavanones decreased, while hydroxybenzoic compounds exhibited an important increase. In addition, raw lentils showed high values of the antioxidant activity (66.97 ?mol Trolox/g); although the thermal processing promotes decreased, the levels of antioxidant activity were still relevant. Thus, the significant occurrence of bioactive phenolic compounds along with the interesting antioxidant capacity of dehydrated lentil flours make them useful for daily inclusion in the human diet as ready-to-use for special meals to specific populations.
pubmed:language
eng
pubmed:journal
pubmed:citationSubset
IM
pubmed:chemical
pubmed:status
MEDLINE
pubmed:month
Sep
pubmed:issn
1520-5118
pubmed:author
pubmed:issnType
Electronic
pubmed:day
22
pubmed:volume
58
pubmed:owner
NLM
pubmed:authorsComplete
Y
pubmed:pagination
10101-8
pubmed:meshHeading
pubmed:year
2010
pubmed:articleTitle
Evaluation of phenolic profile and antioxidant properties of Pardina lentil as affected by industrial dehydration.
pubmed:affiliation
Instituto de Ciencias de la Alimentación (CIAL), Departamento de Química Agrícola, Facultad de Ciencias, C/Nicolás Cabrera 9, Campus Universidad Autónoma de Madrid (UAM), 28049-Madrid, Spain.
pubmed:publicationType
Journal Article, Comparative Study