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Water-soluble phenolic compounds and their putative antioxidant activities in the seed coats from different lentil (Lens culinaris) genotypes.

Food chemistry - 1 May 2023

Pathiraja Darshika, Wanasundara Janitha P D, Elessawy Fatma M, Purves Randy W, Vandenberg Albert, Shand Phyllis J

Abstract excerpt

The seed coat is a major byproduct of lentil processing with potential as a sustainable source of antioxidant polyphenols. Profiles of water-soluble phenolic compounds and antioxidant activities of seven genotypes of lentil which includes both normal-tannin and low-tannin seed coats were investigated. Antioxidant activities were assessed using four antioxidant assays, and phenolic compounds were quantified using...

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PMID: 36521391
DOI: 10.1016/j.foodchem.2022.135145

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