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.
J Agric Food Chem. 2010 Sep 22;58(18):10101-8. doi: 10.1021/jf102222t.
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 μmol 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.
本研究探讨了浸泡、烹饪和工业脱水处理对佩尔迪纳扁豆酚类物质组成和抗氧化特性的影响。高效液相色谱-光电二极管阵列（HPLC-PAC）和高效液相色谱-电喷雾串联质谱（HPLC-MS（ESI））分析鉴定了生扁豆粉和加工扁豆粉中总共 35 种酚类化合物，包括儿茶素和原花青素（占鉴定出的酚类化合物的 69%）、类黄酮（17%）、黄酮、黄烷酮（5%）以及羟基苯甲酸和羟基肉桂酸化合物（分别为 5%和 4%）。在工业加工过程中，儿茶素和原花青素、类黄酮、黄酮和黄烷酮的含量下降，而羟基苯甲酸化合物的含量显著增加。此外，生扁豆具有较高的抗氧化活性（66.97 μmol Trolox/g）；尽管热加工会降低抗氧化活性，但仍具有重要的作用。因此，脱水扁豆粉中含有大量生物活性酚类物质和有趣的抗氧化能力，使其可作为日常饮食的一部分，为特殊人群提供特殊膳食。
