Kim Ji Hye, Duan Shucheng, Park You Rang, Eom Seok Hyun
Graduate School of Green-Bio Science, College of Life Sciences, Kyung Hee University, Yongin 17104, Republic of Korea.
Department of Smart Farm Science, College of Life Sciences, Kyung Hee University, Yongin 17104, Republic of Korea.
Antioxidants (Basel). 2023 Mar 8;12(3):670. doi: 10.3390/antiox12030670.
Nongerminated seeds (NGS) and germinated seeds (GS) of lentils are regularly eaten after thermal processing. However, the effect of these high temperatures on the beneficial antioxidants present in seeds is unknown. This study examined the effects of thermal processing on the color, polyphenol content, and antioxidant activity (AA) of the seeds of three different cultivars of lentils, including two with seed coats, French green (FG) and Lentil green (LG), and one without a seed coat, Lentil red (LR). Regardless of the cultivars and processing temperatures, the GS tended to be clearer and less yellow than the NGS. The GS of the FG and LG showed lower levels of total phenolic content, major flavonoid content (kaempferol, luteolin, and myricetin), and AA than the NGS. On the other hand, the LR displayed the opposite trend, with the above indicators being higher in the GS than in the NGS. As the values in the germinated endosperm tended to increase, it was concluded that the decrease in AA in the FG and LG was caused by the reduction in antioxidants in the seed coat. Although the temperature had nonsignificant effects on the majority of the antioxidants in the NGS and GS of different lentil cultivars, an 80 °C treatment yielded the highest value of AA in the GS of FG and LG. The results of a correlation coefficient analysis demonstrated the significance of the content of kaempferol, total flavonoids, and total phenolics examined for this experiment as contributors to AA in lentil tissues.
小扁豆的未发芽种子（NGS）和发芽种子（GS）经过热处理后常被食用。然而，这些高温对种子中有益抗氧化剂的影响尚不清楚。本研究考察了热处理对三种不同品种小扁豆种子颜色、多酚含量和抗氧化活性（AA）的影响，其中包括两种带种皮的品种，法国绿扁豆（FG）和绿扁豆（LG），以及一种不带种皮的品种，红扁豆（LR）。无论品种和加工温度如何，GS往往比NGS更清澈且黄色更淡。FG和LG的GS的总酚含量、主要黄酮类化合物含量（山奈酚、木犀草素和杨梅素）和AA水平均低于NGS。另一方面，LR呈现相反的趋势，上述指标在GS中高于NGS。由于发芽胚乳中的数值往往会增加，因此得出结论，FG和LG中AA的降低是由种皮中抗氧化剂的减少所致。尽管温度对不同小扁豆品种的NGS和GS中的大多数抗氧化剂没有显著影响，但80℃处理使FG和LG的GS中的AA值最高。相关系数分析结果表明，本实验检测的山奈酚含量、总黄酮含量和总酚含量作为小扁豆组织中AA的贡献因素具有重要意义。
