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Antioxidant activity and phenolic compositions of lentil (Lens culinaris var. Morton) extract and its fractions.
J Agric Food Chem. 2011 Mar 23; 59(6):2268-76.JA

Abstract

Phenolic compounds were extracted from Morton lentils using acidified aqueous acetone. The crude Morton extract (CME) was applied onto a macroresin column and desorbed by aqueous methanol to obtain a semipurified Morton extract (SPME). The SPME was further fractionated over a Sephadex LH-20 column into five main fractions (I-V). The phytochemical contents such as total phenolic content (TPC), total flavonoid content (TFC), and condensed tannin content (CTC) of the CME, SPME, and its fractions were examined by colorimetric methods. Antioxidant activity of extracts and fractions were screened by DPPH scavenging activity, Trolox equivalent antioxidant capacity (TEAC), ferric reduced antioxidant power (FRAP), and oxygen radical absorbing capacity (ORAC) methods. In addition, the compositions of active fractions were determined by HPLC-DAD and HPLC-MS methods. Results showed that the fraction enriched in condensed tannins (fraction V) exhibited significantly higher values of TPC, CTC, and antioxidant activity as compared to the crude extract, SPME, and low molecular weight fractions (I-IV). Eighteen compounds existed in those fractions, and 17 were tentatively identified by UV and MS spectra. HPLC-MS analysis revealed fraction II contained mainly kaempferol glycoside, fractions III and IV mainly contained flavonoid glycosides, and fraction V was composed of condensed tannins. The results suggested that the extract of Morton lentils is a promising source of antioxidant phenolics and may be used as a dietary supplement for health promotion.

Authors+Show Affiliations

Department of Cereal and Food Science, College of Pharmacy, Nursing, and Allied Sciences, North Dakota State University, Fargo, North Dakota 58108-6050, United States.No affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article
Research Support, N.I.H., Extramural
Research Support, U.S. Gov't, Non-P.H.S.

Language

eng

PubMed ID

21332205

Citation

Zou, Yanping, et al. "Antioxidant Activity and Phenolic Compositions of Lentil (Lens Culinaris Var. Morton) Extract and Its Fractions." Journal of Agricultural and Food Chemistry, vol. 59, no. 6, 2011, pp. 2268-76.
Zou Y, Chang SK, Gu Y, et al. Antioxidant activity and phenolic compositions of lentil (Lens culinaris var. Morton) extract and its fractions. J Agric Food Chem. 2011;59(6):2268-76.
Zou, Y., Chang, S. K., Gu, Y., & Qian, S. Y. (2011). Antioxidant activity and phenolic compositions of lentil (Lens culinaris var. Morton) extract and its fractions. Journal of Agricultural and Food Chemistry, 59(6), 2268-76. https://doi.org/10.1021/jf104640k
Zou Y, et al. Antioxidant Activity and Phenolic Compositions of Lentil (Lens Culinaris Var. Morton) Extract and Its Fractions. J Agric Food Chem. 2011 Mar 23;59(6):2268-76. PubMed PMID: 21332205.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Antioxidant activity and phenolic compositions of lentil (Lens culinaris var. Morton) extract and its fractions. AU - Zou,Yanping, AU - Chang,Sam K C, AU - Gu,Yan, AU - Qian,Steven Y, Y1 - 2011/02/18/ PY - 2011/2/22/entrez PY - 2011/2/22/pubmed PY - 2011/7/13/medline SP - 2268 EP - 76 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 59 IS - 6 N2 - Phenolic compounds were extracted from Morton lentils using acidified aqueous acetone. The crude Morton extract (CME) was applied onto a macroresin column and desorbed by aqueous methanol to obtain a semipurified Morton extract (SPME). The SPME was further fractionated over a Sephadex LH-20 column into five main fractions (I-V). The phytochemical contents such as total phenolic content (TPC), total flavonoid content (TFC), and condensed tannin content (CTC) of the CME, SPME, and its fractions were examined by colorimetric methods. Antioxidant activity of extracts and fractions were screened by DPPH scavenging activity, Trolox equivalent antioxidant capacity (TEAC), ferric reduced antioxidant power (FRAP), and oxygen radical absorbing capacity (ORAC) methods. In addition, the compositions of active fractions were determined by HPLC-DAD and HPLC-MS methods. Results showed that the fraction enriched in condensed tannins (fraction V) exhibited significantly higher values of TPC, CTC, and antioxidant activity as compared to the crude extract, SPME, and low molecular weight fractions (I-IV). Eighteen compounds existed in those fractions, and 17 were tentatively identified by UV and MS spectra. HPLC-MS analysis revealed fraction II contained mainly kaempferol glycoside, fractions III and IV mainly contained flavonoid glycosides, and fraction V was composed of condensed tannins. The results suggested that the extract of Morton lentils is a promising source of antioxidant phenolics and may be used as a dietary supplement for health promotion. SN - 1520-5118 UR - https://www.unboundmedicine.com/medline/citation/21332205/Antioxidant_activity_and_phenolic_compositions_of_lentil__Lens_culinaris_var__Morton__extract_and_its_fractions_ L2 - https://doi.org/10.1021/jf104640k DB - PRIME DP - Unbound Medicine ER -