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LC-ESI-QTOF-MS2 Characterization of Phenolic Compounds in Different Lentil (Lens culinaris M.) Samples and Their Antioxidant Capacity.
Front Biosci (Landmark Ed). 2023 03 03; 28(3):44.FB

Abstract

BACKGROUND

Lentil (Lens culinaris M.) is a legume widely consumed worldwide. It is rich in bioactive compounds, including polyphenolic compounds that contribute to positive health benefits.

METHODS

This study aimed to determine the phenolic content and antioxidant activity of black, red, green, and brown whole lentils. Towards this end, the lentils' phenolic compounds were evaluated regarding their total phenolic content (TPC), total flavonoid content (TFC), total tannin content (TTC), total condensed tannin (TCT), total proanthocyanin content (TPAC), total anthocyanin content (TAC). For the antioxidant activity 2,2-diphenyl-1-picrylhydrazyl (DPPH), ferric reducing antioxidant power (FRAP), 2,2'-azinobis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS), hydroxyl radical scavenging activity (•OH-RSA), ferrous ion chelating activity (FICA), reducing power assay (RPA) and phosphomolybdate (PMA) assay were accessed. To identify individual phenolic compounds, liquid chromatography-electrospray ionization quadrupole time-of-flight mass spectrometry (LC-ESI-QTOF-MS2) was used.

RESULTS

The results showed that green lentils exhibited the highest TPC (0.96 mg gallic acid equivalents (GAE)/g) whereas red lentils presented the highest TFC (0.06 mg quercetin equivalents (QE)/g). Black lentils were noted with the highest TCT (0.03 mg catechin equivalents (CE)/g), TPAC (0.009 mg cyanidin chloride equivalents (CCE)/g), and TAC (3.32 mg/100 g) contents. While the greatest TTC (2.05 mg tannic acid equivalents (TAE)/g) was observed in the brown lentil. Regarding the total antioxidant capacity, red lentils (4.01 mg ascorbic acid equivalents (AAE)/g) presented the greatest activity, whereas the lowest was found in the brown samples (2.31 mg AAE/g). The LC-ESI-QTOF-MS2 tentatively identified a total of 22 phenolic compounds, containing 6 phenolic acids, 13 flavonoids, 2 lignans, and 1 other polyphenol. The relationships among phenolic compounds by Venn Diagram showed a high number of overlapping compounds in brown and red lentils (6.7%), and a low number of overlapping compounds between the green, brown, and black lentils (2.6%). Flavonoids were the most abundant phenolic compound within the studied whole lentils, with the brown lentils being the richest in phenolic compounds, especially flavonoids.

CONCLUSIONS

This study emphasized a comprehensive understanding of the antioxidant potential of lentils and disclosed the phenolic distribution across various lentil samples. This may increase interest in the development of functional food products, nutraceutical ingredients, and pharmaceutical applications with lentils.

Links

Publisher Full Text (DOI)

Authors+Show Affiliations

Xia M
School of Agriculture and Food, Faculty of Science, The University of Melbourne, 3010 Parkville, VIC, Australia.
Li M
School of Agriculture and Food, Faculty of Science, The University of Melbourne, 3010 Parkville, VIC, Australia.
de Souza TSP
School of Agriculture and Food, Faculty of Science, The University of Melbourne, 3010 Parkville, VIC, Australia.
Barrow C
Centre for Sustainable Bioproducts, School of Life and Environmental Sciences, Deakin University, 3217 Waurn Ponds, VIC, Australia.
Dunshea FR
School of Agriculture and Food, Faculty of Science, The University of Melbourne, 3010 Parkville, VIC, Australia. Faculty of Biological Sciences, The University of Leeds, LS2 9JT Leeds, UK.
Suleria HAR
School of Agriculture and Food, Faculty of Science, The University of Melbourne, 3010 Parkville, VIC, Australia. Centre for Sustainable Bioproducts, School of Life and Environmental Sciences, Deakin University, 3217 Waurn Ponds, VIC, Australia.

MeSH

AntioxidantsLens PlantPlant ExtractsAscorbic AcidFlavonoidsPhenolsChromatography, LiquidMass Spectrometry

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

37005759

Citation

Xia, Menglu, et al. "LC-ESI-QTOF-MS2 Characterization of Phenolic Compounds in Different Lentil (Lens Culinaris M.) Samples and Their Antioxidant Capacity." Frontiers in Bioscience (Landmark Edition), vol. 28, no. 3, 2023, p. 44.
Xia M, Li M, de Souza TSP, et al. LC-ESI-QTOF-MS2 Characterization of Phenolic Compounds in Different Lentil (Lens culinaris M.) Samples and Their Antioxidant Capacity. Front Biosci (Landmark Ed). 2023;28(3):44.
Xia, M., Li, M., de Souza, T. S. P., Barrow, C., Dunshea, F. R., & Suleria, H. A. R. (2023). LC-ESI-QTOF-MS2 Characterization of Phenolic Compounds in Different Lentil (Lens culinaris M.) Samples and Their Antioxidant Capacity. Frontiers in Bioscience (Landmark Edition), 28(3), 44. https://doi.org/10.31083/j.fbl2803044
Xia M, et al. LC-ESI-QTOF-MS2 Characterization of Phenolic Compounds in Different Lentil (Lens Culinaris M.) Samples and Their Antioxidant Capacity. Front Biosci (Landmark Ed). 2023 03 3;28(3):44. PubMed PMID: 37005759.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - LC-ESI-QTOF-MS2 Characterization of Phenolic Compounds in Different Lentil (Lens culinaris M.) Samples and Their Antioxidant Capacity. AU - Xia,Menglu, AU - Li,Minhao, AU - de Souza,Thaiza Serrano Pinheiro, AU - Barrow,Colin, AU - Dunshea,Frank Rowland, AU - Suleria,Hafiz Ansar Rasul, PY - 2023/01/10/received PY - 2023/02/11/revised PY - 2023/02/16/accepted PY - 2023/4/4/medline PY - 2023/4/3/entrez PY - 2023/4/4/pubmed KW - LC-ESI-QTOF-MS2 KW - antioxidant activity KW - flavonoid KW - lentil KW - phenolic compound KW - saponin SP - 44 EP - 44 JF - Frontiers in bioscience (Landmark edition) JO - Front Biosci (Landmark Ed) VL - 28 IS - 3 N2 - BACKGROUND: Lentil (Lens culinaris M.) is a legume widely consumed worldwide. It is rich in bioactive compounds, including polyphenolic compounds that contribute to positive health benefits. METHODS: This study aimed to determine the phenolic content and antioxidant activity of black, red, green, and brown whole lentils. Towards this end, the lentils' phenolic compounds were evaluated regarding their total phenolic content (TPC), total flavonoid content (TFC), total tannin content (TTC), total condensed tannin (TCT), total proanthocyanin content (TPAC), total anthocyanin content (TAC). For the antioxidant activity 2,2-diphenyl-1-picrylhydrazyl (DPPH), ferric reducing antioxidant power (FRAP), 2,2'-azinobis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS), hydroxyl radical scavenging activity (•OH-RSA), ferrous ion chelating activity (FICA), reducing power assay (RPA) and phosphomolybdate (PMA) assay were accessed. To identify individual phenolic compounds, liquid chromatography-electrospray ionization quadrupole time-of-flight mass spectrometry (LC-ESI-QTOF-MS2) was used. RESULTS: The results showed that green lentils exhibited the highest TPC (0.96 mg gallic acid equivalents (GAE)/g) whereas red lentils presented the highest TFC (0.06 mg quercetin equivalents (QE)/g). Black lentils were noted with the highest TCT (0.03 mg catechin equivalents (CE)/g), TPAC (0.009 mg cyanidin chloride equivalents (CCE)/g), and TAC (3.32 mg/100 g) contents. While the greatest TTC (2.05 mg tannic acid equivalents (TAE)/g) was observed in the brown lentil. Regarding the total antioxidant capacity, red lentils (4.01 mg ascorbic acid equivalents (AAE)/g) presented the greatest activity, whereas the lowest was found in the brown samples (2.31 mg AAE/g). The LC-ESI-QTOF-MS2 tentatively identified a total of 22 phenolic compounds, containing 6 phenolic acids, 13 flavonoids, 2 lignans, and 1 other polyphenol. The relationships among phenolic compounds by Venn Diagram showed a high number of overlapping compounds in brown and red lentils (6.7%), and a low number of overlapping compounds between the green, brown, and black lentils (2.6%). Flavonoids were the most abundant phenolic compound within the studied whole lentils, with the brown lentils being the richest in phenolic compounds, especially flavonoids. CONCLUSIONS: This study emphasized a comprehensive understanding of the antioxidant potential of lentils and disclosed the phenolic distribution across various lentil samples. This may increase interest in the development of functional food products, nutraceutical ingredients, and pharmaceutical applications with lentils. SN - 2768-6698 UR - https://www.unboundmedicine.com/medline/citation/37005759/LC_ESI_QTOF_MS2_Characterization_of_Phenolic_Compounds_in_Different_Lentil__Lens_culinaris_M___Samples_and_Their_Antioxidant_Capacity_ DB - PRIME DP - Unbound Medicine ER -