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KMID : 1134820160450070973
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Journal of the Korean Society of Food Science and Nutrition
2016 Volume.45 No. 7 p.973 ~ p.979
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Polyphenol Contents and Antioxidant Activities of Lentil Extracts from Different Cultivars
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Lee So-Hee
Lee Syng-Ook
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Abstract
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Lentils (Lens culinaris) have been gaining increasing attention recently as a top five superfood, as they are high in protein and other essential nutrients, including folate, iron, potassium, and various antioxidants. In the present study, phenolic extracts from four different lentil cultivars (green, red, French, and beluga) were evaluated for their total phenolic contents and in vitro antioxidant activities. Total polyphenol and flavonoid contents of four different lentil extracts were 27.30∼30.30 mg tannic acid equivalents (TAE)/g and 13.14∼16.29 mg quercetin equivalents (QUE)/g, respectively. Beluga and red lentil extracts showed higher polyphenol contents than others (P<0.05), whereas there was no significant difference in flavonoid contents among the four lentil cultivars. RC50 values of the lentil extracts for DPPH radical, ABTS radical, and H2O2 were 57.42∼64.49 μg/mL, 66.11∼75.69 μg/mL, and 59.72∼72.86 μg/mL, respectively. Among the four lentil extracts, beluga lentil extract showed the most potent scavenging effect in all three reactive oxygen species (ROS) scavenging assays, and thus beluga extract was further tested for its inhibitory effect on early peroxidation of linoleic acid. The results showed that beluga lentil extract significantly inhibited linoleic acid peroxidation in a dose-dependent manner (concentration required for 50% reduction=222.76 μg/mL). In addition, beluga lentil extract showed a significant protective effect against alcohol-induced cytotoxicity in AML-12 cells (normal mouse hepatocyte cell line). Taken together, these results suggest that lentil extracts represent potential sources of natural antioxidants, and further studies will be necessary to determine their protective effects against oxidative stress in vivo.
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KEYWORD
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lentil, polyphenols, antioxidant, reactive oxygen species
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