Physicochemical, Nutritional, and Antioxidant Properties of Two Iranian Lentil Cultivars: A Comparative Study of Cooking and Germination Effects

Mohammad Yaghtini; Moslem Jahani; Javad Feizy; Seyyed Emad Hoseini Taheri; Hossein Estiri

doi:10.18502/jnfs.v9i2.15426

Mohammad Yaghtini Department of Food Science and Technology, Islamic Azad University, Sabzevar branch, Iran
Moslem Jahani Department of Food Chemistry, Research Institute of Food Science and Technology (RIFST), Mashhad, Iran
Javad Feizy Department of Food Quality Control and Safety, Research Institute of Food Science and Technology (RIFST), Mashhad, Iran
Seyyed Emad Hoseini Taheri Takchin Almas Sahar Company (Hosseini Brothers Nuts), Toos Industrial Zone, Mashhad, Iran.
Hossein Estiri Department of Food Science and Technology, Islamic Azad University, Sabzevar branch, Iran;

DOI: https://doi.org/10.18502/jnfs.v9i2.15426

Keywords: Antioxidants; Polyphenols; Fabaceae; Nutritive value

Abstract

Background: Lentils are one of the most important rainfed legumes in the world. They are an excellent source of minerals, vitamins, and amino acids. Methods: Proximate composition (moisture, total ash, total fat, protein, fiber, and carbohydrate), mineral content, antioxidant activity (DPPH IC₅₀), and total phenolic compounds (TPC) were determined in the raw, germinated, and cooked samples of two cultivars of Iranian lentils. Results: Cooking and germination showed a significant effect on TPC, antioxidant activity, and minerals. The highest amount of phenolic compounds was obtained in raw black lentil, followed by raw green and germinated lentils. The black cultivar showed a higher quantity of K, Cu, Ca, and Zn and treatments decreased the concentrations of mineral elements in the investigated samples. Moreover, losses of the minerals in the cooked samples were higher than the germinated ones. Conclusions: Cooking and germination brought about a significant reduction in the phenolic compounds and antioxidant activity. Meaningful reductions were also recognized in the mineral content during cooking and germination.