Changes in phenolic compounds in lentils (Lens culinaris) during germination and fermentation
1997
Bartolome, B. | Estrella, I. | Hernandez, T.
Germination and fermentation have been proposed to improve the nutritive value of legumes. This paper reports the changes that occur in phenolic compounds in lentils (Lens culinaris var. vulgaris) during germination and fermentation. Levels of low-molecular-weight phenolic compounds (benzoic acids and aldehydes, hydroxycinnamic acids and derivatives, flavan-3-ols and procyanidins) were determined. Germination did not appreciably vary the content of phenolic compounds, although important structural changes in procyanidin-type compounds were observed. Fermentation led to a general increase in the content of phenolic compounds. Gentisic acid, p-hydroxyphenyl-propionic acid, tryptophol and three other unknown compounds inlegumes, as well as on the antioxidant properties attributed to these compounds is discussed.
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Эту запись предоставил ZB MED Nutrition. Environment. Agriculture