Changes in phenolic compounds in lentils (Lens culinaris) during germination and fermentation

被引：61

作者：

Bartolome, B ^{[1
]}

Estrella, I ^{[1
]}

Hernandez, T ^{[1
]}

机构：

[1] CSIC,INST FERMENTAC IND,E-28006 MADRID,SPAIN

来源：

ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG A-FOOD RESEARCH AND TECHNOLOGY | 1997年 / 205卷 / 04期

关键词：

Lens culinaris; phenolic compounds; germination; fermentation; antinutritional effects;

D O I：

10.1007/s002170050167

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

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-hydroxyphenylpropionic acid, tryptophol and three other unknown compounds were detected in fermented lentils, but not in raw lentils. The influence of these changes on the potential antinutritional effects associated with phenolic compounds in legumes, as well as on the antioxidant properties attributed to these compounds is discussed.

引用

页码：290 / 294

页数：5

共 35 条

[1] NUTRITION AND HEALTH-ASPECTS OF FREE-RADICALS AND ANTIOXIDANTS [J].