Antioxidant Activity and Phenolic Compositions of Lentil (Lens culinaris var. Morton) Extract and Its Fractions

Phenolic compounds were extracted from Morton lentils using acidified aqueous acetone. The crude Morton extract (CME) was applied onto a macroresin column and desorbed by aqueous methanol to obtain a semipurified Morton extract (SPME). The SPME was further fractionated over a Sephadex LH-20 column i...

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Bibliographic Details
Published in:Journal of agricultural and food chemistry 2011-03, Vol.59 (6), p.2268-2276
Main Authors: Zou, Yanping, Chang, Sam K. C, Gu, Yan, Qian, Steven Y
Format: Article
Language:English
Subjects:
acetone
antioxidant activity
Antioxidants - analysis
Bioactive Constituents
Biological and medical sciences
Chromatography, High Pressure Liquid
colorimetry
dietary supplements
Food industries
Fundamental and applied biological sciences. Psychology
glycosides
health promotion
kaempferol
Lens culinaris
Lens Plant - chemistry
lentils
methanol
molecular weight
oxygen
Phenols - analysis
Plant Extracts - analysis
proanthocyanidins
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Summary:Phenolic compounds were extracted from Morton lentils using acidified aqueous acetone. The crude Morton extract (CME) was applied onto a macroresin column and desorbed by aqueous methanol to obtain a semipurified Morton extract (SPME). The SPME was further fractionated over a Sephadex LH-20 column into five main fractions (I−V). The phytochemical contents such as total phenolic content (TPC), total flavonoid content (TFC), and condensed tannin content (CTC) of the CME, SPME, and its fractions were examined by colorimetric methods. Antioxidant activity of extracts and fractions were screened by DPPH scavenging activity, Trolox equivalent antioxidant capacity (TEAC), ferric reduced antioxidant power (FRAP), and oxygen radical absorbing capacity (ORAC) methods. In addition, the compositions of active fractions were determined by HPLC-DAD and HPLC-MS methods. Results showed that the fraction enriched in condensed tannins (fraction V) exhibited significantly higher values of TPC, CTC, and antioxidant activity as compared to the crude extract, SPME, and low molecular weight fractions (I−IV). Eighteen compounds existed in those fractions, and 17 were tentatively identified by UV and MS spectra. HPLC-MS analysis revealed fraction II contained mainly kaempferol glycoside, fractions III and IV mainly contained flavonoid glycosides, and fraction V was composed of condensed tannins. The results suggested that the extract of Morton lentils is a promising source of antioxidant phenolics and may be used as a dietary supplement for health promotion.
ISSN:0021-8561
1520-5118
DOI:10.1021/jf104640k