Volume 17, Issue 109 (2021)
FSCT 2021, 17(109): 55-64 |
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Yaghtini M, Feizy J, Hoseini Taheri S E, Jahani M. Survey of physicochemical, nutritional and antioxidant properties of two cultivars of Iranian black and green lentil. FSCT 2021; 17 (109) :55-64
URL: http://fsct.modares.ac.ir/article-7-43115-en.html
URL: http://fsct.modares.ac.ir/article-7-43115-en.html
1- M.Sc. Student, Department of Food Science and Technology, Islamic Azad University of Sabzevar, Sabzevar, Iran.
2- Asistan Professor of Food Quality Control and Safety Department, Research Institute of Food Science and Technology, P.O. Box 91735-147, Mashhad, Iran. , feizy.j@gmail.com
3- Takchin Almas Sahar Company (Hosseini Brothers Nuts), Toos Industrial State, Mashhad, Iran.
4- Asistan Professor of Food Chemistry, Research Institute of Food Science and Technology, Mashhad, Iran.
2- Asistan Professor of Food Quality Control and Safety Department, Research Institute of Food Science and Technology, P.O. Box 91735-147, Mashhad, Iran. , feizy.j@gmail.com
3- Takchin Almas Sahar Company (Hosseini Brothers Nuts), Toos Industrial State, Mashhad, Iran.
4- Asistan Professor of Food Chemistry, Research Institute of Food Science and Technology, Mashhad, Iran.
Abstract: (1830 Views)
Among legumes, lentil is very rich in protein and is called the meat of poor people. In this study physicochemical, nutritional value and antioxidant properties of two cultivars of Iranian black and green lentils, including moisture and volatiles, total ash, total fat, protein, crude fiber, carbohydrate, measurement of total antioxidant activity and carotenoids content were investigated. Obtained results show that, green lentil contains a higher amount of moisture and volatiles (6.72 g/100g) and carbohydrate (59.34 g/100g), in comparison black lentil had a higher amount of ash (mineral element) (3.66 g/100g), crude fiber (7.40 g/100g), fat (1.95 g/100g), protein (26.02 g/100g) and higher antioxidant activity based on DPPH (IC50= 2408.8 mg/L) and FRAP (concentration of Fe2+ ion= 0.4 mM) experiment. The carotenoid content of black lentil was determined 0.024 μg/g and was higher than green lentil (0.011 μg/g). So it can be said that, despite the advantages of black lentil over green lentil, it remains unknown nutritionally, and it seems very appropriate both economic and agricultural recommending people to consume and to put up black lentil in their diet, with regard to rainfed of lentil and dryland cultivation source in our country.
Article Type: Original Research |
Subject:
Food quality control
Received: 2020/05/23 | Accepted: 2020/08/22 | Published: 2021/03/9
Received: 2020/05/23 | Accepted: 2020/08/22 | Published: 2021/03/9
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