J Food Bioact

Journal of Food Bioactives, ISSN 2637-8752 print, 2637-8779 online

Journal website www.isnff-jfb.com

Review

Volume 1, March 2018, pages 93-103

Phytochemicals of lentil (Lens culinaris) and their antioxidant and anti-inflammatory effects

**Table 1.** Phytochemical studies related to lentils
Phytochemicals	Samples	Extract solvent	Content	Concentration	Processing effects	References
Extractable Phenolics	Red Chief lentil from Spokane	Acidic 70% acetone	TPC	7.53 mg GAE/g DW		Xu and Chang, 2007;
	Eleven lentils from North Dakota	70% acetone with 0.5% acetic acid	Benzoic acid derivates Cinnamic acid derivates Total phenolic acid Flavan-3-ol Flavone Total flavonoids	169.7–248.1 μg/g 1315.6–2381.7 μg/g 1543.7–2551.4 μg/g 266.9–4946.7 μg/g 18.22–77.13 μg/g 3524.1–6870.8 μg/g		Xu and Chang, 2010;
	Green and Red lentil from Poland	80% acetone	Phenolic acids Flavan-3-ol monomeric Proanthoccyanidins Flavonol	0.06–73.46 μg/g 6.65–289 μg/g 5.3–154.8 μg/g 0.27–287.84 μg/g		Amarouwica et al. 2010; Amarouwica et al. 2009;
	Lentil from Spokane (Morton cultivar)	70% acetone with 0.5% acetic acid (Crude extract)	TPC	70.0 mg GAE/g Extract		Zou et al., 2011;
		Eluted with 80% MeOH	TPC	377.2 mg GAE/g Extract
	Lentils from Saskatoon, Canada	Supernatants were extracted with diethyl ether and ethyl acetate (Free phenolic fraction)	TPC Hydroxybenzoic acids and derivatives Hydroxycinnamic acids and derivatives Flavonoids and derivatives	1.37–5.94 mg GAE/g defatted sample 0–0.81 μg/g 0.63–10.4 μg/g 150–270 μg/g		Alshikh, et al., 2015;
		Aqueous phase was hydrolyzed by alkali (Esterified phenolic fraction)	TPC Hydroxybenzoic acids and derivatives Hydroxycinnamic acids and derivatives Flavonoids and derivatives	2.32–15.4 μg/g 0–7.13 μg/g 2.86–15.8 μg/g 109–486 μg/g
	Green and red lentils from Canada	70% MeOH with 0.1% HCl	TPC Total flavonol index (TFI) Total Phenolic index (TPI)	4.56–8.34 mg/g DW 351.82–528.42 μg/g 594.63–952.55 μg/g	Domestic cooking decreased the flavanols, and increased the flavonols	Zhang et al., 2015; Zhang et al., 2014b;
	Two lentil (Lens culinaris) cv Pardina and Crimson	30% dimethylformamide	TPC	11.8–12.0 mg GAE/g	TPC decreased 80% by decortication, 16–41% by cooking, 22–42% by soaking	Han and Baik, 2008;
	Lentil cv. CDC Richlea	Acidic 70% acetone	TPC	around 7.8 mg GAE/g	All thermal processing decreased total phenolics by around 60%	Xu and Chang, 2009;
	Lentil cv. Pardina	80% methanol with HCl	Hydroxybenzoic and hydroxycinnamic compounds Flavonols and flavones Stilbenes Proanthocyanidins	0.73–10.02 μg/g 0.33–6.20 μg/g 0.93 μg/g 0.29–31.50 μg/g	All enzymatic treatments decreased hydroxycinnamic and proanthocyanidins content, treatment of tannase increased quercetin 3-O-rutinoside and luteolin content	Dueñas et al., 2007;
	Lentils (Lens culinaris L., var. Castellana)	80% methanol with HCl	Phenolic acids Flavan-3-ol	13.3–342 μg/g 0.1–0.5 μg/g	Soaking decreased all of the lentil phenolics, whereas germination resulted in an overall increase of phenolics	López-Amorós et al., 2006;
	Lentil var. Tina from Poland	70% acetonee with 1% HCl	TPC Phenolic acids Flavonoids	18.98 mg/g FW 0.78–44.46 μg/g FW 0.25–393.79 μg/g FW	p-hydroxybenzoic, benzoic and caffeic acids was significant increased on days 3 and 4 after germination	Świeca et al., 2012;
Insoluble-Bound Phenolics	Lentils from Saskatoon, Canada	Residue was hydrolysed with 4 M NaOH	TPC Hydroxybenzoic acids and derivatives Hydroxycinnamic acids and derivatives Flavonoids and derivatives	1.21–9.68 mg GAE/g defatted sample 0.20–1.87 μg/g 0.07–4.74 μg/g 73.1–458 μg/g		Alshikh, et al,, 2015;
	Lentils from Canada	Residue was hydrolyzed with 2 M NaOH	TPC Phenolic acids Total phenolic index (TPI-B)	0.11–0.29 mg GAE/g 1.09–71.04 μg/g 115.72–217.25 μg/g	Domestic cooking negatively affected the release of bound phenolics in lentil	Zhang et al., 2014b;
	CDC Richlea lentils	Residue was hydrolysed with 4 M NaOH	TPC	4.78 mg GAE/g	Gemination significant increased the phenolic content	Yeo and Shahidi, 2015
Carotenoids and Tocopherols	Green and white lentils from France	Hexane:acetonee (1:1, v/v)	Carotenes Neoxanthin Lutein	0.020–0.028 mg/100 g edible portion 0.042 mg/100 g edible portion 1.061–1.196 mg/100 g edible portion		Biehler et al., 2012;
	Green and red lentils from Canada	Hexane/isopropanol (3:2, v/v)	all-trans-lutein all-trans-Zeaxanthin Total carotenoids idex α-Tocopherol γ-Tocopherol δ-Tocopherol Total tocopherol	3.07–14.31 μg/g 0.25–2.09 μg/g 4.64–19.63 μg/g 0.16–0.90 μg/g 36.32–63.54 μg/g 0.33–1.25 μg/g 37.38–64.38 μg/g	Domestic cooking increased release of tocopherols and carotenoids	Zhang et al., 2014; Zhang et al., 2014b;
	Lentil from Ireland local store	Hexane/diethyl-ether (1:1, v/v)	α-Tocopherol β+γ-Tocopherol	1.6 mg/100 g 4.5 mg/100 g		Ryan et al., 2007;
	Lentils cv Agueda, cv Almar, cv Paula, and cv Alcor. From Spain	Pure methanol	α-Tocopherol β-Tocopherol γ-Tocopherol δ-Tocopherol	3.84–8,69 μg/g 1.94–3.81 μg/g 91.11–104.68 μg/g 2.01–2.74 μg/g	Germination and cooking decreased β-, γ- and δ-Tocopherol, increased α-Tocopherol	Fernandez-Orozco et al., 2003;
Saponins	Lentils (Lens esculenta var. Magda 20 and Lyda) from Spain	70% ethanol with 0.01% EDTA and 1-butanol	soyasaponinVI	703–1139 mg/kg DW	Soaking did not modify the saponin content, cooking degraded soyasaponin VI into soyasaponin I	Ruiz, Price et al., 1996;
	Lentils from Spain	Methnol	Total saponin content	654–1269 mg/kg DW		Ruiz et al., 1997;
	Lentils from Italian	70% ethanol	soyasaponin I soyasaponin βg (VΙ)	28–407 mg/kg DW 110–1242 mg/kg DW		Sagratini et al., 2009;
	Lentils (Lens esculenta var. Magda 20) from Spain	Methnol	Soyasapogenol B	0.34 mg/g DW	Germination signifaicant increased saponin content at day 6	Ayet et al., 1997;
Phytic acid	Lentils (Lens esculenta var. Magda 20) from Spain	0.5 M HCl	IP4 IP5 IP6 Total Inositol phosphates content	0.09 mg/g 0.72 mg/g 4.91 mg/g 5.67 mg/g	Germination signifaicant decreased phytic acid	Ayet et al., 1997;
	Lentils (Lens esculenta var. Angela)	Acetic acid/sodium hydroxide 0.1 N, pH 5.5	IP3 IP4 IP5 IP6	0.27 g/kg 0.48 g/kg 0.75 g/kg 2.69 g/kg	commercial phytase decreased IP4, IP5 and IP6, whereas did not affect IP3	Frias et al., 2003;
Phytosterols	Lentil from Ireland local store	Hexane/diethyl-ether (1:1, v/v)	β-Sitosterol Campesterol Stigmasterol	123.4 mg/100 g 15.0 mg/100 g 20.0 mg/100 g		Ryan et al., 2007;
	Lentils from Greece (cooked)	Hexane extract after hot saponification	β-Sitosterol Campesterol Stigmasterol	15.4–24.2 mg/100 g 2.60–2.63 mg/100 g 2.18–2.58 mg/100 g		Kalogeropoulos et al., 2010;

Table 1. Phytochemical studies related to lentils

Phytochemicals

Samples

Extract solvent

Content

Concentration

Processing effects

References

Extractable Phenolics

Red Chief lentil from Spokane

Acidic 70% acetone

TPC

7.53 mg GAE/g DW

Xu and Chang, 2007;

Eleven lentils from North Dakota

70% acetone with 0.5% acetic acid

Benzoic acid derivates
Cinnamic acid derivates
Total phenolic acid
Flavan-3-ol
Flavone
Total flavonoids

169.7–248.1 μg/g
1315.6–2381.7 μg/g
1543.7–2551.4 μg/g
266.9–4946.7 μg/g
18.22–77.13 μg/g
3524.1–6870.8 μg/g

Xu and Chang, 2010;

Green and Red lentil from Poland

80% acetone

Phenolic acids
Flavan-3-ol monomeric
Proanthoccyanidins
Flavonol

0.06–73.46 μg/g
6.65–289 μg/g
5.3–154.8 μg/g
0.27–287.84 μg/g

Amarouwica et al. 2010; Amarouwica et al. 2009;

Lentil from Spokane (Morton cultivar)

70% acetone with 0.5% acetic acid (Crude extract)

TPC

70.0 mg GAE/g Extract

Zou et al., 2011;

Eluted with 80% MeOH

TPC

377.2 mg GAE/g Extract

Lentils from Saskatoon, Canada

Supernatants were extracted with diethyl ether and ethyl acetate (Free phenolic fraction)

TPC
Hydroxybenzoic acids and derivatives
Hydroxycinnamic acids and derivatives
Flavonoids and derivatives

1.37–5.94 mg GAE/g defatted sample
0–0.81 μg/g
0.63–10.4 μg/g
150–270 μg/g

Alshikh, et al., 2015;

Aqueous phase was hydrolyzed by alkali (Esterified phenolic fraction)

TPC
Hydroxybenzoic acids and derivatives
Hydroxycinnamic acids and derivatives
Flavonoids and derivatives

2.32–15.4 μg/g
0–7.13 μg/g
2.86–15.8 μg/g
109–486 μg/g

Green and red lentils from Canada

70% MeOH with 0.1% HCl

TPC
Total flavonol index (TFI)
Total Phenolic index (TPI)

4.56–8.34 mg/g DW
351.82–528.42 μg/g
594.63–952.55 μg/g

Domestic cooking decreased the flavanols, and increased the flavonols

Zhang et al., 2015; Zhang et al., 2014b;

Two lentil (Lens culinaris) cv Pardina and Crimson

30% dimethylformamide

TPC

11.8–12.0 mg GAE/g

TPC decreased 80% by decortication, 16–41% by cooking, 22–42% by soaking

Han and Baik, 2008;

Lentil cv. CDC Richlea

Acidic 70% acetone

TPC

around 7.8 mg GAE/g

All thermal processing decreased total phenolics by around 60%

Xu and Chang, 2009;

Lentil cv. Pardina

80% methanol with HCl

Hydroxybenzoic and hydroxycinnamic compounds
Flavonols and flavones
Stilbenes
Proanthocyanidins

0.73–10.02 μg/g
0.33–6.20 μg/g
0.93 μg/g
0.29–31.50 μg/g

All enzymatic treatments decreased hydroxycinnamic and proanthocyanidins content, treatment of tannase increased quercetin 3-O-rutinoside and luteolin content

Dueñas et al., 2007;

Lentils (Lens culinaris L., var. Castellana)

80% methanol with HCl

Phenolic acids
Flavan-3-ol

13.3–342 μg/g
0.1–0.5 μg/g

Soaking decreased all of the lentil phenolics, whereas germination resulted in an overall increase of phenolics

López-Amorós et al., 2006;

Lentil var. Tina from Poland

70% acetonee with 1% HCl

TPC
Phenolic acids
Flavonoids

18.98 mg/g FW
0.78–44.46 μg/g FW
0.25–393.79 μg/g FW

p-hydroxybenzoic, benzoic and caffeic acids was significant increased on days 3 and 4 after germination

Świeca et al., 2012;

Insoluble-Bound Phenolics

Lentils from Saskatoon, Canada

Residue was hydrolysed with 4 M NaOH

TPC
Hydroxybenzoic acids and derivatives
Hydroxycinnamic acids and derivatives
Flavonoids and derivatives

1.21–9.68 mg GAE/g defatted sample
0.20–1.87 μg/g
0.07–4.74 μg/g
73.1–458 μg/g

Alshikh, et al,, 2015;

Lentils from Canada

Residue was hydrolyzed with 2 M NaOH

TPC
Phenolic acids
Total phenolic index (TPI-B)

0.11–0.29 mg GAE/g
1.09–71.04 μg/g
115.72–217.25 μg/g

Domestic cooking negatively affected the release of bound phenolics in lentil

Zhang et al., 2014b;

CDC Richlea lentils

Residue was hydrolysed with 4 M NaOH

TPC

4.78 mg GAE/g

Gemination significant increased the phenolic content

Yeo and Shahidi, 2015

Carotenoids and Tocopherols

Green and white lentils from France

Hexane:acetonee (1:1, v/v)

Carotenes
Neoxanthin
Lutein

0.020–0.028 mg/100 g edible portion
0.042 mg/100 g edible portion
1.061–1.196 mg/100 g edible portion

Biehler et al., 2012;

Green and red lentils from Canada

Hexane/isopropanol (3:2, v/v)

all-trans-lutein
all-trans-Zeaxanthin
Total carotenoids idex
α-Tocopherol
γ-Tocopherol
δ-Tocopherol
Total tocopherol

3.07–14.31 μg/g
0.25–2.09 μg/g
4.64–19.63 μg/g
0.16–0.90 μg/g
36.32–63.54 μg/g
0.33–1.25 μg/g
37.38–64.38 μg/g

Domestic cooking increased release of tocopherols and carotenoids

Zhang et al., 2014; Zhang et al., 2014b;

Lentil from Ireland local store

Hexane/diethyl-ether (1:1, v/v)

α-Tocopherol
β+γ-Tocopherol

1.6 mg/100 g
4.5 mg/100 g

Ryan et al., 2007;

Lentils cv Agueda, cv Almar, cv Paula, and cv Alcor. From Spain

Pure methanol

α-Tocopherol
β-Tocopherol
γ-Tocopherol
δ-Tocopherol

3.84–8,69 μg/g
1.94–3.81 μg/g
91.11–104.68 μg/g
2.01–2.74 μg/g

Germination and cooking decreased β-, γ- and δ-Tocopherol, increased α-Tocopherol

Fernandez-Orozco et al., 2003;

Saponins

Lentils (Lens esculenta var. Magda 20 and Lyda) from Spain

70% ethanol with 0.01% EDTA and 1-butanol

soyasaponinVI

703–1139 mg/kg DW

Soaking did not modify the saponin content, cooking degraded soyasaponin VI into soyasaponin I

Ruiz, Price et al., 1996;

Lentils from Spain

Methnol

Total saponin content

654–1269 mg/kg DW

Ruiz et al., 1997;

Lentils from Italian

70% ethanol

soyasaponin I
soyasaponin βg (VΙ)

28–407 mg/kg DW
110–1242 mg/kg DW

Sagratini et al., 2009;

Lentils (Lens esculenta var. Magda 20) from Spain

Methnol

Soyasapogenol B

0.34 mg/g DW

Germination signifaicant increased saponin content at day 6

Ayet et al., 1997;

Phytic acid

Lentils (Lens esculenta var. Magda 20) from Spain

0.5 M HCl

IP4
IP5
IP6
Total Inositol phosphates content

0.09 mg/g
0.72 mg/g
4.91 mg/g
5.67 mg/g

Germination signifaicant decreased phytic acid

Ayet et al., 1997;

Lentils (Lens esculenta var. Angela)

Acetic acid/sodium hydroxide 0.1 N, pH 5.5

IP3
IP4
IP5
IP6

0.27 g/kg
0.48 g/kg
0.75 g/kg
2.69 g/kg

commercial phytase decreased IP4, IP5 and IP6, whereas did not affect IP3

Frias et al., 2003;

Phytosterols

Lentil from Ireland local store

Hexane/diethyl-ether (1:1, v/v)

β-Sitosterol
Campesterol
Stigmasterol

123.4 mg/100 g
15.0 mg/100 g
20.0 mg/100 g

Ryan et al., 2007;

Lentils from Greece (cooked)

Hexane extract after hot saponification

β-Sitosterol
Campesterol
Stigmasterol

15.4–24.2 mg/100 g
2.60–2.63 mg/100 g
2.18–2.58 mg/100 g

Kalogeropoulos et al., 2010;