urvey of physicochemical, nutritional and antioxidant properties of twocultivars of Iranian black and green lentil

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Yaghtini M.; FEIZY J.; Hoseini Taheri S.E.; JAHANI M.

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Journal Paper

Paper Information

Journal: IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2021 | Volume:17 | Issue:109 Page(s): 55-64

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Title

urvey of physicochemical, nutritional and antioxidant properties of twocultivars of Iranian black and green lentil

Author(s)

Yaghtini M. | FEIZY J. | Hoseini Taheri S.E. | JAHANI M. | Issue Writer Certificate

Keywords

LegumesQ2

Carotenoid contentQ1

Physicochemical propertiesQ2

Nutritional valueQ2

Abstract

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 Fe ion= 0. 4 mM) experiment. The Carotenoid content of black lentil was determined 0. 024 μ g/g and was higher than green lentil (0. 011 μ g/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.

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APA: Copy

Yaghtini, M., FEIZY, J., Hoseini Taheri, S.E., & JAHANI, M.. (2021). urvey of physicochemical, nutritional and antioxidant properties of twocultivars of Iranian black and green lentil. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 17(109 ), 55-64. SID. https://sid.ir/paper/387903/en

Vancouver: Copy

Yaghtini M., FEIZY J., Hoseini Taheri S.E., JAHANI M.. urvey of physicochemical, nutritional and antioxidant properties of twocultivars of Iranian black and green lentil. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2021;17(109 ):55-64. Available from: https://sid.ir/paper/387903/en

IEEE: Copy

M. Yaghtini, J. FEIZY, S.E. Hoseini Taheri, and M. JAHANI, “urvey of physicochemical, nutritional and antioxidant properties of twocultivars of Iranian black and green lentil,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 17, no. 109 , pp. 55–64, 2021, [Online]. Available: https://sid.ir/paper/387903/en

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