Effect of heat treatment on polyphenolic compounds and antioxidant activity of lentils (Lens culinaris)

Effect of heat treatment on polyphenolic compounds and antioxidant activity of lentils (Lens culinaris)

The current research involves the study of the effect of thermal treatment in boiling water (cooking) on the nutrient components and phytochemical contents of lentils. The changes of phenolic compounds and antioxidant activity of lentils before and after cooking; as well as the recovered water are i...

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Bibliographic Details
Main Authors: Djabali S., Makhlouf F.Z., Ertas A., Barkat M.
Format: Article
Language:English
Published: Sciendo 2020-11-01
Series:Acta Scientifica Naturalis
Subjects:
lentils
cooking
polyphenol
antioxidant activity
lcms/ms
Online Access:https://doi.org/10.2478/asn-2020-0033

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