Abstract
Fermentation is an effective non-thermal food processing operation used for enhancing the nutritional and functional properties of food. HPLC-ESI-MS/MS analysis and inhibitory capacity of the soluble- and insoluble-bound phenolics in lentil hulls in retarding the oxidation of LDL and DNA strand scission were determined following fermentation. In HPLC-ESI-MS/MS analysis, most insoluble-bound phenolics in lentil hulls were significantly decreased, indicating their liberation from the cell wall matrix upon fermentation. However, the released insoluble-bound phenolics did not show an efficient conversion into the bioavailable soluble phenolics as reflected in the inhibitory capacity against oxidation of LDL and DNA strands. The low efficiency in bioconversion from insoluble-bound to soluble phenolics might be due to the loss of the released bound phenolics during the fermentation process. Following the alterations of individual insoluble-bound phenolics in legumes upon fermentation in this work may fill the existing gap in the related areas.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
