化学
共轭体系
抗氧化剂
类胡萝卜素
酚类
生育酚
色谱法
自由形式
食品科学
有机化学
维生素E
聚合物
计算机科学
计算机图形学(图像)
作者
Yong Sun,Zeyuan Deng,Ronghua Liu,Hua Zhang,Honghui Zhu,Li Jiang,Rong Tsao
出处
期刊:Food Chemistry
[Elsevier]
日期:2020-09-01
卷期号:325: 126925-126925
被引量:37
标识
DOI:10.1016/j.foodchem.2020.126925
摘要
A systemic approach was taken in profiling the hydrophilic and lipophilic antioxidants in lentil hulls using a combination of HPLC, LC-ESI-MS2 and GC techniques. A total of 37 phenolics were tentatively identified in the hydrophilic fractions, while four carotenoids and three tocopherols were found in the lipophilic fraction. Results showed that in addition to the high free extractable phenolics, phenolic compounds in conjugated and bound forms also exist in similar amounts. Information on conjugated and bound phenolics are particularly important as these forms of phenolics often go unnoticed by chromatographic profiling of extractables. All phenolic, carotenoid and tocopherol fractions contributed to antioxidant activities. Information about bioactives from lentil hulls, specifically conjugated and bound phenolics are reported here for the first time. The comprehensive profiling of these bioactives lays a good foundation for further assessment of the value-added uses of lentil hulls which are by-products of pulse processing.
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