El-Sattar, A. (2018). PHYTOCHEMICAL COMPOUNDS AND ANTIOXIDANT ACTIVITY OF SOME LENTIL GENOTYPES GROWN IN EGYPT. Menoufia Journal of Food and Dairy Sciences, 3(2), 27-36. doi: 10.21608/mjfds.2018.175418
A.S. Abd El-Sattar. "PHYTOCHEMICAL COMPOUNDS AND ANTIOXIDANT ACTIVITY OF SOME LENTIL GENOTYPES GROWN IN EGYPT". Menoufia Journal of Food and Dairy Sciences, 3, 2, 2018, 27-36. doi: 10.21608/mjfds.2018.175418
El-Sattar, A. (2018). 'PHYTOCHEMICAL COMPOUNDS AND ANTIOXIDANT ACTIVITY OF SOME LENTIL GENOTYPES GROWN IN EGYPT', Menoufia Journal of Food and Dairy Sciences, 3(2), pp. 27-36. doi: 10.21608/mjfds.2018.175418
El-Sattar, A. PHYTOCHEMICAL COMPOUNDS AND ANTIOXIDANT ACTIVITY OF SOME LENTIL GENOTYPES GROWN IN EGYPT. Menoufia Journal of Food and Dairy Sciences, 2018; 3(2): 27-36. doi: 10.21608/mjfds.2018.175418
PHYTOCHEMICAL COMPOUNDS AND ANTIOXIDANT ACTIVITY OF SOME LENTIL GENOTYPES GROWN IN EGYPT
Food Technology Research Institute, Agric. Research Center, Egypt
Abstract
The present study was carried out to compare and evaluate different varieties of Lentil seeds grown in Egypt for selecting the high quality varieties . The obtained results revealed that, lentil variety Giza 51 contains the highest crud protein content 25.55% followed by variety Sinai 1 which recorded 24.83% while the lowest value of crud protein was 23.10% for variety Giza 29 . potassium is the major element among all of the determined minerals content, Sinai1 had the highest potassium 420 mg/100g for all samples, Furthermore, Giza 370contain the highest content of iron 11.30 mg/100g . Giza 51 variety had the highest content of total polyphenols which was 720 mg GAE /100g followed by variety Sinai 1 which 710 mg GAE /100g. In addition, Giza 51 variety presented the highest DPPH scavenging activity 63.50%, followed by Sinai 1 62.42%, while Giza 9 contain the highest content of folate which was 196. µg /100g followed by Sinai 1 which recorded 193.0 µg /100g. On the other hand, the phytic acid, content of the different lentil seed varieties were ranged from 0.49 to 0.56%. Furthermore, (H.C.A.) ranged from 106.70% for Giza 29 to 118.80% for Sinai 1. However, Giza 9 had the highest cookebility which was 96.50% followed by Sinai 1 which recorded 91.70%.
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