PMID- 32028197
OWN - NLM
STAT- MEDLINE
DCOM- 20200422
LR  - 20200422
IS  - 1873-7072 (Electronic)
IS  - 0308-8146 (Linking)
VI  - 315
DP  - 2020 Jun 15
TI  - Identification and quantification of soluble and insoluble-bound phenolics in 
      lentil hulls using HPLC-ESI-MS/MS and their antioxidant potential.
PG  - 126202
LID - S0308-8146(20)30049-2 [pii]
LID - 10.1016/j.foodchem.2020.126202 [doi]
AB  - The identification and quantification of soluble- and insoluble-bound phenolics 
      in lentil hulls were studied using HPLC-DAD-ESI-MS(n) and their antioxidant 
      potential determined using DPPH radical scavenging ability (DRSA), reducing power 
      (RP), and hydroxyl radical scavenging ability (HRSA) assays to test their 
      electron and hydrogen donating abilities. A number of soluble phenolics such as 
      phenolic acids, flavonoids, and proanthocyanidins were found, which lead to the 
      remarkable antioxidant potential as reflected in DRSA, RP, and HRSA. Meanwhile, 
      insoluble-bound phenolics displayed a relatively lower number of peaks and 
      contents than their corresponding soluble phenolics, leading to a lower 
      antioxidant potential than that of soluble phenolics. Moreover, dihydrokaempferol 
      dimer and carboxylated kaempferol diglucoside were identified for the first time 
      in the insoluble-bound form in lentils. This study offers important data for the 
      identification of phenolic compounds derived from lentils and their antioxidant 
      potential.
CI  - Copyright (c) 2020 Elsevier Ltd. All rights reserved.
FAU - Yeo, JuDong
AU  - Yeo J
AD  - Department of Biochemistry, Memorial University of Newfoundland, St. John's, NL 
      A1B 3X9, Canada.
FAU - Shahidi, Fereidoon
AU  - Shahidi F
AD  - Department of Biochemistry, Memorial University of Newfoundland, St. John's, NL 
      A1B 3X9, Canada. Electronic address: fshahidi@mun.ca.
LA  - eng
PT  - Journal Article
DEP - 20200113
PL  - England
TA  - Food Chem
JT  - Food chemistry
JID - 7702639
RN  - 0 (Antioxidants)
RN  - 0 (Flavonoids)
RN  - 0 (Free Radical Scavengers)
RN  - 0 (Hydroxybenzoates)
RN  - 0 (Phenols)
RN  - 0 (Proanthocyanidins)
RN  - 3352-57-6 (Hydroxyl Radical)
RN  - 7YA4640575 (aromadedrin)
RN  - I3P9R8317T (phenolic acid)
SB  - IM
MH  - Antioxidants/*analysis/chemistry
MH  - Chromatography, High Pressure Liquid/*methods
MH  - Flavonoids/analysis
MH  - Free Radical Scavengers/analysis
MH  - Hydroxybenzoates/analysis
MH  - Hydroxyl Radical/chemistry
MH  - Lens Plant/*chemistry
MH  - Phenols/*analysis
MH  - Proanthocyanidins/analysis
MH  - Seeds/chemistry
MH  - Solubility
MH  - Spectrometry, Mass, Electrospray Ionization
MH  - Tandem Mass Spectrometry/*methods
OTO - NOTNLM
OT  - Antioxidant activity
OT  - HPLC-MS/MS
OT  - Hulls
OT  - Identification phenolics
OT  - Insoluble bound phenolics
OT  - Lentil
OT  - Seed coat
COIS- Declaration of Competing Interest The authors declare that they have no known 
      competing financial interests or personal relationships that could have appeared 
      to influence the work reported in this paper.
EDAT- 2020/02/07 06:00
MHDA- 2020/04/23 06:00
CRDT- 2020/02/07 06:00
PHST- 2019/05/16 00:00 [received]
PHST- 2019/12/16 00:00 [revised]
PHST- 2020/01/11 00:00 [accepted]
PHST- 2020/02/07 06:00 [pubmed]
PHST- 2020/04/23 06:00 [medline]
PHST- 2020/02/07 06:00 [entrez]
AID - S0308-8146(20)30049-2 [pii]
AID - 10.1016/j.foodchem.2020.126202 [doi]
PST - ppublish
SO  - Food Chem. 2020 Jun 15;315:126202. doi: 10.1016/j.foodchem.2020.126202. Epub 2020 
      Jan 13.