Please use this identifier to cite or link to this item: https://hdl.handle.net/2445/220174
Title: Factors influencing tocopherol content and composition in lentils
Author: Jené, Laia
Munné Bosch, Sergi
Keywords: Llegums
Control de qualitat dels aliments
Fenols
Legumes
Food quality control
Phenols
Issue Date: 15-Sep-2023
Publisher: Elsevier B.V.
Abstract: Although various approaches can improve fruit and vegetable production and quality, there is little information on factors influencing tocopherol composition in lentils. Here, we examined whether and to what extent tocopherol content and composition in lentils may be influenced by cultivar, origin, cooking, and processing. The results showed wide variability in tocopherol content in lentils purchased in grocery stores in Spain, which was strongly influenced by the cultivar, origin, brand, and processing. Purchasing raw lentils in local markets and cooking them immediately prior to eating (preventing processing and storage in pots) was the best way to increase tocopherol content, more specifically that of γ-tocopherol. The highest γ- and α-tocopherol contents were found in ‘Pardina’ lentils, with values of 4.40 and 1.21 mg/100 g FW, respectively. In conclusion, choosing appropriate varieties and home-cooking of raw lentils (avoiding processed products) is the most appropriate way to obtain a significant daily tocopherol intake from lentils.
Note: Reproducció del document publicat a: https://doi.org/10.1016/j.lwt.2023.115286
It is part of: LWT Food Science and Technology, 2023, vol. 187, p. 1-6
URI: https://hdl.handle.net/2445/220174
Related resource: https://doi.org/10.1016/j.lwt.2023.115286
ISSN: 0023-6438
Appears in Collections:Articles publicats en revistes (Biologia Evolutiva, Ecologia i Ciències Ambientals)

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