Factors influencing tocopherol content and composition in lentils

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.