Table 4.
Effect of dehulling, germination and cooking on total antioxidant activity, FRAP value, and reducing power of different varieties lentil
| Variety | Total antioxidant activity (µM TE/g DW) | FRAP value (µM TE/g DW) | Reducing power (Abs 700 nm) | |||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|
| R | DH | G | C | R | DH | G | C | R | DH | G | C | |
| VL 125 | 8.19a | 5.00c
(−38.95) |
8.57a
(4.64) |
4.39d
(−46.40) |
24.72b | 11.58c
(−53.16) |
20.93a
(−15.33) |
14.39c
(−41.79) |
0.20a,b | 0.06b
(−70.00) |
0.10b
(−50.00) |
0.08b
(−60.00) |
| VL 133 | 7.48b,c | 5.89b
(−21.26) |
7.77b
(3.88) |
5.94c
(−20.59) |
29.39b | 12.82b,c
(−56.38) |
14.71a,b
(−49.95) |
26.84a,b
(−8.68) |
0.19b | 0.08a
(−57.89) |
0.12b
(−36.84) |
0.11a
(−42.11) |
| VL 142 | 7.80a,b | 5.69b,c
(−27.05) |
6.85d
(−12.18) |
6.05c
(−22.44) |
29.43b | 11.16c
(−62.08) |
13.83a,b
(−53.01) |
26.16b
(−11.11) |
0.20a,b | 0.04c
(−80.00) |
0.12b
(−40.00) |
0.09b
(−55.00) |
| VL 507 | 7.12c | 6.34a,b
(−10.96) |
7.66b,c
(7.58) |
6.58b
(−7.58) |
37.64a | 18.71a
(−50.29) |
16.15a,b
(−57.09) |
31.63a
(−15.97) |
0.14c | 0.02c
(−85.71) |
0.07c
(−50.00) |
0.05c
(−64.29) |
| VL 514 | 7.76b | 6.93a
(−10.70) |
7.22c
(−6.96) |
6.94a
(−10.57) |
34.65a | 15.30b
(−55.84) |
13.51b
(−61.01) |
31.57a
(−8.89) |
0.23a | 0.09a
(−60.87) |
0.16a
(−30.43) |
0.13a
(−43.48) |
| Average | 7.67A | 5.97B | 7.61A | 5.98B | 31.17A | 13.91C | 15.83C | 26.12B | 0.19A | 0.06B | 0.11A,B | 0.09B |
Values in parentheses indicate % increase or % decrease (negative sign) over raw values
a, b, c and d superscript are significantly (p < 0.05) different cultivar within a column
A, B, C and D superscript are significantly (p < 0.05) different treatment within a row
R raw, DH dehulled, G germinated, C cooked