Table 1.
Total flavonoid content (TFC), condensed tannin content (CTC) and total phenolic content (TPC) reported in lentils.
| Sample | TFC | CTC | TPC | |
|---|---|---|---|---|
| Lentil varieties | 3.04 to 4.54 mg CE/g DW | 3.73 to 10.20 mg CE/g DW | 4.9 to 7.8 mg GAE/g DW | [11] |
| Red Chief lentil from Spokane | 2.21 mg CE/g DW | - | 7.53 mg GAE/g DW | [11] |
| Lentil varieties | - | - | 12 mg GAE/g DW | [11] |
| Red Lentil |
- | 70 A500/g | 58 mg CE/g crude extract | [15] |
| Lentil (11 cultivars) | 2840 to 6870 μg/g DW | - | 1543 to 2551 μg/g DW | [16] |
| Green lentil | - | 93 A500/g | 68 mg CE/g DW | [17] |
| Morton lentils | 30.0 mg CE/g DW | 61.6 mg CE/g DW | 70.0 mg GAE/g DW | [33] |
| Green lentil seed and hull | - | - | Entire: 5.0 to 19.3 Hull: 24.6 to 82.9 mg CE/g DW | [11] |
| Red lentil seed and hull | - | - | Entire: 5.1 to 20.8 Hull: 27.2 to 87.2 mg CE/g DW | |
| Lentils (3 cultivars) | - | 269.0–37.8 mg/100 g FW. | - | [34] |
| Lentil | - | 47.6 mg GAE/g DW | [35] | |
| Green lentil (10 cultivars) |
0.7 to 1.9 mg CE/g DW | 3.4 to 7.8 mg CE/g DW | 4.6 to 8.3 mg GAE/g DW | [19] |
| Red lentil (10 cultivars) | 0.6 to 1.6 mg CE/g DW | 3.0 to 5.8 mg CE/g DW | 4.6 to 7.6 mg GAE/g DW | |
| Lentil cultivars | Free: 0.01 to 0.8 mg CE/g. Esterified: 0.4–4.1 mg CE/g. Insoluble bound: 0.08–2.95 mg CE/g |
Free: 0.4 to 2.7 mg CE/g. Esterified: 0.6–10.5 mg CE/g. Insoluble bound: 0.03–4.3 mg CE/g |
Free: 1.4 to 5.5 mg GAE/g. Esterified: 2.3–21.5 mg GAE/g. Insoluble bound: 2.6–17.5 mg GAE/g |
[20] |
| Lentil cultivars | -Before boiling: 3.9 to 5.4 mg CE/g.-After boiling: 3.5 to 4.4 mg CE/g | - | -Before boiling: 6.2 to 7.9mg GAE/g. -After -After Boiling: 5.5 to 6.6 mg GAE/g |
[21] |
| Lentil seeds | 8.43 mg quercetin/g | - | 5.21 mg GAE/g | [36] |
| Three lentil cultivars | - | 1.56 to 2.40 mg CE/g DW | 15.8 to 17.5 mg GAE/g DW | [22] |
| Lentils | - | - | 4.13 mg ferulic acid equivalents/g DW | [23] |
| Lentil hulls of four different varieties |
soluble phenolics in lentil hulls (10.71–45.85 mg/g) insoluble- bound phenolics in lentil hulls (6.71–4.18 mg/g) |
[25] | ||
| Pardina variety (34 samples) | - | - | 30 to 150 μg/100 g FW | [29] |
| 5 genotypes of lentil at 10 different locations | 4.34 to 5.31 mg CE/g DW | 2.67 to 3.98 mg GAE/g DW | 5.62 to 6.38 mg GAE/g DW |
[26] |
Catechin equivalent (CE), Gallic acid equivalent (GAE), Dry weight (DW), FW (Fresh weight).