Metabolite profile is a powerful analytical technique to identify the functional characterization of plants. In this study, the phytochemicals and secondary metabolites of lentils (Lens culinaris) were analyzed to compare the anti-oxidative activities according to the different colors. The polar metabolites, fatty acids, carotenoids, flavonoids, anthocyanins, total phenolic acids, DPPH activity were analyzed. Three kind of lentils, French green whole lentil (FG), red whole lentil (LR), and green whole lentil (LG) (ASIA SEED Co., LTD), were used for this study. Fatty acids, phytochemicals, and antioxidative components from each lentil varieties were analyzed by official methods. The contents of lutein in carotenoids were 6–9 times higher than zeaxanthin in all lentils, but were not significantly different among three varieties. The content of carotenoids in FG was lower significantly than those in the LR and LG. Myricetin and luteolin were detected in the only FG. Kaempferol and delphinidin were significantly highest in the FG. Most of the phenolic acids except coumarate were higher in FG and LG than in LR. Also antioxidant effects (EC₅₀) were higher in FG and LG than in LR. The analyzed metabolites obtained from lentils showed distinct separation in the PCA results according to the varieties. Also, lentils showed different anti-oxidant profiles according to the colors. FG and LG showing higher contents of phytochemicals showed higher antioxidative activity than LG containing relative low contents of phytochemicals.

Citations

Citations to this article as recorded by  

• One-pot green solution combustion synthesis of ZnV2O6 photo catalyst for dye degradation, Cr (VI) detoxification, phyto toxicity analysis and latent finger printing applications
  R Nalina, Udayabhanu, R. Harini, K.P. Latha, K.B. Naveen, Mohd Shkir, H.N. Shwetha, K.N. Nandeesh, G. Nagaraju
  Inorganic Chemistry Communications.2026; 189: 116650.     CrossRef
• Microbiological and physicochemical properties of bean, lentil, and chickpea kefirs as plant-based dairy alternatives
  Seyma Gunturk, Firuze Ergin Zeren, Ahmet Kucukcetin, Emine Mine Comak Gocer
  European Food Research and Technology.2026;[Epub]     CrossRef
• Evaluating polyphenol profile and antioxidant activity in relation to seed morphology in a collection of red lentils
  Gaetano Giudice, Lorenzo Palombi, Stefano Pavan, Marzia Guerriero, Andrea Visioni, Barbara Laddomada
  Food Bioscience.2026; 78: 108452.     CrossRef
• COMPARATIVE ASSESSMENT OF LEGUME MILKS FOR PLANT-BASED ICE CREAM: NUTRITIONAL, FUNCTIONAL, AND TECHNOLOGICAL ASPECTS
  Elif Meltem İşçimen, Duygu Aslan Türker
  Gıda.2026; 51(1): 1.     CrossRef
• Innovations in industrial and functional food applications of lentil in the era of biofortification
  Asish Kumar Padhy, Shiksha Chaurasia, Abinaya Manivannan, Kuldeep Tripathi, Sapna Sapna, Sabhyata Bhatia
  Discover Food.2025;[Epub]     CrossRef
• Effect of soaking conditions on glyphosate absorption in selected pulses: understanding solvent behaviour and morphological changes
  Sindhu Sindhu, Annamalai Manickavasagan, Amanat Ali
  International Journal of Environmental Analytical Chemistry.2024; 104(19): 7855.     CrossRef
• Lactic and propionic acid bacteria starter cultures for improved nutritional properties of pea, faba bean and lentil
  Minna Kahala, Lucia Blasco, Rina Bragge, Davide Porcellato, Hilde Marit Østlie, Thomas Rundberget, Jose Antonio Baz-Lomba, Juha-Matti Pihlava, Jarkko Hellström, Emilie Gullberg Jørgensen, Vesa Joutsjoki, Tove Gulbrandsen Devold, Anne Pihlanto
  LWT.2024; 208: 116691.     CrossRef
• Phenolic profile of whole seeds and seed fractions of lentils and its impact on antioxidant activity
  Antonio Manco, Carmela Gerardi, Giuseppe Romano, Leone D'Amico, Antonio Blanco, Francesco Milano, Gian Pietro Di Sansebastiano, Rind Balech, Barbara Laddomada
  Food Bioscience.2023; 54: 102887.     CrossRef
• Tissue-Specific Antioxidant Activities of Germinated Seeds in Lentil Cultivars during Thermal Processing
  Ji Hye Kim, Shucheng Duan, You Rang Park, Seok Hyun Eom
  Antioxidants.2023; 12(3): 670.     CrossRef
• Lentil (Lens culinaris Medik.) Flour Varieties as Promising New Ingredients for Gluten-Free Cookies
  Lívia Hajas, László Sipos, Éva Csajbókné Csobod, Márta Veresné Bálint, Réka Juhász, Csilla Benedek
  Foods.2022; 11(14): 2028.     CrossRef
• Lentil-Based Yogurt Alternatives Fermented with Multifunctional Strains of Lactic Acid Bacteria—Techno-Functional, Microbiological, and Sensory Characteristics
  Theresa Boeck, Lilit Ispiryan, Andrea Hoehnel, Aylin W. Sahin, Aidan Coffey, Emanuele Zannini, Elke K. Arendt
  Foods.2022; 11(14): 2013.     CrossRef
• Protective effects of functional foods against Parkinson's disease: A narrative review on pharmacology, phytochemistry, and molecular mechanisms
  Milad Iranshahy, Behjat Javadi, Amirhossein Sahebkar
  Phytotherapy Research.2022; 36(5): 1952.     CrossRef
• Genotypic and Environmental Effect on the Concentration of Phytochemical Contents of Lentil (Lens culinaris L.)
  Maria Irakli, Anastasia Kargiotidou, Evangelia Tigka, Dimitrios Beslemes, Maria Fournomiti, Chrysanthi Pankou, Kostoula Stavroula, Nektaria Tsivelika, Dimitrios N. Vlachostergios
  Agronomy.2021; 11(6): 1154.     CrossRef
• Nutritional and Rheological Features of Lentil Protein Isolate for Yoghurt-Like Application
  Theresa Boeck, Emanuele Zannini, Aylin W. Sahin, Juergen Bez, Elke K. Arendt
  Foods.2021; 10(8): 1692.     CrossRef
• Influence of partial pork meat replacement by pulse flour on physicochemical and sensory characteristics of low‐fat burgers
  Natalia Soledad Argel, Natalia Ranalli, Alicia Noemí Califano, Silvina Cecilia Andrés
  Journal of the Science of Food and Agriculture.2020; 100(10): 3932.     CrossRef
• LINKAGE MAPPING OF CAROTENOID CLEAVAGE DIOXYGENASE-4 FAMILY IN LENTIL GENOME
  Duygu Ates
  Turkish Journal Of Field Crops.2018; : 167.     CrossRef