Enzyme-assisted extraction of biocomponents of lentils (Lens culinaris L.): Effect of process parameters on the recovery of compounds with antioxidant properties

Abstract

Lentil is one of the most produced and consumed legumes in the world and has special relevance in the human nutrition because it is a source of several nutrients and minerals, as well as natural antioxidants. The bioactive compounds from vegetal matrices are often complexed with cell wall components, and it is necessary to study the most appropriate process conditions to extract them. In this context, a central composite rotatable design with 17 assays was used to evaluate the effect of the following independent variables on the antioxidant properties of lentil extracts: enzymes proportion (%) (protease:cellulase), pH and temperature. The hydrolysis process performed using a combination of Flavourzyme (0.7% v:v) and Celluclast (0.3% v:v), temperature incubation of 55 °C and pH 5.5, was defined as the most suitable condition for the extraction of antioxidant compounds from lentils. Under these conditions, increases of 18%, 108% and 226% were detected in the antioxidant properties evaluated by DPPH Radical Scavenging, ABTS Scavenging Capacity and Reduction Power Assay, respectively, compared to the control samples (non-hydrolyzed lentils).

Keywords:

• Lentils
• enzymatic hydrolysis
• antioxidant properties
• response surface methodology

Disclosure statement

The authors declare that they have no conflict of interest.

Additional information

Funding

The work described in this paper was substantially supported by grants from São Paulo Research Foundation – FAPESP (Project no. 2017/02000-9), the Department of Food Science, School of Food Engineering, University of Campinas, which are gratefully acknowledged. The UNICAMP Scientific Research Program (PIBIC/CNPq) is also acknowledged for the opportunity to develop this project.