Impact of sprouting and cooking on antioxidant compounds and activity in different Italian varieties of Lens culinaris L.

  • Lorenza Bellani
  • Simonetta Muccifora
  • Lucia GiorgettiEmail author
Original Paper


Lentils (Lens culinaris L.) are among the most ancient seeds cultivated since prehistory. Several lentil varieties, differing for nutrients and antioxidant compounds, are cultivated in various regions of Italy. Seeds of three varieties of L. culinaris: Onano, Beluga and Villalba, differing for morphology, colour and size, were studied. Antioxidant activity and the content in total polyphenols, flavonoids and flavonols were evaluated in raw and cooked seeds and in cooking water. The same compounds were quantified in sprouts up to 4 days of germination. The highest content of polyphenols was observed in integument of Beluga seeds, flavonoids in integument of Villalba seeds, while flavonols were particularly abundant in cotyledon of Onano seeds. After seed cooking, a decrease in phytochemicals and antioxidant capacity was observed in tissues but they were partially recovered in cooking water.


Antioxidant compounds Cooking Lens culinaris Seeds Sprouts 



This work was supported by local funding of the University of Siena and by National Research Council of Italy.

Compliance with ethical standards

Conflict of interest

The authors declare that they have no competing interest.


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Copyright information

© Springer Science+Business Media, LLC, part of Springer Nature 2019

Authors and Affiliations

  1. 1.Department of Life SciencesUniversity of SienaSienaItaly
  2. 2.Institute of Agricultural Biology and BiotechnologyItalian National Research CouncilPisaItaly

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