Effects of Fermentation on the Quality, Structure, and Nonnutritive Contents of Lentil (Lens culinaris) Proteins

Table 2

Changes in the total phenolic content (TPC, expressed in mg GAE/100 g) and phenolic compounds (expressed in mg/100 g) of unfermented lentil proteins (day 0) and water kefir seed fermented lentil proteins (days 1–5).

	Fermentation period (day)						value
	0	1	2	3	4	5
TPC	443.40^e ± 8.20	621.89^cd ± 9.01	792.62^a ± 6.45	678.60^b ± 12.18	631.44^c ± 1.79	614.13^d ± 5.47	<0.05
Phenolic compounds
Catechin	38.67^e ± 0.54	71.97^c ± 0.62	74.21^b ± 0.90	77.31^a ± 0.26	76.33^a ± 0.18	70.88^d ± 0.53	<0.05
Chlorogenic	96.51^f ± 1.11	104.19^e ± 0.88	123.57^a ± 0.49	117.69^b ± 0.37	112.91^c ± 0.70	111.03^d ± 0.18	<0.05
Epicatechin	121.42^f ± 0.61	148.69^e ± 0.66	185.35^a ± 1.02	158.51^b ± 0.87	157.18^c ± 0.33	153.88^d ± 0.38	<0.05
Quercetin	15.96^d ± 0.77	16.47^d ± 0.51	17.73^c ± 0.20	18.90^b ± 0.72	21.68^a ± 0.45	4.17^e ± 0.13	<0.05
Rutin	2.76^c ± 0.06	2.21^d ± 0.09	1.88^d ± 0.04	5.84^a ± 0.30	5.90^a ± 0.09	5.10^b ± 0.66	<0.05
Caffeic acid	ND	ND	ND	ND	5.54^b ± 0.07	7.25^a ± 0.05	<0.05
Ferulic acid	4.28^e ± 0.05	4.49^d ± 0.07	4.49^c ± 0.04	5.25^a ± 0.05	5.06^b ± 0.05	5.04^b ± 0.03	<0.05
Gallic acid	13.37^e ± 1.02	22.61^c ± 0.50	24.13^b ± 0.46	35.93^a ± 0.76	21.41^c ± 1.13	19.21^d ± 0.60	<0.05
Sinapic acid	ND	1.87^a ± 0.04	3.32^a ± 2.75	1.49^a ± 0.03	1.35^a ± 0.03	1.23^a ± 0.02	>0.05
Syringic acid	53.29^d ± 1.10	54.60^d ± 0.59	59.14^b ± 0.55	61.82^a ± 1.13	63.27^a ± 0.13	56.49^c ± 1.36	<0.05
Phenolic compounds (Ʃ)	346.26	427.10	494.21	482.74	470.63	434.28

The data presented in the table represent the mean ± standard deviation (n = 3). Values with different superscripts within the same row are statistically significant from each other ( < 0.05). ND represents not detected.