CHANGES IN PHENOLIC-COMPOUNDS IN LENTILS (LENS-CULINARIS) DURING GERMINATION AND FERMENTATION

Germination and fermentation have been proposed to improve the nutriti ve value of legumes. This paper reports the changes that occur in phen olic compounds in lentils (Lens culinaris var. vulgaris) during germin ation and fermentation. Levels of low-molecular-weight phenolic compou nds (benzoic acids and aldehydes, hydroxycinnamic acids and derivative s, flavan-3-ols and procyanidins) were determined. Germination did not appreciably vary the content of phenolic compounds, although importan t structural changes in procyanidin-type compounds were observed. Ferm entation led to a general increase in the content of phenolic compound s. Gentisic acid, p-hydroxyphenylpropionic acid, tryptophol and three other unknown compounds were detected in fermented lentils, but not in raw lentils. The influence of these changes on the potential antinutr itional effects associated with phenolic compounds in legumes, as well as on the antioxidant properties attributed to these compounds is dis cussed.