Changes in antioxidant activity, phenolic compounds, fatty acids, and mineral contents of raw, germinated, and boiled lentil seeds

Lipid contents of lentil seeds were determined between 1.02% (germinated) and 1.23% (boiled). Total phenolic and flavonoid amounts of processed lentils were detected between 45.32 mgGAE/100 g (germinated) and 68.02 mgGAE/100 g (control) to 70.95 mgQE/100 g (germinated) and 199.52 mgQE/100 g (control), respectively. Also, antioxidant activity values of lentil seeds were detected between 0.70 mgTE/kg (germinated) and 3.35 mgTE/kg (boiled). The major phenolic compounds of raw, germinated, and boiled lentil seeds were gallic acid, 3,4‐dihydroxybenzoic acid, and catechin. While oleic acid amounts of lentil oils vary between 33.22% (control) and 47.72% (germinated), linoleic acid amounts of lentil oils were detected between 26.40% (germinated) and 40.91% (boiled). In addition, linolenic acid amounts of lentil oils were determined between 4.12% (germinated) and 6.97% (boiled).The key minerals of raw, germinated, and boiled lentil seeds were P, K, Mg, and S. However, according to the results, it was determined that lentils are a good source of potassium. Practical Application Lentil is one of the oldest known food products used only in human food. Lentils are an excellent source of phytochemical nutrients. Lentils are widely used in salads, casseroles, and soups as well as in vegetarian cuisine. Lentil is considered a good source of energy along with high fiber content. Germination plays an important role in reducing nonnutritive compounds in legumes.