ScholarWorks@숙명여자대학교

초록

This study compared the nutritional composition and antioxidant activities of four Australian lentil varieties with different seed colors. Proximate composition, amino acid profiles, mineral content, total phenolic content (TPC), total flavonoid content (TFC), and antioxidant activities were analyzed using DPPH and ABTS assays. Crude protein content ranged from 22.61 to 27.00 g/100 g, with black lentils exhibiting the highest level (p<0.05). In contrast, carbohydrate content ranged from 59.10 to 63.99 g/100 g and differed significantly among colors (p<0.01), with brown lentils showing the highest and black lentils the lowest values. Total amino acids varied from 17,318.56∼20,082.92 mg/100 g, with black lentils containing the highest levels. Leucine, lysine, glutamic acid, and aspartic acid were predominant. Significant color-dependent differences were also observed in all mineral components (p<0.001), with green lentils exhibiting the highest levels of major minerals, including calcium (701.07 mg/100 g), potassium (7,005.56 mg/100 g), magnesium (1,195.62 mg/100 g), phosphorus (4,659.74 mg/100 g), iron (78.36 mg/100 g), and manganese (15.98 mg/100 g). Black lentils exhibited the highest TPC (166.77 mg GAE/g) and TFC (35.84 mg QE/g), along with the strongest antioxidant activities, as indicated by the lowest half-maximal inhibitory concentration (IC₅₀) values for both DPPH (91.18 μg/mL) and ABTS (234.55 μg/mL) radicals, showing significantly higher activity than other varieties (p<0.001). Overall, colored lentils exhibited distinct nutritional and antioxidant properties based on seed color, highlighting their potential as functional food ingredients and valuable nutrient sources.

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