i THERMAL PROCESSING EFFECTS ON TOTAL ... - McGill University

2.4.1 Trypsin inhibitor activity of lentils………………………………............. 16
2.5 Protein overview……………………………………………………………………. 18
2.5.1 Low Protein Digestibility………………………………………………... 19
2.5.2 Effect of processing on anti-nutrients activity of lentils……………........ 20
2.6 Free radicals and antioxidants on human health…………………………………… 22
2.6.1 Sources of natural antioxidants…………………………………………. 23
2.6.2 Antioxidant activity and phenolic compounds…………………………. 24
2.6.3 Antioxidant activity and phenolic compounds in lentils…………………….......... 29
2.7 Conclusion…………………………………………………………………………. 30
2.8 References……………………………………………………................................... 31
CONNECTING TEXT………………………………………………………………... 43
CHAPTER 3
THERMAL PROCESSING EFFECTS ON TOTAL PHENOLIC CONTENTS AND
ANTIOXIDANT ACTIVITY OF LENTILS
Abstract………………………………………………………………………………… 44
3.1 Introduction………………………………………………………………………… 45
3.2 Materials and Methods……………………………………………………………... 46
3.2.1 General Set up…………………………………………………………….. 46
3.2.2 Processing …………………………………………………….................... 47
3.2.2.1 Oven Roasting…………………………………………………… 47
3.2.2.2 Boiling…………………………………………………………… 47
3.2.2.3 Microwave Roasting……………………………………………… 48
3.2.3 Color Measurements ……………………………………………………… 48
3.2.4 Extraction and quantification of total phenolics ………………………….. 48
3.2.5 Determination of total phenolic scavenging activity on 1, 1-diphenyl-2-
x