Search

In order to establish an efficient detection method to evaluate the formation of Amadori compounds (ACs) in food products and study the potential health effects, an ultra‐high performance liquid chromatography‐tandem mass spectrometric (UPLC‐MS/MS) method using caffeine as internal standard was developed to determine eight ACs. The detection limits ranged from 0.0179 to 0.0887 mg/L for the ACs. The accuracy of the method was tested through measuring recovery of the spiked samples that varied from 81.90 ± 2.98% to 108.74 ± 2.34%. This method was further applied to detect ACs in 10 food products. Results showed that dry fruits and vegetables were rich in ACs, the total content of ACs varied from 1.36 ± 0.26 to 3415.91 ± 147.96 mg/100 g. The total amount of ACs in tomato juice heated under vacuum condition showed significant increment (P < 0.05) in 25 min at 80 °C comparing with that under atmospheric pressure due to the rapid loss of water. Besides, the amino acid content shows positive correlation with the corresponding AC formation in Maillard reaction during food drying. After heated at fixed water activity (Aw) for 4 hr by sous‐vide process, the ACs content in tomato powder increased significantly and the antioxidant activity improved as well. Practical Application: Results of this study provided a valuable tool to evaluate the formation of ACs in complex dry food products, facilitated the quality control of food products. The knowledge obtained will offer useful information to food processors. The synthesized ACs would facilitate further study into the antioxidant activities and potential health effects of specified AC. [ABSTRACT FROM AUTHOR]

Copyright of Journal of Chinese Mass Spectrometry Society is the property of Journal of Chinese Mass Spectrometry Society and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

While research regarding phytochemicals has been topical due to their many positive health effects, modification of starch with phytochemical fractions has been limited. In the current study, 50 or 100 mg/g of vanillic acid (VA), which possesses antioxidant activity and positive health effects, was added to potato starch on a dry weight basis at various pH levels (3, 5, 7, 9, & 11). Both total phenolic content and antioxidant activity generally increased over the control. X-ray diffraction detected no V-amylose peaks indicating a lack of amylose-VA inclusion complexes. In addition, a decrease in the ratio of 1045/1015 cm −1 was measured by FTIR denoting a loss of crystalline order. Enthalpy of gelatinization was unaffected in most samples, however, T c –T o was significantly ( p < 0.05) reduced in all modified starches. Trough viscosity, final viscosity, and pasting time all significantly increased with increasing pH ( p < 0.05), and peak viscosity reached a maximum of 11360 mPa·s. The resistant starch (RS) content of modified starches ranged from 51.71 to 77.16 g/100 g; in cooked samples, RS was not significantly different from the control, and ranged from 11.66 to 15.10 g/100 g. [ABSTRACT FROM AUTHOR]

The bioaccessibility, antioxidant and anti-inflammatory activities of phenolics in a cooked green lentil ( Lens culinaris ) (cultivar Greenland) was studied using a simulated upper gastrointestinal (UGI) digestion model combined with chemical- and cell- based antioxidant assays. The amount of released soluble phenolics increased stepwise from gastric to intestinal digestion phase. The bioaccessibility of phenolics ranged from 27 to 67% after UGI digestion. Flavonols were the main phenolic group and were found to remain relatively stable during UGI digestion. Flavanols were mainly released after intestinal digestion as opposed to phenolic acids which were mainly released from food matrix in the gastric phase (21–45%) but not detected following intestinal digestion. Phenolics of the nondigested lentil showed dose dependent anti-inflammatory activity as seen in significant inhibition of the pro-inflammatory cytokines COX-2, IL-1β and IL-6 in TNF-α-induced inflammation in Caco-2 cells. The Antioxidant and anti-inflammatory activities were positively correlated with the total and individual phenolic contents. [ABSTRACT FROM AUTHOR]

The bioaccessibility, antioxidant and anti-inflammatory activities of phenolics in a cooked green lentil ( Lens culinaris ) (cultivar Greenland) was studied using a simulated upper gastrointestinal (UGI) digestion model combined with chemical- and cell- based antioxidant assays. The amount of released soluble phenolics increased stepwise from gastric to intestinal digestion phase. The bioaccessibility of phenolics ranged from 27 to 67% after UGI digestion. Flavonols were the main phenolic group and were found to remain relatively stable during UGI digestion. Flavanols were mainly released after intestinal digestion as opposed to phenolic acids which were mainly released from food matrix in the gastric phase (21–45%) but not detected following intestinal digestion. Phenolics of the nondigested lentil showed dose dependent anti-inflammatory activity as seen in significant inhibition of the pro-inflammatory cytokines COX-2, IL-1β and IL-6 in TNF-α-induced inflammation in Caco-2 cells. The Antioxidant and anti-inflammatory activities were positively correlated with the total and individual phenolic contents. [ABSTRACT FROM AUTHOR]

Tetrastigma hemsleyanum is a traditional edible and medicinal plant in China. The phytochemical composition of its leaf (THL) and the bioavailability and metabolism of these compounds and their metabolites in vivo are less known. A metabolomics approach was therefore taken by using UPLC-ESI-QTOF-MS 2 . A total of 75 compounds were tentatively characterized in THL. Ten original compounds and 11 metabolites observed in plasma, and 20 original compounds and 26 metabolites detected in urine. Meanwhile, rats treated with THL extract in an oxidative stress model showed significantly increased total antioxidant capacity (T-AOC), superoxide dismutase (SOD), glutathione peroxidase (GSH-Px) activities and glutathione (GSH) content and decreased malondialdehyde (MDA) content in plasma and tissues. Results suggest THL phenolics are bioavailable, and these compounds and their metabolites are likely behind the observed activities. The present study demonstrates that THL extract as a good source of antioxidant ingredient for the safeguard against oxidative stress-related chronic diseases. [ABSTRACT FROM AUTHOR]

Highly pigmented root vegetables are ideal sources of phytochemical antioxidants particularly anthocyanins. The objective of this study was to characterise the phenolic composition in a purple variety of carrot and potato by examining the aglycone profiles and their antioxidative stress activity. Cyanidin and petunidin were the dominant phenolics among 11 identified aglycones in carrot and potato, respectively. The anthocyanin-rich phenolic extracts not only showed strong antioxidant activities by direct radical scavenging, but more importantly they significantly reduced H 2 O 2 -induced interleukins (IL)-1β, IL-6, IL-8 and tumour necrosis factor (TNF)-α in Caco-2 cells. In addition, the extracts were able to restore the intrinsic antioxidant defences as seen in significantly elevated antioxidant enzyme activities and glutathione concentration. These results suggest that purple varieties of carrots and potatoes rich in anthocyanins can ameliorate oxidative stress mediated intestinal inflammatory responses, leading to restoration of the impaired redox balance, ultimately improved health. [ABSTRACT FROM AUTHOR]

The antioxidant and anti-inflammatory activities of the novel pyranoanthocyanins and other polyphenols from staghorn sumac ( Rhus hirta L.) were examined. The results not only confirmed the previously found antioxidant activity by chemical based assays, but more importantly strong anti-inflammatory activity for the first time in cell-based assays. These unique compounds significantly inhibited the production of pro-inflammatory cytokine IL-8 production stimulated by H 2 O 2 and TNF-α. It was also found that these activities of the crude extract were primarily from the individual polyphenols, particularly the unique pyranoanthocyanins and 7-methoxyanthocyanins. Pyranoanthocyanin 1 , in particular, showed a markedly strong anti-inflammatory activity at 1 M, followed by pyranoanthocyanin 2 and a 7-methoxyanthocyanin 5 . Further mechanism investigation showed that the anti-inflammatory activity was likely mediated through inhibition of NF-κB activation via phosphorylation of IκBα. Results from the present study warrant further investigation into the in vivo anti-inflammatory effect and health benefits using animal models or human subjects. [ABSTRACT FROM AUTHOR]

The changes in isoflavone and γ-aminobutyric (GABA) contents and antioxidant activity of germinated soybean seeds were investigated. Three Chinese soybean cultivars (ZH 13, 30 and 42) released for high yield and protein content were evaluated. The results showed that the total isoflavone contents at peak level were 86.3, 81.0, and 42.3% higher than that of the un-germinated control for ZH 42, 13 and 30, respectively. GABA content of ZH 13 in particular was a statistically significant 36.7-fold increase in day 5 germinated soybeans as compared to un-germinated soybean. Such increases also led to significantly elevated antioxidant activities. Moreover, germination can significantly suppress IL-8 expression in Caco-2 cells by ZH 13 extract ( P  < 0.05) without cell apoptosis. Current results suggest that ZH 13 soybean is a cultivar that can be used to develop nutritional and functional foods with important health benefits. [ABSTRACT FROM AUTHOR]

Green asparagus spears are a good source of phytochemical antioxidants which may positively affect human health. Cooking conditions should be optimized for retention and availability of beneficial compounds in order to benefit consumers. The objectives of this study were to identify the cooking method(s) and duration(s) that allow the greatest retention of rutin and glutathione and antioxidant activity. Spears were baked, boiled, pan-fried, grilled, microwaved, and steamed, each for three durations, and compared to raw spears. Rutin was heat-stable for all methods and durations, but boiling leached up to 22% of that found in uncooked spears. Glutathione concentrations decreased with increasing cooking duration for methods using dry heat: baking, pan-frying, and grilling. Antioxidant activity increased or remained unchanged after cooking regardless of method or duration. The results suggest that green asparagus is moderately resistant to phytochemical losses during cooking, though minimizing duration may optimize the benefits from consumption. [ABSTRACT FROM AUTHOR]

Abstract: Four different types of wheat bran were extracted and analyzed for phenolic acids using the Folin–Ciocalteu method and HPLC. The extracts and their hydrolysis products were also evaluated for their antioxidant activities. The total phenolic content of the red wheat bran was higher than that of the white wheat. We found that the majority of the phenolic acids existed in a bound form in wheat bran. These phenolic acids can be released by hydrolyzing the bran under alkaline or acidic conditions; however, the former was more efficient in the release of free phenolic acids than the latter. Ferulic, vanillic, and syringic acids were the major individual phenolic acids in the studied wheat bran. The main portion of the total ferulic acid was from alkaline hydrolysis. The alkaline hydrolysable fractions had greater antioxidant activities, while the acid hydrolysable fractions showed lower activities in both the red and white bran. The antioxidant activity of bran extract was stronger than that of free phenolic acids. [Copyright &y& Elsevier]

Cereal, pulse and oilseed processing by-products, specifically the brans/hulls, are enriched sources of phenolic compounds with antioxidant properties, yet they are typically disregarded as low-value animal feed or waste. Potential health-promoting effects of by-product phenolics are limited by the poor bioaccessibility and bioavailability of their bound phenolic constituents. Accumulating studies have shown solid-state fermentation (SSF) as an efficient strategy to enhance the release of bound phenolics from agro-industrial residues, leading to possible newfound human health attributes and greater value. In this review, we thoroughly discuss recent research on the effects of SSF on the composition, antioxidant activity, bioaccessibility, bioavailability and potential health benefits of phenolics from selected low-value cereal, pulse and oilseed processing by-products. We supplement this discussion by summarizing current knowledge on the phenolic profiles and existing limitations of these by-products to determine untapped research areas for SSF application. Existing research on the phenolic profiles of various cereal, pulse and oilseed processing by-products indicate the presence of a wide variety of phenolics, making them excellent candidates for value-added use. SSF has been found to effectively enhance the bioaccessible and bioavailable phenolic contents in several of these by-products, allowing for improved in vitro antioxidant activities. Currently, there is a lack of in vivo studies to validate findings in vitro. Investigating the physiological health benefits of SSF treated processing by-products, in relation to various chronic diseases, is essentially a novel area of research that can drive the transformation of low-value by-products into value-added functional food ingredients. [Display omitted] • Grain processing by-products are enriched sources of bioactive phenolic compounds. • Solid-state fermentation (SSF) can enhance contents and in vitro antioxidant activities of by-product phenolics. • Bioaccessibility and bioavailability of by-product phenolics may be improved by SSF. • SSF is a promising technology to valorize grain processing by-products. • Future research: in vivo studies with a focus on low-grade inflammation and gut health for fermented processing by-products. [ABSTRACT FROM AUTHOR]

A rapid method for producing 9 Z - and 13′ Z -isomers from all- E -lutein was developed using I-TiO 2 as catalyst. In a simulated in vitro gastrointestinal digestion model, both trans - cis isomerization of all- E -lutein and cis - trans isomerization of Z -luteins occurred during the intestinal phase. The bioaccessibility of all isomers was between 14 and 23%, and it was higher for Z -luteins. In a Caco-2 cell monolayer model, all isomers were relatively stable during cellular uptake and transport across the membrane as no significant isomerization and degradation was detected, but all- E -lutein exhibited significantly higher cellular uptake and transport efficiencies. These results suggest that Z -luteins found in human plasma may likely be formed before intestinal absorption. 13′ Z -Lutein also exhibited highest antioxidant activity in FRAP, DPPH and ORAC-L assays, but no significant difference in cell-based antioxidant assay compared with other isomers. Future studies on the different antioxidant activities of cis isomers of lutein in vivo will provide further explanation. [ABSTRACT FROM AUTHOR]

Soybean seeds of eight different varieties were processed to tempeh. Factors affecting each step of tempeh making include isoflavone profile, FRAP (ferric ion reducing antioxidant power) and DPPH (1,1-diphenyl-2-picrylhydrazyl radical scavenging ability) assayed antioxidant activity, and TPC (total phenolic content) in the prolonged fermentation were investigated respectively. The total isoflavone contents in the dry seeds of the tested varieties ranged from 893.3 to 1386.0 μmol/100 g, and more than 99% was in the form of isoflavone glucosides. Tempeh fermentation increased the isoflavone aglycone contents by more than 20 times. Principle component analysis provided evidence of the significant correlation (p < 0.05) between isoflavone aglycone content and FRAP and DPPH assayed antioxidant activities. Molar concentration (μmol/100 g) was the preferred unit to precisely present the conversion from isoflavone glucosides to aglycones, and the total isoflavone content (μmol/100 g) was not decreased after 10 d of fermentation in most varieties. In the prolonged fermentation, daidzein kept increasing throughout but genistein decreased after day 2. For extracting a higher amount of daidzein, longer fermentation could be considered. Our results provide information of preferable fermentation periods and soybean varieties and show that tempeh may be a functional food with readily bioavailable form of isoflavones. [Display omitted] • Isoflavone and antioxidant activity of over-ripen tempeh of 8 varieties were assayed. • PCA was provided to support the preferable tempeh fermentation periods. • Isoflavone content of dry seed was correlated to aglycon of 2 d fermented tempeh. • Molar concentration is a better unit to precisely reflect aglycone content. • Daidzein content was high in over-ripen tempeh which can be a functional ingredient. [ABSTRACT FROM AUTHOR]

[Display omitted] • Polyphenols in the lentil hulls were continuously released as digestion progressed. • Digestive products could be absorbed and transported and promote the expression of TJs. • Polyphenols in lentil hull extract underwent extensive I and II phase metabolic reactions in vivo. • The hull of lentil is a valuable by-product. Polyphenol-rich lentil hulls are a valuable by-product. In this study, lentil hulls were subjected to simulated in vitro digestion and caco-2 cell monolayer models to assess the bioaccessibility, transmembrane transport, and a rat model to examine the bioavailability and metabolism in vivo. Polyphenols were increasingly released during the in vitro digestion, and were found to contribute to the increased antioxidant activity. Among the bioaccessible polyphenols, catechin glucoside, kaempferol tetraglucoside, procyanidin dimer and dihydroxybenzoic acid-O-dipentoside were most efficiently transported across the caco-2 membrane, and responsible for promoting intestinal integrity as a result of enhanced expression of tight junction proteins. When ingested by rats, lentil hull polyphenols underwent extensive I and II phase metabolic reactions in vivo , including hydroxylation, methylation, glucuronidation and sulfation. Overall, results of this study showed that lentil hull polyphenols are bioaccessible and bioavailable, and lentil hulls as a by-product can be a valuable ingredient for future functional foods. [ABSTRACT FROM AUTHOR]

Cranberry beans ( Phaseolus vulgaris L.) from 7 different cultivars were characterized for phytochemicals and assessed for antioxidant activities. In vitro colorimetric methods were used to measure total phenolic (TPC) and total proanthocyanidin (PAC) contents. Free, conjugated and bound phenolic acids and flavonoids were also identified and quantified using HPLC-DAD/ESI–MS n . Regular-darkening (RD) seeds contained higher TPC, PAC and flavonoids which were absent in the non-darkening (ND) seeds. Bound and conjugated phenolics in RD and ND mainly included cinnamic and benzoic acids. DPPH, FRAP and ORAC showed strong positive correlation with TPC, PAC, and with specific phenolics such as free catechin and bound p -hydroxybenzoic acid. Lipophilic extracts were rich in polyunsaturated fatty acids (69.20–76.89%). Carotenoid and tocopherol were limited to γ-tocopherol and β-carotene. Results from this study can contribute to the development of cranberry bean cultivars with increased health benefits and addresses specific phenolic contributors to antioxidant activity. [ABSTRACT FROM AUTHOR]

Hydrophilic extracts from different parts including leaves, stalks, seeds, flowers and sprouts of 3 Amaranthus species ( Amaranthus hypochondriacus , Amaranthus caudatus and Amaranthus cruentus ) were characterized for their phytochemical profiles including the phenolics and betacyanins by UHPLC and LC–ESI–MS, and their antioxidant activities by FRAP and ORAC assays. The main betacyanins in Amaranthus samples were identified to be amaranthine and isoamaranthine. Eleven phenolic compounds (gallic acid, protocatechuic acid, chlorogenic acid, gentistic acid, 2,4-dihydroxybenzoic acid, ferulic acid, salicylic acid, rutin, ellagic acid, kaempferol-3-rutinoside and quercetin) were identified in the extracts of different parts of Amaranthus . The total phenolic content (TPC) ranged from 1.04 to 14.94 mg GAE/g DW; the total flavonoid content (TFC) ranged from 0.27 to 11.40 mg CAE/g DW; while the total betalain content (TBC) ranged from 0.07 to 20.93 mg/100 g DW. FRAP values ranged from 0.63 to 62.21 μmol AAE/g DW and ORAC ranged from 30.67 to 451.37 μmol TE/g DW. The leaves of Amaranthus showed the highest TPC, TFC, TBC, FRAP and ORAC values; while the seeds and stalks the lowest. There was a strong correlation between TPC, TBC, TFC and the antioxidant activity. The result suggests that all parts of the Amaranthus plant can be a good source of antioxidants. [ABSTRACT FROM AUTHOR]

Quinoa (Chenopodium quinoa Willd.) is known for its exceptional nutritional value and potential health benefits. The present study identified the composition of different forms of extractable phenolics and betacyanins of quinoa cultivars in white, red and black, and how they contribute to antioxidant activities. Results showed that at least 23 phenolic compounds were found in either free or conjugated forms (liberated by alkaline and/or acid hydrolysis); the majority of which were phenolic acids, mainly vanillic acid, ferulic acid and their derivatives as well as main flavonoids quercetin, kaempferol and their glycosides. Betacyanins, mainly betanin and isobetanin, were confirmed for the first time to be the pigments of the red and black quinoa seeds, instead of anthocyanins. Darker quinoa seeds had higher phenolic concentration and antioxidant activity. Findings of these phenolics, along with betacyanins in this study add new knowledge to the functional components of quinoa seeds of different cultivar background. [ABSTRACT FROM AUTHOR]

Highlights: [•] The in vitro antioxidant and in vivo anti-inflammatory activities of a unique purple tomato V118. [•] The bioaccessibility of the phytochemicals in V118 before and after gastrointestinal digestion. [•] Correlation between the phytochemicals and cellular antioxidant activity. [•] Changes of biomarkers and enzyme activities in the carrageenan-induced paw oedema rat. [Copyright &y& Elsevier]

Abstract: The carotenoid compositions, antioxidant activities and the potential cardio-protective role of 13 tomato cultivars with distinct colour were studied. Colour coordinates were evaluated by colorimeter and the carotenoid compositions were analysed by UPLC. Red tomatoes had the highest total carotenoid contents (TCC) and antioxidant activities, followed by purple, orange, pink and yellow ones. The TCC were 120.5–278.0μg/gDW, and the antioxidant activities were 21.32–40.07μmolTE/gDW (PCL), 64.42–89.98% (DPPH) and 10.47–13.76μmolTE/g DW (ORAC), respectively. The lipophilic extracts were also found to prevent cell death in a cell-based model system using cardiac H9c2 cells and H2O2, via attenuation of the caspase-3 and matrix metalloproteinase-2 activities. The extracts of different tomatoes showed strong but different antioxidant activities. Roles of total and individual carotenoids in the antioxidant activities were studied and lycopene showed the highest correlation. Results of this study can be used to guide the development of new tomato cultivars and functional foods, and benefit the consumers. [Copyright &y& Elsevier]

Abstract: All-trans-lutein, lycopene, β-carotene and their 22 cis-isomers in 20 tomato breeding were separated and identified by a rapid and sensitive UPLC method using a 1.7μm C18 column and a new gradient mobile phase based on methanol–MTBE–water in 15min. All-trans-carotenoids were predominant, but 9-cis, 13-cis-lutein, 5-cis, 9-cis, 13-cis, 15-cis, di-cis-lycopene, 9-cis, 13-cis, 15-cis and di-cis-β-carotene were also found. The cis-isomers were identified using absorption around 330nm and the Q-ratio. The total antioxidant activities as evaluated by PCL and DPPH assays were found to correlate well with the total carotenoid content, but not with the individual carotenoid or its different isomers. This paper provides an efficient analytical method for obtaining a complete picture of carotenoids in tomatoes. It can be a valuable tool for plant breeders, food processors and researchers in developing designer tomatoes and tomato-products with unique carotenoid compositions, and functional properties. [Copyright &y& Elsevier]

Abstract: Twelve highly pigmented (red or purple) vegetables (carrots, cabbage, cauliflower, potatoes, onions, asparagus and eggplant) were investigated for their total anthocyanin contents (TAC) and compositions of the individual anthocyanins and anthocyanidins by UPLC and LC–DAD–ESI–MS, and their antioxidant activities by DPPH, FRAP (ferric reducing antioxidant power) and ORAC (oxygen radical absorption capacity) assays. While a total of 26 anthocyanins were identified, the main aglycones were only found to be limited to 4 anthocyanidins (cyanidin, petunidin, pelargonidin and delphinidin). The TAC ranged from 0.08 to 2.01mg Cyanidin-3-glucoside (C3G)/g DW and the total phenolic contents (TPC) was from 1.30 to 2.19mg GAE/g DW suggesting that anthocyanins were the main phenolics in certain vegetables but not others. DPPH radical scavenging activities were 54.91–81.94%, FRAP values 10.00–70.07μmol AAE/g DW and ORAC values were 3.74–189.32μmol TE/g DW. The two cruciferous vegetables (purple cauliflower and cabbage) showed the highest TPC, TAC, DPPH and FRAP values, and the onions the lowest. The antioxidant activities in the DPPH and FRAP assays correlated well with the TPC and TAC, but ORAC did not. Results of this study are comparable and provide a rapid and effective method for the identification and quantification of all major anthocyanidins and their glycosides (anthocyanins), and how they might contribute to the antioxidant activity, therefore important information in developing anthocyanin-rich nutraceuticals and functional foods. [Copyright &y& Elsevier]

• First comprehensive profiling of free, conjugated and bound phenolics in lentil hulls. • Catechin/proanthocyanins, hydroxycinnamates and hydroxybenzoic acids were the main phenolics. • First comprehensive profiling of carotenoids, tocochromanols and essential fatty acids in lentil hulls. • Lutein/zeaxanthin and δ-tocotrienol/γ-tocotrienol were the main carotenoids and tocochromanols. • All phenolics, carotenoids and tocochromanols contributed significantly to antioxidant activities in vitro. A systemic approach was taken in profiling the hydrophilic and lipophilic antioxidants in lentil hulls using a combination of HPLC, LC-ESI-MS2 and GC techniques. A total of 37 phenolics were tentatively identified in the hydrophilic fractions, while four carotenoids and three tocopherols were found in the lipophilic fraction. Results showed that in addition to the high free extractable phenolics, phenolic compounds in conjugated and bound forms also exist in similar amounts. Information on conjugated and bound phenolics are particularly important as these forms of phenolics often go unnoticed by chromatographic profiling of extractables. All phenolic, carotenoid and tocopherol fractions contributed to antioxidant activities. Information about bioactives from lentil hulls, specifically conjugated and bound phenolics are reported here for the first time. The comprehensive profiling of these bioactives lays a good foundation for further assessment of the value-added uses of lentil hulls which are by-products of pulse processing. [ABSTRACT FROM AUTHOR]