Extraction of phenolic compounds from lentil seeds (Lens culinaris) with various solvents

Abstract

Phenolic compounds were extracted from lentil seeds (Lens culinaris) using acetone-water, methanol-water and ethanol-water system (8:2 v/v) at 80°C. The content of sugars and phenolic compounds in the extracts was determined colorimetrically. UV spectra were measured and TLC analysis was performed on silica gel to compare phenolic compounds extracted with particular solvent systems. Prevailing amount of sugars and phenolic compounds was extracted by all three solvent systems during the first 15 min of extraction. Acetone-water system extracted markedly greater amounts of phenolic compounds compared with methanol-water or ethanol-water systems. UV spectra of the extracts were similar. In acetone extract, TLC analysis revealed the presence of tannins of higher molecular weight which were not found in ethanol and methanol extracts.