Hulls obtained by pilot-scale dehulling process from green and red lentils and yellow peas were fractionated into
hulls (N500 μm) and residues (b500 μm). These fractions together with the corresponding whole seeds were
extracted with four solvents, aqueous (70%) acetone, (80%) ethanol, hot water (70–80 °C) and water (22±1 °C)
and evaluated for antioxidant activity in relation to phenolic contents. Aqueous acetone (70%, v/v) extracted the
highest level of total phenolics at about 87 mg of catechin equivalent per gram of sample from lentil hulls
followed by hot water, water and aqueous ethanol (80%, v/v). Red lentil hull with maximum concentration of
phenolic compounds exhibited the strongest antioxidant activity of 260 mg (1040 μM) trolox equivalent/g hull.
Hot water and water extracted significantly higher total phenolics from whole pulse and their residue than other
solvents, but with weaker antioxidant activity. Aqueous ethanol was always the best extractant of phenolic
antioxidant from yellow pea irrespective of its millstream. The most potent phenolic antioxidant was obtained
from water extract of green and red lentil hulls, followed by those extracted with ethanol, acetone, and hot water.
Total phenolic content was highly correlated with antioxidant activity of pulses and its millstreams.