3.2. Hot water extract
Lentil (red and green) hulls extracted with hot water (Table 2) had
significantly higher total phenolics (≥2.5-folds) and, tartaric esters
(1.8-fold) than whole seeds, whereas flavonol and anthocyanin
contents were not significantly different for green lentils. The total
phenolic content of red lentil hulls was similar to the 53 mg/g dry
matter of lentil seed coat reported earlier (Kubicka & Troszyńska,
2003). Hot water extract of yellow pea hull had significantly
(Pb0.0001) lower total phenolics, flavonol and anthocyanin contents
than those from the whole seeds. Concentrations of phenolic
components from pea residue extract were significantly (Pb0.005)
higher, although the total phenolic content was not different than
those of the whole seed. The hot water extract of green lentil residue
had significantly (Pb0.0001) higher total phenolic and tartaric ester
contents than the whole seed and the highest flavonol content. The
total phenolic content of hot water extract from the whole red lentil
was not significantly different from that of the residue (Table 2)
similar to those observed with acetone extract. Conversely, hot water
extracts of green lentil hull and residue had significantly different
concentrations of phenolic components than those of the
corresponding red lentil millstreams. The hot water extract of yellow
pea hulls had the lowest total phenolic, flavonol and anthocyanin
contents in contrast to the residue with the highest anthocyanin and
moderate tartaric esters and flavonol contents.