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Table 4 Phenolic compounds identified in extracts obtained from the fermented lentil samples by UHPLC–ESI–MS/MS

From: Solid-state fermentation as an efficient strategy for the biotransformation of lentils: enhancing their antioxidant and antidiabetic potentials

Compound Retention time (min) [M–H](m/z) Confirmation transition (m/z) Extracts
3,4-di-hydroxybenzoic acid 3.4 153 80.9/108.9 N96; O96
Ferulic acid 4.4 192.9 134/178 N96
Vanillic acid 1.5 166.9 122.9/152 N96; O96
Quercetin 7.6 301 151/179.1 N96
  1. O96, Lentil extract obtained after fermentation with A. oryzae at 96 h; N96, Lentil extract obtained after fermentation with A. niger at 96 h