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Bioresources and Bioprocessing

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
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