Solid-state fermentation and enzymatic hydrolysis as biological strategies to improve the antioxidant properties and total phenolic content of lentils

Lentils consumption has been related to prevention of oxidative stress. Fermentation and enzymatic hydrolysis of vegetable substrates have been reported as a promising strategy to improve biological properties and production of multifunctional ingredients. Furthermore, biological processes associated with green solvents, such as ionic liquids, represents an alternative to recover bioactive compounds, instead of using organic solvents. The aim of the present study was to evaluate the antioxidant properties of extracts obtained from lentils after fermentation and enzymatic hydrolysis. In order to determine the most adequate way to recover the antioxidant compounds, the extraction process was studied using distilled water and choline acetate, an ionic liquid, as solvents.