New Phenolic Compounds from the Roots of Lentil ( Lens culinaris )

While lentil ( Lens culinaris ) seeds are phytochemically well characterized, very little is known about secondary metabolites from lentil roots. Our research on lentil roots led to isolation of five phenolic compounds and five group B soyasaponins. Their structures were established using NMR spectroscopy and mass spectrometry. Four phenolics have not been hitherto described in the literature: 4‐ O ‐ β ‐ d ‐glucopyranosyl‐2‐methoxybenzoic acid, ( αS )‐4,4′‐di‐ O ‐ β ‐ d ‐glucopyranosyl‐ α ,2′‐dihydroxydihydrochalcone, ( αS )‐4′‐ O ‐ β ‐ d ‐glucopyranosyl‐ α ,2′,4‐trihydroxydihydrochalcone, and keto ‐2‐hydroxyglycitein. The DPPH ∙  radical‐scavenging activity of the purified phenolic compounds was additionally evaluated.