Influence of germination conditions and parameters on the content of total phenolic compounds and scavenging activity in germinated seeds

Bernate, I., Latvia Univ. of Life Sciences and Technologies, Jelgava . Faculty of Food Technology; Sabovics, M., Latvia Univ. of Life Sciences and Technologies, Jelgava . Faculty of Food Technology; Tomsone, L., Latvia Univ. of Life Sciences and Technologies, Jelgava . Faculty of Food Technology

Influence of germination conditions and parameters on the content of total phenolic compounds and scavenging activity in germinated seeds

2020

Bernate, I., Latvia Univ. of Life Sciences and Technologies, Jelgava (Latvia). Faculty of Food Technology | Sabovics, M., Latvia Univ. of Life Sciences and Technologies, Jelgava (Latvia). Faculty of Food Technology | Tomsone, L., Latvia Univ. of Life Sciences and Technologies, Jelgava (Latvia). Faculty of Food Technology

Consumers are increasingly consuming sprouted seeds due to their low calories content, nutritional value, as well as beneficial effects on human health. Sprouts contain many bioactive compounds such as minerals, fibre, vitamin C, carotenoids and phenolic compounds. The aim of this study was to determine the effects of darkness, light and time total phenolic content and scavenging activity in alfalfa (Medicago sativa), radish (Raphanus sativus), broccoli (Brassica oleracea) and hemp (Cannabis sativa) seeds during germination. The seeds were washed, soaked in water by ratio of 2:1 (water : seeds) for 12±1 h and then germinated in light and dark conditions at a temperature of 22±2 °C and a relative humidity of 85±2% for different times (12, 24, 36 and 48 hours) in a climatic chamber ICH110 (Memmert, Germany). The quality changes of germinated seeds are determined by phenol content and scavenging activity. Un-germinated seeds were used as a control. The results of current studies show that after germination the highest increase in total phenols was in radish, broccoli and alfalfa seeds. The scavenging activity (SA) was higher after 48 hours of germination in all seed types compared to un-germinated seeds both in darkness and in light. This study shows that sprouted edible seeds are an excellent source of total phenolic compounds and has a high scavenging activity.

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Mots clés AGROVOC

antioxidantes antioxidants antioxydant brassica oleracea cannabis sativa contenido de humedad darkness extraction germination graine laboratory experimentation latvia letonia lettonie light light regimes luz medicago sativa moisture content obscuridad phenolic compounds raphanus sativus regimenes de luz seed treatment seeds semilla sprouting of seed statistical methods teneur en eau traitement des semences tratamiento de semillas

Informations bibliographiques

Publié dans

Rural Sustainability Research: scientific journal (Latvia)

Volume 44 Numéro 339 ISSN 2256-0939

Pagination

p. 46–53

D'autres materias

Regime lumineux; Germinacion; Experimentacion en laboratorio; Metodos estadisticos; Experimentation en laboratoire; Lumiere; Methode statistique; Obscurite; Extraccion; Compuestos fenolicos; Compose phenolique

Langue

anglais

Note

Summary (En). 1 table, 2 fig., 34 ref.. Continues edition: Proceedings of the Latvia University of Agriculture, ISSN 2255-8535 (Online), ISSN 1407-4427 (Print)

Type

Web Site; As

Sur AGRIS depuis: 2021-12-15

Format: AGRIS AP

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Cette notice bibliographique a été fournie par Fundamental Library of Latvia University of Life Sciences and Technologies

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