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- Title
Impact of germination conditions on antioxidant properties and protein content in lentils (Lens culinaris) of Ukrainian cultivars.
- Authors
Yasinska, Iryna; Ivanova, Viktoriia
- Abstract
Introduction. Changes in the free radical scavenging activity, the yield of phenolic compounds, ascorbic acid and proteins content in lentil seeds of two Ukrainian cultivars were determined during the germination period under different light conditions. Materials and methods. Were studied the effect of germination on two Ukrainian varieties of lentils namely Luganchanka and Svitanok. The total phenolics content (TPC) in samples was determined using Folin-Ciocalteu assay, the ascorbic acid level was determined by a colorimetric assay, free radical scavenging activity was elucidated using DPPH assay, changes of proteins content were found out according to Kjeldahl`s method. Results and discussion. Results of the research have shown that during germination in seeds highly increased levels of the total phenolics, ascorbic acid and free radical scavenging activity, especially under day-night photoperiod light conditions. The proteins content in seeds at the end of germination was a little lower comparing with ungerminated seeds under both of light conditions. The highest rise of TPC was fixed in lentils var. Luganchanka on the 3–4th germination day. The increase was about 65%. A similar situation was with changing of ascorbic acid level. It was higher 6 times if compare germinated and ungerminated samples of lentils var. Luganchanka, obtained under day-night conditions. The antiradical activity of germinated seeds was the highest at the end of the germination process. However, germinating after the 5th day under studied conditions is unacceptable, because the rotting of sprouts happened. The lowest increase near 60% had germinated materials of var. Svitanok that were obtained in dark conditions. The highest increase of antioxidant activity was near 550% in samples var. Luganchanka after germinating in day-night conditions. Conclusions. Our results demonstrate that germinated lentil seeds both cultivars have advantages over nongerminated and can be useful in functional food technologies.
- Subjects
LENTILS; GERMINATION; VITAMIN C; CULTIVARS; SEED proteins; FREE radicals
- Publication
Ukrainian Journal of Food Science, 2018, Vol 6, Issue 2, p217
- ISSN
2310-1008
- Publication type
Article
- DOI
10.24263/2310-1008-2018-6-2-7