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Type of publication: Straipsnis Clarivate Analytics Web of Science ar/ir Scopus / Article in Clarivate Analytics Web of Science or / and Scopus (S1)
Field of Science: Agronomija / Agronomy (A001)
Author(s): Tarasevičienė, Živilė;Viršilė, Akvilė;Danilčenko, Honorata;Duchovskis, Pavelas;Paulauskienė, Aurelija;Gajewski, Marek
Title: Effects of germination time on the antioxidant properties of edible seeds
Other Title: Efectos del tiempo de germinación en las propiedades antioxidantes de semillas comestibles
Is part of: CyTA - Journal of food. Oxon : Taylor & Francis, 2019, vol. 17, iss. 1
Extent: p. 447-454
Date: 2019
Keywords: Antioxidant activity;Bioactive compounds;Edible seeds;Phenolic compounds;Sprouting;Tocopherols
Abstract: The aim of this study was to determine the level of antioxidants in the seeds of wheat, lentil, pea, radish, broccoli, alfalfa, sunflower and amaranth germinated for 24, 72 and 120 hours. Following germination, the highest increases in the total phenols corresponded to 5.39, 4.62 and 2.20 times in broccoli, radish and alfalfa seeds respectively. The 1,1-diphenyl-2-picrylhydrazyl radical scavenging activity was higher after germination for 120 hours in all the seed types as compared with the non-germinated seeds. In radish, sunflower and alfalfa seeds, the ability to scavenge ABTS increased by 5.19, 1.34 and 2.90 times respectively, after germination. According to the different changes in the amounts of tocopherol isomers in germinating seeds can be summarized, that the α-tocopherol content increased and that of β-, γ-, δ-tocopherol decreased irrespective of the species, therefore suitable for germination time and seeds variety allows having products with a high nutritional and antioxidant properties
Affiliation(s): Agronomijos fakultetas
Lietuvos agrarinių ir miškų mokslų centro filialas Sodininkystės ir daržininkystės institutas
Vytauto Didžiojo universitetas
Appears in Collections:1. Straipsniai / Articles
Universiteto mokslo publikacijos / University Research Publications

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