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Effect of germination time on proximate analysis, bioactive compounds and antioxidant activity of lentil (Lens culinaris Medik.) sprouts.
Acta Sci Pol Technol Aliment. 2015 Jul-Sep; 14(3):233-246.AS

Abstract

BACKGROUND

The lentil plant, Lens culinaris L., is a member of the Leguminoceae family and constitutes one of the most important traditional dietary components. The purpose of the current study was to investigate the effects of sprouting for 3, 4, 5 and 6 days on proximate, bioactive compounds and antioxidative characteristics of lentil (Lens culinaris) sprouts.

MATERIAL AND METHODS

Lentil seeds were soaked in distilled water (1:10, w/v) for 12 h at room temperature (~25°C), then kept between thick layers of cotton cloth and allowed to germinate in the dark for 3, 4, 5 and 6 days. The nutritional composition, protein solubility, free amino acids, antinutritional factors, bioactive compounds and antioxidant activity of raw and germinated samples were determined using standard official procedures.

RESULTS

Sprouting process caused significant (P ≤ 0.05) increases in moisture, protein, ash, crude fiber, protein solubility, free amino acids, total, reducing and nonreducing sugars. However, oil content, antinutritional factors (tannins and phytic acid) significantly (P ≤ 0.05) decreased. Results indicated that total essential amino acids of lentil seeds protein formed 38.10% of the total amino acid content. Sulfur-containing amino acids were the first limiting amino acid, while threonine was the second limiting amino acid in raw and germinated lentil seeds. Sprouting process has a positive effect on the essential amino acid contents and protein efficiency ratio (PER) of lentil sprouts. Phenolics content increased from 1341.13 mg/100 g DW in raw lentil seeds to 1411.50, 1463.00, 1630.20 and 1510.10 in those samples germinated for 3, 4, 5 and 6 days, respectively. Sprouted seeds had higher DPPH radical scavenging and reducing power activities.

CONCLUSIONS

Based on these results, sprouting process is recommended to increase nutritive value, and antioxidant activity of lentil seeds.

Authors+Show Affiliations

Department of Biochemistry, Faculty of Agriculture, Cairo University, Giza, Egypt.Department of Biochemistry, Faculty of Agriculture, Cairo University, Giza, Egypt.

Pub Type(s)

Comparative Study
Journal Article

Language

eng

PubMed ID

28068031

Citation

Fouad, A Ahmed, and F M Ali Rehab. "Effect of Germination Time On Proximate Analysis, Bioactive Compounds and Antioxidant Activity of Lentil (Lens Culinaris Medik.) Sprouts." Acta Scientiarum Polonorum. Technologia Alimentaria, vol. 14, no. 3, 2015, pp. 233-246.
Fouad AA, Rehab FM. Effect of germination time on proximate analysis, bioactive compounds and antioxidant activity of lentil (Lens culinaris Medik.) sprouts. Acta Sci Pol Technol Aliment. 2015;14(3):233-246.
Fouad, A. A., & Rehab, F. M. (2015). Effect of germination time on proximate analysis, bioactive compounds and antioxidant activity of lentil (Lens culinaris Medik.) sprouts. Acta Scientiarum Polonorum. Technologia Alimentaria, 14(3), 233-246. https://doi.org/10.17306/J.AFS.2015.3.25
Fouad AA, Rehab FM. Effect of Germination Time On Proximate Analysis, Bioactive Compounds and Antioxidant Activity of Lentil (Lens Culinaris Medik.) Sprouts. Acta Sci Pol Technol Aliment. 2015 Jul-Sep;14(3):233-246. PubMed PMID: 28068031.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Effect of germination time on proximate analysis, bioactive compounds and antioxidant activity of lentil (Lens culinaris Medik.) sprouts. AU - Fouad,A Ahmed, AU - Rehab,F M Ali, PY - 2017/1/10/entrez PY - 2015/1/1/pubmed PY - 2017/1/18/medline KW - minerals KW - phytate and antinational factors KW - protein KW - sprouting SP - 233 EP - 246 JF - Acta scientiarum polonorum. Technologia alimentaria JO - Acta Sci Pol Technol Aliment VL - 14 IS - 3 N2 - BACKGROUND: The lentil plant, Lens culinaris L., is a member of the Leguminoceae family and constitutes one of the most important traditional dietary components. The purpose of the current study was to investigate the effects of sprouting for 3, 4, 5 and 6 days on proximate, bioactive compounds and antioxidative characteristics of lentil (Lens culinaris) sprouts. MATERIAL AND METHODS: Lentil seeds were soaked in distilled water (1:10, w/v) for 12 h at room temperature (~25°C), then kept between thick layers of cotton cloth and allowed to germinate in the dark for 3, 4, 5 and 6 days. The nutritional composition, protein solubility, free amino acids, antinutritional factors, bioactive compounds and antioxidant activity of raw and germinated samples were determined using standard official procedures. RESULTS: Sprouting process caused significant (P ≤ 0.05) increases in moisture, protein, ash, crude fiber, protein solubility, free amino acids, total, reducing and nonreducing sugars. However, oil content, antinutritional factors (tannins and phytic acid) significantly (P ≤ 0.05) decreased. Results indicated that total essential amino acids of lentil seeds protein formed 38.10% of the total amino acid content. Sulfur-containing amino acids were the first limiting amino acid, while threonine was the second limiting amino acid in raw and germinated lentil seeds. Sprouting process has a positive effect on the essential amino acid contents and protein efficiency ratio (PER) of lentil sprouts. Phenolics content increased from 1341.13 mg/100 g DW in raw lentil seeds to 1411.50, 1463.00, 1630.20 and 1510.10 in those samples germinated for 3, 4, 5 and 6 days, respectively. Sprouted seeds had higher DPPH radical scavenging and reducing power activities. CONCLUSIONS: Based on these results, sprouting process is recommended to increase nutritive value, and antioxidant activity of lentil seeds. SN - 1898-9594 UR - https://www.unboundmedicine.com/medline/citation/28068031/Effect_of_germination_time_on_proximate_analysis_bioactive_compounds_and_antioxidant_activity_of_lentil__Lens_culinaris_Medik___sprouts_ L2 - https://medlineplus.gov/antioxidants.html DB - PRIME DP - Unbound Medicine ER -