Changes in Protein, Nonnutritional Factors, and Antioxidant Capacity during Germination of L. campestris

The changes in SDS-PAGE proteins patterns, oligosaccharides and phenolic compounds of L. campestris seeds, were evaluated during nine germination days. SDS-PAGE pattern showed 12 bands in the original protein seeds, while in the samples after 1–9 germination days, the proteins located in the range of 28–49 and 49–80 kDa indicated an important reduction, and there was an increase in bands about 27 kDa. On the other hand, oligosaccharides showed more than 50% of decrease in its total concentration after 4 germination days; nevertheless after the fifth day, the oligosaccharides concentration increases and rises more than 30% of the original concentration. Phenolic compounds increased their concentration since the first germination day reaching until 450% more than the original seed level. The obtained results are related with liberation or increase of phenolic compounds with antioxidant properties, allowing us to suggest that the germination would be used to produce legume foods for human consumption with better nutraceutical properties

C-26 and C-30 apocarotenoids from seeds of Ditaxis heterantha with antioxidant activity and protection against DNA oxidative damage

The hexane extracts of seeds of Ditaxis heterantha afforded two new apocarotenoids whose structures corresponded to methyl 3-oxo-12′-apo- ε-caroten-12′-oate (1) (heteranthin) and methyl 3β,6β- epoxy-5β-hydroxy-4,5-dihydro-8′-apo-ε-caroten-8′-oate (2) (ditaxin). Both compounds were evaluated for antioxidant activity and protection against DNA oxidative damage by using DPPH. free radical scavenging and Comet assays, respectively. © 2006 American Chemical Society and American Society of Pharmacognosy

Impact of sprouting and cooking on antioxidant compounds and activity in diferent Italian varieties of Lens culinaris L.

Lentils (Lens culinaris L.) are among the most ancient seeds cultivated since prehistory. Several lentil varieties, difering for nutrients and antioxidant compounds, are cultivated in various regions of Italy. Seeds of three varieties of L. culinaris: Onano, Beluga and Villalba, difering for morphology, colour and size, were studied. Antioxidant activity and the content in total polyphenols, favonoids and favonols were evaluated in raw and cooked seeds and in cooking water. The same compounds were quantifed in sprouts up to 4 days of germination. The highest content of polyphenols was observed in integument of Beluga seeds, favonoids in integument of Villalba seeds, while favonols were particularly abundant in cotyledon of Onano seeds. After seed cooking, a decrease in phytochemicals and antioxidant capacity was observed in tissues but they were partially recovered in cooking water