27 research outputs found
Interference of germination time on chemical composition and antioxidant capacity of white sesame (Sesamum Indicum)
Zwiazki polifenolowe okryw nasiennych nasion roslin straczkowych
The content of phenolic compounds in seed coat of legume seeds and antioxidative properties of the seed-coat extracts and their Sephadex LH-20 fractions are reported. The content of phenolic compounds in seed coat varied from 0.83 to 53.14mg/g. Colour seed coats of faba bean, broad bean, pea and lentil seeds were the richest in phenolic compounds, in which flavanols made from 55.0 to 78.3% of the total phenolics. Acetone extracts of these seed coats had strong antioxidative activity, exceeding that of synthetic antioxidant BHT. The antioxidative properties of the extract fractions differed, being dependent on their content of phenolics. The highest activity showed the fractions which contained the greatest amount of phenolic compounds.Badano zawarto艣膰 zwi膮zk贸w fenolowych w okrywach nasiennych nasion ro艣lin str膮czkowych oraz w艂a艣ciwo艣ci przeciwutleniaj膮ce uzyskanych z tych okryw ekstrakt贸w i ich frakcji po rozdziale na kolumnie z 偶elem Sephadex LH-20. Zawarto艣膰 zwi膮zk贸w fenolowych w okrywach by艂a zr贸偶nicowana i wynosi艂a od 0.83 do 53.14mg/g. Najbogatsze w zwi膮zki fenolowe by艂y okrywy nasienne o ciemnej barwie: bobiku, bobu, grochu i soczewicy, w kt贸rych udzia艂 flavanoli wynosi艂 od 55.0 do 78.3% fenoli og贸艂em (tab. 1). Ekstrakty acetonowe z tych okryw wykazywa艂y siln膮 aktywno艣膰 przeciwutleniaj膮c膮, przewy偶szaj膮c膮 syntetyczny przeciwutleniacz BHT (rys. 4). W艂a艣ciwo艣ci przeciwutleniaj膮ce frakcji uzyskanych po rozdziale ekstrakt贸w by艂y zr贸偶nicowane i zale偶a艂y od zawarto艣ci zwi膮zk贸w fenolowych. Najwy偶sz膮 aktywno艣膰 wykazywa艂y frakcje, kt贸re zawiera艂y najwi臋cej zwi膮zk贸w fenolowych (tab. 2, rys. 5)
Antinutritional substances in lentil [Lens culinaris] and everlasting pea [Lathyrus sativus] seeds
Ekstrakcja zwiazkow fenolowych z nasion soczewicy [Lens culinaris] roznymi rozpuszczalnikami
Phenolic compounds were extracted from lentil seeds (Lens culinaris) using acetone-water, methanol-water and ethanol-water system (8:2 v/v) at 80掳C. The content of sugars and phenolic compounds in the extracts was determined colorimetrically. U V spectra were measured and TLC analysis was performed on silica gel to compare phenolic compounds extracted with particular solvent systems. Prevailing amount of sugars and phenolic compounds was extracted by all three solvent systems during the first 15 min of extraction. Acetone-water system extracted markedly greater amounts of phenolic compounds compared with methanol-water or ethanol-water systems. UV spectra of the extracts were similar. In acetone extract, TLC analysis revealed the presence of tannins of higher molecular weight which were not found in ethanol and methanol extracts.Z nasion soczewicy (Lens culinaris) ekstrahowano (80掳C) zwi膮zki fenolowe stosuj膮c uk艂ady aceton-woda, metanol-woda i etanol-woda (8 : 2, v/v). W uzyskanych ekstraktach oznaczono metodami kolorymetrycznymi zawarto艣膰 cukr贸w i zwi膮zk贸w fenolowych, wyznaczono ich widma w UV oraz wykonano analiz臋 TLC na 偶elu krzemionkowym celem jako艣ciowego por贸wnania zwi膮zk贸w fenolowych ekstrahowanych przez poszczeg贸lne uk艂ady rozpuszczalnik贸w. Przewa偶aj膮ca ilo艣膰 cukr贸w i zwi膮zk贸w fenolowych ekstrahowana by艂a przez wszystkie trzy uk艂ady rozpuszczalnik贸w w czasie pierwszych 15 minut ekstrakcji (tab. 1, rys. 1.) Uk艂ad aceton-woda ekstrahowa艂 znacznie wi臋ksze ilo艣ci zwi膮zk贸w fenolowych w por贸wnaniu z uk艂adami metanol-woda i etanol-woda (tab. 2). Widma UV uzyskanych ekstrakt贸w by艂y podobne (rys. 2). Analiza TLC wykaza艂a obecno艣膰 w ekstrakcie acetonowym tanin o wi臋kszej masie cz膮steczkowej, kt贸re by艂y nieobecne w ekstrakcie metanolowym i etanolowym (rys. 3)
Changes in inositol phosphates during ripening and germination of legume seeds
Trabajo presentado al 2nd European Conference on Grain Legumes, celebrado en Dinamarca en diciembre de 1995.Peer reviewe
Relationship between the sensory quality of lentil (Lens culinaris) sprouts and their phenolic constituents.
Green lentil seeds of the Aldona cultivar were germinated at 20掳C for seven days in the dark, after which the resultant edible sprouts were subjected to sensory evaluation using quantitative descriptive analysis (QDA). A trained panel of nine members assessed differences in the sprouts based on their appearance, odour, taste, and texture. Changes in the profile of phenolic compounds from the sprouts were determined by HPLC-DAD and HPLC-MS. The results showed that the time period for germination played a key role on the sensory profiles of the samples. Attributes that differentiated the sensory profiles were as follows: colour, grassy odour, off-odour, green taste, bitter taste, sweet taste, beany taste, juiciness, fibrousness, and flourness. Principal component analysis (PCA) revealed that the first and second principal component (PC1 and PC2) together explained 96.0% of the total variability for the sensory quality of the samples. HPLC determinations confirmed that during germination the phenolic composition of lentil seeds was modified both qualitatively and quantitatively with respect to ungerminated seeds. Based on partial least squares (PLS) regression analysis, a strong correlation was found between the negative sensory attributes (bitterness and astringency) and the chemical data set (catechin gallate and some types of flavonols). 漏 2011 Elsevier Ltd.Peer Reviewe