Monitoring of Chemical Changes in Red Lentil Seeds during The Germination Process
| Autor: | Katalin Szántai-Kőhegyi, Anikó Kovács, Gabriella Kun-Farkas, Ildikó Szedljak, Botond Bernhardt, Szabina Králik |
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| Jazyk: | angličtina |
| Rok vydání: | 2018 |
| Předmět: |
General Chemical Engineering
antioxidant activity Raw material Polyphenol oxidase lcsh:Chemistry chemistry.chemical_compound 0404 agricultural biotechnology Dry weight Oxidative enzyme Gallic acid Food science red lentil biology 04 agricultural and veterinary sciences General Chemistry 040401 food science enzyme chemistry germination lcsh:QD1-999 Chemistry (miscellaneous) Polyphenol Germination biology.protein protein Peroxidase |
| Zdroj: | Hungarian Journal of Industry and Chemistry, Vol 46, Iss 2, Pp 37-42 (2018) |
| ISSN: | 2450-5102 0133-0276 |
| Popis: | Red lentils are a very important raw material in the food industry due to their high protein content and high level of health-promoting components. The nutritive value of red lentils is the most important attribute from a research point of view; it can be increased by germination, soaking as well as physical and biochemical processes. The antinutritive materials are reduced or denatured by the germination process and indigestible components become available to the human body. Heat treatment was applied to achieve different temperatures and increase the microbiological stability of germinating samples. The effect of heat treatment on the amounts of certain components and the activity of oxidative enzymes was tested during our experiments; the nutritional characteristics (water-soluble total polyphenol content (WSTPC), water-soluble protein content (WSPC), water-soluble antioxidant capacity, in addition to peroxidase and polyphenol oxidase enzyme activities) of different treatments in red lentil samples were monitored. The WSTPC in our samples ranged from 0.726 mg Gallic Acid Equivalent GAE/g DW (DW being dry weight) to 1.089 mg GAE/g DW, and the WSPC varied from 19.078 g / 100g DW to 29.692 g / 100 g DW. Results showed that germination led to an increase in the WSTPC and WSPC. The peroxidase enzyme activity also exhibited an increase during germination which could result in deepening of the colour of the finished products. Germination resulted in the water-soluble antioxidant capacity of red lentil samples decreasing. |
| Databáze: | OpenAIRE |
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