发芽时间对小扁豆（Lens culinaris Medik.）芽苗菜的近似分析、生物活性化合物及抗氧化活性的影响

Effect of germination time on proximate analysis, bioactive compounds and antioxidant activity of lentil (Lens culinaris Medik.) sprouts.

作者信息

Fouad A Ahmed, Rehab F M Ali

机构信息

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

出版信息

Acta Sci Pol Technol Aliment. 2015 Jul-Sep;14(3):233-246. doi: 10.17306/J.AFS.2015.3.25.

DOI:10.17306/J.AFS.2015.3.25

PMID:28068031

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.

摘要

背景

小扁豆植株（Lens culinaris L.）是豆科植物的一员，是最重要的传统饮食成分之一。本研究的目的是调查3、4、5和6天发芽处理对小扁豆（Lens culinaris）芽苗的近似成分、生物活性化合物和抗氧化特性的影响。

材料与方法

将小扁豆种子在室温（约25°C）下于蒸馏水中（1:10，w/v）浸泡12小时，然后置于厚棉布层之间，在黑暗中发芽3、4、5和6天。使用标准官方程序测定生种子和发芽种子样本的营养成分、蛋白质溶解度、游离氨基酸、抗营养因子、生物活性化合物和抗氧化活性。

结果

发芽过程导致水分、蛋白质、灰分、粗纤维、蛋白质溶解度、游离氨基酸、总糖、还原糖和非还原糖显著（P≤0.05）增加。然而，油含量、抗营养因子（单宁和植酸）显著（P≤0.05）降低。结果表明，小扁豆种子蛋白质中的必需氨基酸总量占氨基酸总含量的38.10%。含硫氨基酸是生小扁豆种子和发芽小扁豆种子中的第一限制氨基酸，而苏氨酸是第二限制氨基酸。发芽过程对小扁豆芽苗的必需氨基酸含量和蛋白质效率比（PER）有积极影响。酚类物质含量从生小扁豆种子中的1341.13 mg/100 g干重分别增加到发芽3、4、5和6天样本中的1411.50、1463.00、1630.20和1510.10。发芽种子具有更高的DPPH自由基清除能力和还原能力。