Please use this identifier to cite or link to this item:https://hdl.handle.net/20.500.12259/92669
Type of publication: Tezės kituose recenzuojamuose leidiniuose / Theses in other peer-reviewed publications (T1e)
Field of Science: Agronomija / Agronomy (A001)
Author(s): Danilčenko, Honorata;Televičiūtė, Dalė;Vaitkevičienė, Nijolė;Lasinskas, Marius
Title: The effect of plant extracts on the synthesis of biologically active compounds in germinated leguminous
Is part of: Foodbalt 2019 : 13th Baltic conference on food science and technology "Food. Nutrition. Well-Being" and Neefood 2019: 5th North and East European Congress on Food, Jelgava, May 2-3, 2019 : abstract book. Jelgava: LLU, 2019
Extent: p. 42
Date: 2019
Note: ISSN 2501-0190
Keywords: Plant extracts;Antioxidant compounds, germination;Germination
ISBN: 9789984483177
Abstract: The aim of this study was to evaluate the impact of aqueous extracts of field horsetail (Equisetum arvens L.) and stinging nettle (Urtica dioica L.) plants on the synthesis of compounds with antioxidant properties in germinating seeds. The seeds of adzuki bean (Vigna angularis), alfalfa (Medicago sativa L.), white clover (Trifolium repens L.) were germinated for 72 hours. Germinating seeds were imbibed and daily soaked in aqueous field horsetail and stinging nettle plant extracts. We studied the influence of elicitation on the amount of dry matter, vitamin C, total polyphenols and total phenolic acids in germinated seeds. During germination, more intense synthesis of polyphenols occurred in all seeds treated with field horsetail 1% extract solutions compared with those treated with water only. The highest content of total polyphenols was found in the alfalfa seeds (91.19 mg 100 g-1) treated with the field horsetail extracts. Under the influence of extracts, the content of vitamin C significantly increased, but more affected by stinging nettle extract (alfalfa and white clover seed; 8.64 and 7.88 mg 100 g-1, respectively). When plant extracts were used, there was a tendency for biologically active substances to increase in all variants of the experiment
Internet: https://conferences.llu.lv/sites/llucs/files/conferences/foodbalt_2019/menu_attachments/FoodBalt_2019_Abstract_book_final.pdf
https://conferences.llu.lv/sites/llucs/files/conferences/foodbalt_2019/menu_attachments/FoodBalt_2019_Abstract_book_final.pdf
Affiliation(s): Agronomijos fakultetas
Vytauto Didžiojo universitetas
Žemės ūkio akademija
Žemės ūkio ir maisto mokslų institutas
Appears in Collections:Universiteto mokslo publikacijos / University Research Publications

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