Biologically active compounds in germinated seed for foods

Abstract

Recently there is a new market tendency to reduce the amount of salt, sugar and fat, to change food ingredients (to reformulate food). Thus, sprouted seeds are also suitable to fulfil this task. The aim of this research was to evaluate the biologically active compounds in the seeds used for germination. The seeds of alfalfa (Medicago sativa L.), lens (Lens culinaris), mung beans (Vigna radiata), quinoa (Chenopodium quinoa) were germinated for 120 hours. Seed sprouting and dry matter estimation were carried out at the laboratory of Agronomy, Aleksandras Stulginskis University (ASU) and Food Sciences Institute. Amounts of biologically active compounds in sprouted seeds for food were determined at Immanuel Kant Baltic Federal University (Kaliningrad, Russia) and University of Rzeszow, Poland. The experiment was performed in 2015-2016. Seeds were sprouted with three repetitions in polish firm “Bio-Natura” Ø 20cm, 1 litre capacity incubator disinfected with 70% ethyl alcohol solution. The seeds were sprouted for 5 days in dark ventilated room at the temperature of 22 °C. Each time 80 g of seeds were taken for sprouting. Before sprouting, seeds were carefully reselected, removing miscellaneous impurities and then they were kept in water for 12 hours (ratio 1:4). By standard methods was determined: the amount of dry matter, vitamin C (titrimetric), anthocyanins, leuco-anthocyanins, catechins (spectrophotometric). Data was statistically evaluated applying a statistical program Anova. The averages and standard deviations were calculated.[...]