Ildikó Szedljak(1*), Anikó Kovács(2), Gabriella Kun-Farkas(3), Botond Bernhardt(4), Szabina Králik(5), Katalin Szántai-Kőhegyi(6)

(1) Department of Grain and Industrial Plant Processing, Szent István University, Villányi út 29-43, Budapest, 1118, HUNGARY
(2) Department of Grain and Industrial Plant Processing, Szent István University, Villányi út 29-43, Budapest, 1118, HUNGARY
(3) Department of Brewing and Distilling, Faculty of Food Science, Szent István University, Villányi út 29-43, Budapest, 1118, HUNGARY
(4) Department of Soil Chemistry and Turnover, Institute for Soil Sciences and Agricultural Chemistry, Centre for Agricultural Research, Hungarian Academy of Sciences, Herman Ottó út 15, Budapest, 1022, HUNGARY
(5) Department of Grain and Industrial Plant Processing, Szent István University, Villányi út 29-43, Budapest, 1118, HUNGARY
(6) Department of Grain and Industrial Plant Processing, Szent István University, Villányi út 29-43, Budapest, 1118, HUNGARY
(*) Corresponding Author

Monitoring of Chemical Changes in Red Lentil Seeds During the Germination Process


Abstract


Red lentils are a very important raw material in the food industry due to their high protein content and high level of healthpromotingcomponents. 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 / 100 g 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.

Keywords


red lentil; germination; antioxidant activity; protein; enzyme

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