Germination behaviour, techno-functional characteristics, antinutrients, antioxidant activity and mineral profile of lucerne as influenced by germination regimes

Lucerne seeds ( Medicago sativa L.) were germinated at different time-temperature regimes (24, 28, and 32 °C for 24, 48, and 72 h). The effect of germination was evaluated on physicochemical properties, techno-functional characteristics, antinutrients, bioactive constituents, antioxidant activity, a...

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Bibliographic Details
Published in:Journal of food measurement & characterization 2021-04, Vol.15 (2), p.1796-1809
Main Authors: Sharma, Savita, Sahni, Prashant
Format: Article
Language:English
Subjects:
Alfalfa
Antioxidants
Biopolymer denaturation
Chelation
Chemistry
Chemistry and Materials Science
Chemistry/Food Science
Engineering
Flour
Foaming
Food Science
Germination
Metal concentrations
Original Paper
Physicochemical properties
Principal components analysis
Protein denaturation
Seeds
Temperature
Trypsin
Trypsin inhibitors
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Summary:Lucerne seeds ( Medicago sativa L.) were germinated at different time-temperature regimes (24, 28, and 32 °C for 24, 48, and 72 h). The effect of germination was evaluated on physicochemical properties, techno-functional characteristics, antinutrients, bioactive constituents, antioxidant activity, and mineral profile of lucerne seeds to ascertain the best time-temperature regime for the germination. High germination capacity was observed in seeds germinated at 28 and 32 °C in comparison to 24 °C, however, lower germination losses were manifested at 28 °C. Time-temperature regime of 28 °C for 48 h was most effective for the germination of lucerne seeds. Germination at aforesaid conditions improved hydration properties, foaming capacity, and gelation ascribed to protein denaturation reflected as a change in the α-helix and β-sheets in ATR-FTIR spectra of germinated flours. Furthermore, reduction in tannins (32.91%), lectin (100%), and trypsin inhibitor activity (67.42%) were observed. Increased DPPH∙ RSA (6.90%), ABTS∙+ RSA (10.51%), metal chelating activity (14.64%), and zinc concentration were also manifested with germinated flour. The optimal balance of techno-functionality, reduced antinutrients, and high antioxidant capacity of germinated flour (28 °C for 48 h) was validated using Principle Component Analysis.
ISSN:2193-4126
2193-4134
DOI:10.1007/s11694-020-00777-7