Effects of germination time on the antioxidant properties of edible seeds

Effects of germination time on the antioxidant properties of edible seeds

The aim of this study was to determine the level of antioxidants in the seeds of wheat, lentil, pea, radish, broccoli, alfalfa, sunflower and amaranth germinated for 24, 72 and 120 hours. Following germination, the highest increases in the total phenols corresponded to 5.39, 4.62 and 2.20 times in b...

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Bibliographic Details
Main Authors: Živilė Tarasevičienė, Akvilė Viršilė, Honorata Danilčenko, Pavelas Duchovskis, Aurelija Paulauskienė, Marek Gajewski
Format: Article
Language:English
Published: Taylor & Francis Group 2019-01-01
Series:CyTA - Journal of Food
Subjects:
antioxidant activity
bioactive compounds
edible seeds
phenolic compounds
sprouting
tocopherols
Online Access:http://dx.doi.org/10.1080/19476337.2018.1553895

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