Peroxyl radical-trapping capacity of germinated legume seeds.
The legume seeds of lentil (Lens culinaris), vetch (Vicia sativa) and soybean (Glycine max, cv. Mazowia) were germinated in the dark at a constant temperature of 25 degrees C up to 168 h (24 h x 7 d). The changes in peroxyl radical-trapping capacity (PRTC) of the processed seeds were measured and compared to those of the raw seeds. A simple method of determining the peroxyl radical-trapping capacity based on the use of 2,2'-azobis(2-amidopropane) hydrochloride (ABAP) decomposition as a free radical source and the use of 2,2'-azinobis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) oxidation as the reaction indicator was employed to express antioxidant properties of germinated seeds. The data show that the germinated lentil and vetch seeds were more effective than germinated soybean when their peroxyl radical-trapping capacity was compared.
Zielinski
H
H
Polish Academy of Sciences, Institute of Animal Reproduction and Food Research, Division of Food Science, Tuwima 10, P.O. Box 55, PL-10-747 Olsztyn, Poland. haziel@pan.olsztyn.pl
D000975:Antioxidants / Q000032:analysis* / Q000494:pharmacology; D007887:Fabaceae / Q000254:growth & development / Q000378:metabolism*; D005609:Free Radicals; D018525:Germination; D010084:Oxidation-Reduction; D010545:Peroxides / Q000378:metabolism*; D012639:Seeds / Q000254:growth & development / Q000378:metabolism*
D000975:Antioxidants; D005609:Free Radicals; D010545:Peroxides; C049375:perhydroxyl radical