Plant Foods for Human Nutrition

, Volume 33, Issue 2, pp 169–172

Determination of polyphenolic compounds in leaf protein concentrates of lucerne and their effect on the nutritional value

  • J. C. Rambourg
  • B. Monties
Article

DOI: 10.1007/BF01091304

Cite this article as:
Rambourg, J.C. & Monties, B. Plant Food Hum Nutr (1983) 33: 169. doi:10.1007/BF01091304

Abstract

Leaf protein concentrates were prepared by heat coagulation of lucerne ‘brown juice’. A fraction of the phenolics was completely extractable by organic solvents. Coumestrol (which occurs in lucerne leaf proteins) was estimated after progressive elution with solvents and fluorimetry in solution. Significant reductions of both coumestrol content and total flavonoîdes were observed after washing of the concentrates.

Key words

leaf protein concentratecoumestrolpolyphenolic compoundslucernefluorimetrynutritional value

Copyright information

© Martinus Nijhoff/Dr W. Junk Publishers 1983

Authors and Affiliations

  • J. C. Rambourg
    • 1
  • B. Monties
    • 2
  1. 1.France Luzerne, Complexe AgricoleChalons sur MarneFrance
  2. 2.Laboratoire de chimie biologique et de Photophysiologie I.N.R.A., Institute National AgronomiqueCentre de GrignonThiverval GrignonFrance