Original Paper

European Food Research and Technology

, Volume 223, Issue 4, pp 495-502

Germination as a process to improve the antioxidant capacity of Lupinus angustifolius L. var. Zapaton

  • Rebeca Fernandez-OrozcoAffiliated withEU Centre of Excellence CENEXFOOD, Institute of Animal Reproduction and Food Research of Polish Academy of Sciences
  • , Mariusz K. PiskulaAffiliated withInstitute of Animal Reproduction and Food Research of Polish Academy of Sciences
  • , Henryk ZielinskiAffiliated withInstitute of Animal Reproduction and Food Research of Polish Academy of Sciences
  • , Halina KozlowskaAffiliated withInstitute of Animal Reproduction and Food Research of Polish Academy of Sciences
  • , Juana FriasAffiliated withConcepción Vidal-Valverde, Instituto de Fermentaciones Industriales (C.S.I.C.)
  • , Concepción Vidal-ValverdeAffiliated withConcepción Vidal-Valverde, Instituto de Fermentaciones Industriales (C.S.I.C.) Email author 

Rent the article at a discount

Rent now

* Final gross prices may vary according to local VAT.

Get Access

Abstract

Antioxidant capacity, measured by glutathione (GSH), superoxide dismutase-like activity (SOD-like activity), peroxyl radical-trapping capacity (PRTC), trolox equivalent antioxidant capacity (TEAC) and inhibition of lipid peroxidation in unilamellar liposomes of egg yolk phosphatidylcholine (PC) has been evaluated in raw and germinated lupin seeds (Lupinus angustifolius L. var. Zapaton) for 2, 3, 4, 5, 6 and 9 days. The content of antioxidant vitamins E and C has been also studied. The tripeptide GSH kept invariable for the first 5 days of germination and suffered a decrease of 20 and 78% after 6 and 9 days, respectively. During lupin germination, SOD-like activity increased slightly whilst PRTC doubled the amount after 9 days. TEAC values changed slightly up to 5 days of germination but after 6 and 9 days a significant increase (25 and 28%, respectively) was found. The oxidation of PC was inhibited by germinated lupin extracts and 9-day germination seeds provided the highest inhibition. Furthermore, germinated lupins provided more vitamin C, vitamin E activity and polyphenols than raw seeds, and the largest amounts of these bioactive compounds were found after 6 days of germination. Therefore, germination of lupin seeds (Lupinus angustifolius L. var. Zapaton) seems to be a good process to enhance their antioxidant capacity.

Keywords

Lupin Germination Antioxidant capacity Vitamin C Vitamin E Polyphenols