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

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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.

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Acknowledgements

The authors are indebted to the Spanish Comision Interministerial de Ciencia y Tecnologia (CICYT) for the financial support of projects AGL2002-02905/ALI and AGL2004-0886/ALI. This article is a part of the Ph.D. of R. Fernandez-Orozco.

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Authors and Affiliations

  1. EU Centre of Excellence CENEXFOOD, Institute of Animal Reproduction and Food Research of Polish Academy of Sciences, Tuwima 10, 10-747, Olsztyn, Poland

    Rebeca Fernandez-Orozco

  2. Institute of Animal Reproduction and Food Research of Polish Academy of Sciences, Tuwima 10, 10-747, Olsztyn, Poland

    Mariusz K. Piskula, Henryk Zielinski & Halina Kozlowska

  3. Concepción Vidal-Valverde, Instituto de Fermentaciones Industriales (C.S.I.C.), Juan de la Cierva 3, 28006, Madrid, Spain

    Juana Frias & Concepción Vidal-Valverde

Authors
  1. Rebeca Fernandez-Orozco
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  2. Mariusz K. Piskula
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  3. Henryk Zielinski
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  4. Halina Kozlowska
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  5. Juana Frias
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  6. Concepción Vidal-Valverde
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Correspondence to Concepción Vidal-Valverde.

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Fernandez-Orozco, R., Piskula, M., Zielinski, H. et al. Germination as a process to improve the antioxidant capacity of Lupinus angustifolius L. var. Zapaton. Eur Food Res Technol 223, 495–502 (2006). https://doi.org/10.1007/s00217-005-0229-1

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  • DOI: https://doi.org/10.1007/s00217-005-0229-1

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