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