Plant Foods for Human Nutrition

, Volume 33, Issue 2–3, pp 169–172 | Cite as

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

  • J. C. Rambourg
  • B. Monties


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 concentrate coumestrol polyphenolic compounds lucerne fluorimetry nutritional value 


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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

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