Qualitative investigation on bioactive compounds of alfalfa seeds during germination

Gherghina Zinca, Rodica Dinica, Camelia Vizireanu

Volume 22, Issue 4;
Pages: 241-246; 2016
ISSN: 2069-0053 (print) (former ISSN: 1453-1399), Agroprint;
ISSN (online): 2068-9551
Sprouts are widely used as an important source of minerals, vitamins and antioxidants. During germination, the enzymes released nutrients from seed in order to grow a new plant. Digestibility of carbohydrates and proteins increase due to conversion in simple sugars and amino acids. Minerals are absorbed from water and transported in germinated seeds. Also, vitamins C and B are formed during metabolic changes of the seeds. Small amounts of sprouts contain a high concentration of bioactive compounds. Alfalfa (Medicago sativa L.) sprouts contain high levels of nutrients with important impact on human health. This nutrients, especially isoflavones, can reduce the menopause side-effects. In vitro studies shows that isoflavones can decrease the incidence of breast cancer, cardiovascular diseases and metabolic diseases. The aim of this study is to observe the effect of sprouting on some compounds like: carbohydrates, saponins, phenolic compounds, alkaloids, flavonoids. The seed of alfalfa were germinated for 6 days. Hidroalcoholic extracts of the sprouts were subject of qualitative determination. The presences of bioactive compounds was confirmed by FTIR investigation of the extracts.
300645-Timisoara, Calea Aradului 119, Romania
Tel: +40-256-277423
Fax: +40-256-277326
Copyright © 2023 Journal of Agroalimentary Processes and Technologies