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Free Content Effect of Temperature and Light (UV, IR) on Flavonol Content in Radish and Alfalfa Sprouts

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Abstract:

In this study, the concentrations of four flavonols (morin, myrycetin, quercetin and kaempferol) were determined in radish and alfalfa sprouts. Sprouts were germinated in total darkness and various temperatures (4°C, 20°C, 30°C) and light conditions (UV, IR) According to germination conditions, different amounts of flavonols in sprouts were observed. Total content of flavonols varies within 55.39-216.20 g·g−1 and 382.16-721.05 g·g−1 dry weight for radish and alfalfa sprouts, respectively. A highest concentration of flavonols was determined in sprouts germinated in darkness and 20°C. The results indicated that alfalfa sprouts are a rich source of kaempferol − 580 g in 1g of lyophilized product.

Keywords: ALFALFA; FLAVONOLS; FUNCTIONAL FOOD; RADISH; SPROUTS

Document Type: Research Article

DOI: https://doi.org/10.3409/173491605775789272

Publication date: 2005-10-01

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  • Folia biologica is an international quarterly journal that publishes papers on the broad field of experimental zoology, nuclear and chromosome research, and also ultrastructural studies. All papers are subject to peer reviews. Indexed in: ISI Master Journal List, Current Contents, Polish Scientific Journals Contents. I.F. 0.667
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