Evaluation of biological value of sprouts I. – Fat content and fatty acid composition
Keywords:
sprouts, chemical changes during germination, fat content, fatty acid compositionAbstract
During our research work the fatty acid content of the most important sprouts: wheat, lentil, alfalfa, radish and sunflower seed was investigated during the germination and sprouting periods. It was established that both the saturated and the unsaturated fatty acids hardly changed during germination. The most important saturated fatty acid of the investigated sprouts by us is the palmitic acid, mass of which hardly changed or increased at alfalfa sprout during germination. The oleic and linoleic acid were present in the highest concentration among the unsaturated fatty acids in the sprouts investigated. The concentration of the oleic acid remained unchanged during the germination period, and the same tenable, except lentil, about linoleic acid in case of total sprouts investigated. In the case of lentil sprout the concentration of the oleic acid decreased, as opposed to it linoleic acid content increased significantly. Based on our investigation it can be stated that most of the fatty acids hardly changed during the germination period, and there was no verifiable tendency.
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Copyright (c) 2010 Márton Melinda, Csapó János
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