The application of citric acid increases the quality and antioxidant capacity of lentil sprouts
DOI:
https://doi.org/10.29312/remexca.v0i20.999Keywords:
Lens culinaris, citric acid, nutraceutical quality.Abstract
The content of antioxidant compounds in lentil sprouts is related to the prevention and treatment of degenerative diseases. This type of compounds could be increased by the application of elicitors such as citric acid, which promotes the synthesis of compounds derived from phenylpropanoids and activates signaling cascade that increase antioxidant activity. The objective of the present investigation was to evaluate the effect of the spray application of citric acid (0, 10-2, 10-3, 10-4 and 10-5 M) on the content of total phenolic compounds, total flavonoids, capacity total antioxidant of lentil sprouts. A completely randomized design with six repetitions of treatment was used. The results showed that citric acid significantly increased phenolic compounds and total flavonoids. The highest value of phenolic compounds and flavonoids was obtained with the 10-2 M treatment of citric acid with 185.5, 150 mg 100 g-1 fresh weight respectively. Likewise, the antioxidant capacity was greater with the same treatment (10-2 M), which agrees with the correlation results obtained that indicate that the antioxidant capacity is due in 86 and 78% to the phenolic and flavonoid compounds, respectively. It is concluded that the application of molar concentrations of molecules that induce secondary metabolism during the stage of germinating development is a useful and effective method to stimulate the biosynthesis of bioactive phytochemicals and improve the antioxidant capacity of this type of food.
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