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INFLUENCE OF ELICITATION WITH BREWER-S SPENT YEAST ON BIOACTIVE COMPOUNDS IN LENS CULINARIS SPROUTS
Abstract
Lens culinaris (lentil) has high concentrations of phenolic acids, polyphenols, proteins, dietary fibers and vitamins. Lentil microgreen has been shown to possess antidiabetic activity, anti-inflammatory, anti-cancer activity and antioxidant activity. In the present paper, we have studied the influence of brewer?s spent yeast, typical breweries? waste product, in the germination and growth substrate on the lentil sprouts. The changes in the concentration of total polyphenols and antioxidant activity were monitored over the germination period, after 4, 6 and 8 days from sowing. The brewer?s spent yeast has positively influenced both the antioxidant activity and the total polyphenol content in lentil microgreen. The highest values of the antioxidant activity of lentil sprouts (16.55%) were recorded on the stimulation with brewer?s spent yeast at 10 % and 50 % concentrations on day 4 after the experiment mounting. The highest content of total polyphenols in lentil sprouts (9.197 mg gallic acid/g fresh weight) on day 8 after applying the treatment with brewer?s spent yeast 10%. The concentration of polyphenols is influenced by the type of cereal, seed quality and sprouting conditions.
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