BIOTECHNOLOGICAL ACTIVATION OF GREEN LENTILS BY GERMINATION AND EVALUATION OF THEIR ANTIOXIDANT POTENTIAL FOR APPLICATION IN MEAT PRODUCT TECHNOLOGY
Main Article Content
Authors
M.
Iliyaskyzy
NJSC “Kazakh National Women’s Teacher Training University”, Institute of Natural Sciences, Department of Biology
A.
Kaliyeva
NJSC “Kazakh National Women’s Teacher Training University”, Institute of Natural Sciences, Department of Biology
A.
Sartayeva
NJSC “Kazakh National Women’s Teacher Training University”, Institute of Natural Sciences, Department of Biology
R.
Ukibayev
NJSC “Kazakh National Women’s Teacher Training University”, Institute of Natural Sciences, Department of Biology
B.
Temirkhan
NJSC “Kazakh National Women’s Teacher Training University”, Institute of Natural Sciences, Department of Biology
Abstract
Sprouting is a promising biotechnological approach to improving the functional and nutritional properties of green lentil flour by activating metabolic processes and accumulating bioactive compounds. The aim of this study was to evaluate the effect of sprouting time on the chemical composition and antioxidant properties of green lentils (Lens culinaris) and assess their potential as a functional ingredient for meat applications. During the study, green lentil seeds were sprouted for 36 and 48 hours, with unsprouted seeds serving as a control. The content of protein, antioxidants, polyphenols, and vitamins A, C, and E was determined. During sprouting, the studied parameters changed considerably. After 36 hours of sprouting, the total antioxidant content increased from 0.47 mg /g to 0.53 mg /g (12.8 %), the polyphenol content increased from 1.28 % to 1.37 % (7.0%), vitamin E content increased from 53.36 mg /kg to 85.90 mg /kg (61.0 %), and vitamin C from 18.60 mg /kg to 56.58 mg /kg, representing a more than threefold increase. After 48 hours of sprouting, the values of these parameters decreased compared with those observed after 36 hours, but remained above the control levels. Protein content decreased from 13.16 % to 11.18% after 36 hours and increased to 13.30 % after 48 hours. Vitamin A was not detected in any of the samples. Under the conditions of this study, 36 hours of sprouting resulted in the highest levels of the studied bioactive compounds and antioxidant-related parameters. The results of our study demonstrate that sprouting can be used as a promising biotechnological approach to producing green lentil flour enriched with bioactive compounds, with potential use as a functional ingredient in meat processing.
Keywords
green lentil, sprouting, antioxidants, polyphenols, vitamin C, vitamin E, functional ingredient, meat processing
Article Details
References
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