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Kinetics of free and glycosylated B 6 vitamers, thiamin and riboflavin during germination of pea seeds
Author(s) -
Sierra I,
VidalValverde C
Publication year - 1999
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/(sici)1097-0010(199902)79:2<307::aid-jsfa195>3.0.co;2-z
Subject(s) - pyridoxine , pyridoxamine , riboflavin , chemistry , pyridoxal , germination , sativum , food science , vitamin , biochemistry , pisum , botany , biology , enzyme
The effect of germination on the free and glycosylated B 6 vitamers (pyridoxine, pyridoxal, pyridoxamine and glycosylated pyridoxine), thiamin and riboflavin content in pea seed ( Pisum sativum L, var Esla) was investigated. In raw peas, the total vitamin B 6 content (sum of all vitamers expressed as pyridoxine) was 2.183 mg kg −1 DM. Pyridoxine was found to be the predominant B 6 vitamer, while only a little amount of glycosylated pyridoxine, the vitamer with the lowest boiavailability, was observed. Thiamin and riboflavin content in raw peas was found to be 7.614 and 2.110 mg kg −1 DM, respectively. After 6 days of germination, carried out at 20°C, in the dark and with daily rinsing, a significant increase of the total vitamin B 6 content, mainly due to the increase of glycosylated pyridoxine, was observed. The content of pyridoxal and riboflavin increased in peas 7.5 and 2 times, respectively, whereas pyridoxine, pyridoxamine and thiamin decreased by 83, 24 and 25%, respectively, at the end of the experiment. Results obtained for these vitamins during pea germination were fitted to modelling curves in order to predict vitamin content for different germination periods. © 1999 Society of Chemical Industry