Open AccessChanges of the fatty acid composition of sprouts during germination
Author(s) -
Melinda-Rita Márton,
Sándor Al. Szép,
Z. Mándoki,
Tamás Melinda,
Salamon Rozália Veronika,
Szidónia Salamon,
Csaba András,
J. Csapó
Publication year - 2010
Publication title -
acta agraria debreceniensis
Language(s) - English
Resource type - Journals
ISSN - 2416-1640
DOI - 10.34101/actaagrar/41/2686
Subject(s) - sprouting , germination , stearic acid , palmitic acid , composition (language) , sunflower , fatty acid , food science , chemistry , sunflower seed , botany , horticulture , biology , biochemistry , organic chemistry , philosophy , linguistics
During our research we studied the fat content and fatty acid composition during the germination and sprouting periods of the most important sprouts: wheat, lentil, alfalfa, radish and sunflower seed. In this article we present our research results during this sprouting study. The concentration of the saturated fatty acids (palmitic acid, stearic acid) decreased, the concentration of the unsaturated fatty acids increased during germination, but the tendency was not so high than was published in the literature.
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