alexa Kinetics of free and glycosylated B6 vitamers, thiamin and riboflavin during germination of pea seeds
Microbiology

Microbiology

Journal of Antivirals & Antiretrovirals

Author(s): Sierra I

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The effect of germination on the free and glycosylated B6 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 B6 content (sum of all vitamers expressed as pyridoxine) was 2.183 mg kg−1 DM. Pyridoxine was found to be the predominant B6 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 B6 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.

This article was published in J Food Sci Agric and referenced in Journal of Antivirals & Antiretrovirals

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