The influence of light wavelength on the germination performance of legumes
Keywords:
monochromatic light, germination, legumes, antioxidant activity
Abstract
Light quality is a very important factor affecting plant photosynthesis and growth. The use of light-emitting diode (LED) technology for growth stimulation and crops yield increase became very interesting in the last years. The present study aimed to determine the effect of light exposure on germination power and antioxidant activity of lentil, chickpea and broad bean legumes. Soaked legume seeds were germinated under e4xposure of four monochromatic wavelengths of 405, 500, 700 and 780 nm, respectively provided by batteries of 10 LEDs.
Germination process resulted to be favorable to legumes biological value enhancement. LED lighting was the most efficient in lentil germination, with the violet light at 405 nm and red light at 700 nm presenting the best results. The present study showed that not only small seeds can benefit from light exposure (at specific wavelengths), as broad bean germination under light also presented a significant improvement of total protein content and antioxidant activity.
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Patrascu, L., Ianitchi, D., Dobre, I., Alexe, P. 2011. Effect of tumbling time and injection rate on the processing characteristics, tenderness and color of pork biceps femoris muscle. The Annals of the University of Dunarea de Jos of Galati. Fascicle VI. Food Technology, 35(1), 9.
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Seo, J.M., Arasu, M.V., Kim, Y.B., Park, S.U., Kim, S.J. 2015. Phenylalanine and LED lights enhance phenolic compound production in Tartary buckwheat sprouts. Food Chemistry, 177, 204-213.
Sineshchekov, V.A. 2006. Extreme dehydration of plant tissues irreversibly converts the major and variable phyA′ into the minor and conserved phyA″. Journal of Photochemistry and
Photobiology B: Biology, 85(2), 85-91.
Son, K.H., Oh, M.M. 2015. Growth, photosynthetic and antioxidant parameters of two lettuce cultivars as affected by red, green, and blue light-emitting diodes. Horticulture, Environment, and Biotechnology, 56(5), 639-653.
Świeca, M., Gawlik-Dziki, U. 2015. Effects of sprouting and postharvest storage under cool temperature conditions on starch content and antioxidant capacity of green pea, lentil and young mung bean sprouts. Food Chemistry, 185, 99-105.
Thwe, A.A., Kim, Y. B., Li, X., Seo, J.M., Kim, S.J., Suzuki, T., Chung, S., Park, S.U. 2014. Effects of light-emitting diodes on expression of phenylpropanoid biosynthetic genes and
accumulation of phenylpropanoids in Fagopyrum tataricum sprouts. Journal of Agricultural and Food Chemistry, 62(21), 4839-4845.
Yu-Wei L., Wang Q. 2015. Effect of processing on phenolic content and antioxidant activity of four commonly consumed pulses in China. Journal of Horticulture, 2(2), 1-5.
Zhao, M., Zhang, H., Yan, H., Qiu, L., Baskin, C.C. 2018. Mobilization and role of starch, protein, and fat reserves during seed germination of six wild grassland species. Frontiers in Plant Science, 9, 243.
ASRO 2008. Romanian standards catalog for cereal and milling products analysis. Bucharest: Romanian Standards Association, National Standardizations Body.
Beggs, C.J. and Wellmann, E. 1994. Photocontrol of flavonoid biosynthesis. In: Photomorphogenesis in plants, Springer, Dordrecht, 733-751.
Bewley, J.D. and Black, M. 1994. Seeds. Physiology of Development and Germination. Springer, Boston, MA.
Cáceres, P.J., Martínez-Villaluenga, C., Amigo, L., Frias, J. 2014. Maximising the phytochemical content and antioxidant activity of Ecuadorian brown rice sprouts through optimal germination conditions. Food Chemistry, 152, 407-414.
Cosgrove, D.J. 1981. Rapid suppression of growth by blue light: occurrence, time course, and general characteristics. Plant Physiology, 67(3), 584-590.
Deng, M., Qian, H., Chen, L., Sun, B., Chang, J., Miao, H., Cai, C. Wang, Q. 2017. Influence of pre-harvest red light irradiation on main phytochemicals and antioxidant activity of Chinese kale sprouts. Food Chemistry, 222, 1-5.
Florea, T., Furdui, B., Dinică, R., Creţu, R. 2009. Chimie organica. Sinteza si analiza functionala, Ed. Academica, Galati.
Gan, R.Y., Lui, W.Y., Wu, K., Chan, C.L., Dai S.H., Sui, Z.Q., Corke, H. 2017. Bioactive compounds and bioactivities of germinated edible seeds and sprouts: An updated review. Trends in Food Science & Technology, 59, 1-14.
Ghavidel, R.A., Prakash, J. 2007. The impact of germination and dehulling on nutrients, antinutrients, in vitro iron and calcium bioavailability and in vitro starch and protein digestibility of some legume seeds. LWT-Food Science and Technology, 40(7), 1292-1299.
Goggin, D.E., Steadman, K.J. 2012. Blue and green are frequently seen: responses of seeds to short-and mid-wavelength light. Seed Science Research, 22(1), 27-35.
Hasan, M.M., Bashir, T., Ghosh, R., Lee, S.K., Bae, H. 2017. An Overview of LEDs’ Effects on the Production of Bioactive Compounds and Crop Quality. Molecules, 22(9), 1420.
Hendricks, S.B., Toole, V.K., Borthwick, H.A. 1968. Opposing actions of light in seed germination of Poa pratensis and Amaranthus arenicola. Plant Physiology, 43(12),
2023-2028.
Jin, P., Yao, D., Xu, F., Wang, H., Zheng, Y. 2015. Effect of light on quality and bioactive compounds in postharvest broccoli florets. Food Chemistry, 172, 705-709.
Kasajima, S.Y., Inoue, N., Mahmud, R., Kato, M. 2008. Developmental responses of wheat cv. Norin 61 to fluence rate of green light. Plant Production Science, 11(1), 76-81.
Kim, S.J., Zaidul, I.S.M., Maeda, T., Suzuki, T., Hashimoto, N., Takigawa, S., Noda, T., Matsuura-Endo, C., Yamauchi, H. 2007. A time-course study of flavonoids in the sprouts of tartary (Fagopyrum tataricum Gaertn.) buckwheats. Scientia Horticulturae, 115(1), 13-18.
Lee, C.K. and Karunanithy, R. 1990. Effects of germination on chemical composition of glycine and phaseolus beans. Journal of Science of Food and Agriculture, 51, 437-445.
Lee, S.W., Seo, J.M., Lee, M.K., Chun, J.H., Antonisamy, P., Arasu, M.V., Suzukic, T., Abdullah Al-Dhabid, N., Kim, S.J. 2014. Influence of different LED lamps on the production of phenolic compounds in common and Tartary buckwheat sprouts. Industrial Crops and Products, 54, 320-326.
Liu, H., Chen, Y., Hu, T., Zhang, S., Zhang, Y., Zhao, T., Yu H., Kang, Y. 2016. The influence of light-emitting diodes on the phenolic compounds and antioxidant activities in pea sprouts. Journal of Functional Foods, 25, 459-465.
Liu, H.K., Cao, Y., Huang, W.N., Guo, Y.D., Kang, Y.F. 2013. Effect of ethylene on total phenolics, antioxidant activity, and the activity of metabolic enzymes in mung bean sprouts. European Food Research and Technology, 237(5), 755-764.
Liu, J.D., Goodspeed, D., Sheng, Z., Li, B., Yang, Y., Kliebenstein, D.J., Braam, J. 2015. Keeping the rhythm: light/dark cycles during postharvest storage preserve the tissue integrity and nutritional content of leafy plants. BMC Plant Biology, 15(1), 92.
López-Amorós M. L., Hernández T., Estrella I. 2006. Effect of germination on legume phenolic compounds and their antioxidant activity. Journal of Food Composition and Analysis, 19(4), 277-283.
Martinez Villaluenga C., Michalska A., Frías J., Piskula M.K., Vidal-Valverde C., Zieliński H. 2009. Effect of flour extraction rate and baking on thiamine and riboflavin content and antioxidant capacity of traditional rye bread. Journal of Food Science, 74(1), C49-C55.
Massa, G.D., Kim, H.H., Wheeler, R.M., Mitchell, C.A. 2008. Plant productivity in response to LED lighting. HortScience, 43(7), 1951-1956.
Mobini, S.H., Lulsdorf, M., Warkentin, T.D., and Vandenberg, A. 2016. Low red: far-red light ratio causes faster in vitro flowering in lentil. Canadian Journal of Plant Science, 96(5), 908-918.
Patrascu, L., Ianitchi, D., Dobre, I., Alexe, P. 2011. Effect of tumbling time and injection rate on the processing characteristics, tenderness and color of pork biceps femoris muscle. The Annals of the University of Dunarea de Jos of Galati. Fascicle VI. Food Technology, 35(1), 9.
Samuolienė, G., Urbonavičiūtė, A., Brazaitytė, A., Šabajevienė, G., Sakalauskaitė, J., Duchovskis, P. 2011. The impact of LED illumination on antioxidant properties of sprouted seeds. Central European Journal of Biology, 6(1), 68-74.
Seo, J.M., Arasu, M.V., Kim, Y.B., Park, S.U., Kim, S.J. 2015. Phenylalanine and LED lights enhance phenolic compound production in Tartary buckwheat sprouts. Food Chemistry, 177, 204-213.
Sineshchekov, V.A. 2006. Extreme dehydration of plant tissues irreversibly converts the major and variable phyA′ into the minor and conserved phyA″. Journal of Photochemistry and
Photobiology B: Biology, 85(2), 85-91.
Son, K.H., Oh, M.M. 2015. Growth, photosynthetic and antioxidant parameters of two lettuce cultivars as affected by red, green, and blue light-emitting diodes. Horticulture, Environment, and Biotechnology, 56(5), 639-653.
Świeca, M., Gawlik-Dziki, U. 2015. Effects of sprouting and postharvest storage under cool temperature conditions on starch content and antioxidant capacity of green pea, lentil and young mung bean sprouts. Food Chemistry, 185, 99-105.
Thwe, A.A., Kim, Y. B., Li, X., Seo, J.M., Kim, S.J., Suzuki, T., Chung, S., Park, S.U. 2014. Effects of light-emitting diodes on expression of phenylpropanoid biosynthetic genes and
accumulation of phenylpropanoids in Fagopyrum tataricum sprouts. Journal of Agricultural and Food Chemistry, 62(21), 4839-4845.
Yu-Wei L., Wang Q. 2015. Effect of processing on phenolic content and antioxidant activity of four commonly consumed pulses in China. Journal of Horticulture, 2(2), 1-5.
Zhao, M., Zhang, H., Yan, H., Qiu, L., Baskin, C.C. 2018. Mobilization and role of starch, protein, and fat reserves during seed germination of six wild grassland species. Frontiers in Plant Science, 9, 243.
Published
2018-11-20
How to Cite
Vasilean, Ina, Adrian Cîrciumaru, Maria Garnai, and Livia Patrascu. 2018. “The Influence of Light Wavelength on the Germination Performance of Legumes”. The Annals of the University Dunarea De Jos of Galati. Fascicle VI - Food Technology 42 (2), 95-108. https://www.gup.ugal.ro/ugaljournals/index.php/food/article/view/1135.
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Section
ORIGINAL ARTICLES
