The assesment of the effect induced by LED-s irradiation on garlic sprouts (Allium sativum L.)

被引：8
作者：
Raiciu, Anca Daniela [1 ]
Livadariu, Oana [2 ]
Maximilian, Carmen [3 ]
Cretu, Adina Mariana [2 ]
机构：
[1] Univ TITUMAIORESCU, Fac Pharm, Dept Pharmacognosy, Phytochem,Phytoterapy, Gh Sincai St 16,4 Dist, Bucharest, Romania
[2] UASVMB, Fac Biotechnol, 59 Bd Marasti, Bucharest 011464, Romania
[3] Romanian Acad, Inst Biol Bucharest, 296 Spl Independentei, Bucharest 060031, Romania
来源：
ROMANIAN BIOTECHNOLOGICAL LETTERS | 2018年 / 23卷 / 06期
关键词：
garlic sprouts; LED-s; proteins; antioxidant capacity; polyphenols; ANTIOXIDANT; PHENOLICS;
D O I：
10.26327/RBL2018.212
中图分类号：
Q81 [生物工程学（生物技术）]; Q93 [微生物学];
学科分类号：
071005 ; 0836 ; 090102 ; 100705 ;
摘要：
The goal of our paper was to evaluate the influence exercised by LED-s emitted light treatments on the garlic (Allium sativum L.) sprouts. The sprouts were illuminated with four types of LED-s spectrum variants, respectively: white (white), red (R), blue (B) and green (G). Experimental results indicated that blue (B) light LED-s determined the best level of the rate of garlic sprouts. While, white (W) light LEDs induced the best level of the fresh weight of garlic sprouts. The polyphenols content, antioxidant activity (determined by DPPH assay) and proteins concentration were evaluated in garlic sprouts. The content of polyphenols and proteins was significantly higher by treatment with red (R) light LED-s. The antioxidant capacity was determinated for the variant illuminated with red light LED.
引用
收藏
页码：14187 / 14192
页数：6
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