Seed Germination

Copeland, Lawrence O.; McDonald, Miller B.

doi:10.1007/978-1-4615-1619-4_5

Cited by 11 publications

(9 citation statements)

References 132 publications

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“…Our results are in line with previous investigations showing that triglycerides that represent the major lipids storage form in cereals, are hydrolyzed by lipases to diglycerides, monoglycerides, and then to glycerol and fatty acids [24]. Hence, it seems that α-oxidation plays a minor role in sprouting grains while β-oxidation plays a key role with the aid of β-oxidase, yielding energy for metabolic pathways [25].…”

Section: Effect Of Germination On Fatty Acid Content Of Sprouted Barlsupporting

confidence: 92%

Sprouted Barley Flour as a Nutritious and Functional Ingredient

Rico

Peñas

García

et al. 2020

Foods

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The increasing demand for healthy food products has promoted the use of germinated seeds to produce functional flours. In this study, germination conditions were optimized in barley grains with the aim to produce flours with high nutritional and biofunctional potential using response surface methodology (RSM). The impact of germination time (0.8-6 days) and temperature (12-20 • C) on barley quality was studied. Non-germinated barley was used as the control. The content of vitamins B 1 , B 2 and C, and proteins increased notably after germination, especially at longer times, while levels of fat, carbohydrates, fibre, and β-glucan were reduced. Total phenolic compounds, γ-aminobutyric acid and antioxidant activity determined by Oxygen Radical Absorbance Capacity increased between 2-fold and 4-fold during sprouting, depending on germination conditions and this increase was more pronounced at higher temperatures (16-20 • C) and longer times (5-6 days). Procyanidin B and ferulic acid were the main phenolics in the soluble and insoluble fraction, respectively. Procyanidin B levels decreased while bound ferulic acid content increased during germination. Germinated barley flours exhibited lower brightness and a higher glycemic index than the control ones. This study shows that germination at 16 • C for 3.5 days was the optimum process to obtain nutritious and functional barley flours. Under these conditions, sprouts retained 87% of the initial β-glucan content, and exhibited levels of ascorbic acid, riboflavin, phenolic compounds and GABA between 1.4-fold and 2.5-fold higher than the non-sprouted grain.

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Section: Effect Of Germination On Fatty Acid Content Of Sprouted Barlsupporting

confidence: 92%

Sprouted Barley Flour as a Nutritious and Functional Ingredient

Rico

Peñas

García

et al. 2020

Foods

View full text Add to dashboard Cite

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“…Results of this study agree with previous studies owing to the fact that triglycerides, which are the major form of stored lipids in seeds, are hydrolyzed by lipases to diglycerides, monoglycerides, and then to glycerol and fatty acids (Krist et al, 2005). In other words, α-oxidation plays a minor role in germinating seeds and β-oxidation plays a major role during germination period with the aid β-oxidase, yielding acetyl coenzyme A and energy in the form of adenosine triphosphate (ATP) (Copeland, McDonald, 2001). As is seen from Tables 5 and 6, palmitoleic acid (C16:1n-7), oleic acid (C18:1n-9), linoleic acid (C18:2n-6), total saturated and mono-unsaturated were correlated with both germination and vigour.…”

Section: Potential Effect Of Seed Fatty Acid Profile Of Pepper (Capsisupporting

confidence: 92%

“…* -significant at P = 0.05, ** -significant at P = 0.01, ns -not significant Vegetable seeds that had high germination under optimal laboratory conditions and germination percentages of seeds under optimum conditions could give up to 90% germination. And, a complex metabolic process, germination of higher plants seeds as vegetables, involves many individual reactions and phases, each of which is affected by cardinal temperatures (Wanasundara et al, 1999;Copeland, McDonald, 2001). In other words, temperature is one of the most important environmental factors affecting seed germination and vigour.…”

Section: Resultsmentioning

confidence: 99%

“…Moreover, the germinability of vegetable seeds depends on many factors such as maturity, temperature, cultivar and species, etc. (Copeland, McDonald, 2001) and it was notified that environmental factors significantly influenced vigour (Kaymak, Güvenç, 2008). These differences are possibly associated with differences in temperature and cultivar characteristics and the results from this study confirmed these researchers' findings.…”

Section: Potential Effect Of Seed Fatty Acid Profile Of Pepper (Capsimentioning

confidence: 99%

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Potential effect of seed fatty acid profile of pepper (Capsicum annuum L.) cultivars on germination at various temperatures

Kaymak

2014

Zemdirbyste-Agriculture

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The present study was undertaken to determine the fatty acid profile of seeds of pepper (Capsicum annuum L.) cultivars 'Yağ', 'Çetinel-150' and 'Bağcı Çarliston' as well as the relations between fatty acid profile, seed germination and vigour at various temperatures (15, 25 and 35 °C). In this study, the germination percentage and vigour, total oil and the fatty acid profile of seeds of pepper cultivars were determined. There were significant differences in seed germination and vigour among the cultivars. Linoleic (C18:2n-6) acid was the principal fatty acid followed by palmitic (C16:0), oleic (C18:1n-9) and stearic (C18:0) acids in all cultivars. The highest concentrations of linoleic (77.8%), oleic (10.4%), palmitic (10.6%) and stearic (2.5%) acids were determined in the cultivars 'Çetinel-150', 'Yağ' and 'Bağcı Çarliston', respectively, and miristic, margaric, gadoleic and behenic acids at an even lower content (<1%). In addition to simple correlation coefficients (r) between the total oil, fatty acid composition, and germination percentage and vigour of the pepper cultivars, similar results were obtained in stepwise multiple regression analysis. According to the stepwise multiple regression analysis, although results for vigour were similar to the results of germination, in addition to linoleic acid, the indirect effect of miristic, margaric, palmitoleic and gadoleic acids were determined for vigour. Research results demonstrated that the low or high amount of fatty acids in the tested cultivars may play a major role on germination and vigour at various temperatures. Moreover, the role of linoleic acid (C18:2n-6) on germination and vigour associated with temperature was more explicit than that of the other fatty acids.

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“…Giberelin dapat mengganti fungsi dari kebutuhan akan cahaya dan temperatur dalam mendorong perkecambahan. Giberelin dipercaya sangat penting untuk mengontrol perkecambahan benih secara alami (Copeland, 1978…”

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Pengaruh Konsentrasi Giberelin (Ga3) Terhadap Perkecambahan Beberapa Varietas Padi Sawah Pada Cekaman Salinitas Tinggi

Hadi

2020

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Penelitian ini bertujuan untuk : (1) mempelajari pengaruh interaksi antara konsentrasi giberelin (GA3) dengan beberapa varietas padi sawah pada kondisi cekaman salinitas tinggi terhadap perkecambahan, dan (2) konsentrasi giberelin (GA3) dan varietas padi sawah yang memberikanpengaruh terbaik terhadap perkecambahan,padi sawah. Penelitian dilaksanakan di Laboratorium dan Screen House Fakultas Pertanian Universitas Winaya Mukti Tanjungsari – Kabupaten Sumedangdengan ketinggian tempat 850 m dpl. Adapun waktu penelitian dilaksanakan pada bulan Desember 2014 sampai dengan bulan April 2015. Penelitian menggunakan metode Rancangan Acak Kelompok(RAK) pola faktorial, yang terdiri atas dua faktor yaitu konsentrasi giberelin (GA3) dan beberapaverietas padi sawah pada cekaman salinitas tinggi. Faktor pertama adalah konsentrasi giberelin(GA3) (G), terdiri atas empat taraf : g0 = perendaman benih selama 24 jam dalam giberelin 0 mg.L-1, g1 = perendaman benih selama 24 jam dalam giberelin 20 mg.L-1, g2 = perendaman benih selama 24jam dalam giberelin 40 mg.L-1, g3 = perendaman benih selama 24 jam dalam giberelin 60 mg L-1. Faktor kedua adalah varietas padi sawah (P), terdiri atas delapan taraf : p1 = Inpari 10, p2 = Inpari20, p3 = Inpari 25, p4 = Inpari 26, p5 = Inpari 27, p6 = Inpari 30, p7 = Inpara 4, dan p8 = Banyuasin. Hasil penelitian menunjukkan bahwa tterdapat pengaruh interaksi antara konsentrasi giberelin dan beberapa varietas padi sawah pada cekaman salinitas tinggi terhadap perkecambahan padi sawahdan terdapat konsentrasi giberelin (GA3) dan varietas padi sawah yang menghasilkan perkecambahan, pertumbuhan dan hasil terbaik pada cekaman salinitas tinggi.

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Seed Germination

Cited by 11 publications

References 132 publications

Sprouted Barley Flour as a Nutritious and Functional Ingredient

Sprouted Barley Flour as a Nutritious and Functional Ingredient

Potential effect of seed fatty acid profile of pepper (Capsicum annuum L.) cultivars on germination at various temperatures

Pengaruh Konsentrasi Giberelin (Ga3) Terhadap Perkecambahan Beberapa Varietas Padi Sawah Pada Cekaman Salinitas Tinggi

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