Abstract
Antioxidative properties of chloroplast concentrates obtained by various methods from lucerne juice
Highlights
Production of protein concentrates from green parts of plants was developed to obtain an additional source of protein for animal and human nutrition
Chloroplast particles in the juice were precipitated by the following methods: - centrifugation (12 000 g) - heat treatment (55°C) - flocculation of alkalized juice - Magnafloc LT-26 - Superfloc A-115 Precipitated chloroplasts were washed twice with distilled water, dried at 50°C, and as chloroplast concentrates stored at a temperature of 2-8°C
Concentrates precipitated with Magnafloc LT-26 contained low levels of antioxidants, and in 24 h incubation, which is optimal for this method (Lingnert, 1979), showed low antioxidative activity (Figures 1 and 2)
Summary
Production of protein concentrates from green parts of plants was developed to obtain an additional source of protein for animal and human nutrition. In many countries (USA, France, Hungary, Australia), chloroplast concentrates are produced for animal feed supplementation. Their high production costs are justified by their high specific physiological activity. Studies conducted in Japan and Australia (Ostrowski-Meissner, 1993) proved the hypocholesterolemic activity of the commercial preparation, Quintessence®, obtained by a thermal method from lucerne juice. The name is to underscore the physiological meaning of the compounds co-precipitated with proteins, especially natural plant pigments. Those compounds have the ability to neutralize free radicals and are of great importance in the prevention and treatment of many diseases. The influence of the juice protein coagulation method on the antioxidative properties of preparations was studied
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