Abstract
During our research we studied the fat content and fatty acid composition during the germination and sprouting periods of the most important sprouts: wheat, lentil, alfalfa, radish and sunflower seed. In this article we present our research results during this sprouting study. The concentration of the saturated fatty acids (palmitic acid, stearic acid) decreased, the concentration of the unsaturated fatty acids increased during germination, but the tendency was not so high than was published in the literature.
Highlights
During our research we studied the fat content and fatty acid composition during the germination and sprouting periods of the most important sprouts: wheat, lentil, alfalfa, radish and sunflower seed
A telítetlen zsírsavak közül a mintákból kimutatható volt még palmitoleinsav, γ-linolénsav, eikozénsav, eikozadiénsav, eikozatriénsav, arachidonsav és pentadekánsav, azonban ezek értéke 1% alatt maradt
Journal for the Integrated Study of Dietary Habits, 16. 4. 369-375
Summary
During our research we studied the fat content and fatty acid composition during the germination and sprouting periods of the most important sprouts: wheat, lentil, alfalfa, radish and sunflower seed. In this article we present our research results during this sprouting study. The concentration of the saturated fatty acids (palmitic acid, stearic acid) decreased, the concentration of the unsaturated fatty acids increased during germination, but the tendency was not so high than was published in the literature
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