RESEARCH PAPER
Effects of UV-C light and Spirulina maxima seed conditioning on the germination and the physical and nutraceutical properties of lentils (Lens culinaris)
1
Postgraduate Programme in Systems Engineering-Biophysical Systems, National Polytechnic Institute, Av. Instituto Politecnico Nacional, 07738, Ciudad de Mexico, Mexico
2
Food Postgraduate Program of the Center of the Republic (PROPAC), Autonomous University of Queretaro, University Center, Cerro de las Campanas s/n, Querétaro C.P. 76000, Mexico
3
Academic Unit of Physics, Autonomy University of Zacatecas, A.P. 580, Zacatecas, Mexico
4
FES-Cuautitlán, U.N.A.M., Departament of Engineering and Technology and Mathematics, San Sebastian Xhala, C.P. 54714 State of Mexico, Mexico
5
Department of Physics, Cinvestav-IPN, A.P. 14-740. 07360, Mexico City, Mexic
Final revision date: 2022-10-20
Acceptance date: 2022-10-24
Publication date: 2023-01-02
Corresponding author
Claudia Hernandez-Aguilar
Postgraduate Programme in Systems Engineering-Biophysical Systems., National Polytechnic Institute, Av. Instituto Politecnico Nacional, 07738, Ciudad de Mexico, Mexico
Postgraduate Programme in Systems Engineering-Biophysical Systems., National Polytechnic Institute, Av. Instituto Politecnico Nacional, 07738, Ciudad de Mexico, Mexico
Int. Agrophys. 2023, 37(1): 15-26
HIGHLIGHTS
- The priming cyanobacteria Spirulina improve the physiological quality against damage caused by UV-C radiation.
- Total flavonoids of UV-C treated lentils increased significantly.
- Morphological changes of lentil occur due to radiation, applying UV-C for 10 min the cell wall and protein body are damaged
KEYWORDS
TOPICS
ABSTRACT
The aim of this research was to evaluate the effects of UV-C light on lentil (Lens culinaris) and its conditioning by Spirulina. The main findings were: (i) Lentil brightness presented a significant slight variation (9%) when compared to the control (T0) and UV-C (T10 = 10 min) irradiated lentil samples. (ii) The total flavonoids tended to increase by 17% at 10 min (49.18 μg mL-1) compared to T0 (42.07 μg mL-1). (iii) The conditioning of lentils with UV-C (0, 5, and 10 min) and the imbibition in water with Spirulina (0, 0.5, 0.75, and 1.5%) generated significant statistical differences (p ≤ 0.05) in the seedlings. The priming cyanobacteria Spirulina improved the physiological quality against damage caused by UV-C radiation. (iv) Morphological changes occurred in the lentils due to radiation, damage in the testa (protective layer on the outside) area (row 1) due to the application of UV-C was found, which increases with higher exposure to radiation. Through the application of UV-C for 10 min the cell wall and protein body were damaged. However, no damage to the starch is visible. (v) FT-IR indicates that the UV-C radiation did not induce any change in the chemical structure of the starch but, decreases in intensity within the range of 3 000-3 600 cm-1 indicated differences in their water content, while those between 1 600-1 700 cm-1 were attributed to the reorganization of the secondary structure of proteins.
CONFLICT OF INTEREST
The authors declare no conflict of interest.
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