ANTIOXIDANTIVE ACTIVITY OF DRY AND GERMINATED SEEDS OF AGRICULTURAL CULTURES - Biochemistry and Biotechnology: Research and Development - page 153

Chapter 18
A NTIOXIDANTIVE A CTIVITY OF D RY AND
G ERMINATED S EEDS OF A GRICULTURAL C ULTURES
Z. G. Kozlova 1, * and N. D. Shaskolskaya 2
1 Emanuel Institute of Biochemical Physics of Russian Academy of Sciences,
Moscow, Russia
2 Scientific-Production Center “Rostok” of the Academy of New Thinking, Russia
A BSTRACT
Determination of the total content of endogenous antioxidants (AO) in seeds of the
investigated cultures and sprouts was performed by an express method of initiated
oxidation of hydrocarbon - cumene developed in the Institute of Chemical Physics RAS.
The concentration of vitamin C in dry seeds and sprouts was obtained by a liquid-
chromatographic method. These were found to lie in the range 1.1 . 10 -6 - 1.1 . 10 -5 М/kg
in seeds. In sprouts of these cultures the range was 1.8 . 10 -5 - 1.1 . 10 -4 М/kg. The
maximum content of endogenous AO in the sprout material of investigated cultures was
1.4 . 10 -2 - 2.1 . 10 -1 М/kg.
Keywords: Grain cultures, germinated seeds, antioxidants (AO), oxidation
I NTRODUCTION
The process of seed germination is unique and consists of a complex of biochemical
transformations. The soil in which the seed is germinating has a large number of
microorganisms that constitute a good nutrient medium for the swelling seed. But many
negative forces, such as contaminated soil, water and air act on the seed. This results in the
formation of excessive free radicals. A system of AO protection is induced in the seed to
counteract the damaging action of these factors. The AO are regulators of plant growth. In the
process of germinating, complex reserve matter of the seed breaks up and is then easily