DBPapers
DOI: 10.5593/SGEM2016/B61/S25.077

IMPROVING THE CONCENTRATIONS OF BIOACTIVE COMPOUNDS (WITH ANTIOXIDANT PROPERTIES) IN ALFALFA AND CORN FOR THEIR USE IN FOOD SUPPLEMENTS AND FUNCTIONAL FOOD

P.Savescu
Wednesday 7 September 2016 by Libadmin2016

References: 16th International Multidisciplinary Scientific GeoConference SGEM 2016, www.sgem.org, SGEM2016 Conference Proceedings, ISBN 978-619-7105-68-1 / ISSN 1314-2704, June 28 - July 6, 2016, Book6 Vol. 1, 583-590 pp

ABSTRACT

Since last ten years a niche segment consisting of functional foods and dietary supplements - very necessary for the consumer whose daily stress level is increased - has been developed.
In order to design and develop new dietary supplements recipes and to obtain high concentrations of bioactive compounds known for their antioxidant properties, a special water treatment system were used for irrigation of tested alfalfa and corn crops.
This paperwork is part of an integrated study where several kinds of vegetable crops were designed and developed. These are used to obtain certain extracts that have high concentrations of antioxidant compounds. In these crops the main aspect that was specially sighted is the accumulation of certain antioxidants through the use of different resources of irrigating water.
By analysing the concentration of the vitamin precursor compounds (beta carotenes and lycopene), fatty acids, reduced form of amino acids with sulphur and certain flavone proteins it has been shown that we can successfully utilize the properties of redox systems occurring in plants in order to obtain very important agricultural raw materials for functional food industry and food supplements.

Keywords: alfalfa, corn, antioxidant activity, antioxidants