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Index Copernicus Value (2010): 5.45
CNCSIS B+ (code 820) since 2007

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Journal Info

Title: Studia Universitatis Vasile Goldis, Seria Stiintele Vietii (Life Sciences Series)
Abbreviated title: Studia Univ. VG, SSV
Publisher: "Vasile Goldis" University Press
Owner: Western University "Vasile Goldis" Arad, Romania
ISSN: 1584-2363
e-ISSN: 1842-7863
ISSN-L: 1584-2363

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Morphological and biochemical parameters in chemically elicited rye sprouts Print E-mail
Written by Lobiuc A, Damian C., Costica N., Leahu A.   
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Article Title: Morphological and biochemical parameters in chemically elicited rye sprouts
Authors: Lobiuc A, Damian C., Costica N., Leahu A.
Affiliation: 1 “Stefan cel Mare” University, Food Engineering Faculty, Universitatii Str. 13, Suceava, Romania 2 “Alexandru Ioan Cuza” University, CERNESIM, L2, Carol I Bd., 20A, Iasi, Romania
Abstract: The growth and chemical composition of edible plantlets, also named microgreens, can be qualitatively and quantitatively influenced by exogenous factors, allowing the opportunity to obtain improved products. The effects of spent brewery yeast on rye microgreen growth and composition and the potential use as an elicitor is not reported. Also, the effects of ascorbic acid elicitation are largely unexplored in rye plantlets, while it is known that ascorbic acid may induce higher levels of phenolic substances biosynthesis in other species. In the present study, rye microgreens elicited with spent yeast presented improved germination, especially after 4 days of cultivation. Increased plantlet length and fresh mass were recorded for 50 % yeast treatment after 8 days of cultivation. Total phenolic contents were enhanced by 10 and 50 % yeast treatment after 4 days of cultivation. Antioxidant activity of rye microgreens were higher than control plantlets at all yeast concentrations after 6 days of cultivation. Ascorbic acid increased the germination percentage at 1000 mg/l and lead to increased plantlet length and biomass at 100 and 500 mg/l after 8 days of cultivation. Total phenolic contents were stimulated after 8 days of cultivation by 1000 mg/l ascorbic acid. Spent brewery yeast and ascorbic acid may be further investigated as eliciting agents for cultivating rye microgreens with improved growth and bioactive substances contents.
Keywords: rye sprouts, phenolic contents, antioxidant activity
*Correspondence: Lobiuc Andrei, 1 “Stefan cel Mare” University, Food Engineering Faculty, Universitatii Str. 13, Suceava, Romania 2 “Alexandru Ioan Cuza” University, CERNESIM, L2, Carol I Bd., 20A, Iasi, Romania, E-mail: This e-mail address is being protected from spambots. You need JavaScript enabled to view it