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Raw and germinated cowpea seeds (Vigna sinensis) were subjected to high-pressure treatment at 300–500MPa for 15 min. Standard analyses, i.e., determination of protein and starch content, protein solubility, starch availability as well as microscopic observation (SEM) were used in order to study biochemical and microstructural changes in treated seeds. In opposite to germination process, the high-pressure treatment of seeds did not evoke signiWcant changes in starch content (total and available). However, both the processes used signiWcantly aVected protein content (total and soluble). Pressurization of raw and germinated seeds evoked diversiWed eVect on the total protein content. Whereas, the germinated seeds and/or these high pressure-treated ones demonstrated signiWcantly higher content of soluble protein compared to raw material. The most distinct changes in microstructure of germinated seeds treated with pressure (500MPa/15 min) were observed, and they mostly were related to the alteration in protein structure., Spanish CICYT (AGL 2002-02905 ALI and AGL 2004-00886 ALI).

The present work studies the antioxidant capacity as well as the vitamin C and E contents of raw, fermented and germinated seeds of Lupinus albus L. var. Multolupa. Vitamin C was quantified by micellar electrokinetic capillary electrophoresis and vitamin E isomers by high performance liquid chromatography. The antioxidant capacity was determined by spectrophotometry and expressed as trolox equivalent antioxidant capacity (TEAC) and by liposome methods using phospholipids bilayers. Germination, in general, brought about an increase in the content of α-tocopherol, a decrease in the content of γ-tocopherol and did not affect the content of δ-tocopherol, which resulted in an increment in the vitamin E activity. Vitamin C increased sharply but gradually after germination. Fermentation caused a drastic reduction in the antioxidant vitamin content, vitamin C was not detected and tocopherol isomers decreased significantly. Germination processes caused a significant increase in antioxidant capacity (TEAC) of both hydrophilic and lipophilic extracts and fermentation produced slight changes or total reduction in TEAC, depending on process conditions. The peroxidation of egg yolk phosphatidyl-choline (PC) was inhibited by all lupin extracts in comparison with control assay. Germination was selected as a good treatment to increase antioxidant capacity and vitamin C and E contents.