Changes in Protein, Nonnutritional Factors, and Antioxidant Capacity during Germination of L. campestris Seeds

Table 1

Behavior of carbohydrates of the L. campestris germinated seed (mg/g of seed).

Time (days)	Sucrose	Raffinose	Stachyose	Verbascose	Total oligosaccharides
0	21.45±0.76	13.65±0.89	57.16±0.95	19.45±0.59	90.26 ± 0.73
1	26.49±3.86	8.51±0.51	54.35±3.38	11.48±2.14	74.34 ± 1.17
2	32.21±1.80	7.92±0.51	49.10±0.51	10.94±0.55	67.96 ± 0.02
3	34.38±1.37	6.49±0.68	36.75±1.06	5.53±1.06	48.77 ± 0.03
4	46.14±0.34	4.03±1.03	29.99±0.13	6.78±0.12	40.80 ± 0.07
5	55.36±5.15	7.08±1.85	47.95±0.69	8.44±0.69	63.47 ± 0.65
6	35.09±1.65	8.18±2.23	65.17±0.12	9.30±0.12	82.65 ± 0.32
7	27.85±1.45	10.19±1.01	84.75±0.57	9.64±0.58	104.58 ± 0.13
8	22.95±1.57	11.38±0.10	93.09±0.24	10.82±0.24	115.29 ± 0.02
9	14.84±3.76	11.34±4.23	98.17±2.53	11.93±0.23	121.44 ± 0.30

∗The values represent the average of two separated germinations with extractions made by triplicate ± S.E.