VITAMIN C ACCUMULATION IN FLAX SEEDS DURING GERMINATION

Research of biologically active plant raw materials for the creation of healthy food products is in recent years one of the trends in the correction of nutritional status of the population. The article describes the qualitative composition and quantitative content of valuable food products in flax seeds, due to the biochemical composition and biological value of protein. Thus, the bio activation of seeds by germination allows to activate the enzyme system. The course of biochemical processes leads to an increase in water-soluble protein fractions, the accumulation of free amino acids and fatty acids, as well as easily soluble reducing sugars. According to the increase in the value of flax and improving the functional properties of the protein present in it. The influence of parameters and duration on the process of germination of flax seeds in aqueous solution is determined. The step-by-step process of conversion of carbohydrates into vitamin C, as well as the accumulation of vitamin C in seeds during germination described. A comparative table by ascorbic acid content in some cultivars of flax, namely "Vruchiy", "Blue-orange", "Eureka", "Original" is given. The proposed method allows to increase the content of vitamin C by more than 90%, as well as to use all the anatomical parts of the seed in the technology of health products. It was found that the amount of synthesized vitamin C depends on the cultivar of germinated seeds, so the highest rate of ascorbic acid in flax seeds of the cultivar "Original", 16.56 mg/100g.