Bioactive Components of Fresh Sprouts of Selected Crops

Kód výsledku v IS VaVaI

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Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

Bioactive Components of Fresh Sprouts of Selected Crops

Popis výsledku v původním jazyce

In recent times, consumers are looking for natural, healthy, inexpensive and convenient food. Sprouts fulfil the demand of natural food. They are fresh, functional and nutraceutical food sources that have become increasingly popular for their health benefits. Sprouts are a good source of various nutrients and non-nutrientive compounds which include proteins, carbohydrates, minerals, vitamins and antioxidants. The aim of this study was to investigate the effect of sprouting of selected grains of 15 plant species on selected bioactive components. Seeds were sprouted according to the methodology for home-made sprouting of seeds with small modifications. Seeds were germinated between 3 to 5 days at a temperature of 18 to 25°C. Extracts from the non-sprouted (dry seeds) samples of the 15 plant species and their sprouts (germinated seeds) were analysed for phenolic content. Sprouting substantially effected increase of the types and amounts of phenolics detected in most samples. A chromatographic separation following the extraction of analytes under investigation resulted in the identification and quantification of eight types of phenolics. Generally, additional phenolic compounds were detected in some sprouted pseudocereals (bio quinoa red, bio amaranth, buckwheat bio and buckwheat groats), legumes (mungo, green big lens, mix bio) and cruciferous vegetables (broccoli and radish) compared to their non-sprouted forms. Depending on the species and varieties, the amounts of phenolics determined also changed as a result of sprouting. Results from this study have proved that sprouting can be used as an effective and natural technique to enhance the nutritional value and bioactive components of edible seeds. 6th Workshop on the Molecular Aspects of Seed Dormancy and Germination. International Society for Seed Science (ISSS).

Název v anglickém jazyce

Bioactive Components of Fresh Sprouts of Selected Crops

Popis výsledku anglicky

In recent times, consumers are looking for natural, healthy, inexpensive and convenient food. Sprouts fulfil the demand of natural food. They are fresh, functional and nutraceutical food sources that have become increasingly popular for their health benefits. Sprouts are a good source of various nutrients and non-nutrientive compounds which include proteins, carbohydrates, minerals, vitamins and antioxidants. The aim of this study was to investigate the effect of sprouting of selected grains of 15 plant species on selected bioactive components. Seeds were sprouted according to the methodology for home-made sprouting of seeds with small modifications. Seeds were germinated between 3 to 5 days at a temperature of 18 to 25°C. Extracts from the non-sprouted (dry seeds) samples of the 15 plant species and their sprouts (germinated seeds) were analysed for phenolic content. Sprouting substantially effected increase of the types and amounts of phenolics detected in most samples. A chromatographic separation following the extraction of analytes under investigation resulted in the identification and quantification of eight types of phenolics. Generally, additional phenolic compounds were detected in some sprouted pseudocereals (bio quinoa red, bio amaranth, buckwheat bio and buckwheat groats), legumes (mungo, green big lens, mix bio) and cruciferous vegetables (broccoli and radish) compared to their non-sprouted forms. Depending on the species and varieties, the amounts of phenolics determined also changed as a result of sprouting. Results from this study have proved that sprouting can be used as an effective and natural technique to enhance the nutritional value and bioactive components of edible seeds. 6th Workshop on the Molecular Aspects of Seed Dormancy and Germination. International Society for Seed Science (ISSS).

Druh

O - Ostatní výsledky

CEP obor

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OECD FORD obor

30308 - Nutrition, Dietetics

Projekt

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Návaznosti

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Rok uplatnění

2019

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů