Alteration in α-tocopherol, some minerals, and fatty acid contents of wheat through sprouting

Abstract

In this study, two wheat cultivars (cvs Demir 2000 and Konya 2002) were sprouted at 17qC and 85% relative humidity for 9 days. Then the wheat sprouts were dried and ground. The wheats and their sprouts were analyzed for D-tocopherol, some minerals, and fatty acid contents during the sprouting. The D-tocopherol contents of cvs Demir 2000 and Konya 2002 were 26.99 and 23.77 mg/kg, respectively, and these values reached 54.62 and 47.19 mg/kg for their sprouts, respectively. Mineral analyses showed that the mineral contents of the sprouts also increased with sprouting. Fatty acids, e.g., 4:0, 6:0, 8:0,and 10:0, could not be detected in the sprouts while some of them, e.g., cis-18:1 and cis,cis-18:2, were decreasing during sprouting, but an increase in 18:3 n3 (Z-3) contents was noted. The results showed that sprouting of wheat grains leads to an increase in some significant functional components.

Identification of phenolic profiles, fatty acid compositions, antioxidant activities, and enzyme inhibition effects of seven wheat cultivars grown in Turkey: A phytochemical approach for their nutritional value

“…These results for fatty acid composition were within ranges reported in some wheat cultivars [35,36] and cereals like Sorghum bicolor [35,36] and Eleusine coracana. [37] The content of linoleic acid in the tested oils range from 29.52 to 39.58% and was followed by palmitic acid which was also present in high amounts varying from 24.10% up to 35.83%.…”

Improvement in sprouted wheat flour functionality: effect of time, temperature and elicitation

“…Sprouting increases the bioavailability of protein and starch. Wheat sprouts are characterised by a low content of unsaturated fatty acids and higher contents of vitamins and minerals such as phosphorus, calcium, zinc and copper (Ozturk et al ., ; Žilić et al ., ). The content of polyphenolic compounds in wheat sprouts is usually higher than in dormant seeds; however, the increase is usually insignificant (Alvarez‐Jubete et al ., ; Hung et al ., ; Benincasa et al ., ).…”

Effect of wheat sprout powder incorporation on lipid oxidation and physicochemical properties of beef patties

“…The method described by Ozturk et al . () was used for the wheat sprout production. At first, wheat grains were soaked in tap water at 17 °C for 24 h. In this period, the grains absorbed the water, and germination enzymes were activated.…”

“…This may be attributed to the strong bioactive compounds present in the wheat sprouts (Falcioni et al, 2002;Calzuola et al, 2004Calzuola et al, , 2006. It has been well demonstrated that wheat sprouts contain a powerful cocktail of antioxidant molecules such as a-tocopherol, polyphenols and reducing glycosides (Ozturk et al, 2012;Marsili et al, 2004). In addition to the positive effect of these compounds present WSPs on retardation of lipid peroxidation, contribution of black pepper and red pepper, which are known as powerful radical scavengers, should be also taken into consideration (Gulcin, 2005;Sim & Sil, 2008).…”

“…Sprouting is a beneficial technique to increase the nutritional values of the seeds. For instance, vitamin (a-tocopherol), mineral (Mg, Ca, Fe, Na and K) and omega-3 fatty acid levels of wheat grains increase during their germination (Ozturk et al, 2012). Total phenol content is also higher in wheat sprouts than that in the seeds (Alvarez-Jubete et al, 2010).…”