Bioactive compounds and bioactivities of germinated edible seeds and sprouts: An updated review

Gan, Ren‐You; Lui, Wing Yiu; Wu, Kao; Chan, Chak Lun; Dai, Shu Hong; Sui, Zhong Quan; Corke, Harold

doi:10.1016/j.tifs.2016.11.010

Cited by 258 publications

(194 citation statements)

References 78 publications

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“…Germination is commonly performed in the temperature range 20–30 °C . Our results are in agreement with this, as an increase in sprouting temperature from 18 to 25 °C promoted grain germination.…”

Section: Resultssupporting

confidence: 92%

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Zinc fortification as a tool for improving sprout hygienic and nutritional quality: a factorial design approach

et al. 2019

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Background Sprouting is known to improve cereal and pulse nutritional properties. However, several outbreaks of illness have been reported after raw sprout consumption. This research aimed to improve wheat sprout hygienic properties through the use of zinc diacetate. Sprouting conditions (sprouting temperature, soaking time and zinc diacetate solution concentration) were optimized to decrease total plate count, coliforms, and molds and yeasts using a factorial design approach and a desirability function. Results Based on the responses, the effects of variables were calculated and the interactions between them were determined. Optimal conditions were defined as follows: sprouting temperature 18 °C, soaking time 0.66 h and zinc diacetate concentration 400 mg L−1. These conditions led to the elimination of coliforms and a decrease in total flora count by 2 log. Interestingly, zinc sprouting increased the zinc content of sprouts and improved their nutritional properties. Conclusion Results showed that the use of zinc solution is a useful tool to improve sprout hygienic and nutritional properties. © 2019 Society of Chemical Industry

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Section: Resultssupporting

confidence: 92%

“…Sprouting is an old practice that improves cereal nutritional properties . In fact, sprouting increases the amounts of simple nutrients after macromolecular degradation . This bioprocess also enhances vitamin and bioactive compound levels .…”

Section: Introductionmentioning

confidence: 99%

Zinc fortification as a tool for improving sprout hygienic and nutritional quality: a factorial design approach

et al. 2019

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“…Sprouts, which are young seedlings obtained from seed germination, are gaining popularity as a new food . Widely used for a thousand years as vegetables in Southeast Asia, they are becoming increasingly popular in Western countries as a healthy food for human nutrition . Aside from their unique taste, sprouts have a low fat content and are rich in health‐promoting phytochemicals such as phenols, flavonoids, vitamins (mainly A and C), phytoestrogens, amino acids, and minerals .…”

Section: Introductionmentioning

confidence: 99%

Effect of heat‐ and freeze‐drying treatments on phytochemical content and fatty acid profile of alfalfa and flax sprouts

et al. 2019

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BACKGROUND Fresh sprouts are healthy foods, low in fats and high in phytochemicals, but have a short shelf‐life, hence the need for processing methods that preserve their nutritional value. This work was aimed at evaluating the effect of heat‐drying (HD) and freeze‐drying (FD) on the phytochemical and fatty acid profiles of alfalfa and flax sprouts, as compared to fresh material. RESULTS Both FD and HD reduced the phytochemical contents compared to fresh sprouts. FD better preserved phytoestrogens, phytosterols and total tocols compared to HD. However, phytoestrogen and tocol content remained quite high also in HD. The fatty acid profile was affected only by sprouts species, with higher amounts of α‐linolenic acid in flax and linoleic acid in alfalfa sprouts. CONCLUSIONS This work demonstrates that drying does not severely compromise the nutritional value of sprouts and provides a valid support for the choice of the drying method depending on the compound to be preserved, and taking into consideration the different cost of the methods. In addition, sprout powder is easy to handle and, due to its low volume, does not imply a decrease of feed consumption and energy intake, which is relevant in its use as a supplement in human and animal feeding. © 2019 Society of Chemical Industry

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“…Differences in processing procedures will result in differences in composition, such as protein and polyphenols. Among the preparation methods for buckwheat protein, isoelectric precipitation and salt extraction are usually applied, which change the protein's features . Unfortunately, destructive interactions between the protein and polyphenols result in the removal of polyphenols .…”

Section: Introductionmentioning

confidence: 99%

Enzyme‐assisted development of biofunctional polyphenol‐enriched buckwheat protein: physicochemical properties, in vitro digestibility, and antioxidant activity

Chen

et al. 2019

J Sci Food Agric

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BACKGROUND During the last decade buckwheat was reported to have positive health effects. The present study investigated a high‐polyphenol buckwheat protein (Fagopyrum esculentum Moench) prepared by enzyme‐assisted processing, together with its physicochemical properties, in vitro digestibility, and antioxidant activity. RESULTS Buckwheat protein prepared from the synergistic enzymatic action of α‐amylase and amyloglucosidase (E‐BWP) had much higher polyphenol content than buckwheat protein prepared by isoelectric precipitation (I‐BWP) or salt extraction (S‐BWP). Rutin degraded during the process, giving quercetin. The protein constituents and amino acid composition of E‐BWP were very similar to those of native buckwheat and were able to meet the WHO/FAO requirements for both children and adults. During in vitro digestion, E‐BWP showed anti‐digestive behavior with a nitrogen release that was lower than that of I‐BWP or S‐BWP. The positive effect of the polyphenol content of E‐BWP resulted in a higher 1,1‐diphenyl‐2‐picrylhydrazyl (DPPH) content and greater reducing activity. CONCLUSION Buckwheat protein with high polyphenol content was successfully developed by enzyme‐assisted processing. It had a well‐balanced amino acid profile, antidigestive behavior, and high antioxidant activities. The results suggest that enzyme‐assisted processing is promising in the production of polyphenol‐enriched cereal protein, contributing higher functionality with good nutritional and antioxidant properties. © 2018 Society of Chemical Industry

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Bioactive compounds and bioactivities of germinated edible seeds and sprouts: An updated review

Cited by 258 publications

References 78 publications

Zinc fortification as a tool for improving sprout hygienic and nutritional quality: a factorial design approach

Zinc fortification as a tool for improving sprout hygienic and nutritional quality: a factorial design approach

Effect of heat‐ and freeze‐drying treatments on phytochemical content and fatty acid profile of alfalfa and flax sprouts

Enzyme‐assisted development of biofunctional polyphenol‐enriched buckwheat protein: physicochemical properties, in vitro digestibility, and antioxidant activity

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