Changes in Growth and Antioxidant Status of Alfalfa Sprouts during Sprouting as Affected by Gamma Irradiation of Seeds

Abstract

Viking 3000 alfalfa seeds irradiated with gamma rays to doses of 0, 1, 2, 3, or 4 kGy were sprouted and allowed to grow for up to 8 days at 23 degrees C. Germination, growth (yield and length), antioxidant capacity, and ascorbic acid (AA) were measured during sprouting. Results showed percent germination of the seeds and the rates of growth of the sprouts were inversely related to the radiation dose absorbed by the seeds. Both antioxidant capacity and AA content expressed on a fresh weight basis decreased during growth of the sprouts. Sprouts grown from irradiated seeds had greater antioxidant capacity and AA content on a fresh weight basis than those grown from nonirradiated seeds. However, when the nutritive values were expressed on a per gram of seed basis, irradiation had no effect on the nutritive values of sprouts.

Antioxidant content of edible sprouts: effects of environmental shocks

“…Also, consistent with our results, previous studies have shown that the levels of phenolic compounds and glucosinolates in broccoli and cabbage sprouts are highest in young sprouts but decline with plant age 20–22. Similar results indicating a decline in antioxidant capacity with plant age in alfalfa have also been noted 23. Furthermore, several phenolic compounds such as luteolin‐7‐ O ‐glucoside in alfalfa sprouts, myricetin in broccoli sprouts and myricetin, rutin and sinapic acid in radish sprouts were present at 3 days of age but not at 5 days of age, suggesting a change in phytochemical composition that is dependent on plant age 24.…”

“…However, in the present study we used environmental shocks consisting of a brief exposure of the sprouts to high light or chilling for 1 day and found that significant benefit of higher phytochemical content can occur owing to these treatments as well as during the recovery period. In fact, light plays an important role in the accumulation of several antioxidants, including phenolic compounds, in various sprouts,26, 30–32 and light including gamma radiation has been shown to increase the amount of phenolic compounds and the antioxidant capacity in alfalfa calli and alfalfa sprouts 23, 33. In addition, there are a number of studies that show a positive effect of environmental stresses on phytochemical accumulation in mature plants as well 16, 34.…”

Effects of γ-irradiation on antioxidant activity in soybean seeds

“…A similar phenomenon was observed during our experiment in regards to SOD and GPx activities. Other authors also showed that irradiation of plants and photosynthetic microorganisms with relatively low-doses of irradiation resulted in accelerated cell proliferation, germination rate, cell growth, stress resistance, enzyme activity and increased crop yields [4,5,[22][23][24][25]. All doses provoked the decrease of CAT activity (significant only at 100 and 120 Gy) and the maximum decrease was detected at 120 Gy (62.4%), (Figure 3).…”

Antioxidant Activity During Storage of Apples Subjected to Irradiation

“…Authors who studied irradiated juices at doses of 1.0, 3.0 and 5.0 kGy noted either no change or a significant increase in antioxidant activity, which is essential for the product's preservation (Lee et al, 2009). Similarly, in a study with irradiated alfalfa seeds, the authors noted that irradiation had no effect on the nutritional value but was able to increase the antioxidant activity (Fan;Thayer;Sokorai, 2004). Moreover, Queiroz et al (2011) working with cashews, found that storage did not affect the antioxidant activity of this fruit.…”