Determination of elemental concentration profiles in tender wheatgrass (Triticum aestivum L.) using instrumental neutron activation analysis

Kulkarni, Sunil D.; Acharya, R.; Näir, A. G. C.; Rajurkar, N. S.; Reddy, Α. V. R.

doi:10.1016/j.foodchem.2005.04.006

Cited by 50 publications

(47 citation statements)

References 13 publications

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“…However, they reported that Ca and Na contents decreased with sprouting [5]. In another study, Mg, Ca, Fe, Na, and K content of the wheat sprouts increased at the end of 9 days sprouting with values of 1867, 2560, 8.5, 352.2, and 4257 mg/kg, respectively [6]. The differences in reported results of various studies may have originated from the variations in ecological, agronomical, varietal, and sprouting conditions and/or application of the methods.…”

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confidence: 90%

“…Many researchers reported that sprouting in plants or grains results in an increase in some functional components such as vitamins, minerals, and phenolics [4,5]. However, wheat sprouts are recently being consumed as a salad, juice, and tablet for their vitamin, mineral, and phenolic contents [4][5][6].…”

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confidence: 99%

“…For this reason, determination of the optimum sprouting conditions is considered crucial [4]. The majority of reported experimental data have focused solely on the effects of sprouting on the mineral composition of wheat sprouts [4][5][6], but few studies have appeared on the effect of sprouting on fatty acid composition of wheat sprouts. However, the beneficial effect of fatty acid composition on human health is well known, and thus, alternative additives or processes which could have a positive effect on human health should be continuously investigated.…”

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confidence: 99%

“…However, the amounts of these minerals are significantly decreased as a result of milling [6,9,10]. Table 2 shows the mineral content of wheat samples and their sprouts.…”

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confidence: 99%

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

et al. 2012

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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.

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confidence: 90%

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confidence: 99%

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confidence: 99%

“…However, the amounts of these minerals are significantly decreased as a result of milling [6,9,10]. Table 2 shows the mineral content of wheat samples and their sprouts.…”

mentioning

confidence: 99%

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

et al. 2012

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“…Some of the important elements are Ca, K, Na, Mg, Fe, Mn, P, Zn, Cr, Cu, F, Se, Mo, and I 10 . Trace elements play a very important role in the formation of the active chemical constituents present in medicinal plants and they are, therefore, responsible for their medicinal as well as toxic properties 11 .…”

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confidence: 99%

Screening of Mineral Elements in Cistus ladanifer and Cistus libanotis Essential Oils and their Leaves

Zidane

Aouniti²,

Tahani³

et al. 2013

Orient. J. Chem

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A systematic review exploring the variation in the compositional make‐up and phytochemical constituents of wheatgrass and pulse microgreens as a function of diverse growing condition

Kumar,

Singh

2024

eFood

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The wheatgrass and pulse microgreens have gained popularity for their concentrated phytochemical content. However, the variability in growth parameters and compositional constituents of wheatgrass and pulse microgreens is dependent on the prevailing environmental conditions. Nowadays, wheatgrass and pulse microgreens are used as culinary sources or incorporated into various food products and consumed by a large proportion of the global population. Therefore, it is necessary to review the impact of growth conditions to meet the increased demand. This will allow breeders to adjust their cultivation techniques according to consumer preferences for specific nutritional components. This systematic review seeks to provide an analysis of the available literature on the variation in growth and compositions of wheatgrass and pulse microgreens as the influence of diverse growing conditions. The growth of wheatgrass and pulse microgreens can be influenced by a range of growth conditions, such as variations in light intensity, temperature, nutrient availability, and cultivation techniques. The variation in growth and compositional components, in terms of proximate composition and certain constituents such as chlorophyll, antioxidants, minerals, phenolic compounds, and secondary metabolites, is discussed in relation to the changing cultivation parameters as published in recent studies. However, this review only covers the compositional make‐up of wheatgrass and pulse microgreens. There remains a need to summarize the compositional profiles of other microgreen species under various conditions. Ultimately, this review illuminates the promise of emerging superfoods and underscores how their growth and composition can vary depending on cultivation methods, ultimately impacting their capacity to promote health. In addition, there is a need to establish dose–response relationships to address various diseases. Therefore, additional research may be warranted.

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Determination of elemental concentration profiles in tender wheatgrass (Triticum aestivum L.) using instrumental neutron activation analysis

Cited by 50 publications

References 13 publications

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

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

Screening of Mineral Elements in Cistus ladanifer and Cistus libanotis Essential Oils and their Leaves

A systematic review exploring the variation in the compositional make‐up and phytochemical constituents of wheatgrass and pulse microgreens as a function of diverse growing condition

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