Influence of Elicitation and Germination Conditions on Biological Activity of Wheat Sprouts

Dziki, Dariusz; Gawlik‐Dziki, Urszula; Kordowska‐Wiater, Monika; Pytka, Monika

doi:10.1155/2015/649709

Cited by 32 publications

(28 citation statements)

References 21 publications

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“…Our previous study showed that elicitation and modification of germination conditions strongly influenced the phytochemical profile and biological activity of wheat sprouts. In addition, the effectiveness of elicitation as a “green” biotechnology tool to improve nutraceutical potential (especially antioxidant activity) of wheat seedlings was confirmed (Dziki, Gawlik‐Dziki, Kordowska‐Wiater, et al, ; Świeca & Dziki, ). To improve the nutraceutical potential of wheat, we used natural elicitors: 0.1% (w/v) of Saccacharomyces cerevisiae (SC) solution, 0.1% (vol/vol) Salix daphnoides (SD) bark extract, and their combinations (SC/SD 1:1).…”

Section: Introductionmentioning

confidence: 92%

“…In addition, the nutraceutical potential of sprouted seeds can by enhanced by elicitation, which is one of the effective methods used to enhance secondary metabolite production in numerous plant systems (Baenas, García‐Viguera, & Moreno, ). So far, infusions of willow bark (a source of salicylic acid—plant hormone) are known to be effective inducers of antioxidant synthesis in broccoli and wheat seeds (Dziki, Gawlik‐Dziki, Kordowska‐Wiater, & Domań‐Pytka, ; Dziki, Gawlik‐Dziki, Różyło, & Miś, ; Gawlik‐Dziki, Świeca, Dziki, & Sugier, ). Our previous study showed that elicitation and modification of germination conditions strongly influenced the phytochemical profile and biological activity of wheat sprouts.…”

Section: Introductionmentioning

confidence: 99%

“…The best results were obtained after elicitation with SD. Elicitation significantly increased the total phenolics and phenolic acids content as well as the antioxidant potential of the wheat seedlings (Dziki, Gawlik‐Dziki, Kordowska‐Wiater, et al, ).…”

Section: Introductionmentioning

confidence: 99%

“…On the basis of the results concerning pro‐health properties of SF (previously obtained in our laboratory) (Dziki, Gawlik‐Dziki, Kordowska‐Wiater, et al, ; Dziki, Gawlik‐Dziki, Różyło, et al, ), we aimed to obtain new functional product—wheat bread enriched with SF rich in potentially bioaccessible compounds, mainly phenolic acids, with documented biological activity. Thus, the aim of this work was to examine the influence of addition of SF, obtained from elicited wheat seed on phenolic acids profile and antioxidant properties of wheat bread.…”

Section: Introductionmentioning

confidence: 99%

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Phenolic acids prolife and antioxidant properties of bread enriched with sprouted wheat flour

et al. 2017

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The influence of addition of sprouted flour (SF), obtained from elicited wheat seeds, on phenolic acids profile and antioxidant properties of wheat bread was examined. The sensorial properties of bread were also studied. Bread was obtained from white flour replaced with (SF) at 5, 10, 15, and 20% levels. The addition of SF significantly enriched wheat bread with phenolic acids, especially vanillic, syringic, p‐coumaric, t‐ferulic, and t‐sinapic acids. Significant decrease of caffeic, cis‐ferulic, t‐sinapic, and cis‐sinapic acids was observed in the samples obtained from bread with high level of SF. Bread with SF was the good source of antiradical and chelating compounds as well as phytochemicals able to prevent lipids against oxidation. Far weaker results were obtained while considering the reducing power. In addition, bioactive compounds contained in SF were potentially bioaccessible. Replacement of wheat flour with SF by up to 10% had little influence on the overall acceptability. Practical applications Flour from elicited wheat seedlings is a potential additive for functional food production. Both elicitation and sprouting affected the phenolic acids profile and the antioxidant potential of wholemeal wheat flour. Antioxidant potential of functional products was determined in light of potential bioaccessibility and bioavailability of bioactive compounds. Bread with sprouted flour is the good source of antiradical and chelating compounds as well as phytochemicals, which are able to prevent lipids against oxidation. In addition, bioactive compounds are thermostable and potentially bioaccessible.

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Section: Introductionmentioning

confidence: 92%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Phenolic acids prolife and antioxidant properties of bread enriched with sprouted wheat flour

et al. 2017

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“…For example, microorganism growth is doubled at a temperature increase of 10 K until the maximum temperature is reached at which microorganisms can survive. Dziki, Gawlik‐Dziki, Kordowska‐Wiater, and Doman‐Pytka () showed that the microorganism level was within an acceptable limit by sprouting processes lasting up to 4 days at 15 or 20°C. At higher temperatures or longer sprouting times the aerobic bacteria and mold growth were enhanced to unacceptable levels.…”

Section: Introductionmentioning

confidence: 99%

Effect of sprouting temperature on selected properties of wheat flour and direct expanded extrudates

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Ding

Brühan

et al. 2020

J Food Process Engineering

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The effect of the sprouting temperature on wheat sprouting and on the properties of expanded extrudates produced from sprouted wheat flour was studied. Therefore, wheat was sprouted at five different temperatures and subsequently dried, milled, and the resulting flour was used to produce extrudates using a twin‐screw extruder. In order to understand the sprouting temperature effect, the degree of sprouting (DoS) of the differently sprouted samples and characteristic properties of flour and extrudates were studied and compared. During sprouting of wheat with increasing temperature and time an increase of the α‐amylase activity, the vitamin C and reducing sugar content, and a decrease of the peak viscosity was observed. The greatest effect was found at 20°C. Furthermore, the lowering of the viscosity of the flour suspension results in a reduction of the pressure and temperature in the extruder die. The extrudates of sprouted wheat flour were found to be easier to break, had a lower density, an increased longitudinal expansion index, and an improved cold‐water solubility. A good correlation between the DoS and other properties of flour and extrudates was found, indicating a good predictive power and applicability of the DoS concept for wheat samples and their product development and specification. Practical Application The use of sprouted wheat flour for the production of extruded, direct expanded breakfast cereals is a promising opportunity to alter extrudate properties. Thereby, the sprouting temperature can be used as a means affecting the sprouted grain and extrudate properties intentionally and developing products being crunchier, and having an improved cold‐water solubility, a lower density, and a changed expansion behavior. Moreover, due to an increased amount of reducing sugars in sprouted flour, which is a result of an intense starch degradation during sprouting, less additional sugar is needed to produce sweet breakfast extrudates.

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Nutritional and functional attributes of mungbean (Vigna radiata [L] Wilczek) flour as affected by sprouting time

et al. 2021

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Sprouting of grains improves their nutritional value and functionality, but information on the appropriate sprouting time required to obtain an optimum quality of mungbean flour is limited. This study evaluated the attributes of mungbean flour as influenced by sprouting time. Mungbean seeds were cleaned, sorted, surface‐sterilised, rinsed and sprouted (28°C and 26% R.H) for 24 to 120 hr. Proximate, amino acids (AA), vitamins, mineral, anti‐nutritional (phytate, tannin, oxalate, trypsin inhibitor, raffinose and stachyose) composition, functional properties (viscosity, bulk density and swelling index), microbial quality (total plate and mould counts) and energy of the flours obtained from the sprouted seeds were analysed. Data were subjected to analysis of variance and the means separated by Duncan's Multiple Range Test. Significant (P < 0.05) differences were observed in the energy contents, chemical and functional properties of mungbean flour. There was no fungal growth in the samples until after 72 hr. Leucine, followed by lysine, was the dominant essential AA while methionine was the least. In conclusion, increase in sprouting period improved the nutrient composition but reduced the anti‐nutrients of mungbean flour. Samples sprouted for 24 hr had the highest total essential and conditionally essential AA.

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Influence of Elicitation and Germination Conditions on Biological Activity of Wheat Sprouts

Cited by 32 publications

References 21 publications

Phenolic acids prolife and antioxidant properties of bread enriched with sprouted wheat flour

Phenolic acids prolife and antioxidant properties of bread enriched with sprouted wheat flour

Effect of sprouting temperature on selected properties of wheat flour and direct expanded extrudates

Nutritional and functional attributes of mungbean (Vigna radiata [L] Wilczek) flour as affected by sprouting time

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