Influence of sprouting and elicitation on phenolic acids profile and antioxidant activity of wheat seedlings

Gawlik‐Dziki, Urszula; Dziki, Dariusz; Nowak, Renata; Świeca, Michał; Olech, Marta; Pietrzak, Wioleta

doi:10.1016/j.jcs.2016.06.011

Cited by 46 publications

(35 citation statements)

References 25 publications

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“…DPPH and flavonoids content increase of treated quinoa seeds was insignificant (Abdallah et al 2016). The phenolics content of wheat seeds treated by yeast and germinated for four days were increased according to Gawlik-Dziki et al (2016). However, total phenolic content (TPC) changes were insignificant and inconsistent in the study of Mahmoud et al (2016) on lupine.…”

Section: Nutritional Parameters Investigated On Seedsmentioning

confidence: 90%

“…Articles focusing only on vegetative growth were also excluded as the positive effect of yeast extracts on plant development seems to be obvious; the explanations in most cases refer to the cytokinin, vitamin, enzyme, and mineral content of such extracts. With regards to arables ( Kandil et al (2015), and Gawlik-Dziki et al (2016), respectively, in in vitro experiments.…”

Section: Plant Speciesmentioning

confidence: 99%

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Application of Saccharomyces cerevisiae for nutritional value enhancement in agricultural plants – a review

Csambalik¹,

Tóbiás²

2019

Acta Biol Szeged

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This review focuses on yeast suspensions applied with the aim to enhance nutritional content of agricultural products. Seventy one publications were studied, and their details summarized in tables, according to the following plant groups: 1/ arable plants, 2/ vegetables, 3/ medicinal and ornamental plants. It was found that the experimental designs in these papers were inconsistent in most cases and, regardless to plant species used, the concentration of yeast extract, time of application, and repetitions of the treatment were fundamentally different, making evaluation of the methodologies difficult. However, all studies agreed in the positive impact of yeast extracts on nutritional parameters. Therefore, it is advisable to perform further studies to clarify the relationship of individual nutritional parameters to spraying dose, timing and repetition of yeast application. ABSTRACT antioxidants cytokinins elicitation hypersensitive reaction phytonutrients yeast KEY WORDS Volume 62(2):146-157, 2018 Acta Biologica Szegediensis

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Section: Nutritional Parameters Investigated On Seedsmentioning

confidence: 90%

Section: Plant Speciesmentioning

confidence: 99%

Application of Saccharomyces cerevisiae for nutritional value enhancement in agricultural plants – a review

Csambalik¹,

Tóbiás²

2019

Acta Biol Szeged

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“…Three cycles (for 15 min) of extraction (methanol concentration 80% and temperature 80°C) were performed. The obtained methanolic extracts were combined and concentrated under reduced pressure and then dissolved in 10 mL of 80% methanol (Gawlik‐Dziki et al, ).…”

Section: Methodsmentioning

confidence: 99%

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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“…During germination antioxidant properties of seed are enhanced and the nutrient inhibitors are hydrolyzed, thereby releasing micronutrients, phosphate and vitamins [6][7][8]. Moreover, this process stimulates various reactions and promotes the formation of new compounds, especially B-vitamins, phenolics and gamma aminobutyric acid [6].…”

Section: Introductionmentioning

confidence: 99%

Drying Kinetics, Grinding Characteristics, and Physicochemical Properties of Broccoli Sprouts

et al. 2020

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In this study, we studied the drying process, grinding characteristics and physicochemical characteristics of broccoli sprouts (BS). The seeds of broccoli were germinated at 20 °C for 3 and 6 days. Then, the seeds were air- and freeze-dried, and the Page model was used for prediction of drying kinetics of broccoli sprouts. It was observed that the drying time of BS decreased about twofold as the air-drying temperature increased from 40 to 80 °C. An increasing the air-drying temperature from 40 to 80 °C decreased the drying time by approximately twofold. Freeze-drying of sprouts took the longest drying time. Germination of seeds significantly decreased the value of grinding energy requirements, and the ground sprouts exhibited a different grinding pattern in comparison to ground non-germinated seeds. In terms of color parameters, the highest lightness and yellowness were found for freeze-dried sprouts. Redness and yellowness of sprouts increased with an increase in the air-drying temperature. The lowest total color difference was obtained for the freeze-dried sprouts. Higher drying temperature resulted in lower total phenolics content (TPC) and decreased antioxidant activity (AA). The highest TPC and AA were observed in air-dried sprouts (40 °C) and freeze-dried sprouts after 6 days of germination.

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Influence of sprouting and elicitation on phenolic acids profile and antioxidant activity of wheat seedlings

Cited by 46 publications

References 25 publications

Application of Saccharomyces cerevisiae for nutritional value enhancement in agricultural plants – a review

Application of Saccharomyces cerevisiae for nutritional value enhancement in agricultural plants – a review

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

Drying Kinetics, Grinding Characteristics, and Physicochemical Properties of Broccoli Sprouts

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