Legume seeds and cereal grains&amp;#8217; capacity to accumulate iron while sprouting in order to obtain food fortifi cant.

Zielińska‐Dawidziak, Magdalena; Staniek, Halina; Król, Ewelina; Piasecka‐Kwiatkowska, Dorota; Twardowski, Tomasz

doi:10.17306/j.afs.2016.3.32

Cited by 11 publications

(4 citation statements)

References 14 publications

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“…As observed in other studies [27], Fe concentration values were on average ~50 µg/g ( Table 1). The lentil varieties with highest Fe concentration (both in seeds and seed sprouts) were Thessalia, Dimitra, Rosana, Flora and Kleine Rote.…”

Section: Nutritional Analysissupporting

confidence: 87%

The Effect of Sprouting in Lentil (Lens culinaris) Nutritional and Microbiological Profile

Santos

Beatriz

Valente

et al. 2020

Foods

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Biological and vegetarian raw food products, in particular based on legume sprouts, are an increasing food trend, due to their improved nutritional value when compared to seeds. Herein, protein and mineral profiles were studied in 12 lentil varieties, with varieties Du Puy, Kleine Schwarze, Rosana, Flora, Große Rote and Kleine Späths II demonstrating the highest protein percentages. After sprouting, protein percentages increased significantly in 10 of the 12 varieties, with the highest increases ranging between 20–23% in Dunkelgrün Marmorierte, Du Puy, Große Rote and Kleine Späths II varieties. While Fe concentration was significantly decreased in three varieties (Samos, Große Rote and Kleine Späths II), Zn and Mn were positively impacted by sprouting (p ≤ 0.05). Magnesium concentration was not affected by sprouting, while Ca and K had percentage increases between 41% and 58%, and 28% and 30%, respectively, in the best performing varieties (Kleine Schwarze, Dunkelgrün Marmorierte, Samos and Rosana). Regardless of the associated nutritional benefits, issues pertaining to sprouts microbiological safety must be ensured. The best results for the disinfection protocols were obtained when combining the seed treatment with SDS reagent followed by an Amukine application on the sprouts, which did not affect germination rates or sprout length. The increasing levels of sprout consumption throughout the world require efficient implementation of safety measures, as well as a knowledge-based selection for the nutritional quality of the seeds.

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Section: Nutritional Analysissupporting

confidence: 87%

The Effect of Sprouting in Lentil (Lens culinaris) Nutritional and Microbiological Profile

Santos

Beatriz

Valente

et al. 2020

Foods

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“…Iron is microelement that is essential for human health, and its dietary deficiency affects over a quarter of the world population, leading to a primary global public health problem [49,50]. A solution to this problem could be biofortification during seed sprouting [37].…”

Section: Discussionmentioning

confidence: 99%

The Application of Fe-EDTA and Sodium Silicate Affects the Polyphenols Content in Broccoli and Radish Sprouts

et al. 2021

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The effects of elicitors on broccoli (Brassica oleracea L. var. Italica) and radish (Raphanus sativus L.) sprouts were evaluated. Seeds and then sprouts were soaked daily for 30 min over 6 days in water (control) or a mixture of FeEDTA and sodium silicate or sodium silicate alone. The contents of the flavonoids and phenolic acids (free, esters, and glycosides) were determined using HPLC-ESI-MS/MS. Phenolic compounds were released from the esters after acid hydrolysis and from the glycosides using alkaline hydrolysis. Quercetin, kaempferol, (‒)-epicatechin, naringenin, apigenin, and luteolin derivatives were found in broccoli and radish sprouts, while derivatives of iso-rhamnetin, orientin, and vitexin were not present at measurable levels. The flavonoid contents, especially derivatives of quercetin, were considerably higher in the broccoli sprouts than in the radish sprouts. The quantitatively major phenolic acid content in the sprouts of both species was found to be p-hydroxybenzoic acid. Its content in the radish sprouts was several times higher than in the broccoli sprouts. The total flavonoid content of broccoli sprouts was 507–734 µg/g DW, while that of the radish sprouts ranged from 155 µg/g DW to 211 µg/g DW. In contrast, total phenolic acids were higher in radish sprouts, ranging from 11,548 to 13,789 µg/g DW, while in broccoli sprouts, they ranged from 2652 to 4527 µg/g DW, respectively. These differences resulted radish sprouts having higher antioxidant activity compared to broccoli sprouts. The applied elicitors increased the content of the total phenolic acids and the antioxidant activity of radish and broccoli sprouts, while they decreased the level of the total flavonoids in broccoli sprouts.

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“…However, iron supplementation (both as pills application as well as enriched food consumption) may bring numerous side effects, such as constipation, diarrhea, abdominal pain and nausea [3]. An alternative to this type of strategy may be the use of food bioforti ed in iron, such as legumes sprouts enriched in ferritin [4,5]. Ferritin is a protein able to contain up to 4,500 Fe ions, and it also protects iron from chelating agents present in the diet.…”

Section: Introductionmentioning

confidence: 99%

Digestibility of protein and iron bioavailability from enriched sprouts

Zielińska‐Dawidziak

Białas

Piasecka‐Kwiatkowska

et al. 2022

Preprint

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Plant ferritin is suggested as a good source of iron for human. Usually present in trace amounts, it was induced in legumes seeds by their sprouting in FeSO4 solution. Fortified sprouts were digested in the in vitro model of the human gastrointestinal tract. ~49% of lupine and ~ 45% of soy proteins were extracted into gastric fluid and next ~ 12% and only ~ 1% into intestine fluid from lupine and soybean, respectively. Gastric digestion released mainly ferrous iron (~ 85% from lupine and ~ 95% in soybean sprouts). Complexed iron constituted ~ 43% of total iron in intestine after lupine digestion and ~ 55% after soybean digestion. Intestine digestion doubled the total iron released from lupine sprouts (from ~ 21% up to 38%), while in soybean it increase from ~ 16% up to ~ 23%. Ferritin presence was confirmed by the specific antibodies in digestive fluids, but it is only partially extracted from sprouts during in vitro digestion.

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Legume seeds and cereal grains’ capacity to accumulate iron while sprouting in order to obtain food fortifi cant.

Cited by 11 publications

References 14 publications

The Effect of Sprouting in Lentil (Lens culinaris) Nutritional and Microbiological Profile

The Effect of Sprouting in Lentil (Lens culinaris) Nutritional and Microbiological Profile

The Application of Fe-EDTA and Sodium Silicate Affects the Polyphenols Content in Broccoli and Radish Sprouts

Digestibility of protein and iron bioavailability from enriched sprouts

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