2017
DOI: 10.3390/molecules22122132
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Abstract: Total phenolic content (TPC), reducing power (RP), superoxide radical scavenging (RS), and thiobarbituric acid reactive substances (TBARS) production inhibition were measured in raw and denatured aqueous extracts from sprouts and wheatgrass of einkorn and emmer obtained at increasing salinity. Grains were incubated and kept at 0, 25, 50, and 100 mM NaCl until either sprout or wheatgrass stage. Additionally, a recovery treatment was included, in which sprouts obtained at 100 mM NaCl were then transferred at 0 m… Show more

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Cited by 24 publications
(30 citation statements)
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“…[1,2] Recently, sprouts and grasses of cereals have received growing attention as functional foods because of their health-promoting factors and high nutritive values including amino acid, fiber, trace elements, vitamins, flavonoids, and phenolic acids. [3][4][5][6][7] Cereal grasses (1-2 weeks of age), also called as microgreens [8] , are increasingly being used as natural health supplements in the form of fresh produce, tablets, frozen juice, and powder. [4][5][6] Phenolic compounds are secondary metabolites generated naturally during steeping and sprouting.…”
Section: Introductionmentioning
confidence: 99%
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“…[1,2] Recently, sprouts and grasses of cereals have received growing attention as functional foods because of their health-promoting factors and high nutritive values including amino acid, fiber, trace elements, vitamins, flavonoids, and phenolic acids. [3][4][5][6][7] Cereal grasses (1-2 weeks of age), also called as microgreens [8] , are increasingly being used as natural health supplements in the form of fresh produce, tablets, frozen juice, and powder. [4][5][6] Phenolic compounds are secondary metabolites generated naturally during steeping and sprouting.…”
Section: Introductionmentioning
confidence: 99%
“…[3][4][5][6][7] Cereal grasses (1-2 weeks of age), also called as microgreens [8] , are increasingly being used as natural health supplements in the form of fresh produce, tablets, frozen juice, and powder. [4][5][6] Phenolic compounds are secondary metabolites generated naturally during steeping and sprouting. [9,10] These are further synthesized during normal growth and development [8,10] as well as in response to mild stress conditions like sub-or supra-optimal radiation, salinity, water potential, minerals, and heavy metals.…”
Section: Introductionmentioning
confidence: 99%
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“…These health‐promoting properties are such that sprouts have been recently proposed even to supplement livestock diet for both improving animal health and transferring bioactive compounds to humans through livestock products (Dal Bosco et al, ; Mattioli et al, ). More and more plant species have been studied for sprouting, mainly cereal, legume, and Brassica species (Benincasa et al, ; Falcinelli, Benincasa et al, ; Falcinelli, Sileoni et al, ; Mattioli et al, ), and even one fruit tree species like pomegranate (Falcinelli, Marconi et al, ), suggesting new perspectives for recovery of bioactive compounds from juice and other food industry by‐products.…”
Section: Introductionmentioning
confidence: 99%
“…As far as cereals are concerned, recent literature has concerned hulled (i.e., einkorn, emmer, and spelt) and non‐hulled Triticum species (i.e., durum and soft wheat), which are to be considered a sort of fresh vegetable for the ready‐to‐eat market. This literature demonstrates that wheat sprouts and shoots (better known under the name of wheatgrass) are rich in phenolic compounds, especially phenolic acids (Benincasa et al, ; Stagnari et al, ), and other thermolabile antioxidants (likely peptides) (Falcinelli et al, ). In contrast, sensory traits, of wheat sprouts have been scarcely investigated.…”
Section: Introductionmentioning
confidence: 99%