Quality Characteristics of Fresh Plant Sprouts and After Their Short-term Storage

Gajewski, M.; Danilčenko, Honorata; Tarasevičienė, Živilė; Szymczak, Paweł; Seroczyńska, Anna; Radzanowska, J.

doi:10.2478/v10032-008-0014-3

Cited by 3 publications

(4 citation statements)

References 18 publications

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“…As various sprouts contain many phytochemicals, so the pro-health impacts of sprouts have already been the focus of different studies [16,29,30,37]. Plants eaten raw are the main sources of dietary antioxidants such as polyphenols, vitamins C and E, carotenoids, phytates, thiocyanates, indols and various minerals with antioxidant properties, which play a significant role in the reduction of human metabolic diseases, hence the public in high-and some middle-income countries are interested in the antioxidant properties of such foods and their influence on human health [37][38][39][40][41][42].…”

Section: Discussionmentioning

confidence: 99%

“…That is why we determined the effect of Zn on the DNA markers profile of sprouts, as high accumulation of heavy metals can cause DNA damage [10,11]. We used random amplification of polymorphic DNA (RAPD) markers, a useful and powerful technique for various polymorphism analyses including genetic diversity and similarity, cultivar identification and phylogenetic analysis of many plant species [12][13][14][15][16]. RAPD markers are also useful for studying variability in in vitro cultures [17][18][19][20][21].…”

Section: Introductionmentioning

confidence: 99%

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Enrichment of Different Plant Seeds with Zinc and Assessment of Health Risk of Zn-Fortified Sprouts Consumption

et al. 2020

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Zinc (Zn) is a nutrient that regulates many vital functions of the human body, hence the demand for Zn in the balanced daily nutrition has to be covered. Priming of seeds with Zn for Zn-enriched sprout production can be considered a good alternative to artificial supplementation in a modern diet. Hence, the aim of our study was to determine the exposure level of Zn bringing neither risk for humans nor growth inhibition of enriched broccoli, pea and sunflower sprouts. Seeds treated with 0, 10, 20 and 30 μg mL−1 ZnSO4 responded in a differentiated way to Zn. Pea seed germination and sprout growth was diminished by 30 μg mL−1 ZnSO4, but for sunflower sprouts this Zn level resulted in the highest fresh mass and largest hypocotyls. Zn content in sprouts greatly increased in a dose-dependent manner, mostly in broccoli (up to 25 times) and peas (up to 4 times), and to a lesser extent (up to 120%) for sunflowers. Free radical scavenging activity was usually decreased. Considering the potential non-carcinogenic risk of sprouts consumption estimated by the hazard analysis, the safest exposure level for seed priming will be 10 μg mL−1 ZnSO4. It was confirmed by random amplification of polymorphic DNA analyses indicating no DNA variations in sprouts treated with 10 μg mL−1 ZnSO4 compared to the control.

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Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Enrichment of Different Plant Seeds with Zinc and Assessment of Health Risk of Zn-Fortified Sprouts Consumption

et al. 2020

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“…A study by Ga jewski con firms the high qual ity of sprouts of len tils, clo ver, broccoli, peas, wheat, rad ishes and al falfa col lected on the 3rd day of growth and stored for 2 days. Or gano lep tic test ing has shown that the domi nant sen sory char ac ter is tics of len til sprouts are their pea-like odour, grainy tex ture, and sweet taste [7].…”

Section: Resultsmentioning

confidence: 99%

A comparison of the antioxidant properties of selected edible sprouts of the Legumes family

Zych-Wężyk¹,

Krzepiłko²

2012

Curr. Issues Pharm. Med. Sci.

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Ger mi nat ing seeds of the Leg umes fam ily are a natu ral source of valu able nu tri ents. The aim of the study was to com pare the an ti oxi dant prop er ties of se lected edi ble sprouts from the Leg umes fam ily. Len til and mung bean seeds pur chased from PNOS Ożarów Ma zow iecki S.A. were used for the study. The seeds were mois tened in dis tilled wa ter and ger mi nated in Petri dishes lined with fil ter pa per, in natu ral light con di tions, at 22°C. Two meth ods were used to meas ure the to tal an ti oxi dant ca pac ity of aque ous ex tracts of the seed lings: the ABTS method based on re duc tion of ABTS cat ion radi cal and the FRAP method based on iron (III) ion re duc tion. The an ti oxi dant prop er ties were meas ured us ing the ABTS method on days 1-6 of growth. Simi lar an ti oxi dant con tent per 1 g of fresh weight was ob tained for the two kinds of sprouts (66.34 to 55.95 mol trolox•g -1 FW for mung beans, 72.55 to 56.98 mol trolox•g -1 FW for len tils). Then an ti oxi dant con tent per seed ling was cal cu lated and found to in crease with the time of growth; on day 6 it at tained a value of 5.00 mol tro lux in the case of mung beans and 7.60 mol trolox in the case of len tils. Simi lar de pend en cies were ob tained us ing the FRAP method. An ti oxi dant con tent per seed ling was high est on day 6 -8.58 µmol Fe 2+ equiva lent for mung beans and 2.23 µmol Fe 2+ equiva lent for len tils. The re sults ob tained in this study can be used to iden tify which sprouts have the high est an ti oxi dant prop er ties and to choose the op ti mal time for con sum ing them.

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“…For example, sprouts from Fabaceae family seeds, such as lentils, peas, beans, and some legumes, taste bitter because of their high polyphenol content [10]. In contrast, high amounts of glucosinolates give a spicy taste to Cruciferous family sprouts such as radish and broccoli sprouts [11,12]. Color is another important external quality parameter that affects overall acceptability.…”

Section: Important Quality Attributes Of Sproutsmentioning

confidence: 99%

Postharvest Technologies for Quality Maintenance of Sprouts

Shomodder

Thammawong

Nakano

2022

RAS

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Sprouts are of great interest to consumers owing to their easy growth, beneficial traits, and health-promoting compounds. However, maintaining freshness after harvest and improving the shelf life of sprouts is challenging because of their rapid deterioration rate. This is the result of several factors, including high respiration rate, rapid dehydration, discoloration, texture changes, and high susceptibility to several foodborne pathogens. Therefore, various decontamination and storage techniques have been used to maintain quality and eliminate pathogens during postharvest handling of sprouts. This review summarizes sprout quality attributes and their dynamic changes during storage. Additionally, approved postharvest technologies to maintain sprout quality, minimize microbial growth, and prolong shelf life are discussed. Finally, the need for further research to develop or modify postharvest technologies, which can ensure both the safety and quality of this popular vegetable, is considered.

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Quality Characteristics of Fresh Plant Sprouts and After Their Short-term Storage

Cited by 3 publications

References 18 publications

Enrichment of Different Plant Seeds with Zinc and Assessment of Health Risk of Zn-Fortified Sprouts Consumption

Enrichment of Different Plant Seeds with Zinc and Assessment of Health Risk of Zn-Fortified Sprouts Consumption

A comparison of the antioxidant properties of selected edible sprouts of the Legumes family

Postharvest Technologies for Quality Maintenance of Sprouts

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