Sprouted Grains: A Comprehensive Review

Benincasa, Paolo; Falcinelli, Beatrice; Lutts, Stanley; Stagnari, Fabio; Galieni, Angelica

doi:10.3390/nu11020421

Cited by 244 publications

(212 citation statements)

References 215 publications

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“…The general increase observed in PAs passing from seeds to sprouts is in line with the literature on herbaceous species reviewed by Benincasa et al [6], while no evidence is available for sprouts from fruittree species. Only in lemon was there a decrease of total PAs, mainly due to the decrease of VA.…”

Section: Discussionsupporting

confidence: 88%

“…Since the consumption of Citrus seeds in human nutrition is hampered mainly by the woody texture and the astringent and bitter taste, an intriguing idea could be represented by the use of seeds for sprouting, as recently proposed for other fruit tree species [4,5]. Sprouting is a new trend in healthy food and nutraceutics because it provides edible seedlings with reduced antinutrient and increased phytochemical contents compared to seeds.To this purpose, a significant body of literature has been developed on herbaceous species intended for sprout production [6], while the effects of germination on the biochemical composition of tree species have been scarcely investigated. Higher total phenolic content in sprouts as compared to seeds was observed, for example, in pomegranate [4] and olive [5].…”

Section: Introductionmentioning

confidence: 99%

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Phenolic Compounds and Antioxidant Activity of Sprouts from Seeds of Citrus Species

et al. 2020

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Seeds from Citrus species represent a relevant by-product of the juice industry and a potential source of bioactive compounds such as phenols and other antioxidants. Sprouting could be an intriguing idea to enhance the content of these compounds, as explored for other fruittree species. In this experiment, the sprouting performance, the concentration of total phenols and phenolic acids, and the antioxidant activity of seeds and sprouts were evaluated for bitter orange (Citrus aurantium L. seedlings), blonde orange (Citrus sinensis (L.) Osbeck cv.Biondocomune), sweet orange (Citrus sinensis (L.) Osbeck seedlings), lemon (Citrus limon (L.) Osbeck cv.Femminello), and mandarin (Citrus reticulata Blanco cv.Tardivo di Ciaculli). The germination was high for all genotypes except for mandarin, but it took 4–8 weeks. Sprouts did not differ among genotypes for size and generally had hard consistency of cotyledons and a bitter taste. The concentrations of total phenols and phenolic acids of seeds and sprouts varied with the genotype, while the antioxidant activity was not statistically different among treatments. Sprouting increased both the concentration of phenolic compounds and antioxidant activity but no correlation was found between them, suggesting that other antioxidants, besides phenols, are present. Given the slow germination and the bitter taste, Citrus sprouts appear unsuitable for homemade production aimed at direct consumption, while they may have perspectives for extraction of food additives, cosmetics, and pharmaceutics.

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Section: Discussionsupporting

confidence: 88%

Section: Introductionmentioning

confidence: 99%

Phenolic Compounds and Antioxidant Activity of Sprouts from Seeds of Citrus Species

et al. 2020

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“…Cereal seed germination may impact on nutritional properties of cereals [87] and possibly cereal-based products. An increase in phenolic compound content ranging from 1.2 to 3.6 folds was reported in wheat, barley, sorghum, rye, oat and brown rice, after germination [87][88][89][90][91][92][93][94]. During sprouting, cell wall-degrading enzymes, such as cellulases, endoxylanases and esterases, are biosynthesized.…”

Section: Raw Materials Processing Pasta-making and Pasta Cookingmentioning

confidence: 99%

Phenolic Compounds and Bioaccessibility Thereof in Functional Pasta

Melini¹,

Melini²,

Acquistucci³

2020

Antioxidants

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Consumption of food products rich in phenolic compounds has been associated to reduced risk of chronic disease onset. Daily consumed cereal-based products, such as bread and pasta, are not carriers of phenolic compounds, since they are produced with refined flour or semolina. Novel formulations of pasta have been thus proposed, in order to obtain functional products contributing to the increase in phenolic compound dietary intake. This paper aims to review the strategies used so far to formulate functional pasta, both gluten-containing and gluten-free, and compare their effect on phenolic compound content, and bioaccessibility and bioavailability thereof. It emerged that whole grain, legume and composite flours are the main substituents of durum wheat semolina in the formulation of functional pasta. Plant by-products from industrial food wastes have been also used as functional ingredients. In addition, pre-processing technologies on raw materials such as sprouting, or the modulation of extrusion/extrusion-cooking conditions, are valuable approaches to increase phenolic content in pasta. Few studies on phenolic compound bioaccessibility and bioavailability in pasta have been performed so far; however, they contribute to evaluating the usefulness of strategies used in the formulation of functional pasta.

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“…The consumption of legume seeds and germinated sprouts is increasing, being considered "functional foods" due to their increased nutrient availability and bioactive compounds [1,2]. Furthermore, sprouting the seeds has beneficial effects over seed quality, namely increasing digestibility and reducing the content of resistant starch and anti-nutritive compounds [3].…”

Section: Introductionmentioning

confidence: 99%

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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Sprouted Grains: A Comprehensive Review

Cited by 244 publications

References 215 publications

Phenolic Compounds and Antioxidant Activity of Sprouts from Seeds of Citrus Species

Phenolic Compounds and Antioxidant Activity of Sprouts from Seeds of Citrus Species

Phenolic Compounds and Bioaccessibility Thereof in Functional Pasta

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

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