Please use this identifier to cite or link to this item: https://scholarhub.balamand.edu.lb/handle/uob/5670
Title: Sprouts Use as Functional Foods. Optimization of Germination of Wheat (Triticum aestivum L.), Alfalfa (Medicago sativa L.), and Radish (Raphanus sativus L.) Seeds Based on Their Nutritional Content Evolution
Authors: Francis, Helga
Debs, Esperance 
Mohamed Koubaa
Alrayess, Zeina
Maroun, Richard G.
Nicolas Louka
Affiliations: Faculty of Arts and Sciences 
Keywords: Sprouts
Functional food
Germination
Vitamins
Polyphenols
Issue Date: 2022-01-18
Publisher: MDPI
Part of: Foods
Volume: 11
Issue: 10
Start page: 1
End page: 14
Abstract: 
Wheat, alfalfa, and radish sprouts are well-renowned for their high nutritional content.
However, their optimal imbibition and germination durations are rarely considered in the literature. In this study, reduced imbibition times of 3 h, 10 h, and 4 h were demonstrated for the wheat, alfalfa, and radish seeds, respectively. The evolution of their crude fat, proteins, polyphenols, antioxidant activity, and vitamins were investigated over 7 days of germination. The crude fat and protein loads of these sprouts slightly varied during germination, whereas the phenolic compounds and antioxidant activity maxed out at day 7, 5, and 6 for the wheat, alfalfa, and radish sprouts, respectively, with significant levels of catechin. The vitamins highly increased, showing noteworthy yet different peaks of growth depending on the seed and the vitamin analyzed. Interestingly, alfalfa and radish sprouts, taken at their optimal germination day, would decidedly contribute to meet our Recommended Daily Allowances (RDAs) of vitamins E, A, and B6. Overall, for a greater nutritional content and a potential use of these sprouts as nutraceutical ingredients, our results suggested to leave the wheat, alfalfa, and radish seeds to germinate only over 7, 4, and 6 days, respectively, after which their nutritional quality tended to decrease.
URI: https://scholarhub.balamand.edu.lb/handle/uob/5670
DOI: https://doi.org/10.3390/foods11101460
Open URL: Link to full text
Type: Journal Article
Appears in Collections:Department of Biology

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