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|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
Maroun, Richard G.
|Affiliations:||Faculty of Arts and Sciences||Keywords:||Sprouts
|Issue Date:||2022||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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