<abstract xmlns="http://www.w3.org/1999/xhtml"><p>Consumers are increasingly consuming sprouted seeds due to their low calories content, nutritional value, as well as beneficial effects on human health. Sprouts contain many bioactive compounds such as minerals, fibre, vitamin C, carotenoids and phenolic compounds. The aim of this study was to determine the effects of darkness, light and time total phenolic content and scavenging activity in alfalfa (Medicago sativa), radish (Raphanus sativus), broccoli (Brassica oleracea) and hemp (Cannabis sativa) seeds during germination. The seeds were washed, soaked in water by ratio of 2:1 (water : seeds) for 12±1 h and then germinated in light and dark conditions at a temperature of 22±2 °C and a relative humidity of 85±2% for different times (12, 24, 36 and 48 hours) in a climatic chamber ICH110 (Memmert, Germany). The quality changes of germinated seeds are determined by phenol content and scavenging activity. Un-germinated seeds were used as a control. The results of current studies show that after germination the highest increase in total phenols was in radish, broccoli and alfalfa seeds. The scavenging activity (SA) was higher after 48 hours of germination in all seed types compared to un-germinated seeds both in darkness and in light. This study shows that sprouted edible seeds are an excellent source of total phenolic compounds and has a high scavenging activity.</p></abstract>

Consumers are increasingly consuming sprouted seeds due to their low calories content, nutritional value, as well as beneficial effects on human health. Sprouts contain many bioactive compounds such as minerals, fibre, vitamin C, carotenoids and phenolic compounds. The aim of this study was to determine the effects of darkness, light and time total phenolic content and scavenging activity in alfalfa (Medicago sativa), radish (Raphanus sativus), broccoli (Brassica oleracea) and hemp (Cannabis sativa) seeds during germination. The seeds were washed, soaked in water by ratio of 2:1 (water : seeds) for 12±1 h and then germinated in light and dark conditions at a temperature of 22±2 °C and a relative humidity of 85±2% for different times (12, 24, 36 and 48 hours) in a climatic chamber ICH110 (Memmert, Germany). The quality changes of germinated seeds are determined by phenol content and scavenging activity. Un-germinated seeds were used as a control. The results of current studies show that after germination the highest increase in total phenols was in radish, broccoli and alfalfa seeds. The scavenging activity (SA) was higher after 48 hours of germination in all seed types compared to un-germinated seeds both in darkness and in light. This study shows that sprouted edible seeds are an excellent source of total phenolic compounds and has a high scavenging activity.

Influence of Germination Conditions and Parameters on the Content of Total Phenolic Compounds and Scavenging Activity in Germinated Seeds

Latvia University of Life Sciences and Technologies

Rural Sustainability Research

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

Consumers are increasingly consuming sprouted seeds due to their low calories content, nutritional value, as well as beneficial effects on human health....

Influence of Germination Conditions and Parameters on the Content of Total Phenolic Compounds and Scavenging Activity in Germinated Seeds

Published Online: Dec 10, 2020

Page range: 46 - 53

Received: Aug 25, 2020

Accepted: Nov 09, 2020

DOI: https://doi.org/10.2478/plua-2020-0016

Keywords
germination, phenols, antioxidants, seeds, sprouts

© 2020 Ilze Bernate et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

Influence of Germination Conditions and Parameters on the Content of Total Phenolic Compounds and Scavenging Activity in Germinated Seeds

Published Online: Dec 10, 2020

Page range: 46 - 53

Received: Aug 25, 2020

Accepted: Nov 09, 2020

DOI: https://doi.org/10.2478/plua-2020-0016

Keywordsgermination, phenols, antioxidants, seeds, sprouts

© 2020 Ilze Bernate et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

Keywords
germination, phenols, antioxidants, seeds, sprouts