Wheat sprouts contain a remarkable level of various antioxidants. A fraction containing high amounts of powerful antioxidant glycoside molecules has been isolated. In a dose-dependent manner, this fraction reduces the lucigenin-amplified chemiluminescence produced by the superoxide anion generated from the xanthine/xanthine oxidase system, thus indicating a superoxide-scavenging activity. A protective effect of this wheat sprouts fraction on the oxidative damage of pBR322 plasmid DNA induced by Fenton reaction (Fe 2+ /H 2 O 2 ) was subsequently demonstrated. Moreover, the results reported here show that the amount of antioxidant compound strongly increases during the germination phase, while scantly present in the wheat germ, and virtually absent in the young wheat plant.

Aqueous and ethanolic extracts from wheat (Triticum aestivum) sprout powder were analyzed to determine its reduction and antioxidant activities. Mean and standard deviation of five independent samples were reported. The results showed that the micromoles of potassium ferricyanide reduced by aqueous and ethanolic extracts corresponding to 1 g of sprout powder (80.6 +/- 11.2 and 9.7 +/- 1.8, respectively) were higher than that reduced by 1 mg of other reducing compounds: ascorbic acid, rutin, quercetin, and reduced gluthatione (4.8 +/- 0.7, 3.8 +/- 1.2, 4.8 +/- 1.7, and 1.6 +/- 0.4, respectively). In addition, the oxygen superoxide scavenging activity performed by sprout extracts (from 1 g of powder) is comparable to that shown by 10 mg of antioxidant pure compounds (rutin and quercetin). Biochemical analysis of the sprout extracts shows that the antioxidant activity is mainly due to reducing glycoside and polyphenolic compounds.

Total phenolic content (TPC), reducing power (RP), superoxide radical scavenging (RS), and thiobarbituric acid reactive substances (TBARS) production inhibition were measured in raw and denatured aqueous extracts from sprouts and wheatgrass of einkorn and emmer obtained at increasing salinity. Grains were incubated and kept at 0, 25, 50, and 100 mM NaCl until either sprout or wheatgrass stage. Additionally, a recovery treatment was included, in which sprouts obtained at 100 mM NaCl were then transferred at 0 mM NaCl until wheatgrass stage. All parameters (TPC, RP, RS, and TBARS production inhibition) increased with sprouting and were highest in wheatgrass. Salinity increased all parameters, but the effect varied with NaCl concentration, genotype, developmental stage, and plant material processing (raw or denatured). Overall, given the delay and limitation of growth at high NaCl concentration, the best compromise appears to be the application of a moderate salinity (25 to 50 mM NaCl). In denatured extracts, TPC, RP, and RS slightly decreased, and TBARS was not affected, which means that antioxidant activity was mainly related to compounds other than enzymes and peptides, and thus it can be assumed to remain after digestion. Thus, supplementing the human diet with einkorn or emmer sprouts and wheatgrass can actually benefit health.

Hydroalcoholic extracts from wheat sprouts, white tea, Morinda citrifolia and fermented papaya were analysed to determine their reducing power and antioxidant activity. The results show that the micromoles of potassium ferricyanide reduced by a quantity of extract corresponding to 1 g of the various dehydrated starting tissues are: 12.91+/-0.83 (wheat sprouts), 10.66+/-1.22 (M. citrifolia), 17.06+/-1.24 (white tea), and 1.05+/-0.09 (fermented papaya). In addition the results show a strong oxygen superoxide scavenging activity in the extracts from white tea, M. citrifolia and wheat sprouts. The activity of the fermented papaya extract is the lowest. The thin-layer chromatography and UV spectrophotometry of the extracts show in each source a mixture of antioxidant compounds probably belonging to the families of reducing glycosides and polyphenols. The chromatographic pattern of the antioxidant compounds and the UV spectrum are quite different in the various sources.

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