Alfalfa and flax sprouts supplementation enriches the content of bioactive compounds and lowers the cholesterol in hen egg

Mattioli, Simona; Bosco, Alessandro Dal; Martino, Melania; Ruggeri, S.; Marconi, Ombretta; Sileoni, Valeria; Falcinelli, Beatrice; Castellini, Cesare; Benincasa, Paolo

doi:10.1016/j.jff.2016.02.007

Cited by 54 publications

(37 citation statements)

References 57 publications

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“…Sprouts species showed very different phytoestrogen content, in agreement with those reported in our previous studies . Independent of drying procedure, flax sprouts had higher phytoestrogen content (SDG, isolariciresinol, hydroxymatairesinol, secoisolariciresinol, matairesinol, coumestrol and total phytoestrogens), whereas alfalfa sprouts had nine times less phytoestrogens, with a high percentage of SDG and daidzein (47.0% and 15.6%, respectively; data not shown).…”

Section: Resultsmentioning

confidence: 99%

“…Indeed, flax sprouts showed a higher percentage of α‐linolenic acid with respect to the alfalfa ones. Mattioli et al and Dal Bosco et al showed that LA represented about 60% of total fatty acids in flax.…”

Section: Resultsmentioning

confidence: 99%

“…In animal nutrition, the reduction of water content could render simpler the use of sprouts as an ingredient of feedstuff rather than as a separate feed; moreover, the low moisture content would not affect feed consumption or energy intake. This is relevant in livestock feeding, where animal growth rate is one of the most important traits from an economic point of view …”

Section: Introductionmentioning

confidence: 99%

“…This is relevant in livestock feeding, where animal growth rate is one of the most important traits from an economic point of view. 7,8 Thermal treatments differently affect the phytochemical content and the antioxidant activity of vegetables, depending on the treatment and the food matrix. 15 Some experiments on drying methods are reported in the literature concerning sprouts 16,17 but none concerned the comparison of heat-and freeze-drying in sprouts of alfalfa or flax.…”

Section: Introductionmentioning

confidence: 99%

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Effect of heat‐ and freeze‐drying treatments on phytochemical content and fatty acid profile of alfalfa and flax sprouts

et al. 2019

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BACKGROUND Fresh sprouts are healthy foods, low in fats and high in phytochemicals, but have a short shelf‐life, hence the need for processing methods that preserve their nutritional value. This work was aimed at evaluating the effect of heat‐drying (HD) and freeze‐drying (FD) on the phytochemical and fatty acid profiles of alfalfa and flax sprouts, as compared to fresh material. RESULTS Both FD and HD reduced the phytochemical contents compared to fresh sprouts. FD better preserved phytoestrogens, phytosterols and total tocols compared to HD. However, phytoestrogen and tocol content remained quite high also in HD. The fatty acid profile was affected only by sprouts species, with higher amounts of α‐linolenic acid in flax and linoleic acid in alfalfa sprouts. CONCLUSIONS This work demonstrates that drying does not severely compromise the nutritional value of sprouts and provides a valid support for the choice of the drying method depending on the compound to be preserved, and taking into consideration the different cost of the methods. In addition, sprout powder is easy to handle and, due to its low volume, does not imply a decrease of feed consumption and energy intake, which is relevant in its use as a supplement in human and animal feeding. © 2019 Society of Chemical Industry

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Effect of heat‐ and freeze‐drying treatments on phytochemical content and fatty acid profile of alfalfa and flax sprouts

et al. 2019

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“…Recent nutritional trends, based on consumption of fresh and healthy foods, include sprouts (i.e., 3‐ to 5‐day‐old seedlings) and shoots (8‐ to 14‐day‐old plantlets), since they are high in phytochemicals and bioactive compounds like ascorbic acid, phylloquinone, carotenoids, tocopherols, and phenolics (Kyriacou et al, ; Xiao, Lester, Luo, & Wang, ). These health‐promoting properties are such that sprouts have been recently proposed even to supplement livestock diet for both improving animal health and transferring bioactive compounds to humans through livestock products (Dal Bosco et al, ; Mattioli et al, ). More and more plant species have been studied for sprouting, mainly cereal, legume, and Brassica species (Benincasa et al, ; Falcinelli, Benincasa et al, ; Falcinelli, Sileoni et al, ; Mattioli et al, ), and even one fruit tree species like pomegranate (Falcinelli, Marconi et al, ), suggesting new perspectives for recovery of bioactive compounds from juice and other food industry by‐products.…”

Section: Introductionmentioning

confidence: 99%

Taste quality traits and volatile profiles of sprouts and wheatgrass from hulled and non‐hulled Triticum species

Bianchi¹,

Falcinelli

Tosti

et al. 2019

J Food Biochem

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Wheat sprouts and wheatgrass represent a sort of fresh vegetable for the ready‐to‐eat market and are acknowledged for their bioactive compounds content. Besides nutritional properties, sensory quality is a crucial issue for consumers’ satisfaction. This work reports several sensory traits of sprouts and wheatgrass from five genotypes of Triticum species. Sprouts showed higher soluble solids content (SSC) and SSC/TA (titratable acidity) ratio than wheatgrass. The prevalent volatile compounds of both sprouts and wheatgrass were 1‐penten‐3‐ol, 1‐penten‐3‐one, E‐2‐hexenal, and 1‐octen‐3‐ol, responsible for green, solvent, earthy, and mushroom odors. Differences among samples were affected more by the growing stage than by the genotype. Practical applications Results indicate sprouts and wheatgrass have a strong flavor, which might not be acceptable to consumers. This suggests the addition of sprouts to vegetable‐based products, such as salads, in order to enhance the taste complexity while providing valuable phytochemicals. Similarly, the strong flavor of wheatgrass, which is mainly used alone to make juices, could be mitigated by mixing it with other vegetable products or by using it as a garnishment. Overall, the observed sensory traits and volatile compounds represent a tool for a tailored choice of the sprout stage and genotype depending on the desired food specialty (e.g., salad, course garnishment, juice).

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Sprouted and Freeze‐Dried Wheat and Oat Seeds – Phytochemical Profile and in Vitro Biological Activities

Aborus

Šaponjac

Čanadanović-Brunet

et al. 2018

Chemistry & Biodiversity

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This research was carried out to study phytochemical profile, in vitro antioxidant capacity, reducing power, anti-hyperglycemic, anti-inflammatory activities and simulated gastrointestinal digestion of 7-day old cereal sprouts: spelt wheat 'Nirvana' (WSSpe), wheat 'Simonida' (WSSim), oat 'Golozrni' (OSG) and oat 'Jadar' (OSJ). OSG expressed significantly higher (P ≤ 0.05) total phenols (TPC) and flavonoids content (TFC), antioxidant capacities (DPPH and ABTS assays) and reducing power (EC = 2.12 mg/ml; EC = 0.87 mg/ml; EC = 12.24 mg/ml) as well as anti-hyperglycemic activity (EC = 0.96 mg/ml). WSSpe had the highest content of chlorophyll (131.23 mg/100 g) and carotenoids (22.84 mg/100 g). WSSim possessed the most potent anti-inflammatory activity (2.71 mg/ml), though not significantly different from OSG (2.77 mg/ml). The in vitro simulation of gastro-intestinal digestion showed higher release of phenolic compounds in intestinal than in gastric fluid.

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Alfalfa and flax sprouts supplementation enriches the content of bioactive compounds and lowers the cholesterol in hen egg

Cited by 54 publications

References 57 publications

Effect of heat‐ and freeze‐drying treatments on phytochemical content and fatty acid profile of alfalfa and flax sprouts

Effect of heat‐ and freeze‐drying treatments on phytochemical content and fatty acid profile of alfalfa and flax sprouts

Taste quality traits and volatile profiles of sprouts and wheatgrass from hulled and non‐hulled Triticum species

Sprouted and Freeze‐Dried Wheat and Oat Seeds – Phytochemical Profile and in Vitro Biological Activities

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