Biofortification of soybean sprouts with zinc and bioaccessibility of zinc in the sprouts

Abstract

Soybean sprouts biofortified with ZnSO4 solution at 10 or 20 µg Zn mL(-1) contained appreciable quantities of Zn and had good Zn bioaccessibility, indicating that Zn-enriched soybean sprouts may serve as a suitable dietary Zn source to improve the Zn intake of Zn-deficient populations.

Zinc and Iron Agronomic Biofortification of Brassicaceae Microgreens

“…In a similar study, Wei et al [29] observed no effect on seed germination in the case of brown rice treated with ZnSO 4 solutions up to 150 mg L −1 , and Ramezani et al [68] reported no significant effect of Zn foliar application on the yield of Carum copticum. In the case of soybean sprouts treated with zinc sulfate, testing several application rates from 0 to 100 mg L −1 , Zou et al [38] observed a slight increase in fresh yield with 10 mg L −1 of Zn and a slight yield decrease with 100 mg L −1 , while seed germination remained the same or was improved for most of the treated seeds. In contrast, an increase in fresh yield was observed in pea sprouts soaked or sprayed with solutions containing from 10 to 60 mg L −1 of Zn compared to the untreated control [39].…”

“…A solution to this problem could be the biofortification of sprouted seeds instead of the regular grain crop as has been already proposed for soybean [38], pea [39], brown rice [29], alfalfa, broccoli, radish, and mung bean [40,41]. For several crops, it has been demonstrated in fact that during the germination process, as the content of phytate in the seed decreases, the bioavailability of Fe and Zn increases [29,42,43].…”

Enhancement of yield and nutritional value of soybean sprouts by persimmon fruit powder

“…The amount of polyphenol content of soybean sprout was found to be increased with the increased amount of persimmon powder, with the lowest value for PP-1 (338 µg GAE/g) and the highest for PP-4 (359.72 µg GAE/g). The higher polyphenol content of persimmon fruit powder treated soybean sprouts might be due to the polyphenols present in the persimmon fruits (Jang et al, 2010(Jang et al, , 2011 as the application of zinc sulphate solution enriched the soybean sprouts with zinc content (Zou et al, 2014). Phenolic compounds are considered to possess antioxidant properties of foods, crops, vegetables and natural plants (Rice-Evans et al, Control, soybeans soaked in water for 6 h; PP-1, soybean soaked in water with 0.5% persimmon powder for 6 h; PP-2, soybeans soaked in water with 1% persimmon powder for 6 h; PP-3, soybeans soaked in water with 2.5% persimmon powder for 6 h; PP-4, soybeans soaked in water with 5% persimmon powder for 6 h. GAE, Gallic acid equivalents.…”

“…Different studies have been conducted investigating the effect of seed treatments and cultivation techniques that could enhance the yield and quality of soybean sprouts. Microbial safety was studied after exposing soybean seeds and sprouts to gamma radiation (Yun et al, 2013); biofortified soybean sprouts having enriched zinc content was produced with application of zinc sulphate solution (Zou et al, 2014); various light treatments were imposed to sprouts (Lee et al, 2007); influence of bacterial strains was investigated for their effect on bioactive contents and antioxidant activity of soybean sprouts (Algar et al, 2013); increased yield and inhibited rot of the soybean sprouts was found when watering the sprouts with grapefruit seed extract, chitosan and phosphate buffer (Choi et al, 2000) and ginseng extract improved the quality of soybean sprouts (Choi et al, 2003). Research on impact of persimmon fruit powder treatment on soybean sprouts has not been found so far although persimmon is rich in different nutrients and phytochemicals (Ebert and Gross, 1985;Gorinstein, 1999;Celik and Ercisli, 2007;Del Bubba et al, 2009).…”

The dynamic changes of ascorbic acid, tocopherols and antioxidant activity during germination of soya bean (Glycine max)

“…Soya bean sprouts are highly digestible and good sources of vitamins and minerals and have been consumed for a long time in China and other Asian countries. Previous researches have reported that sprouting seeds of soya bean have a high amount of ascorbic acid, phenolics and minerals (Bau et al, 1997;Xu et al, 2005;Kim et al, 2006;Zou et al, 2014).…”