Effect of germination and subsequent oven-drying on folate content in different wheat and rye cultivars

Hefni, Mohammed E.; Witthöft, Cornelia M.

doi:10.1016/j.jcs.2012.03.009

Cited by 29 publications

(17 citation statements)

References 23 publications

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“…Similar findings have been reported for other food crops, with folate content significantly affected by cereal cultivar (e.g., wheat) (Piironen et al. 2008; Hefni and Witthöft 2012) and maturity stage of some vegetables (e.g., tomato and strawberries) (Strålsjö et al. 2003; Periago et al.…”

Section: Discussionmentioning

confidence: 99%

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Folate content in faba beans (Vicia faba L.)—effects of cultivar, maturity stage, industrial processing, and bioprocessing

Hefni

Shalaby

Witthöft

2015

Food Science & Nutrition

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Faba beans are an important source of folate and commonly consumed in Egypt. This study examined the effects of Egyptian industrial food processing (e.g., canning and freezing), germination, cultivar, and maturity stages on folate content, with the aim to develop a candidate functional canned faba bean food with increased folate content. The folate content in four cultivars of green faba beans ranged from 110 to 130 μg 100 g−1 fresh weight (535–620 μg 100 g−1 dry matter [DM]), which was four- to sixfold higher than in dried seeds. Industrial canning of dried seeds resulted in significant folate losses of ∼20% (P = 0.004), while industrial freezing had no effect. Germination of faba beans increased the folate content by >40% (P < 0.0001). A novel industrial canning process involving pregermination of dried faba beans resulted in a net folate content of 194 μg 100 g−1 DM, which is 52% more than in conventional canned beans. The consumption of green faba beans should be recommended, providing ∼120 μg dietary folate equivalents per 100 g/portion.

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Section: Discussionmentioning

confidence: 99%

“…2006; Koehler et al. 2007; Hefni and Witthöft 2011, 2012) and legume foods (Shohag et al. 2012; Hefni and Witthöft 2014).…”

Section: Introductionmentioning

confidence: 99%

Folate content in faba beans (Vicia faba L.)—effects of cultivar, maturity stage, industrial processing, and bioprocessing

Hefni

Shalaby

Witthöft

2015

Food Science & Nutrition

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“…Sprouting stimulates de novo synthesis of folate because of the increased demand for methyl groups as the metabolic activities of the developing seedling increase (Jabrin, Ravanel, Gambonnet, Douce, & Rébeillé, 2003;Jägerstad et al, 2005;Kariluoto et al, 2006). Various researchers showed a 4-to 6-fold increase in folate to a final content ranging from 1.5 to 3.0 mg/kg in wheat (Hefni & Witthöft, 2012;Koehler et al, 2007) and rye (Hefni & Witthöft, 2012;Kariluoto et al, 2006;Katina,Liukkonen, Kaukovirta-Norja, et al, 2007;Liukkonen et al, 2003) when sprouted for 4 to 6 days at 18 to 25°C.…”

Section: Impact Of Sprouting On the Vitamin Content In Cerealsmentioning

confidence: 99%

Impact of Cereal Seed Sprouting on Its Nutritional and Technological Properties: A Critical Review

Lemmens

Moroni

Pagand

et al. 2018

Comp Rev Food Sci Food Safe

195

177

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Sprouting induces activation and de novo synthesis of hydrolytic enzymes that make nutrients available for plant growth and development. Consumption of sprouted grains is suggested to be beneficial for human health. Positive consumer perceptions about sprouted cereals have resulted in new food and beverage product launches. However, because there is no generally accepted definition of “sprouting,” it is unclear when grains are to be called sprouted. Moreover, guidelines about how much sprouted grain material food products should contain to exert health benefits are currently lacking. Accordingly, there is no regulatory base to develop appropriate food labeling for “sprouted foods.” This review describes the nutritional and technological properties of sprouted grains in relation to processing conditions and provides guidelines to optimize sprouting practices in order to maximize nutritive value. Relatively long sprouting times (3 to 5 days) and/or high processing temperatures (25 to 35 °C) are needed to maximize the de novo synthesis and/or release of plant bioactive compounds. Nutrient compositional changes resulting from sprouting are often associated with health benefits. However, supportive data from clinical studies are very scarce, and at present it is impossible to draw any conclusion on health benefits of sprouted cereals. Finally, grains sprouted under the above‐mentioned conditions are generally unfit for use in traditional food processing and it is challenging to use sprouted grains as ingredients without compromising their nutrient content. The present review provides a basis for better defining what “sprouting” is, and to help further research and development efforts in this field as well as future food regulations development.

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“…Hefni and Witthöft 46 found that germination resulted in a four-to-six-times increase in folate contents in wheat and rye seeds. Shohag et al .…”

Section: Resultsmentioning

confidence: 99%

The manipulation of gene expression and the biosynthesis of Vitamin C, E and folate in light-and dark-germination of sweet corn seeds

Liu

Xiang

et al. 2017

Sci Rep

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This study investigates the potential interrelationship between gene expression and biosynthesis of vitamin C, E and folate in sweet corn sprouts. Germination of sweet corn kernels was conducted in light and dark environments to determine if this relationship was regulated by photo-illumination. Results indicated that light and dark environments affected the DHAR, TMT and GTPCH expression and that these genes were the predominant genes of vitamin C, E and folate biosynthesis pathways respectively during the germination. Levels of vitamin C and folate increased during the germination of sweet corn seeds while vitamin E had a declining manner. Sweet corn sprouts had higher vitamin C and E levels as well as relevant gene expression levels in light environment while illumination had little influence on the folate contents and the gene expression levels during the germination. These results indicate that there might be a collaborative relationship between vitamin C and folate regulation during sweet corn seed germination, while an inhibitive regulation might exist between vitamin C and E.

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Effect of germination and subsequent oven-drying on folate content in different wheat and rye cultivars

Cited by 29 publications

References 23 publications

Folate content in faba beans (Vicia faba L.)—effects of cultivar, maturity stage, industrial processing, and bioprocessing

Folate content in faba beans (Vicia faba L.)—effects of cultivar, maturity stage, industrial processing, and bioprocessing

Impact of Cereal Seed Sprouting on Its Nutritional and Technological Properties: A Critical Review

The manipulation of gene expression and the biosynthesis of Vitamin C, E and folate in light-and dark-germination of sweet corn seeds

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