Effects of germination time on the antioxidant properties of edible seeds

Abstract

The aim of this study was to determine the level of antioxidants in the seeds of wheat, lentil, pea, radish, broccoli, alfalfa, sunflower and amaranth germinated for 24, 72 and 120 hours. Following germination, the highest increases in the total phenols corresponded to 5.39, 4.62 and 2.20 times in broccoli, radish and alfalfa seeds respectively. The 1,1-diphenyl-2-picrylhydrazyl radical scavenging activity was higher after germination for 120 hours in all the seed types as compared with the non-germinated seeds. In radish, sunflower and alfalfa seeds, the ability to scavenge ABTS increased by 5.19, 1.34 and 2.90 times respectively, after germination. According to the different changes in the amounts of tocopherol isomers in germinating seeds can be summarized, that the α-tocopherol content increased and that of β-, γ-, δ-tocopherol decreased irrespective of the species, therefore suitable for germination time and seeds variety allows having products with a high nutritional and antioxidant properties. Efectos del tiempo de germinación en las propiedades antioxidantes de semillas comestibles RESUMEN El presente estudio se propuso determinar el nivel de antioxidantes existente en semillas de trigo, lenteja, guisante [arveja], rábano, brócoli, alfalfa, girasol y amaranto que germinaron durante 24, 72 y 120 horas. Después de su germinación, se comprobó que los mayores aumentos en fenoles totales se registraron en semillas de brócoli, rábano y alfalfa, siendo de 5.39, 4.62 y 2.20 veces más, respectivamente. En comparación con las semillas no germinadas, la eliminación del radical 1,1-difenilpicrilhidrazil (DPPH) fue más activa en todos los tipos de semillas tras su germinación durante 120 horas. Una vez germinadas, las semillas de rábano, girasol y alfalfa incrementaron su capacidad de eliminar el compuesto ABTS en 5.19, 1.34 y 2.90 veces, respectivamente. En términos de los distintos cambios en las cantidades de isómeros de tocoferol en las semillas germinadas, puede resumirse que el contenido de α-tocoferol aumentó, mientras que los de β-, γy δ-tocoferol disminuyeron sin importar la especie. Por lo tanto, si se toma en cuenta el tiempo de germinación y la variedad de semillas es posible elaborar productos con abundantes propiedades nutricionales y antioxidantes.

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

“…In the broccoli seeds it fluctuated after 12 h both in darkness and in the light from 6.2±0.19 mmol TE 100 g -1 DW to 31.96± 1.54 mmol TE 100g -1 DW after 24 h in the light. This is in line with the data from scientific literature that germinated Cruciferous seeds have higher scavenging activity compared to un-germinated (Zielinski et al, 2007;Taraseviciene et al, 2019 Note: the values marked with different letters for each seed type represent significant differences between values (P < 0.05).…”

“…Seeds analysed by germination in light and dark scavenging activity significantly increase at similar positions within the error limits in broccoli seeds from 24 h -48 h compared to the control sample and germination after 12 h. In turn, the scavenging activity of radish seeds increases already after 12 h germination in comparison with the control sample. It is similar to the results of other researchers that the germination of sprouted broccoli and radishes is higher than that of un-germinated seeds (Zielinski et al, 2007;Taraseviciene et al, 2019). Scavenging activity was reduced significantly in the hemp seeds after 36 hours germination in the light compared to the control sample, which may be related to freely soluble phenols that have not decomposed at this stage of the polymerization process (Perez-Balibrea, Moreno, & Garcia-Viguera, 2008).…”

Chemical and microbial evaluation of biscuits made from wheat flour substituted with wheat sprouts

“…Germination results in a higher nutritional and functional value associated with the quality and quantity of nutrients, biologically active compounds, and antioxidant potential (Cornejo et al, 2015). Tarasevicˇiene _ et al (2019) found that the level of alpha-tocopherol in germinated wheat grains was 5.3 times higher than in non-germinated grains.…”

“…Germination is a simple, inexpensive, and environmentally friendly method of producing plant foods with functional properties. Germination reduces the level of antinutrients, increases the nutritional and medicinal properties of food, and induces the accumulation of secondary metabolites, some of which have been characterized as antioxidants (Aguilera et al., 2013; Tarasevičien ė et al., 2019). Germination promotes the accumulation of phenolic acids, flavonoids, and vitamins, which are health promoters and therefore increase grain value (Oh and Rajashekar, 2009).…”

“…Ž ilic´et al (2014) found that germination increases the nutritional value of the grain and intensifies the biosynthesis of tocopherols, niacin, and riboflavin in the embryonic axis. Also, germination generates and increases the amount of bioactive components such as ascorbic acid, tocopherols, tocotrienols, and phenolic compounds, leading to an increase in antioxidant activity (Fernandez-Orozco et al, 2008;Frias et al, 2005;Sytar et al, 2018;Tarasevicˇiene _ et al, 2019).…”