The effects of germination and heating on bioactive properties, phenolic compounds and mineral contents of green gram seeds

Alkaltham, Mohammed Saeed; Özcan, Mehmet Musa; Uslu, Nurhan; Hayat, Khizar

doi:10.1016/j.lwt.2020.110106

Cited by 19 publications

(11 citation statements)

References 26 publications

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“…This is due to the advantages of the germination process [ 8 , 9 ], which increases the bioavailability of nutrients due to the fact that some compounds are broken down in small components that become easier to digest and to be absorbed by the human body [ 10 , 11 , 12 , 13 ]. Additionally, germination increases the amount of desirable compounds, such as phenolic ones [ 14 ], and some minerals, such as calcium, magnesium, zinc and iron [ 15 , 16 , 17 , 18 ], decrease the amount of antinutritive factors such as phytic acid that combine with minerals and result in phytates [ 19 , 20 , 21 , 22 ]. Through germination, the enzymatic activity of grains is increased, which has an effect in facilitating the digestion of compounds such as starch and proteins and, therefore, enables germinated legumes to be used successfully in foods where enzyme activity is required.…”

Section: Introductionmentioning

confidence: 99%

Dough Rheological Properties, Microstructure and Bread Quality of Wheat-Germinated Bean Composite Flour

Atudorei

Codină

2021

Foods

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Germinated bean flour (GBF) was obtained and incorporated in different levels (5%, 10%, 15%, 20% and 25%) into dough and bread made from refined wheat flour. The incorporation of GBF into wheat flour led to a decrease of the water absorption value, dough consistency, baking strength, extensibility and improved tolerance for mixing, total gas production and α-amylase activity. Tan δ increased in a frequency-dependent manner for the samples with a GBF addition, whereas the G’ and G” decreased with the increased value of the temperature. According to the microscopic structures of the dough samples, a decrease of the starch area may be clearly seen for the samples with high levels of GBF addition in wheat flour. The bread evaluation showed that the specific volume, porosity and elasticity increased, whereas the firmness, gumminess and chewiness decreased up to a level of 15% GBF addition in wheat flour. The color parameters L*, a* and b* of the bread samples indicated a darkening effect of GBF on the crumb and crust. From the sensory point of view, the bread up to a 15% GBF addition was well-appreciated by the panelists. According to the data obtained, GBF could be recommended for use as an improver, especially up to a level of 15% addition in the bread-making industry.

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Section: Introductionmentioning

confidence: 99%

Dough Rheological Properties, Microstructure and Bread Quality of Wheat-Germinated Bean Composite Flour

Atudorei

Codină

2021

Foods

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“…An increasing trend has also been observed in flaxseed oils (Herchi et al., 2015). The difference in change tendency between oils obtained from two types of rapeseeds can be probably due to the specie, genetic factors, and regional and climatic factors (Alkaltham et al., 2020).…”

Section: Resultsmentioning

confidence: 99%

Changes in the physicochemical characteristics and lipid concomitant of rapeseed oil during germination

Zhang

et al. 2023

Int J of Food Sci Tech

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Summary This study aimed at determining the changes in physicochemical characteristics and lipid concomitant of rapeseed oil during germination. Rapeseeds of two varieties, namely Shanyou 28 (Sy 28) and Qinyou 10 (Qy 10), were germinated. Oil was obtained by roasting, pressing and moderate refinement. The germination of 12–48 h led to a reduction in acid value, and 24–72 h led to a decrease in peroxide value. α‐Tocopherol content increased consistently throughout the entire period, increasing to 2.96‐ and 2.50‐fold at the end of germination. In the germination process of 36–72 h, β‐sitosterol, campesterol and brassicasterol content increased gradually. At 72 h, the total phytosterol content rose modestly (1884.02–2071.55 and 1743.96–2691.72 mg kg−1). Carotenoid content increased dramatically (5.81–12.68 and 2.54–12.35 mg kg−1). An increase occurred in unsaturated fatty acids from 24 to 72 h, whereas saturated fatty acids decreased. These findings indicated that germination enhanced α‐tocopherol, phytosterol and carotenoid, as well as the fatty acid composition, thereby improving the nutritional value and edible quality of oil. Among various constituents, α‐tocopherol in oil could be considered as a reference marker to distinguish the germination stage and estimate the nutritional value of rapeseed oil.

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“…Due to the high nutritional values of barley grain and the presence of bioactive substances with antioxidant properties, especially phenolic compounds such as phenolic acids, flavonols or anthocyanins, the consumption importance of barley has increased in recent years due to its health‐beneficial properties (2020; Nowak et al ., 2023). Seed germination, which is said to be the first stage of the plant development cycle, has been explained as a complex physiological process that occurs as a result of the absorption of water by the seeds and the emergence of the root, which is the component part of the future plant, as the final point (Özcan & Juhaimi, 2014; Han & Yang, 2015; Paucar‐Menacho et al ., 2018; Alkaltham et al ., 2020; Li et al ., 2022). Various studies have been carried out showing that the bioavailability of minerals and the amount of phenolic constituents in seeds increase with germination (Pjak et al ., 2019; Chu et al ., 2020; Oghbaei & Prakash, 2020; Pilco‐Quesada et al ., 2020; Ge et al ., 2021).…”

Section: Introductionmentioning

confidence: 99%

The role of germination in changes in bioactive properties, polyphenols and biogenic elements of raw and germinated barley (Hordeum vulgare) parts

Mohamed Ahmed,

AlJuhaimi,

Özcan

et al. 2024

Int J of Food Sci Tech

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SummaryIn this study, the effect of germination in changes on total phenol, flavonoid contents, antioxidant capacity, polyphenols and biogenic elements of raw and germinated barley parts (radicle, foliole and germinated grain) was investigated. Total phenolic and flavonoid contents of raw and germinated barley parts were recorded to be between 97.61 (foliole) and 164.44 mgGAE/100 g (radicle) to 38.93 (germinated barley grain) and 371.07 mg/100 g (radicle), respectively. Antioxidant capacity results (DPPH and ABTS assays) were recorded between 3.37 (germinated barley grain) and 4.82 mmol kg−1 (radicle) to 0.79 (germinated barley grain) and 2.28 mmol kg−1 (radicle), respectively. The highest total phenol and flavonoid content as well as antioxidant capacity values were detected in radicle. Catechin and kaempferol values of raw and germinated barley parts (radicle, foliole and germinated barley grain) were recorded between 5.85 (germinated barley grain) and 19.71 mg/100 g (radicle) to 3.91 (germinated barley grain) and 4.62 mg/100 g (foliole), respectively. Gallic acid results of barley samples varied between 0.72 (germinated barley grain) and 10.95 mg/100 g (radicle). The phenolic compounds detected in the highest amounts in raw and germinated barley parts were catechin, kaempferol and gallic acid. P and K results of raw (control) and germinated barley parts were recorded to be between 727.64 (foliole) and 2078.10 mg kg−1 (control) to 955.40 (germinated barley grain) and 3982.63 mg kg−1 (control), respectively. As a micro elements, Fe and Zn results of barley samples were identified between 2.95 (foliole) and 14.30 mg kg−1 (control) to 6.26 (foliole) and 24.84 mg kg−1 (control), respectively. Significant decreases in macro and micro element contents were observed during the germination of barley grain compared to the control.

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The effects of germination and heating on bioactive properties, phenolic compounds and mineral contents of green gram seeds

Cited by 19 publications

References 26 publications

Dough Rheological Properties, Microstructure and Bread Quality of Wheat-Germinated Bean Composite Flour

Dough Rheological Properties, Microstructure and Bread Quality of Wheat-Germinated Bean Composite Flour

Changes in the physicochemical characteristics and lipid concomitant of rapeseed oil during germination

The role of germination in changes in bioactive properties, polyphenols and biogenic elements of raw and germinated barley (Hordeum vulgare) parts

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