Vegetable sprouts enriched with iron: Effects on yield, ROS generation and antioxidative system

Przybysz, Arkadiusz; Wrochna, Mariola; Małecka-Przybysz, Monika; Gawrońska, H.; Gawroński, S.W.

doi:10.1016/j.scienta.2016.03.017

Cited by 37 publications

(44 citation statements)

References 42 publications

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“…Thus, the sprouts, even if strongly degenerated, may become a source of iron in the diet of people suffering from its deficiency [5]. Moreover, it was found that the sprouts still are source of valuable antioxidant species [11], but also an information about the free radicals increased formation in these sprouts appeared [9].…”

Section: Resultsmentioning

confidence: 99%

“…On the other hand, consumption of phenolic compounds is associated with many health benefits including reduced risk of cancer, cardiovascular disease, neurodegeneration, diabetes, and osteoporosis. It has been observed before [9] that the applied system of seeds' sprouting induced of ROS formation in the sprouts. However, ROS seeds' concentration always increases while sprouting and simultaneously induce an activation of defense system against the radical formation, i.e., large overproduction of antioxidants valuable to human health.…”

Section: Introductionmentioning

confidence: 98%

“…From the nutritional point of view, the most undesirable is lipid peroxidation, especially polyunsaturated fatty acids, which are phospholipids components. That is why, one of the critical parameters characterising the sprouts enriched with Fe (apart from the concentration of this element) should be the relationship between the level of ROS and activity of antioxidants [9].…”

Section: Introductionmentioning

confidence: 99%

“…Because it was suggested that radical formation is an important factor affecting the nutrient value of iron-enriched sprouts Przybysz et al [9], following the free radical (FR) activity in these materials was studied and compared to antioxidant formation. The FR activity (reactive oxygen and nitrogen forms) in sprouts cultured in abiotic stress was always higher than for controlled sprouts (i.e., cultured 7 days on distilled water).…”

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confidence: 99%

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Modification of soybean and lupine sprouting conditions: influence on yield, ROS generation, and antioxidative systems

Zielińska‐Dawidziak

Dwiecki

Lewko

2018

Eur Food Res Technol

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Formation of free radicals' and antioxidants' biosynthesis during seeds sprouting strongly depends on plant growth conditions, especially while sprouts are fortified in iron. The influence of watering with FeSO 4 solution on soybean and lupine sprouting, yield of iron accumulated in plant tissue, as well as free radical (reactive oxygen and nitrogen species) synthesis and antioxidant activity (capacity) were the objective of this study. Optimal iron accumulation and biomass efficiency were obtained for 3 day watering with water, followed by abiotic stress application (Fe 2+ ions). For lupine sprouts, maximal radical formation (up to ~ 5.7 a.u.) took place on the fifth day of culturing in these conditions, while, for soybean sprouts, continuous increase in their activity was observed until the seventh day (up to ~ 5.8 a.u.). Total antioxidant activity in lupine sprouts increased definitely, even more than three times during 7 days of lupine growing, but, for soybean, it was almost steady. The same trend was observed in phenolic compounds and flavonoids contents. For soybean sprouts, these antioxidants were almost steady, while, for lupine sprouts in these conditions, the intensive synthesis of these antioxidants was observed. In response to high iron content applied from the fourth day in the cultivation media, lupine sprouts synthesize low molecular antioxidants effectively. For soybean sprouts, another mechanism of defense against oxidative stress should be expected.

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 98%

Section: Introductionmentioning

confidence: 99%

mentioning

confidence: 99%

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Modification of soybean and lupine sprouting conditions: influence on yield, ROS generation, and antioxidative systems

Zielińska‐Dawidziak

Dwiecki

Lewko

2018

Eur Food Res Technol

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“…This phenomenon, known as hidden hunger, is affecting both industrial and developing countries. In fact, the cultivation in poor soils or where nutrients are not phytoavailable, negatively affect human health, causing deficiencies in vitamins and in essential and/or beneficial micronutrients [1][2][3]. Iron (Fe) is one of the indispensable microelements for life and, although the earth crust is rich in it, Fe forms insoluble compounds [2], and its phytoavailable concentration (10 −17 M) does not reach the optimal range for plant growth (10 −9 -10 −4 M) [4].…”

Section: Introductionmentioning

confidence: 99%

Iron Biofortification of Red and Green Pigmented Lettuce in Closed Soilless Cultivation Impacts Crop Performance and Modulates Mineral and Bioactive Composition

et al. 2019

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Consumer demand for vegetables of fortified mineral and bioactive content is on the rise, driven by the growing interest of society in fresh products of premium nutritional and functional quality. Biofortification of leafy vegetables with essential micronutrients such as iron (Fe) is an efficient means to address the human micronutrient deficiency known as hidden hunger. Morphometric analysis, lipophilic and hydrophilic antioxidant capacities of green and red butterhead lettuce cultivars in response to Fe concentration in the nutrient solution (0.015 control, 0.5, 1.0 or 2.0 mM Fe) were assessed. The experiment was carried out in a controlled-environment growth chamber using a closed soilless system (nutrient film technique). The percentage of yield reduction in comparison to the control treatment was 5.7%, 13.5% and 25.3% at 0.5, 1.0 and 2.0 mM Fe, respectively. Irrespective of the cultivar, the addition of 1.0 mM or 2.0 mM Fe in the nutrient solution induced an increase in the Fe concentration of lettuce leaves by 20.5% and 53.7%, respectively. No significant effects of Fe application on phenolic acids and carotenoid profiles were observed in green Salanova. Increasing Fe concentration in the nutrient solution to 0.5 mM triggered a spike in chlorogenic acid and total phenolics in red Salanova lettuce by 110.1% and 29.1% compared with the control treatment, respectively; moreover, higher accumulation of caffeoyl meso tartaric phenolic acid by 31.4% at 1.0 mM Fe and of carotenoids violaxanthin, neoxanthin and β-carotene by 37.0% at 2.0 mM Fe were also observed in red Salanova compared with the control (0.015 mM Fe) treatment. Red Salanova exhibited higher yield, P and K contents, ascorbic acid, phenolic acids and carotenoid compounds than green Salanova. The wok shows how nutrient solution management in soilless culture could serve as effective cultural practices for producing Fe-enriched lettuce of premium quality, notwithstanding cultivar selection being a critical underlying factor for obtaining high quality products.

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Production of selenium‐biofortified microgreens from selenium‐enriched seeds of basil

et al. 2019

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BACKGROUND: Microgreens (i.e. tender immature greens) are a popular alternative to sprouts (i.e. germinating seeds) because of their higher content of vitamins, carotenoids and phenols, as well as their lower content of nitrates. Their nutritional value can be improved by biofortification, which increases micronutrient levels during plant growth. Because selenium (Se) plays a significant role in antioxidant defense, biofortification with Se is a good way of improving the nutritional quality of sprouts and microgreens. The present study investigated the production of Se-fortified microgreens from Se-enriched seeds of sweet basil (Ocimum basilicum L.). These microgreens could be used as new beneficial dietary supplements. RESULTS: Basil plants were grown in a nutrient solution, containing 0 (control), 4 or 8 mg Se L −1 as sodium selenate, to full maturity. Seeds accumulated a high amount of Se and were then used to produce microgreens. The germination index was higher in the seeds from Se-treated plants and the microgreens were enriched in Se. The antioxidant capacity of Se-fortified microgreens was higher compared to the control. CONCLUSION: The production of microgreens from Se-enriched seeds could comprise a good system for obtaining microgreens with a high nutritional value. Basil plants treated with Se could be used to produce both Se-fortified leaves and microgreens.

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Vegetable sprouts enriched with iron: Effects on yield, ROS generation and antioxidative system

Cited by 37 publications

References 42 publications

Modification of soybean and lupine sprouting conditions: influence on yield, ROS generation, and antioxidative systems

Modification of soybean and lupine sprouting conditions: influence on yield, ROS generation, and antioxidative systems

Iron Biofortification of Red and Green Pigmented Lettuce in Closed Soilless Cultivation Impacts Crop Performance and Modulates Mineral and Bioactive Composition

Production of selenium‐biofortified microgreens from selenium‐enriched seeds of basil

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