Influence of elicitation with H2O2 on phenolics content, antioxidant potential and nutritional quality of Lens culinaris sprouts

Michał Świeca; Barbara Baraniak

doi:10.1002/jsfa.6274

journal article Jul 16, 2013

Influence of elicitation with H2O2 on phenolics content, antioxidant potential and nutritional quality of Lens culinaris sprouts

Michał Świeca Barbara Baraniak

Journal of the Science of Food and Agriculture Vol. 94 No. 3 pp. 489-496 · Wiley

View at Publisher Save 10.1002/jsfa.6274

Abstract

AbstractBACKGROUNDThe use of lentil sprouts as bioreactors for obtaining low‐processed food with modified composition and biological activity was studied. Special emphasis was placed on the nutritional quality. Sprouts metabolism was elicited with 20 mmol L−1 and 200 mmol L−1 H2O2. The polyphenolics content and antioxidative abilities at different germination stages of lentil were studied.RESULTSBoth sprouting and elicitation significantly influenced the nutritional and nutraceutical quality of sprouts. In comparison to control conditions both treatments gave an increase in caffeic, salicylic acid and genistein contents in 4‐day‐old sprouts and p‐hydroxybenzoic, chlorogenic, o‐coumaric, p‐coumaric acids and naringenin, (+)‐catechin contents for 6‐day‐old sprouts. Elicitation significantly increased the ability to prevent lipid against peroxidation. The antioxidant potential was the most effectively elevated in 6‐day‐old sprouts. Elicitation caused a significant decrease in protein content associated with a significant elevation in the non‐protein nitrogen content. Induction of sprout metabolism caused a decrease of bioavailable starch and subsequent elevation of resistant starch content.CONCLUSIONThe significantly elevated antioxidant potential, high content of resistant starch and low starch bioaccessibility of sprouts elicited with H2O2 indicated that this technology allows the production of functional food products with particular characteristics. © 2013 Society of Chemical Industry

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Details

Published: Jul 16, 2013
Vol/Issue: 94(3)
Pages: 489-496
License: View

Authors

M

Michał Świeca

Department of Biochemistry and Food Chemistry University of Life Sciences Skromna Str. 8 20‐704 Lublin Poland

B

Barbara Baraniak

Department of Biochemistry and Food Chemistry University of Life Sciences Skromna Str. 8 20‐704 Lublin Poland

Cite This Article

Michał Świeca, Barbara Baraniak (2013). Influence of elicitation with H2O2 on phenolics content, antioxidant potential and nutritional quality of Lens culinaris sprouts. Journal of the Science of Food and Agriculture, 94(3), 489-496. https://doi.org/10.1002/jsfa.6274

Influence of elicitation with H2O2 on phenolics content, antioxidant potential and nutritional quality of Lens culinaris sprouts

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