Sprouts Use as Functional Foods. Optimization of Germination of Wheat (<i>Triticum aestivum</i> L.), Alfalfa (<i>Medicago sativa</i> L.), and Radish (<i>Raphanus sativus</i> L.) Seeds Based on Their Nutritional Content Evolution
Wheat, alfalfa, and radish sprouts are well-renowned for their high nutritional content. However, their optimal imbibition and germination durations are rarely considered in the literature. In this study, reduced imbibition times of 3 h, 10 h, and 4 h were demonstrated for the wheat, alfalfa, and ra...
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| Format: | Article |
| Language: | English |
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MDPI AG
2022-05-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/11/10/1460 |
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| author | Helga Francis Espérance Debs Mohamed Koubaa Zeina Alrayess Richard G. Maroun Nicolas Louka |
| author_facet | Helga Francis Espérance Debs Mohamed Koubaa Zeina Alrayess Richard G. Maroun Nicolas Louka |
| author_sort | Helga Francis |
| collection | DOAJ |
| description | Wheat, alfalfa, and radish sprouts are well-renowned for their high nutritional content. However, their optimal imbibition and germination durations are rarely considered in the literature. In this study, reduced imbibition times of 3 h, 10 h, and 4 h were demonstrated for the wheat, alfalfa, and radish seeds, respectively. The evolution of their crude fat, proteins, polyphenols, antioxidant activity, and vitamins were investigated over 7 days of germination. The crude fat and protein loads of these sprouts slightly varied during germination, whereas the phenolic compounds and antioxidant activity maxed out at day 7, 5, and 6 for the wheat, alfalfa, and radish sprouts, respectively, with significant levels of catechin. The vitamins highly increased, showing noteworthy yet different peaks of growth depending on the seed and the vitamin analyzed. Interestingly, alfalfa and radish sprouts, taken at their optimal germination day, would decidedly contribute to meet our Recommended Daily Allowances (RDAs) of vitamins E, A, and B6. Overall, for a greater nutritional content and a potential use of these sprouts as nutraceutical ingredients, our results suggested to leave the wheat, alfalfa, and radish seeds to germinate only over 7, 4, and 6 days, respectively, after which their nutritional quality tended to decrease. |
| first_indexed | 2024-03-10T03:54:09Z |
| format | Article |
| id | doaj.art-673afe2e87a04134b627c52047d3a7f3 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T03:54:09Z |
| publishDate | 2022-05-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-673afe2e87a04134b627c52047d3a7f32023-11-23T10:59:28ZengMDPI AGFoods2304-81582022-05-011110146010.3390/foods11101460Sprouts Use as Functional Foods. Optimization of Germination of Wheat (<i>Triticum aestivum</i> L.), Alfalfa (<i>Medicago sativa</i> L.), and Radish (<i>Raphanus sativus</i> L.) Seeds Based on Their Nutritional Content EvolutionHelga Francis0Espérance Debs1Mohamed Koubaa2Zeina Alrayess3Richard G. Maroun4Nicolas Louka5Centre d’Analyses et de Recherche, Unité de Recherche Technologies et Valorisation Agro-Alimentaire, Faculté des Sciences, Saint Joseph University of Beirut, Riad El Solh, P.O. Box 17-5208, Beirut 1104 2020, LebanonDepartment of Biology, Faculty of Arts and Sciences, University of Balamand, P.O. Box 100, Tripoli 1300, LebanonCentre de Recherche Royallieu, ESCOM, TIMR (Integrated Transformations of Renewable Matter), University of Technology of Compiègne, CS 60319, CEDEX, 60203 Compiègne, FranceCentre d’Analyses et de Recherche, Unité de Recherche Technologies et Valorisation Agro-Alimentaire, Faculté des Sciences, Saint Joseph University of Beirut, Riad El Solh, P.O. Box 17-5208, Beirut 1104 2020, LebanonCentre d’Analyses et de Recherche, Unité de Recherche Technologies et Valorisation Agro-Alimentaire, Faculté des Sciences, Saint Joseph University of Beirut, Riad El Solh, P.O. Box 17-5208, Beirut 1104 2020, LebanonCentre d’Analyses et de Recherche, Unité de Recherche Technologies et Valorisation Agro-Alimentaire, Faculté des Sciences, Saint Joseph University of Beirut, Riad El Solh, P.O. Box 17-5208, Beirut 1104 2020, LebanonWheat, alfalfa, and radish sprouts are well-renowned for their high nutritional content. However, their optimal imbibition and germination durations are rarely considered in the literature. In this study, reduced imbibition times of 3 h, 10 h, and 4 h were demonstrated for the wheat, alfalfa, and radish seeds, respectively. The evolution of their crude fat, proteins, polyphenols, antioxidant activity, and vitamins were investigated over 7 days of germination. The crude fat and protein loads of these sprouts slightly varied during germination, whereas the phenolic compounds and antioxidant activity maxed out at day 7, 5, and 6 for the wheat, alfalfa, and radish sprouts, respectively, with significant levels of catechin. The vitamins highly increased, showing noteworthy yet different peaks of growth depending on the seed and the vitamin analyzed. Interestingly, alfalfa and radish sprouts, taken at their optimal germination day, would decidedly contribute to meet our Recommended Daily Allowances (RDAs) of vitamins E, A, and B6. Overall, for a greater nutritional content and a potential use of these sprouts as nutraceutical ingredients, our results suggested to leave the wheat, alfalfa, and radish seeds to germinate only over 7, 4, and 6 days, respectively, after which their nutritional quality tended to decrease.https://www.mdpi.com/2304-8158/11/10/1460sproutsfunctional foodgerminationvitaminspolyphenols |
| spellingShingle | Helga Francis Espérance Debs Mohamed Koubaa Zeina Alrayess Richard G. Maroun Nicolas Louka Sprouts Use as Functional Foods. Optimization of Germination of Wheat (<i>Triticum aestivum</i> L.), Alfalfa (<i>Medicago sativa</i> L.), and Radish (<i>Raphanus sativus</i> L.) Seeds Based on Their Nutritional Content Evolution Foods sprouts functional food germination vitamins polyphenols |
| title | Sprouts Use as Functional Foods. Optimization of Germination of Wheat (<i>Triticum aestivum</i> L.), Alfalfa (<i>Medicago sativa</i> L.), and Radish (<i>Raphanus sativus</i> L.) Seeds Based on Their Nutritional Content Evolution |
| title_full | Sprouts Use as Functional Foods. Optimization of Germination of Wheat (<i>Triticum aestivum</i> L.), Alfalfa (<i>Medicago sativa</i> L.), and Radish (<i>Raphanus sativus</i> L.) Seeds Based on Their Nutritional Content Evolution |
| title_fullStr | Sprouts Use as Functional Foods. Optimization of Germination of Wheat (<i>Triticum aestivum</i> L.), Alfalfa (<i>Medicago sativa</i> L.), and Radish (<i>Raphanus sativus</i> L.) Seeds Based on Their Nutritional Content Evolution |
| title_full_unstemmed | Sprouts Use as Functional Foods. Optimization of Germination of Wheat (<i>Triticum aestivum</i> L.), Alfalfa (<i>Medicago sativa</i> L.), and Radish (<i>Raphanus sativus</i> L.) Seeds Based on Their Nutritional Content Evolution |
| title_short | Sprouts Use as Functional Foods. Optimization of Germination of Wheat (<i>Triticum aestivum</i> L.), Alfalfa (<i>Medicago sativa</i> L.), and Radish (<i>Raphanus sativus</i> L.) Seeds Based on Their Nutritional Content Evolution |
| title_sort | sprouts use as functional foods optimization of germination of wheat i triticum aestivum i l alfalfa i medicago sativa i l and radish i raphanus sativus i l seeds based on their nutritional content evolution |
| topic | sprouts functional food germination vitamins polyphenols |
| url | https://www.mdpi.com/2304-8158/11/10/1460 |
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