Nutritional and bioactive components of fresh sprouts of selected crop species

Agnes Aba Abakah

Master's thesis

Abstract:

The aim of this study was to investigate the effect of sprouting of selected important grains and seeds of 15 plant species (Chenopodium quinoa, Amaranthus caudatus, Medicago sativa, Fagopyrum esculentum, Glycine max, Cicer arietinum, Vigna radiata syn. Phaseolus aureus, Lens culinaris, Trigonella foenum graceum, Hordeum vulgare, Triticum aestivum, Eruca sativa, Brassica oleraceae var. Italica, Raphanus sativus, Helianthus annus) on selected nutritional and bioactive components. Extracts from the non-sprouted (dry seeds) samples of the 15 plant species and their sprouts (germinated seeds) were analysed and assessed for the crude protein and protein fractions contents, flavonoid contents, total phenolic content and antioxidant activity. Sprouted legumes and cruciferous vegetables recorded an increase in their crude protein contents (0.03% to 5.86% of dry matter) as compared to their non-sprouted counterparts. Cereals and pseudocereals recorded low total protein contents regardless of their stage (non-sprouted or sprouted form) and subsequently, cereals measured the lowest crude protein contents. Sprouting effected a substantial increase in the types and amounts of flavonoids detected in most samples. A chromatographic separation following the extraction of analytes under investigation resulted in the identification and quantification of eight types of flavonoids: chlorogenic acid, isoorientin, isoquercitrin, kaempferol, quercetin, quercitrin, rutin and vitexin. Rocket, wheat, mungo and bio amaranth recorded the highest increment in total phenolic content (71.0% to 83.8%) after sprouting. There were significant differences in the total phenolic content recorded between the sprouted and non-sprouted samples. With the exception of two samples, all samples exhibited an increase in their antioxidant activity after sprouting (0.06% to 90.7%). From all the analyses performed, it is evident that sprouting has effect on edible seeds and grains. Results from this study have proved that sprouting can be used as an effective and natural technique to enhance the nutritional value and bioactive components of edible seeds and grains.

Keywords

Bioactive compounds, Cereals, Cruciferous vegetables, Flavonoids, Germination, Legumes, Sprout

Jazyk práce: English

Datum vytvoření / odevzdání či podání práce: 25. 4. 2019

Obhajoba závěrečné práce

• Vedúci: Ing. Iva Viehmannová, Ph.D.

Czech University of Life Sciences Prague

Faculty of Tropical AgriSciences

Master programme / odbor:
Tropical Agriculture / Tropical Crop Management and Ecology