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Kushwaha VS, Srivastava S, Said PP. Optimization and quality evaluation of functional pasta made from germinated finger millet, buckwheat, and black gram. FOOD SCI TECHNOL INT 2024:10820132241264427. [PMID: 39033433 DOI: 10.1177/10820132241264427] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 07/23/2024]
Abstract
The investigation was conducted to optimize process variables to manufacture functional pasta from composite flour. The selected grains were steeped, germinated, dried, and milled to produce flour. The flours were mixed at optimized proportions (57.31% buckwheat flour, 12.68% finger millet flour, and 30% paheli dal flour) to produce composite flour. The full factorial experimental design opted for optimization of process variables namely, moisture content (mc) (28, 30, 32, and 34%) and mixing speed (60, 80, 100, and 120 rpm). The optimized multi-grain pasta showed shorter processing time, in-range cooking loss, and higher cooking weight and water absorption capacity (WAC). The highest overall acceptability was recorded for multi-grain pasta processed at 60 rpm with an initial mc of 32%. Proximate analysis of optimized multi-grain pasta showed that pasta contained protein (13.95%), crude fiber (5.05%), ash (2.05%), a lower amount of fat (0.74%), and carbohydrates (71.71%).
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Affiliation(s)
- Vijay Shankar Kushwaha
- Department of Processing and Food Engineering, College of Agricultural Engineering and Post Harvest Technology, Ranipool, Gangtok, India
| | - Shubhangi Srivastava
- Department of Process Analytics and Cereal Science, University of Hohenheim, Stuttgart, Germany
| | - Prashant Pandharinath Said
- Department of Processing and Food Engineering, College of Agricultural Engineering and Post Harvest Technology, Ranipool, Gangtok, India
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Li X, Ma C, Bian X, Fu Y, Zhang G, Liu X, Zhang N. Effect of Germination on Mineral Content Changes in Brown Rice (Oryza sativa L.). Biol Trace Elem Res 2024:10.1007/s12011-024-04147-y. [PMID: 38472512 DOI: 10.1007/s12011-024-04147-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 12/06/2023] [Accepted: 03/09/2024] [Indexed: 03/14/2024]
Abstract
Minerals are the essential micronutrients for human health. Brown rice is a whole-grain food rich in minerals, with its bran portion limiting the application of minerals. In the present study, the changes in the contents of 23 different minerals (Na, Mg, K, Ca, B, V, Cr, Mn, Fe, Co, Ni, Cu, Zn, Se, Sb, Ba, Li, Al, As, Cd, Sn, Hg, and Pb) in brown rice were evaluated during 17, 24, 30, 35, and 48 h of germination. The results showed that germination was associated with the decreased contents of Pb, Cd, As, Al, Li, Ba, Fe, Cr, Co, V, and Hg, and the increased content of Na in brown rice (p < 0.05). In contrast, this process was not significantly influential on the contents of Mg, K, Ca, B, Ni, Cu, Zn, Se, Sn, Sb, and Mn (p > 0.05). In addition, significant correlations were found among most of the mineral contents. Furthermore, according to the principal component analysis, three principal components of the different mineral contents were extracted to explain 96.60% of the cumulative variances. In summary, these findings demonstrated that germination represented a feasible approach to regulating and controlling the distribution of the mineral elements in brown rice, optimizing the levels of the mineral contents, and thus reducing the potential health risks.
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Affiliation(s)
- Xiang Li
- College of Food Engineering, Harbin University of Commerce, Harbin, 150028, China
| | - Chunmin Ma
- College of Food Engineering, Harbin University of Commerce, Harbin, 150028, China
| | - Xin Bian
- College of Food Engineering, Harbin University of Commerce, Harbin, 150028, China
| | - Yu Fu
- College of Food Science, Southwest University, Chongqing, 400715, China
| | - Guang Zhang
- College of Food Engineering, Harbin University of Commerce, Harbin, 150028, China
| | - Xiaofei Liu
- College of Food Engineering, Harbin University of Commerce, Harbin, 150028, China.
| | - Na Zhang
- College of Food Engineering, Harbin University of Commerce, Harbin, 150028, China.
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3
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Shen ZJ, Xu SX, Huang QY, Li ZY, Xu YD, Lin CS, Huang YJ. TMT proteomics analysis of a pseudocereal crop, quinoa ( Chenopodium quinoa Willd.), during seed maturation. FRONTIERS IN PLANT SCIENCE 2022; 13:975073. [PMID: 36426144 PMCID: PMC9678934 DOI: 10.3389/fpls.2022.975073] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 06/21/2022] [Accepted: 09/20/2022] [Indexed: 06/16/2023]
Abstract
Quinoa (Chenopodium quinoa Willd.), an Andean native crop, is increasingly popular around the world due to its high nutritional content and stress tolerance. The production and the popularity of this strategic global food are greatly restricted by many limiting factors, such as seed pre-harvest sprouting, bitter saponin, etc. To solve these problems, the underlying mechanism of seed maturation in quinoa needs to be investigated. In this study, based on the investigation of morphological characteristics, a quantitative analysis of its global proteome was conducted using the combinational proteomics of tandem mass tag (TMT) labeling and parallel reaction monitoring (PRM). The proteome changes related to quinoa seed maturation conversion were monitored to aid its genetic improvement. Typical changes of morphological characteristics were discovered during seed maturation, including mean grain diameter, mean grain thickness, mean hundred-grain weight, palea, episperm color, etc. With TMT proteomics analysis, 581 differentially accumulated proteins (DAPs) were identified. Functional classification analysis and Gene Ontology enrichment analysis showed that most DAPs involved in photosynthesis were downregulated, indicating low levels of photosynthesis. DAPs that participated in glycolysis, such as glyceraldehyde-3-phosphate dehydrogenase, pyruvate decarboxylase, and alcohol dehydrogenase, were upregulated to fulfill the increasing requirement of energy consumption during maturation conversion. The storage proteins, such as globulins, legumins, vicilins, and oleosin, were also increased significantly during maturation conversion. Protein-protein interaction analysis and function annotation revealed that the upregulation of oleosin, oil body-associated proteins, and acyl-coenzyme A oxidase 2 resulted in the accumulation of oil in quinoa seeds. The downregulation of β-amyrin 28-oxidase was observed, indicating the decreasing saponin content, during maturation, which makes the quinoa "sweet". By the PRM and qRT-PCR analysis, the expression patterns of most selected DAPs were consistent with the result of TMT proteomics. Our study enhanced the understanding of the maturation conversion in quinoa. This might be the first and most important step toward the genetic improvement of quinoa.
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Affiliation(s)
- Zhi-Jun Shen
- Fujian Key Laboratory of Subtropical Plant Physiology and Biochemistry, Fujian Institute of Subtropical Botany, Xiamen, China
| | - Su-Xia Xu
- Fujian Key Laboratory of Subtropical Plant Physiology and Biochemistry, Fujian Institute of Subtropical Botany, Xiamen, China
| | - Qing-Yun Huang
- Fujian Key Laboratory of Subtropical Plant Physiology and Biochemistry, Fujian Institute of Subtropical Botany, Xiamen, China
| | - Zi-Yang Li
- Institute of Gene Science for Bamboo and Rattan Resources, International Center for Bamboo and Rattan, Beijing, China
| | - Yi-Ding Xu
- Landscape Architecture and Landscape Research Branch, China Academy of Urban Planning and Design, Beijing, China
| | - Chun-Song Lin
- Fujian Key Laboratory of Subtropical Plant Physiology and Biochemistry, Fujian Institute of Subtropical Botany, Xiamen, China
| | - Yi-Jin Huang
- Department of Dermatology, The First Affiliated Hospital of Xiamen University, Xiamen, China
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Dobrowolska-Iwanek J, Zagrodzki P, Galanty A, Fołta M, Kryczyk-Kozioł J, Szlósarczyk M, Rubio PS, Saraiva de Carvalho I, Paśko P. Determination of Essential Minerals and Trace Elements in Edible Sprouts from Different Botanical Families—Application of Chemometric Analysis. Foods 2022; 11:foods11030371. [PMID: 35159521 PMCID: PMC8834360 DOI: 10.3390/foods11030371] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2021] [Revised: 01/07/2022] [Accepted: 01/24/2022] [Indexed: 01/21/2023] Open
Abstract
Background: elemental deficiency may result in the malfunctioning of human organisms. Sprouts, with their attractive looks and well-established popularity, may be considered as alternative sources of elements in the diet. Moreover, the uptake of micro- and macronutrients from sprouts is better when compared to other vegetable sources. The aim of the study was to determine and compare the level of the selected essential minerals and trace elements in 25 sprouts from different botanical families, to preselect the richest species of high importance for human diets. Methods: the Cu, Zn, Mn, Fe, Mg, Ca determinations were performed using atomic absorption spectrometry with flame atomization and iodine by the colorimetric method. Results: beetroot sprouts had the highest levels of Zn, Fe, and Mg, while onion sprouts were the richest in Mn and Ca, among all of the tested sprouts. Sprouts of the Brassicaceae family were generally richer in Ca, Mg, and Zn than sprouts from the Fabaceae family. Results allow preselection of the most perspective sprouts as possible dietary sources of essential minerals and trace elements. For rucola, leeks, onions, and beetroot sprouts, the data on minerals and trace element compositions were performed for the first time.
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Affiliation(s)
- Justyna Dobrowolska-Iwanek
- Department of Food Chemistry and Nutrition, Jagiellonian University Medical College, Medyczna 9, 30-688 Kraków, Poland; (J.D.-I.); (P.Z.); (M.F.); (J.K.-K.)
| | - Paweł Zagrodzki
- Department of Food Chemistry and Nutrition, Jagiellonian University Medical College, Medyczna 9, 30-688 Kraków, Poland; (J.D.-I.); (P.Z.); (M.F.); (J.K.-K.)
| | - Agnieszka Galanty
- Department of Pharmacognosy, Jagiellonian University Medical College, Medyczna 9, 30-688 Kraków, Poland;
| | - Maria Fołta
- Department of Food Chemistry and Nutrition, Jagiellonian University Medical College, Medyczna 9, 30-688 Kraków, Poland; (J.D.-I.); (P.Z.); (M.F.); (J.K.-K.)
| | - Jadwiga Kryczyk-Kozioł
- Department of Food Chemistry and Nutrition, Jagiellonian University Medical College, Medyczna 9, 30-688 Kraków, Poland; (J.D.-I.); (P.Z.); (M.F.); (J.K.-K.)
| | - Marek Szlósarczyk
- Department of Inorganic and Analytical Chemistry, Jagiellonian University Medical College, Medyczna 9, 30-688 Kraków, Poland;
| | - Pol Salvans Rubio
- Faculty of Pharmacy and Food Science, University of Barcelona, Diagonal Campus, Joan XXIII 27-31, 08-028 Barcelona, Spain;
| | - Isabel Saraiva de Carvalho
- Mediterranean Institute for Agriculture, Environment and Development, University of Algarve, 8005-139 Faro, Portugal;
| | - Paweł Paśko
- Department of Food Chemistry and Nutrition, Jagiellonian University Medical College, Medyczna 9, 30-688 Kraków, Poland; (J.D.-I.); (P.Z.); (M.F.); (J.K.-K.)
- Correspondence: ; Tel.: +48-126-205-670
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Sultana M, Das SC, Dey B, Salam A, Afrin A, Ahmed T. Effect of Hydroponic Wheat Sprout on the Growth Performance, Carcass Characteristics, and Lipid Profiles of Broilers. BRAZILIAN JOURNAL OF POULTRY SCIENCE 2022. [DOI: 10.1590/1806-9061-2021-1583] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Affiliation(s)
- M Sultana
- Patuakhali Science and Technology University, Bangladesh
| | - SC Das
- Bangladesh Agricultural University, Bangladesh
| | - B Dey
- Bangladesh Agricultural University, Bangladesh
| | - A Salam
- Bangladesh Agricultural University, Bangladesh
| | - A Afrin
- Bangladesh Agricultural University, Bangladesh
| | - T Ahmed
- Bangladesh Agricultural University, Bangladesh
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Raguindin PF, Adam Itodo O, Stoyanov J, Dejanovic GM, Gamba M, Asllanaj E, Minder B, Bussler W, Metzger B, Muka T, Glisic M, Kern H. A systematic review of phytochemicals in oat and buckwheat. Food Chem 2020; 338:127982. [PMID: 32950005 DOI: 10.1016/j.foodchem.2020.127982] [Citation(s) in RCA: 41] [Impact Index Per Article: 10.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/24/2020] [Revised: 08/22/2020] [Accepted: 08/30/2020] [Indexed: 12/29/2022]
Abstract
Consumption of oat and buckwheat have been associated with various health benefits that may be attributed to their nutritional composition. We performed a systematic review to evaluate the profile and quantity of bioactive compounds present in oat and buckwheat. Among 154 studies included in final analysis, 113 and 178 bioactive compounds were reported in oat and buckwheat, respectively. Total phytosterols, tocols, flavonoids and rutin content were generally higher in buckwheat, β-glucans were significantly higher in oat, while avenanthramides and saponins were characteristically present in oat. The majority of studies included in current review were published before 2010s. The heterogeneous methodological procedures used across the studies precluded our possibility to meta-analyse the evidence and raises the need for harmonization of separation and extraction methods in future studies. Our findings should further stimulate the exploration of metabolites related to identified phytochemicals and their roles in human health.
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Affiliation(s)
- Peter Francis Raguindin
- Institute of Social and Preventive Medicine (ISPM), University of Bern, Bern, Switzerland; Swiss Paraplegic Research, Nottwil, Switzerland
| | - Oche Adam Itodo
- Institute of Social and Preventive Medicine (ISPM), University of Bern, Bern, Switzerland; Swiss Paraplegic Research, Nottwil, Switzerland
| | | | - Gordana M Dejanovic
- Department of Ophthalmology, University of Novi Sad, Faculty of Medicine, Hajduk Veljkova 1-3, 21000 Novi Sad, Serbia
| | - Magda Gamba
- Institute of Social and Preventive Medicine (ISPM), University of Bern, Bern, Switzerland
| | - Eralda Asllanaj
- Department of Epidemiology, Erasmus MC, University Medical Center Rotterdam, Rotterdam, the Netherlands
| | - Beatrice Minder
- Public Health & Primary Care Library, University Library of Bern, University of Bern, Bern, Switzerland
| | - Weston Bussler
- Standard Process Nutrition Innovation Center, Kannapolis, NC 28018, USA
| | - Brandon Metzger
- Standard Process Nutrition Innovation Center, Kannapolis, NC 28018, USA
| | - Taulant Muka
- Institute of Social and Preventive Medicine (ISPM), University of Bern, Bern, Switzerland
| | - Marija Glisic
- Institute of Social and Preventive Medicine (ISPM), University of Bern, Bern, Switzerland; Swiss Paraplegic Research, Nottwil, Switzerland.
| | - Hua Kern
- Standard Process Nutrition Innovation Center, Kannapolis, NC 28018, USA
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7
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Demir B, Bilgiçli N. Utilization of quinoa flour ( Chenopodium quinoa Willd.) in gluten-free pasta formulation: Effects on nutritional and sensory properties. FOOD SCI TECHNOL INT 2020; 27:242-250. [PMID: 32781850 DOI: 10.1177/1082013220940092] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
In this study, raw and germinated quinoa seed flour was utilized in gluten-free pasta formulation. Rice:corn semolina (50:50) blend was used in gluten-free pasta as a control group. Quinoa flours were replaced with rice:corn semolina blend at different (0-30%) ratios in gluten-free pasta formulation. Guar gum (3%) was also used to tolerate structural defects caused by gluten deficiency. Trials were conducted according to (2 × 4) × 2 factorial design. Color values, cooking properties, and chemical and sensory attributes of gluten-free pasta samples were determined. Quinoa flour type and quinoa flour addition ratio factors significantly (p < 0.05) affected the L*, a* color values and all of the cooking properties of the gluten-free pasta samples. Utilization of germinated quinoa flour in gluten-free pasta revealed lower water uptake, volume increase, firmness, and higher cooking loss values than that of raw quinoa flour. Quinoa flour especially improved the mean values of protein, total phenolic content, antioxidant activity from 8.1%, 0.7 mg GAE/g, and 13.4%, up to 12.7%, 1.5 mg GAE/g, and 28.8%, respectively. A significant (p < 0.05) increment was observed in Ca, Fe, K, Mg, P, and Z content of the gluten-free pasta and all addition ratios of quinoa flour. As a result, increasing amount of quinoa flour enriched the nutritional composition of gluten-free pasta but high utilization ratio resulted in slight sensory losses.
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Affiliation(s)
- Berat Demir
- Bahri Dağdaş International Agricultural Research Institute, Konya, Turkey
| | - Nermin Bilgiçli
- Department of Food Engineering, Engineering and Architecture Faculty, 226846Necmettin Erbakan University, Konya, Turkey
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Klepacka J, Najda A, Klimek K. Effect of Buckwheat Groats Processing on the Content and Bioaccessibility of Selected Minerals. Foods 2020; 9:E832. [PMID: 32630374 PMCID: PMC7353638 DOI: 10.3390/foods9060832] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/27/2020] [Revised: 06/19/2020] [Accepted: 06/22/2020] [Indexed: 12/15/2022] Open
Abstract
Adequate supply of minerals in the diet is necessary for the proper functioning of the human body. In recent years gluten-free diet, which rigorous forms may lead to deficiencies of mineral components (especially Mg, Mn, Zn and Cu), is becoming more and more popular. Buckwheat grains do not contain gluten, and their nutritional value is very high. They are often consumed in the form of groats, which are obtained from roasted and dehulled seeds. The purpose of the work was to determine how conducting the buckwheat groats production in industrial conditions affects the content and availability of magnesium, manganese, zinc and copper. The results indicated that husk removal had a particularly adverse effect on the total manganese content and its amount released by enzymatic digestion, whereas it had a positive effect on the post-digestion zinc level by increasing it by nearly half. Hydrothermal processes especially affected the release of analysed elements simulated by the in vitro method, and the extent of changes depended on the processing parameters. It was shown that bioaccessibility of minerals may be increased by treating buckwheat at a lower temperature for a short time, which has a particularly beneficial effect on the manganese and magnesium. Treating grains at a higher temperature reduces the bioaccessibility of all analysed elements, which was particularly noted for zinc and copper. Based on the obtained results, it should be stated that buckwheat groats should be a regular part of human diet, because they are a good source of easily digestible mineral compounds. Their consumption should be especially considered by people on a rigorous gluten-free diet, as they can prevent mineral deficiencies associated with its use.
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Affiliation(s)
- Joanna Klepacka
- Department of Commodity Science and Food Analysis, Faculty of Food Science, University of Warmia and Mazury in Olsztyn, Oczapowskiego 2, 10-719 Olsztyn, Poland;
| | - Agnieszka Najda
- Laboratory of Quality of Vegetables and Medicinal Plants, Department of Vegetable Crops and Medicinal Plants, University of Life Sciences in Lublin, Akademicka 15, 20-950 Lublin, Poland
| | - Kamila Klimek
- Department of Applied Mathematics and Informatics, University of Life Sciences in Lublin, Głęboka 28, 20-612 Lublin, Poland;
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Krapf J, Ding L, Brühan J, Lorimer L, Walther G, Flöter E. Effect of sprouting temperature on selected properties of wheat flour and direct expanded extrudates. J FOOD PROCESS ENG 2020. [DOI: 10.1111/jfpe.13365] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Julia Krapf
- Department of Food Process EngineeringTechnische Universität Berlin Berlin Germany
| | - Linda Ding
- Department of Food Process EngineeringTechnische Universität Berlin Berlin Germany
| | - Juliane Brühan
- Department of Food Process EngineeringTechnische Universität Berlin Berlin Germany
| | - Luisa Lorimer
- Department of Food Process EngineeringTechnische Universität Berlin Berlin Germany
| | - Goeran Walther
- General Mills, R&D, James Ford Bell Technical Center Golden Valley Minnesota
| | - Eckhard Flöter
- Department of Food Process EngineeringTechnische Universität Berlin Berlin Germany
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10
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Rodríguez JP, Rahman H, Thushar S, Singh RK. Healthy and Resilient Cereals and Pseudo-Cereals for Marginal Agriculture: Molecular Advances for Improving Nutrient Bioavailability. Front Genet 2020; 11:49. [PMID: 32174958 PMCID: PMC7056906 DOI: 10.3389/fgene.2020.00049] [Citation(s) in RCA: 37] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/07/2019] [Accepted: 01/16/2020] [Indexed: 11/13/2022] Open
Abstract
With the ever-increasing world population, an extra 1.5 billion mouths need to be fed by 2050 with continuously dwindling arable land. Hence, it is imperative that extra food come from the marginal lands that are expected to be unsuitable for growing major staple crops under the adverse climate change scenario. Crop diversity provides right alternatives for marginal environments to improve food, feed, and nutritional security. Well-adapted and climate-resilient crops will be the best fit for such a scenario to produce seed and biomass. The minor millets are known for their high nutritional profile and better resilience for several abiotic stresses that make them the suitable crops for arid and salt-affected soils and poor-quality waters. Finger millet (Eleucine coracana) and foxtail millet (Setaria italica), also considered as orphan crops, are highly tolerant grass crop species that grow well in marginal and degraded lands of Africa and Asia with better nutritional profile. Another category of grains, called pseudo-cereals, is considered as rich foods because of their protein quality and content, high mineral content, and healthy and balance food quality. Quinoa (Chenopodium quinoa), amaranth (Amaranthus sp.), and buckwheat (Fagopyrum esculentum) fall under this category. Nevertheless, both minor millets and pseudo-cereals are morphologically different, although similar for micronutrient bioavailability, and their grains are gluten-free. The cultivation of these millets can make dry lands productive and ensure future food as well as nutritional security. Although the natural nutrient profile of these crop plant species is remarkably good, little development has occurred in advances in molecular genetics and breeding efforts to improve the bioavailability of nutrients. Recent advances in NGS have enabled the genome and transcriptome sequencing of these millets and pseudo-cereals for the faster development of molecular markers and application in molecular breeding. Genomic information on finger millet (1,196 Mb with 85,243 genes); S. italica, a model small millet (well-annotated draft genome of 420 Mb with 38,801 protein-coding genes); amaranth (466 Mb genome and 23,059 protein-coding genes); buckwheat (genome size of 1.12 Gb with 35,816 annotated genes); and quinoa (genome size of 1.5 Gb containing 54,438 protein-coding genes) could pave the way for the genetic improvement of these grains. These genomic resources are an important first step toward genetic improvement of these crops. This review highlights the current advances and available resources on genomics to improve nutrient bioavailability in these five suitable crops for the sustained healthy livelihood.
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Affiliation(s)
| | | | | | - Rakesh K. Singh
- Crop Diversification and Genetics Program, International Center for Biosaline Agriculture, Dubai, United Arab Emirates
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Krapf J, Kandzia F, Brühan J, Walther G, Flöter E. Sprouting of oats: A new approach to quantify compositional changes. Cereal Chem 2019. [DOI: 10.1002/cche.10203] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Julia Krapf
- Department of Food Process Engineering Technische Universität Berlin Berlin Germany
| | - Franziska Kandzia
- Department of Food Process Engineering Technische Universität Berlin Berlin Germany
| | - Juliane Brühan
- Department of Food Process Engineering Technische Universität Berlin Berlin Germany
| | - Goeran Walther
- General Mills, Cereal Platform, James Ford Bell Technical Center R&D, Cereal Technology Golden Valley MN USA
| | - Eckhard Flöter
- Department of Food Process Engineering Technische Universität Berlin Berlin Germany
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12
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Krapf J, Arysanto A, Walther G, Flöter E. Effect of sprouting conditions on the properties of direct expanded extruded wheat. J FOOD PROCESS ENG 2019. [DOI: 10.1111/jfpe.13123] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Julia Krapf
- Department of Food Process EngineeringTechnische Universität Berlin Berlin Germany
| | - Arysthina Arysanto
- Department of Food Process EngineeringTechnische Universität Berlin Berlin Germany
| | - Goeran Walther
- General Mills, Cereal PlatformJames Ford Bell Technical Center Golden Valley Minnesota
| | - Eckhard Flöter
- Department of Food Process EngineeringTechnische Universität Berlin Berlin Germany
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13
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Li L, Zhong W, Kong H, Sun J, Zhang X, Su Y. Evaluation of the Effect of Sprout Soybeans on the Iron Status of Anemic Adolescent Girls in Rural China. PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2019; 74:28-33. [PMID: 30361960 DOI: 10.1007/s11130-018-0697-7] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/08/2023]
Abstract
Soybeans are a major source of nonheme iron in Chinese diet. Germination is considered to be effective in improving iron bioavailability in soybeans. The study is to evaluate the effect of sprout soybean supplementation on the iron status of anemic adolescent girls in rural area of China and to compare it with the effect of soybeans. Two hundred and eighty eight adolescent girls were assigned to receive one of three dietary supplements (100 mL) a day for 6 m: 1) rice milk as the control (C); 2) sprout soybean milk (SS); 3) soybean milk (S). In addition to anthropometric measurements, iron status was measured at baseline and at the end of the study. After six months, the concentration of hemoglobin and plasma ferritin of participants in sprout soybean group were 138.6 ± 6.3 g/L and 43.3 ± 12.6 μg/L, significantly higher than those of the control. Significant decreases in the rate of anemia, iron deficiency and free erythrocyte protoporphyrin (FEP) concentration were found both in sprout soybean and soybean group. An obvious decrease in plasma transferritin receptor was found in the sprout soybean group comparing with the control, but not in the soybean group. Small but not significant differences were found in all iron indicators between the sprout soybean and soybean group. Sprout soybeans and soybeans could improve the iron status of anemic adolescent girls. Although sprout soybeans exhibited some priority to soybeans, no absolutely significant difference was found between them.
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Affiliation(s)
- Lei Li
- State Key Laboratory of Molecular Vaccinology and Molecular Diagnostics, Public Health School, Xiamen University, Xiamen, 361102, Fujian, China.
| | - Wenwen Zhong
- General Hospital of Chinese People's Liberation Army, Beijing, 100853, China
| | - Hangru Kong
- State Key Laboratory of Molecular Vaccinology and Molecular Diagnostics, Public Health School, Xiamen University, Xiamen, 361102, Fujian, China
| | - Jianping Sun
- Qingdao Center for Disease Control and Prevention, Qingdao, 266012, Shandong, China
| | - Xiaofen Zhang
- State Key Laboratory of Molecular Vaccinology and Molecular Diagnostics, Public Health School, Xiamen University, Xiamen, 361102, Fujian, China
| | - Yanwen Su
- State Key Laboratory of Molecular Vaccinology and Molecular Diagnostics, Public Health School, Xiamen University, Xiamen, 361102, Fujian, China
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Lemmens E, Moroni AV, Pagand J, Heirbaut P, Ritala A, Karlen Y, Lê KA, Van den Broeck HC, Brouns FJPH, De Brier N, Delcour JA. Impact of Cereal Seed Sprouting on Its Nutritional and Technological Properties: A Critical Review. Compr Rev Food Sci Food Saf 2018; 18:305-328. [PMID: 33337026 DOI: 10.1111/1541-4337.12414] [Citation(s) in RCA: 73] [Impact Index Per Article: 12.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/24/2018] [Revised: 10/31/2018] [Accepted: 10/31/2018] [Indexed: 02/06/2023]
Abstract
Sprouting induces activation and de novo synthesis of hydrolytic enzymes that make nutrients available for plant growth and development. Consumption of sprouted grains is suggested to be beneficial for human health. Positive consumer perceptions about sprouted cereals have resulted in new food and beverage product launches. However, because there is no generally accepted definition of "sprouting," it is unclear when grains are to be called sprouted. Moreover, guidelines about how much sprouted grain material food products should contain to exert health benefits are currently lacking. Accordingly, there is no regulatory base to develop appropriate food labeling for "sprouted foods." This review describes the nutritional and technological properties of sprouted grains in relation to processing conditions and provides guidelines to optimize sprouting practices in order to maximize nutritive value. Relatively long sprouting times (3 to 5 days) and/or high processing temperatures (25 to 35 °C) are needed to maximize the de novo synthesis and/or release of plant bioactive compounds. Nutrient compositional changes resulting from sprouting are often associated with health benefits. However, supportive data from clinical studies are very scarce, and at present it is impossible to draw any conclusion on health benefits of sprouted cereals. Finally, grains sprouted under the above-mentioned conditions are generally unfit for use in traditional food processing and it is challenging to use sprouted grains as ingredients without compromising their nutrient content. The present review provides a basis for better defining what "sprouting" is, and to help further research and development efforts in this field as well as future food regulations development.
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Affiliation(s)
- Elien Lemmens
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, B-3001, Leuven, Belgium
| | - Alice V Moroni
- Nestlé Research Centre, Route du Jorat 57, 1000, Lausanne, Switzerland
| | - Jennifer Pagand
- Puratos Group, Industrialaan 25, B-1702, Groot-Bijgaarden, Belgium
| | - Pieter Heirbaut
- Puratos Group, Industrialaan 25, B-1702, Groot-Bijgaarden, Belgium
| | - Anneli Ritala
- VTT Technical Research Centre of Finland, Vuorimiehentie 3, 02150, Espoo, Finland
| | - Yann Karlen
- Nestlé Research Centre, Route du Jorat 57, 1000, Lausanne, Switzerland
| | - Kim-Anne Lê
- Nestlé Research Centre, Route du Jorat 57, 1000, Lausanne, Switzerland
| | - Hetty C Van den Broeck
- Wageningen Univ. & Research, Business unit Bioscience, Droevendaalsesteeg 1, 6708, PB Wageningen, The Netherlands
| | - Fred J P H Brouns
- Dept. of Human Biology School of Nutrition and Translational Research in Metabolism Faculty of Health, Medicine and Life Sciences, Maastricht Univ., Universiteitssingel 40, 6229, ER Maastricht, The Netherlands
| | - Niels De Brier
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, B-3001, Leuven, Belgium
| | - Jan A Delcour
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, B-3001, Leuven, Belgium
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de Oliveira AP, Nomura CS, Naozuka J. Evaluation of selenium enrichment of adzuki bean ( Vigna angularis ) sprouts: Translocation, bioaccessibility and Se-protein speciation. Microchem J 2017. [DOI: 10.1016/j.microc.2017.05.004] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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16
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Tang Y, Tsao R. Phytochemicals in quinoa and amaranth grains and their antioxidant, anti-inflammatory, and potential health beneficial effects: a review. Mol Nutr Food Res 2017; 61. [PMID: 28239982 DOI: 10.1002/mnfr.201600767] [Citation(s) in RCA: 129] [Impact Index Per Article: 18.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/30/2016] [Revised: 02/08/2017] [Accepted: 02/13/2017] [Indexed: 01/07/2023]
Abstract
Quinoa (Chenopodium quinoa Willd.) and amaranth (Amaranthus cruentus L.) are pseudocereal grains rich in both macronutrients and micronutrients including vitamins and minerals. The proteins are particularly of high nutritional quality due to the outstanding balance of essential amino acids. However, recent research strongly suggests that nonessential nutrients such as phytochemicals of quinoa and amaranth may also have potential health beneficial effects. This review focuses on the phytochemical composition of quinoa and amaranth seeds, the antioxidant and anti-inflammatory activities of hydrophilic (e.g. phenolics, betacyanins) and lipophilic (e.g. fatty acids, tocopherols, and carotenoids) nutrients, and how these contribute to the potential health benefits, especially in lowering the risk of the oxidative stress related diseases e.g. cancer, cardiovascular disease, diabetes, and obesity. The gap between current knowledge and future research needs have also been identified.
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Affiliation(s)
- Yao Tang
- Laboratory for Functional Foods and Human Health, Center for Excellence in Post-Harvest Technologies, North Carolina Agricultural and Technical State University, Kannapolis, NC, USA.,Guelph Research and Development Centre, Agriculture and Agri-Food Canada, West, Guelph, Ontario, Canada
| | - Rong Tsao
- Guelph Research and Development Centre, Agriculture and Agri-Food Canada, West, Guelph, Ontario, Canada
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17
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Hayta M, İşçimen EM. Optimization of ultrasound-assisted antioxidant compounds extraction from germinated chickpea using response surface methodology. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2016.11.037] [Citation(s) in RCA: 39] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
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18
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Paucar-Menacho LM, Peñas E, Dueñas M, Frias J, Martínez-Villaluenga C. Optimizing germination conditions to enhance the accumulation of bioactive compounds and the antioxidant activity of kiwicha (Amaranthus caudatus) using response surface methodology. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2016.07.038] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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19
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Carciochi RA, Galván-D'Alessandro L, Vandendriessche P, Chollet S. Effect of Germination and Fermentation Process on the Antioxidant Compounds of Quinoa Seeds. PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2016; 71:361-367. [PMID: 27368410 DOI: 10.1007/s11130-016-0567-0] [Citation(s) in RCA: 53] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/06/2023]
Abstract
Quinoa (Chenopodium quinoa) seed has gained a great interest in the last years, mainly due to its nutritional properties and its content of antioxidant substances with health-promoting properties in humans. In this work, the effect of germination time and fermentation on the levels of antioxidant compounds (ascorbic acid, tocopherol isomers and phenolic compounds) and antioxidant activity of quinoa seeds was evaluated. Fermentation was carried out naturally by the microorganisms present in the seeds or by inoculation with two Saccharomyces cerevisiae strains (used for baking and brewing). Ascorbic acid and total tocopherols were significantly increased (p ≤ 0.05) after 72 h of germination process in comparison with raw quinoa seeds, whilst fermentation caused a decrease in both types of compounds. Phenolic compounds and antioxidant capacity were improved using both bioprocesses, being this effect more noticeable for germination process (101 % of increase after three days of germination). Germination and fermentation proved to be desirable procedures for producing enriched ingredients with health-promoting antioxidant compounds in a natural way.
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Affiliation(s)
- Ramiro Ariel Carciochi
- Faculty of Engineering, Universidad Nacional del Centro de la Provincia de Buenos Aires, Av. del Valle 5737, 7400, Olavarría, Argentina
| | - Leandro Galván-D'Alessandro
- ISA, Univ. Lille 1, INRA, Univ. Artois, Univ. Littoral Côte d'Opale, EA 7394 - ICV - Institut Charles Viollette, 48 Boulevard Vauban, F-59000, Lille, France.
| | - Pierre Vandendriessche
- ISA, Univ. Lille 1, INRA, Univ. Artois, Univ. Littoral Côte d'Opale, EA 7394 - ICV - Institut Charles Viollette, 48 Boulevard Vauban, F-59000, Lille, France
| | - Sylvie Chollet
- ISA, Univ. Lille 1, INRA, Univ. Artois, Univ. Littoral Côte d'Opale, EA 7394 - ICV - Institut Charles Viollette, 48 Boulevard Vauban, F-59000, Lille, France
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20
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The effects of hydrothermal processing and germination on Fe speciation and Fe bioaccessibility to human intestinal Caco-2 cells in Tartary buckwheat. Food Chem 2016; 199:782-90. [DOI: 10.1016/j.foodchem.2015.12.071] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/17/2015] [Revised: 11/13/2015] [Accepted: 12/16/2015] [Indexed: 11/17/2022]
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21
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Composition of mineral elements and bioactive compounds in tartary buckwheat and wheat sprouts as affected by natural mineral-rich water. J Cereal Sci 2016. [DOI: 10.1016/j.jcs.2016.02.002] [Citation(s) in RCA: 26] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
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22
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Mridula D, Sharma M, Gupta RK. Development of quick cooking multi-grain dalia utilizing sprouted grains. Journal of Food Science and Technology 2015; 52:5826-33. [PMID: 26344997 DOI: 10.1007/s13197-014-1634-x] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 10/20/2014] [Accepted: 11/03/2014] [Indexed: 11/28/2022]
Abstract
Multi-grain dalia (MGD) formulations were prepared utilizing sprouted wheat and mixer of other three grains (barley, sorghum and pearl millet) in the ratio of 100:0 (MGD-A), 75:25 (MGD-B), 50:50 (MGD-C), 25:75 (MGD-D) and 0:100 (MGD-E), respectively. The mixer of barley, sorghum and pearl millet was prepared using 50, 25, 25 parts of these grains, respectively. The recovery of grits/ dalia (particle size 1.41 to 2 mm) from sprouted wheat and barley was 74.56 and 69.77 %, respectively while sorghum and pearl millet yield 47.94 and 49.39 % (particle size 0.954 to 1.41 mm), respectively. Sprouting brought a reduction of cooking time by about 50 % as compared to un-sprouted studied grains. Cooking time for different MGD formulations ranged from 3.91 to 4.42 min, which was slightly increased with increasing proportion of mixer of barley, sorghum and pearl millet (p > 0.05). Rehydration ratio of MGD samples varied from 3.12 to 3.45 with minimum in MGD-E sample. Though protein content was decreased with increasing proportion of mixer of three grains in MGD samples but in vitro protein digestibility (58.68 to 62.75 %) was similar (p > 0.05). The mean overall sensory acceptability scores for MGD samples ranged from 7.50 to 8.49 with ≥8.0 in samples having up to 75 % grits of mixer of three grains. In view of very good overall sensory acceptability, rich in crude fibre, calcium and iron content and low cooking time, 25:75 parts of sprouted wheat and mixer of studied three grains, respectively may be considered for preparation of acceptable quality quick cooking multi-grain dalia.
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Affiliation(s)
- D Mridula
- Food Grains and Oilseeds Processing Division, Central Institute of Post Harvest Engineering & Technology, Ludhiana, 141004 Punjab India ; FG & OP Division, CIPHET (ICAR), Ludhiana, 141 004 Punjab India
| | - Monika Sharma
- Food Grains and Oilseeds Processing Division, Central Institute of Post Harvest Engineering & Technology, Ludhiana, 141004 Punjab India
| | - R K Gupta
- Food Grains and Oilseeds Processing Division, Central Institute of Post Harvest Engineering & Technology, Ludhiana, 141004 Punjab India
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Rothschild J, Rosentrater KA, Onwulata C, Singh M, Menutti L, Jambazian P, Omary MB. Influence of quinoa roasting on sensory and physicochemical properties of allergen-free, gluten-free cakes. Int J Food Sci Technol 2015. [DOI: 10.1111/ijfs.12837] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Jeffrey Rothschild
- School of Kinesiology and Nutritional Science; California State University, Los Angeles; 5151 State University Drive Los Angeles CA 90032 USA
| | - Kurt A. Rosentrater
- Department of Agricultural and Biosystems Engineering; Iowa State University; 101 Davidson Hall Ames IA 50011 USA
| | | | - Mukti Singh
- USDA/ARS/NCAUR; 1815 N. University St. Peoria IL 61604 USA
| | - Lorena Menutti
- School of Kinesiology and Nutritional Science; California State University, Los Angeles; 5151 State University Drive Los Angeles CA 90032 USA
| | - Pera Jambazian
- School of Kinesiology and Nutritional Science; California State University, Los Angeles; 5151 State University Drive Los Angeles CA 90032 USA
| | - María B. Omary
- School of Kinesiology and Nutritional Science; California State University, Los Angeles; 5151 State University Drive Los Angeles CA 90032 USA
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Pitzschke A, Fraundorfer A, Guggemos M, Fuchs N. Antioxidative responses during germination in quinoa grown in vitamin B-rich medium. Food Sci Nutr 2015; 3:242-51. [PMID: 25987999 PMCID: PMC4431792 DOI: 10.1002/fsn3.211] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/05/2014] [Revised: 01/09/2015] [Accepted: 01/14/2015] [Indexed: 01/05/2023] Open
Abstract
Synthetic vitamin preparations have grown in popularity to combat health risks associated with an imbalanced diet, poor exercise and stress. In terms of bioavailability and diversity, they lack behind vitamins naturally occurring in plants. Solutions to obtain plant-derived vitamins at a larger scale are highly desirable. B vitamins act as precursors of enzymatic cofactors, thereby regulating important metabolic processes both in animals and plants. Because during plant germination, the vitamin content and micronutrient availability increase, sprouts are generally considered a healthier food as compared to dry grains. Germination only occurs if a plant's antioxidant machinery is sufficiently activated to cope with oxidative stress. Seeds of quinoa, an edible gluten-free plant naturally rich in minerals, germinate readily in a solution containing the eight B vitamins. We studied biochemical changes during quinoa germination, with a focus on nutritionally relevant characteristics. The results are considered from a nutritional and plant physiological perspective. Germination of quinoa in vitamin-rich medium is a promising strategy to enhance the nutritional value of this matrix. Additional health-beneficial effects indirectly resulting from the vitamin treatment include elevated levels of the multi-functional amino acid proline and a higher antioxidant capacity. Plant biomolecules can be better protected from oxidative damage in vivo.
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Affiliation(s)
- Andrea Pitzschke
- Division Plant Physiology, Department Cell Biology, University of Salzburg Salzburg, Austria ; Department Applied Genetics and Cell Biology, University of Natural Resources and Life Sciences (BOKU) Vienna, Austria
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25
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Zou T, Xu N, Hu G, Pang J, Xu H. Biofortification of soybean sprouts with zinc and bioaccessibility of zinc in the sprouts. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2014; 94:3053-60. [PMID: 24638829 DOI: 10.1002/jsfa.6658] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/10/2013] [Revised: 03/11/2014] [Accepted: 03/11/2014] [Indexed: 05/25/2023]
Abstract
BACKGROUND Soybean sprouts are a very popular vegetable in Southeast Asian countries and regions. Zinc-rich soybean sprouts can help to improve Zn deficiency in humans. The aim of this study was to prepare Zn-enriched soybean sprouts through agronomic biofortification (germination with ZnSO4 solution) in order to provide consumers with a dietary material for Zn supplementation. RESULTS A suitable Zn concentration in ZnSO4 solution used for cultivation of Zn-enriched soybean sprouts was found to be less than or equal to 20 µg mL(-1) . Upon biofortification with 10 and 20 µg Zn mL(-1) ZnSO4 solutions, Zn content (102 and 163 vs 32 mg kg(-1) dry weight (DW)), bioaccessible Zn content (3.86 and 8.53 vs 1.11 mg kg(-1) DW) and Zn bioaccessibility (3.8 and 5.2 vs 3.5%) in edible portions of Zn-enriched soybean sprouts were significantly enhanced compared with those of water-germinated soybean sprouts. Meanwhile, no significant differences were observed in Fe, Mn and Cu contents of edible portions of soybean sprouts between ZnSO4 solution and water germinations, although soaking leakages of minerals (Fe, Mn and Cu) from soybean seeds to steeping media occurred to some degree. CONCLUSION Soybean sprouts biofortified with ZnSO4 solution at 10 or 20 µg Zn mL(-1) contained appreciable quantities of Zn and had good Zn bioaccessibility, indicating that Zn-enriched soybean sprouts may serve as a suitable dietary Zn source to improve the Zn intake of Zn-deficient populations.
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Affiliation(s)
- Tao Zou
- The Key Laboratory of Tropical Biological Resources of Ministry of Education (MOE), College of Material Science and Chemical Engineering, Hainan University, Haikou, 570228, China
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26
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Xu FY, Gao QH, Ma YJ, Guo XD, Wang M. Comparison of Tartary Buckwheat Flour and Sprouts Steamed Bread in Quality and Antioxidant Property. J FOOD QUALITY 2014. [DOI: 10.1111/jfq.12101] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022] Open
Affiliation(s)
- Fang-Yi Xu
- College of Food Science and Engineering; Northwest A & F University; YangLing Shaanxi 712100 China
| | - Qing-Han Gao
- School of Public Health; Ningxia Medical University; Yinchuan China
| | - Yu-Jie Ma
- College of Food Science and Engineering; Northwest A & F University; YangLing Shaanxi 712100 China
| | - Xu-Dan Guo
- College of Food Science and Engineering; Northwest A & F University; YangLing Shaanxi 712100 China
| | - Min Wang
- College of Food Science and Engineering; Northwest A & F University; YangLing Shaanxi 712100 China
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27
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Sowndhararajan K, Paul S, Kwon GS, Hwang CW, Kang SC. Protective effect of polyamine extract of salt stressed and sprouted soybean seeds against ethanol-induced gastric ulcer in rats. Food Sci Biotechnol 2014. [DOI: 10.1007/s10068-014-0096-2] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022] Open
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28
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Hübner F, Arendt EK. Germination of Cereal Grains as a Way to Improve the Nutritional Value: A Review. Crit Rev Food Sci Nutr 2013; 53:853-61. [DOI: 10.1080/10408398.2011.562060] [Citation(s) in RCA: 66] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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29
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Zhang L, Li Q, Yang X, Xia Z. Effects of sodium selenite and germination on the sprouting of chickpeas (Cicer arietinum L.) and its content of selenium, formononetin and biochanin A in the sprouts. Biol Trace Elem Res 2012; 146:376-80. [PMID: 22101473 DOI: 10.1007/s12011-011-9261-0] [Citation(s) in RCA: 29] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 10/26/2011] [Accepted: 11/03/2011] [Indexed: 10/15/2022]
Abstract
To improve the nutritional value of chickpea food, selenium (Se)-rich chickpea sprouts were produced by germination of chickpea seeds for 6 days at 28 centigrade in the presence of various concentrations of Na(2)SeO(3) in germination solution. High concentrations of selenite were found to inhibit the growth of chickpea sprout and the biosynthesis of isoflavones formononetin and biochanin A. However, chickpea sprouts could tolerate up to ~50 mg/L of Na(2)SeO(3), under which condition the product chickpea sprouts contained a high Se content (2.14 μg/g dry weight) and a moderate high content of isoflavones (601.56 μg biochanin A/g dry weight and 578.11 μg formononetin/g dry weight). Se was incorporated in chickpea sprout in the form of selenomethionine. Thus, Se-enriched chickpea sprouts may serve as a convenient dietary source of Se and of isoflavones, including formononetin and biochanin A.
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Affiliation(s)
- Ling Zhang
- Department of Biological Sciences, Taishan Medical University, Tai'an 271000, Shandong, People's Republic of China
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30
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Lim JH, Park KJ, Kim BK, Jeong JW, Kim HJ. Effect of salinity stress on phenolic compounds and carotenoids in buckwheat (Fagopyrum esculentum M.) sprout. Food Chem 2012; 135:1065-70. [PMID: 22953825 DOI: 10.1016/j.foodchem.2012.05.068] [Citation(s) in RCA: 106] [Impact Index Per Article: 8.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/19/2012] [Revised: 04/12/2012] [Accepted: 05/16/2012] [Indexed: 12/20/2022]
Abstract
The effect of salinity stress on the nutritional quality of buckwheat sprouts cultivated for 1, 3, 5, and 7d was investigated by analysis of the antioxidant activity and levels of phenolic compounds and carotenoids. Treatment with various concentrations of NaCl (10, 50, 100, and 200mM) resulted in an increase in the amount of phenolic compounds and carotenoids in the sprouts compared with the control (0mM). The phenolic contents of sprouts treated with 10, 50, and 100mM after 7d of cultivation were 57%, 121%, and 153%, respectively, higher than that of the control (0mM NaCl). Moreover, the accumulation of phenolic compounds was primarily caused by an increase in the levels of 4 compounds: isoorientin, orientin, rutin, and vitexin. The carotenoid content of sprouts treated with 50 and 100mM NaCl was twice higher than that of the control. In addition, the antioxidant activity of ethanol extracts of the sprouts was increased by NaCl treatment. Although the growth rate of sprouts decreased with >50mM NaCl, these results suggest that treatment of an appropriate concentration of NaCl improves the nutritional quality of sprouts, including the level of phenolic compounds, carotenoids, and antioxidant activity.
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Affiliation(s)
- Jeong-Ho Lim
- Korea Food Research Institute, Seongnam, Gyeonggi 463-746, Republic of Korea
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31
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Zhang L, Mao X, Xia Z. Effects of Sodium Metavanadate and Germination on the Sprouting of Chickpeas and its Content of Vanadium, Formononetin and Biochanin A in the Sprouts. J Diet Suppl 2012; 9:34-44. [DOI: 10.3109/19390211.2011.639858] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022]
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32
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Omary MB, Fong C, Rothschild J, Finney P. REVIEW: Effects of Germination on the Nutritional Profile of Gluten-Free Cereals and Pseudocereals: A Review. Cereal Chem 2012. [DOI: 10.1094/cchem-01-11-0008] [Citation(s) in RCA: 55] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Affiliation(s)
- María Botero Omary
- School of Kinesiology and Nutritional Science, California State University, Los Angeles, CA 90032
- Corresponding author. Phone: 323-343-5334. Fax: 323-343-6482. E-mail:
| | - Christina Fong
- Food Science Program, Chapman University, Orange, CA 92866
| | - Jeffrey Rothschild
- School of Kinesiology and Nutritional Science, California State University, Los Angeles, CA 90032
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Szlósarczyk M, Piech R, Paśko P, Opoka W, Krzek J. Voltammetric Determination of Zinc, Copper, and Selenium in Selected Raw Plant Material. ANAL LETT 2011. [DOI: 10.1080/00032719.2010.551695] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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34
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Tornuk F, Ozturk I, Sagdic O, Yetim H. Determination and Improvement of Microbial Safety of Wheat Sprouts with Chemical Sanitizers. Foodborne Pathog Dis 2011; 8:503-8. [DOI: 10.1089/fpd.2010.0709] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Affiliation(s)
- Fatih Tornuk
- Department of Food Technology, Safiye Cikrikcioglu Vocational School, Erciyes University, Kayseri, Turkey
| | - Ismet Ozturk
- Food Engineering Department, Faculty of Engineering, Erciyes University, Kayseri, Turkey
| | - Osman Sagdic
- Food Engineering Department, Faculty of Engineering, Erciyes University, Kayseri, Turkey
| | - Hasan Yetim
- Food Engineering Department, Faculty of Engineering, Erciyes University, Kayseri, Turkey
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Quinoa (Chenopodium quinoa Willd.): composition, chemistry, nutritional, and functional properties. ADVANCES IN FOOD AND NUTRITION RESEARCH 2009; 58:1-31. [PMID: 19878856 DOI: 10.1016/s1043-4526(09)58001-1] [Citation(s) in RCA: 213] [Impact Index Per Article: 14.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/05/2022]
Abstract
Quinoa (Chenopodium quinoa Willd.), which is considered a pseudocereal or pseudograin, has been recognized as a complete food due to its protein quality. It has remarkable nutritional properties; not only from its protein content (15%) but also from its great amino acid balance. It is an important source of minerals and vitamins, and has also been found to contain compounds like polyphenols, phytosterols, and flavonoids with possible nutraceutical benefits. It has some functional (technological) properties like solubility, water-holding capacity (WHC), gelation, emulsifying, and foaming that allow diversified uses. Besides, it has been considered an oil crop, with an interesting proportion of omega-6 and a notable vitamin E content. Quinoa starch has physicochemical properties (such as viscosity, freeze stability) which give it functional properties with novel uses. Quinoa has a high nutritional value and has recently been used as a novel functional food because of all these properties; it is a promising alternative cultivar.
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Khattak AB, Zeb A, Bibi N. Impact of germination time and type of illumination on carotenoidcontent, protein solubility and in vitro protein digestibility of chickpea(Cicer arietinum L.) sprouts. Food Chem 2008; 109:797-801. [DOI: 10.1016/j.foodchem.2008.01.046] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/07/2007] [Revised: 01/17/2008] [Accepted: 01/23/2008] [Indexed: 10/22/2022]
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Kuwabara T, Han KH, Hashimoto N, Yamauchi H, Shimada KI, Sekikawa M, Fukushima M. Tartary buckwheat sprout powder lowers plasma cholesterol level in rats. J Nutr Sci Vitaminol (Tokyo) 2008; 53:501-7. [PMID: 18202538 DOI: 10.3177/jnsv.53.501] [Citation(s) in RCA: 29] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
Abstract
We examined the effects of different types of buckwheat sprouts on the plasma cholesterol concentration, fecal steroid excretion and hepatic mRNA expression related to cholesterol metabolism in rats. Rats were fed a cholesterol-free diet with 5 g of Kitawasesoba common buckwheat sprout powder (KS)/100 g, 5 g of Hokkai T no. 8 tartary buckwheat sprout powder (HS-8)/100 g or 5 g of Hokkai T no. 9 tartary buckwheat sprout powder (HS-9)/100 g of diet for 4 wk. Control rats were fed a diet with alpha-cornstarch instead of sprout powder for 4 wk. There were no significant differences in food intake, body weight, liver weight or cecal contents among the groups. Plasma total cholesterol concentrations in the HS-8 and HS-9 groups were significantly lower than in the control group, whereas there was no significant difference between the KS and control groups. Fecal bile acid excretion and cecal short-chain fatty acid concentrations in the KS, HS-8 and HS-9 groups were significantly greater than in the control group. Furthermore, fecal matter excretion in the KS, HS-8 and HS-9 groups tended to be increased compared to the control group, with that in the HS-8 group being significantly higher than in the control group. Hepatic cholesterol 7alpha-hydroxylase mRNA expression in the KS, HS-8 and HS-9 groups and hepatic HMG-CoA reductase mRNA expression in the HS-9 group were significantly higher than in the control group. The results suggest that tartary buckwheat sprout powder has a serum cholesterol-lowering function by enhancing fecal bile acid excretion through increased fecal matter excretion or the upregulation of hepatic cholesterol 7alpha-hydroxylase mRNA expression in rats.
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Affiliation(s)
- Tomoko Kuwabara
- The United Graduate School of Agriculture Sciences, Iwate University, Iwate, Japan
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Bibi N, Zeb A, Khattak AB, Saeed Khat M. Effect of Germination Time and Type of Illumination on Proximate
Composition of Chickpea Seed (Cicer arietinum L.). ACTA ACUST UNITED AC 2007. [DOI: 10.3923/ajft.2008.24.32] [Citation(s) in RCA: 15] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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Khalil AW, Zeb A, Mahmood F, Tariq S, Khattak AB, Shah H. Comparison of sprout quality characteristics of desi and kabuli type chickpea cultivars (Cicer arietinum L.). Lebensm Wiss Technol 2007. [DOI: 10.1016/j.lwt.2006.05.009] [Citation(s) in RCA: 27] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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Influence of germination techniques on phytic acid and polyphenols content of chickpea (Cicer arietinum L.) sprouts. Food Chem 2007. [DOI: 10.1016/j.foodchem.2007.01.022] [Citation(s) in RCA: 78] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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Affiliation(s)
- H. H. Wijngaard
- Department of Food and Nutritional Sciences, National University of Ireland, University College Cork, College Road, Cork, Ireland
- Bio Transfer Unit, National University of Ireland, University College Cork, College Road, Cork, Ireland
| | - E. K. Arendt
- Department of Food and Nutritional Sciences, National University of Ireland, University College Cork, College Road, Cork, Ireland
- Corresponding author. Phone: +353 21 490 2064. Fax: +353 21 427 0213. E-mail:
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Gergely V, Montes-Bayón M, Fodor P, Sanz-Medel A. Selenium species in aqueous extracts of alfalfa sprouts by two-dimensional liquid chromatography coupled to inductively coupled plasma mass spectrometry and electrospray mass spectrometry detection. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2006; 54:4524-30. [PMID: 16786993 DOI: 10.1021/jf060320n] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/10/2023]
Abstract
The complementary use of two different liquid chromatographic mechanisms coupled to inductively coupled plasma mass spectrometry (ICP-MS) for selenium (Se) specific detection has permitted the screening of the most abundant Se-containing fractions in selenized alfalfa sprouts (Medicago sativa). Aqueous extracts of the sprouts were fractionated first by size exclusion chromatography (SEC) using a Superdex Peptide column and a mobile phase containing an ammonium acetate buffer (pH 7). Further purification of the individual SEC Se-containing fractions was carried out using two different chromatographic systems: a Shodex Ashaipack column, with a mixed mechanism of size exclusion and ion exchange, and a conventional reversed phase C8 using ion-pairing reagents. In both cases, the columns were coupled to an inductively coupled plasma mass spectrometer equipped with an octapole reaction system for Se specific detection. This system allowed the on-line monitoring of the most abundant Se isotopes (78Se, 80Se) by reducing the possible polytomic interferences affecting these ions by adding hydrogen (2 mL min(-1)) to the octapole reaction cell. The results obtained by both separation mechanisms were highly comparable, revealing the presence of Se-methionine and Se-methyl selenocysteine. Both compounds were then confirmed by analyzing the corresponding fractions by electrospray quadrupole-time-of-flight (ESI-Q-TOF) mass spectrometry. Finally, an additional Se-containing species showing Se isotope distribution was detected at a molecular ion m/z 239 in the ESI-Q-TOF. The collision-induced dissociation of the m/z 239 and 237 ions (corresponding to 80Se and 78Se isotopes, respectively) revealed the possible presence as well of a derivative of the Se-2-propenyl selenocysteine.
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Affiliation(s)
- Valeria Gergely
- Department of Physical and Analytical Chemistry, Faculty of Chemistry, University of Oviedo, C/Julian Clavería 8, 33006 Oviedo, Spain
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Jung K, Richter J, Kabrodt K, Lücke IM, Schellenberg I, Herrling T. The antioxidative power AP--A new quantitative time dependent (2D) parameter for the determination of the antioxidant capacity and reactivity of different plants. SPECTROCHIMICA ACTA. PART A, MOLECULAR AND BIOMOLECULAR SPECTROSCOPY 2006; 63:846-50. [PMID: 16490383 DOI: 10.1016/j.saa.2005.10.014] [Citation(s) in RCA: 17] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/01/2005] [Revised: 09/23/2005] [Accepted: 10/01/2005] [Indexed: 05/06/2023]
Abstract
In the last decade, naturally occurring antioxidants continue to play an important role in the food-supplement industry. The content of antioxidants in a plant depends on the species, temperature, humidity, period of growth, harvest month, part of the plant used and many other variables. Herein, we present a new method able to determine the all over antioxidative power (AP) of plant extracts or lyophilised plant parts based on the reducing activity against a stable test radical. The method is performed by ESR spectroscopy and is based on the well-known 1,1-diphenyl-2-picryl-hydrazil (DPPH) method with the major difference that both the antioxidative capacity and the antioxidative activity are used to characterise an antioxidant. The resulting antioxidative power is expressed in antioxidative units (AU), where 1AU corresponds to the activity of a 1 ppm solution of Vitamin C as a benchmark. This method allows a rapid, unexpensive and general applicable technique for the measurement of the antioxidative power of very different kinds of substances. The inclusion of the kinetic behaviour of the reducing process of the antioxidant for the determination of the AP allows the identification of the main antioxidant present in a sample. Herein, we present the application example of seeds, sprouts and adult parts of dandelion, amaranth, quinoa, fenugreek, broccoli, red clover and mugwort, where the AP method permits to characterise the plants with the highest antioxidant capacity and reaction velocity. The method permits to select active plant extracts for the food and nutrition industry.
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Lintschinger J, Fuchs N, Moser J, Kuehnelt D, Goessler W. Selenium-enriched sprouts. A raw material for fortified cereal-based diets. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2000; 48:5362-8. [PMID: 11087486 DOI: 10.1021/jf000509d] [Citation(s) in RCA: 68] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/13/2023]
Abstract
The selenium supply in almost all European countries, including Austria and Germany, is below the recommended daily intake. In these countries, selenium fortification of foods and the use of selenium supplements are quite popular to compensate for low Se intake from diets. In general, wheat (Triticum aestivum) is known to be a good source for bioavailable selenium, and many studies have been performed to enrich selenium in wheat by selenium fertilization of the soil. In the present work, the process of sprouting was investigated as an alternative to enrich selenium in wheat. Sprouting was chosen because it additionally improves the nutritional value of seeds, for example, by a higher vitamin content, a better quality of protein, and some other parameters. Wheat, alfalfa (Medicago sativa), and sunflower (Helianthus annuus) seeds were germinated for 5 and 7 days in solutions containing selenate. The selenium sensitivity of the sprouts was tested by measuring visible germination levels and seedling development. Uptake rates were studied by determination of total selenium using inductively coupled plasma mass spectrometry (ICP-MS). Metabolism of the absorbed selenium was analyzed by determination of selenium species in extracts of the sprouts using anion exchange HPLC coupled to ICP-MS. It was shown that sunflower sprouts were the most resistant and had the highest uptake rates (up to 900 mg/kg), but almost 100% of the selenium was extracted with water and found to be nonmetabolized selenate. Wheat and alfalfa were less resistant and enriched selenium up to concentrations of 100 and 150 mg of Se/kg of dry mass, respectively. The metabolism of the selenate was inversely related to the total uptake rates. At low Se enrichment (approximately 1-2 mg of Se/kg), <20% of the total selenium content within the sprouts remained as inorganic selenium, indicating a high metabolism rate. With increasing uptake the amount of selenate increased to approximately 40-50%. However, with the method used it is possible to produce sprouts containing certain amounts of selenium, which might provide substantial proportions of bioavailable selenium. In combination with the generally high nutritional value of sprouts, they might serve for production of improved cereal-based diets.
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Affiliation(s)
- J Lintschinger
- Oekopharm F&E GmbH, Moosham 29, A-5580 Unternberg, Austria, and Institute of Chemistry, K.F. UNI Graz, Universitaetsplatz 1, A-8010 Graz, Austria.
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