Journal
FOOD CHEMISTRY
Volume 212, Issue -, Pages 128-137Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2016.05.110
Keywords
Bean sprouts; Chemical stress; Elicitors; Polyphenolic compounds; Antioxidant activity
Funding
- Fondo para el fortalecimiento de la investigacion UAQ (FOFIUAQ)
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The aim of this study was to determine the effect of chitosan (CH), salicylic acid (SA) and hydrogen peroxide (H2O2) at different concentrations on the antinutritional and nutraceutical content, as well as the antioxidant capacity of bean sprouts (cv Dalia). All elicitors at medium and high concentrations reduced the antinutritional content of lectins (48%), trypsin inhibitor (57%), amylase inhibitor (49%) and phytic acid (56%). Sprouts treated with CH, SA and H2O2 (7 mu M; 1 and 2 mM, and 30 mM respectively) increased the content of phenolic compounds (1.8-fold), total flavonoids (3-fold), saponins (1.8-fold) and antioxidant capacity (37%). Furthermore, the UPLC-ESI-MS/MS analysis showed an increase of several nutraceutical compounds in bean sprouts treated with SA such as coumaric (8.5-fold), salicylic (115-fold), gallic (25-fold) and caffeic (1.7-fold) acids, as well as epigallocatechin (63-fold), rutin (41-fold) and quercetin (16.6-fold) flavonoids. The application of elicitors in bean seed during sprouting enhances their nutraceutical properties. (C) 2016 Elsevier Ltd. All rights reserved.
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