Antioxidant properties, phenolic and mineral composition of germinated chia, golden flax, evening primrose, phacelia and fenugreek

Paulina Pająk , Robert Socha , Joanna Broniek , Karolina Królikowska , Teresa Fortuna

Abstract

Seeds and sprouts are of considerable interest due to their numerous pro-health benefits. The aim of this study was to investigate the effect of germination on the mineral composition (performed by flame absorption atomic spectroscopy), total phenolic content, antioxidant activity, as well as phenolic profiles (before and after alkaline hydrolysis by high-performance liquid chromatography) of chia, golden flax, evening primrose, phacelia and fenugreek seeds. Generally, significant (p < 0.05) changes in the individual minerals composition of the seeds, improvement of their antioxidant properties, as well as increase in levels of individual phenolic compounds was found after seeds germination. Alkaline hydrolysis allowed to release free forms of phenolics and to confirm (chromatographically) their significantly higher amounts when compared to the nonhydrolyzed fraction. Gallic, protocatechuic, caffeic, p-coumaric, ferulic and sinapic acids, as well as quercetin and kaempferol were identified in analyzed seeds and sprouts. Sprouts exhibited better nutritional values than their un-germinated forms.
Author Paulina Pająk (FoFT / DoFAaQA)
Paulina Pająk,,
- Department of Food Analysis and Quality Assessment
, Robert Socha (FoFT / DoFAaQA)
Robert Socha,,
- Department of Food Analysis and Quality Assessment
, Joanna Broniek (FoFT / DoFAaQA)
Joanna Broniek,,
- Department of Food Analysis and Quality Assessment
, Karolina Królikowska (FoFT / DoFAaQA)
Karolina Królikowska,,
- Department of Food Analysis and Quality Assessment
, Teresa Fortuna (FoFT / DoFAaQA)
Teresa Fortuna,,
- Department of Food Analysis and Quality Assessment
Journal seriesFood Chemistry, ISSN 0308-8146, e-ISSN 1873-7072, (N/A 200 pkt)
Issue year2019
Vol275
Pages69-76
Publication size in sheets0.5
Keywords in EnglishSeeds, Sprouts, Minerals, Antioxidant activity, Phenolics, Alkaline hydrolysis, HPLC
ASJC Classification2700 General Medicine; 1106 Food Science; 1602 Analytical Chemistry
DOIDOI:10.1016/j.foodchem.2018.09.081
URL https://ac.els-cdn.com/S0308814618316522/1-s2.0-S0308814618316522-main.pdf?_tid=ad96fedc-7ba7-4fb8-89f5-c78701447e8a&acdnat=1546432658_2a32a5e1789051fbedde1bd11e5a01a1
Internal identifierWTŻ/2019/3
Languageen angielski
Score (nominal)200
Score sourcejournalList
Publication indicators WoS Citations = 6; Scopus SNIP (Source Normalised Impact per Paper): 2018 = 2.17; WoS Impact Factor: 2018 = 5.399 (2) - 2018=5.488 (5)
Citation count*
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FinansowanieThis Research was financed by the Ministry of Science and Higher Education of the Republic of Poland
Udział procentowyPaulina Pająk: 68%, Robert Socha 25%, Karolina Królikowska 5%, Teresa Fortuna 2%
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* presented citation count is obtained through Internet information analysis and it is close to the number calculated by the Publish or Perish system.
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