Effect of hot water treatment of seeds on quality indicators of alfalfa sprouts

Magdalena Michalczyk , Grzegorz Fiutak , Tomasz Tarko


The aim of this study was to evaluate the effect of soaking seeds in hot water on the content of selected bioactive compounds in alfalfa sprouts. Temperature and time regimes were: 85 °C, for 10 and 40 s; 90 °C and 100 °C, for 10 s. Sprouts were examined for the contents of ascorbic acid, chlorophylls a and b, α- and β-carotene, neoxanthin, violaxanthin, lutein and total phenolics. In most cases, the treatment applied had no significant effect on the contents of lutein, violaxanthin, neoxanthin, β-carotene and total phenolics. However, disinfection at 100 °C caused a significant reduction in ascorbic acid content, an increase in total phenolic content and a rise in the proportion of cotyledons in the mass of sprouts. The treatment variants applied did not significantly affect the total chlorophyll content in cotyledons. This study revealed that seed treatment with hot water may, depending on the applied parameters, affect sprout morphology, ascorbic acid content and total phenolic content.
Author Magdalena Michalczyk (FoFT / DoRaFC)
Magdalena Michalczyk,,
- Department of Refrigeration and Food Concentrates
, Grzegorz Fiutak (FoFT / DoRaFC)
Grzegorz Fiutak,,
- Department of Refrigeration and Food Concentrates
, Tomasz Tarko (FoFT / DoFTaTM)
Tomasz Tarko,,
- Department of Fermentation Technology and Technical Microbiology
Journal seriesLWT-Food Science and Technology, [LWT - Food Science and Technology], ISSN 0023-6438, e-ISSN 1096-1127, (N/A 100 pkt)
Issue year2019
Publication size in sheets0.5
Article number108270
Keywords in EnglishAlfalfa sprouts, Hot water treatment, Chlorophylls, Ascorbic acid
ASJC Classification1106 Food Science
URL https://www.sciencedirect.com/science/article/pii/S0023643819306103?via%3Dihub
Languageen angielski
Score (nominal)100
Score sourcejournalList
Publication indicators WoS Citations = 0; Scopus SNIP (Source Normalised Impact per Paper): 2017 = 1.476; WoS Impact Factor: 2018 = 3.714 (2) - 2018=4.0 (5)
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