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Influence of elicitation with H2O2 on phenolics content, antioxidant potential and nutritional quality of Lens culinaris sprouts

, : Influence of elicitation with H2O2 on phenolics content, antioxidant potential and nutritional quality of Lens culinaris sprouts.

Use of sprouts as bioreactors for obtaining the low-processed food with modified composition and biological activity was studied. Special emphasis was placed on the nutritional quality. Sprouts metabolism was elicited with 20 mmol L-1 and 200 mmol L-1 H2O2. The polyphenolics content and antioxidative abilities at different germination stages of lentil were studied. Both, sprouting and elicitation, significantly influenced the nutritional and nutraceutical quality of sprouts. In comparison to control conditions both treatments gave an increase in caffeic, salicylic acid and genistein contents in 4-day-old sprouts and p-hydroxybenzoic, chlorogenic, o-coumaric, p-coumaric acids and naringenin, (+)-catechin contents for 6-day-old sprouts. Elicitation significantly increased the ability to prevent lipid against peroxidation. The antioxidant potential was the most effectively elevated in 6-day-old sprouts. Elicitation caused a significant decrease in protein content associated with a significant elevation in the non-protein nitrogen content. Induction of sprout metabolism caused a decrease of bioavailable starch and subsequent elevation of resistant starch content. The significantly elevated antioxidant potential, high content of resistant starch and low starch bioaccessibility of sprouts elicited with H2O2 indicated that this technology allows to produce functional food products with particular characteristic.


DOI: 10.1002/jsfa.6274

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