Antioxidant activity of various plant sprouts extracts depending on the processing method of plant material – an in vitro study

Abstract

Summary Introduction: Due to the content of nutrients and taste attributes, the plant sprouts could become a valuable component of a healthy diet. Objective: The aim of the study was to evaluate the antioxidant potential of various sprouts extracts depending on the processing method of the plant material. Methods: The extracts in 96%(v/v) ethanol were prepared from fresh, frozen, dry and homogenized sprouts of alfalfa, broccoli, radish, lentil, mung bean, beetroot, sunflower, and kale, using ultrasound-assisted extraction. The antioxidant potential and total polyphenols content were evaluated by the in vitro methods. Results: The highest antioxidant activity was observed for beetroot and kale as well as broccoli sprouts extracts. The lower potential, in general, was observed in the case of alfalfa, lentil, and mung bean sprouts samples. The lowest activity was observed most frequently for the extracts from dry material, whereas the highest for homogenized as well as frozen and fresh. Conclusion: The plant sprouts, particularly beetroot, kale, and broccoli, could be a valuable source of natural antioxidants.