Abstract
Sprouting is a process that can improve nutritional and beneficial properties of seeds. This work studies the design of the new healthier product salt seasoned with freeze-dried powdered cereal sprouts. The cereal sprouts mixture (SM), including barley sprouts (BS), oat sprouts (OS), and wheat sprouts (WS), was optimized in terms of total phenolic content (TPh) and antioxidant capacity (AC). The sprouts mixture with optimal features (OSM), composed of 92.9% BS, 0% OS, and 7.1% WS, had 482.82 mg GAE/100 g of polyphenols and 797.97 µmol TE/100 g antioxidant capacity. HPLC analysis showed that the most abundant phenolic compound in OMS was gallic acid (94.27 mg/100 g). OSM was mixed with salt in different ratios (1 : 1, 1 : 2, and 1 : 3) and stored in transparent and amber bottles for six months. Colour, TPh, and AC retention of seasoned salts and OSM was significantly better (p<0.05) preserved in amber bottles during storage, protected from light. The sprout content was in correlation with TPh and AC retention and colour change. These results suggest that cereal sprouts can be used as a safe ingredient for food products such as seasoned salt, adding value to the basic daily diet with no changes in dietary habits.
Highlights
Oxidative stress and damage are involved in the etiology of many chronic and degenerative diseases and in the aging process
total phenolic content (TPh), and antioxidant capacity (AC) retention of seasoned salts and optimal sprouts mixture (OSM) was significantly better (p < 0.05) preserved in amber bottles during storage, protected from light. e sprout content was in correlation with TPh and AC retention and colour change. ese results suggest that cereal sprouts can be used as a safe ingredient for food products such as seasoned salt, adding value to the basic daily diet with no changes in dietary habits
Powders of sprouts were mixed in predesigned ratios and tested in terms of their total polyphenolic contents and antioxidant capacities (Table 1)
Summary
Oxidative stress and damage are involved in the etiology of many chronic and degenerative diseases and in the aging process. E present study was aimed to determine the total phenolic content, antioxidant activity, and colour capacity of potential sprout-based products that contain the optimized mixture of cereal sprouts (barley, oat, and wheat), with highest antioxidant properties, and salt in different ratios (1 : 1, 1 : 2, and 1 : 3). These properties were assessed throughout the 6-month storage period, simultaneously exposed to the light and protected from the light
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