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Abstract
Fresh sprouts are an important source of antioxidant compounds and contain useful phytonutrients in the human diet. Many factors, such as the time of germination and types of light, influence the physiological processes and biosynthetic pathways in sprouts. The effect of red, blue and white light vs. dark conditions on the quality parameters in different sprout species after 5 d of germination was evaluated. Total ascorbate, soluble proteins, sugars, phenolic compounds, and pigments, such as carotenoids, chlorophylls, and anthocyanins, were investigated in radishes, soybeans, mung beans, and pumpkin sprouts. The light treatments increased the contents of vitamin C and the various pigments in all sprouts, conversely, they increased the soluble proteins and sugars, including d-glucose, d-fructose and sucrose, in soybeans and pumpkins, respectively. The dark treatment prevented the decrease in dry matter due to the lighting, while the red light induced an increase in polyphenols in soybean. These results suggest that the nutritional content of different sprouts grown under different light conditions depend on the dark or specific spectral wavelength used for their growth. The manuscript may increase the knowledge on light use for the industrialized food production aiming at preserving the phytonutrient content of vegetables, increasing the consumer health, or developing tailored diets for specific nutritional needs.
Highlights
In recent years, the use of sprouts, in vegan and vegetarian diets, has become a topic of interest to model the “Mediterranean diet”
These results suggest that the nutritional content of different sprouts grown under different light conditions depend on the dark or specific spectral wavelength used for their growth
The frequent use of sprouts in vegetable diets is closely related to food safety and the nutritional benefit of their consumption
Summary
The use of sprouts, in vegan and vegetarian diets, has become a topic of interest to model the “Mediterranean diet”. Careful consumers take advantage of introducing fresh plant foods into their diets, such as sprouts, that are rich in important nutrients, easy to digest and low cost. Shah et al [4] reported that the process of germination improved the nutritional value of mung beans in terms of a higher concentration of nutrients, reduced phytic acid, and improved protein content and ascorbic acid. Several potential anti-hypertensive, anti-hyperlipidemic, or antidiabetic compounds have been identified in germinating seeds [5,6]. The sprouts of mung beans and soybeans have been shown to be more effective for an anti-hypertensive diet [7]. The sprouts of cruciferous plants, such as radishes and broccoli, contain high levels of CoQ10, which is considered to be a potential anti-hypertensive and anti-hyperlipidemic compound [8]
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