Abstract
Various health-promoting properties inherent to plant-based foods have been attributed to their rich bioactive compounds, including caffeoylquinic acids (CQAs). The potential health benefits of CQAs have been well-documented. While sprouts are widely recognized as health-promoting foods owing to their high phytonutrient content, our knowledge regarding the effect of cooking and storage, commonly practiced by consumers, on the CQA content remains limited. First, sunflower sprouts were found to have the highest total CQA content (~ 22 mg/g dry weight) out of 11 commonly available sprouts. Then, the effect of variety, cooking, and low-temperature storage on the CQA profile of sunflower sprouts was investigated. Among the four different varieties of sunflower sprouts, variety 1 harbored the highest total CQA content. Notably, cooking adversely affected the CQA content of sunflower sprouts relative to the uncooked samples in a time-dependent manner, possibly due to the heat sensitivity of CQAs. Under simulated home-refrigeration storage conditions, we observed a significant decline in the content of major CQA compounds (5-monoCQA and 3,5-diCQA) at days 10 and 13 of storage. The results obtained herein provide consumers and food industrialists with increased insight into the effect of cooking and refrigeration on the CQA content of sunflower sprouts.
Highlights
Lifestyle changes and increased awareness among health-conscious consumers have led to an increasing interest in healthy diets of natural origin
We examined the effect of low-temperature storage, cooking, and variety on the caffeoylquinic acids (CQAs) content of sunflower sprouts
Considering the highest total CQA content among the sprout species, sunflower sprouts were selected as candidate sprouts for our study
Summary
Lifestyle changes and increased awareness among health-conscious consumers have led to an increasing interest in healthy diets of natural origin. Caffeoylquinic Acid Profiling of Sprouts into three main groups: monocaffeoylquinic acids (monoCQAs with at least three isoforms: 3-CQA, 4-CQA, and 5-CQA, known as chlorogenic acid), dicaffeoylquinic acids (diCQAs with at least three isoforms: 3,4-diCQA, 3,5-diCQA, and 4,5-diCQA) [7,8,9], and tricaffeoylquinic acid (triCQA with one isoform: 3,4,5triCQA) [10]. Owing to their structural diversity, CQAs exert a wide range of biological activities. CQAs can enhance resistance to biotic [19, 20] and abiotic [21] stressors by acting as antioxidants and scavenging free radicals
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