Quality Of Sprouts Research Articles

Improvement of the nutraceutical quality of broccoli sprouts by elicitation

Epidemiological studies show an inverse association between Brassica consumption and chronic diseases. Phytochemicals are thought to be beneficial for human health and therefore responsible for this protective effect. Increasing their levels into Brassica food is considered an expedient nutritional strategy that can be achieved through the manipulation of growth conditions by elicitors. In this work we systematically evaluated the influence of treatment with different elicitors (sucrose, mannitol, NaCl, 1-aminocyclopropane-l-carboxylic acid, salicylic acid and methyl jasmonate) on the phytochemical composition of broccoli sprouts. The content of total and single glucosinolates, total phenolic compounds, total flavonoids, total anthocyanins, vitamin C and E and β-carotene was assessed.The exposure to different elicitors produced concentration- and elicitor-dependent specific changes in the content of all the phytochemicals considered. Sucrose, identified as the most effective elicitor by principal component analysis, induced a significant increase of total and specific glucosinolates, vitamin C, total anthocyanins and polyphenols. Sucrose is likely to represent an effective tool to increase the nutritional value of broccoli sprouts.

Beneficial Influence of Short-Term Germination on Decreasing Allergenicity of Peanut Proteins.

Most allergenic storage proteins in peanuts are degraded during seed germination. By altering this natural physiological process, it might be possible to reduce peanut protein allergenicity. However, little is known about the change in allergenic proteins and their corresponding immunocreactivity, and the effects of major environmental conditions on their allergenicity during germination. In this study, the influence of different germination conditions (temperature and light) on the degradation of Ara h1 and allergenicity changes of peanut seeds was evaluated by ELISA and Western blotting. The results showed that the 40- and 65-kDa proteins in peanut seeds degraded rapidly during the time course, beginning at 60 (at 25 °C) and 108 h (at 20 °C), and the corresponding immunocreactivity of Ara h1 decreased approximately one-third after 5 to 7 d of germination. Compared with the cotyledons, the embryonic axes had a higher proportion of Ara h1, which was then degraded relatively faster during germination, resulting in a significant reduction in its allergenicity. Although a higher temperature improved the seed germination rate, it affected sprout quality (as did light); therefore, 25 °C and dark surroundings were suitable conditions under which peanut sprouts were processed; neither factor significantly affected the allergenicity of Ara h1. These results provided a theoretical basis for studies using biological methods to reduce peanut allergenicity.

Effect of Sprouting Temperature and Air Relative Humidity on Metabolic Profiles of Sprouting Black Gram (Vigna mungoL.)

The sprouting process has a significant impact on the production yield and the nutritional quality of legume sprouts. In this study, we observed the effects of sprouting conditions on the metabolic profiles of black gram sprouts, specifically, incubating temperature and relative humidity. The principal component analysis exhibited obvious separation and grouping between the different sprouting temperature and relative humidity in which the intact black gram was incubated. The results showed that the optimum conditions for sprouting were a temperature of 35C and relative humidity of 80%. The semiquantitative analysis of some metabolite compounds revealed accelerated level of mono- and disaccharides, as well as amino acids and organic acids in the sprouts germinated in the optimum condition compared with other conditions. The sprouting also diminished antinutritional factors, as well as flatulent-causing tri- and tetrasaccharides, i.e., raffinose and stachyose, respectively. Practical Applications Optimal temperature and relative humidity in sprouting process of black gram yielded high quality sprouts through metabolic profiles.

Growth and quality of sprouts of six vegetables cultivated under different light intensity and quality

Vegetable sprouts (alfalfa, broccoli, clover, kohlrabi, radish, and red radish) were cultivated under three monochromatic light regimes (red, green, and blue) with five different light intensities (0, 12.5, 25, 50, and 100 µmol·m−2·s−1) to investigate the effects of light intensity and quality on the growth and total phenolic content of the vegetable sprouts. The light quality and intensity had a direct effect on hypocotyl elongation in vegetable sprouts. Increasing blue light intensity enhanced suppression of hypocotyl elongation in all of the vegetable sprouts. Red light also reduced hypocotyl length in alfalfa and clover sprouts comparing those grown in darkness. The fresh weight of broccoli and radish sprouts markedly increased when red light intensity was 100 µmol·m−2·s−1; however, light use efficiency (LUE) decreased with increasing light intensity. Total phenolic content was reduced by increasing red light intensity in alfalfa and red radish sprouts.

Improvement in sprouted wheat flour functionality: effect of time, temperature and elicitation

SummaryThis study was aimed at optimising conditions of wheat germination (temperature, time of sprouting and elicitation) to improve its phenolics content, antioxidative capacity and nutritional quality. Total phenolics and antioxidant potential were improved most effectively after 4 days of sprouting at 20 °C. The highest reducing ability and the ability to quench free radicals (1.24 mg Trolox equivalent (TE) g−1 d.m. and 0.38 mg TE g −1 d.m., respectively) were determined for 4‐day‐old control and willow + yeast elicited sprouts germinated at 20 °C. The kinetics of starch and protein mobilisation were affected by sprouting conditions. The highest protein digestibility was found for 2‐day‐old sprouts germinated at 20 °C, whereas the lowest for 4‐day‐old sprouts germinated at 25 °C. Starch was more effectively mobilised during germination at 25 °C. Sprouting conditions were found to effectively modify the quality of sprouts. A key role was ascribed to time and temperature of sprouting, whereas the effect of elicitation was marginal.

Soaking of Soybean Seeds in Milled Chitosan Solution and Its Effect on Growth and Quality of Soybean Sprouts

The effects of milled chitosan solutions on growth and selected quality of soybean sprouts were evaluated.Chitosan solution (1% in 1% acetic acid) was milled for 0, 0.5, 1 and 2 h, and diluted with distilled water to 0.05% to use as soaking solutions. Soybean seeds were soaked in water (control), 0.05% acetic acid and milled chitosan solutions for 8 h, and then cultivated for 3 days at 25 o C. Results indicated that chitosan treatment increased total weight by 7.8-10.0% and hypocotyl length by 6.2-11.1% compared with the control and that the effectiveness of chitosan treatment was not affected by milling times of chitosan solution. Chitosan treatment, irrespective of milling times, did not affect the quality of soybean sprouts. No significant differences in moisture content, hardness and DPPH radical scavenging activity were observed among six treatment groups. The total free amino acid contents of soybean sprouts treated with 0.5 and 1 h-milled chitosan solutions were comparable to that of the control soybean sprouts.

Effect of germination and elicitation on phenolic composition and bioactivity of kidney beans

Ready-to-eat sprouts are becoming popular healthy fresh foods. Germination and elicitation may be used to improve phytochemical and functional quality of sprouts. The aim of this study was to unveil the efficacy of germination and the use of elicitors (500μM ascorbic, 50μM folic and 5mM glutamic acid) to enhance the phenolic composition and antioxidant and angiotensin I converting enzyme (ACE) inhibitory activities of 8day-old Phaseolus vulgaris L. var. Pinto sprouts. Sprouting produced a general decrease in flavan-3-ols and anthocyanins of sprouts that was compensated with a higher content of flavanones and flavonols. Although elicitor treatments reduced total phenolic content of sprouts, they promoted the synthesis of specific flavanones and flavonol O-glycosides, effect that was dependent on the type of elicitor. Antioxidant activity was not affected by ascorbic and folic acid treatments whereas it was slightly reduced in glutamic acid-treated sprouts. Folic acid was the only treatment that caused an outstanding increase in the ACE inhibitory activity of sprouts. In conclusion, elicitation may produce positive changes in the phenolic profile and improve health-promoting potential of sprouts, although selection of elicitor is crucial to deliver marketplace ready to eat sprouts enriched in specific bioactive phytochemicals.

The ultrasound-treated soybean seeds improve edibility and nutritional quality of soybean sprouts

Limited data are available concerning the physical and nutrient properties of soybean sprouts from the ultrasound-treated seeds. In this study, soybean seeds were treated by ultrasound at different power levels (0W to 300W), then germinated for 5d in darkness. Morphological changes, protein patterns, amino acid contents, gamma-aminobutyric acid (GABA) content, IgE-binding, lipoxygenase isozyme activity, trypsin inhibitor, and isoflavone content of soybean sprouts were quantified. Results showed that ultrasound treatment increased germination rate, sprout length, and GABA content of soybean sprouts. No significant change was observed in protein patterns. The IgE-binding, lipoxygenase isozyme activity, and trypsin inhibitor content of soybean sprouts showed a power-dependent decrease after the seeds were exposed to ultrasound. As for the isoflavone content, daidzin and genstin contents markedly decreased, whereas, daidzein and genistein contents increased compared with those of the untreated sample. The present work indicated that ultrasound treatment will be a novel approach to improve the edibility and nutritional quality of soybean sprouts.

Elicitation with abiotic stresses improves pro-health constituents, antioxidant potential and nutritional quality of lentil sprouts

Phenolic content and antioxidant potential of lentil sprouts may be enhanced by treatment of seedlings in abiotic stress conditions without any negative influence on nutritional quality.The health-relevant and nutritional quality of sprouts was improved by elicitation of 2-day-old sprouts with oxidative, osmotic, ion-osmotic and temperature stresses. Among the sprouts studied, those obtained by elicitation with osmotic (600mM mannitol) and ion-osmotic (300mM NaCl) shocks had the highest total phenolic content levels: 6.52 and 6.56mg/g flour, respectively. Oxidative stress significantly enhanced the levels of (+)-catechin and p-coumaric acid. A marked elevation of the chlorogenic and gallic acid contents was also determined for sprouts induced at 4°C and 40°C. The elevated phenolic content was translated into the antioxidant potential of sprouts, especially the ability to reduce lipid oxidation. A marked elevation of this ability was determined for seedlings treated with 20mM, 200mM H2O2 (oxidative stress) and 600mM mannitol (osmotic stress); about a 12-fold, 8-fold and 9.5-fold increase in respect to control sprouts. The highest ability to quench free radicals was observed in sprouts induced by osmotic stress (IC50- 4.91 and 5.12mg/ml for 200mM and 600mM mannitol, respectively). The highest total antioxidant activity indexes were determined for sprouts elicited with 20mM H2O2 and 600mM mannitol: 4.0 and 3.4, respectively. All studied growth conditions, except induction at 40°C, caused a significant elevation of resistant starch levels which was also affected in a subsequent reduction of starch digestibility.Improvement of sprout quality by elicitation with abiotic stresses is a cheap and easy biotechnology and it seems to be an alternative to conventional techniques applied to improve the health promoting phytochemical levels and bioactivity of low-processed food.

Microbial evaluation of fresh, minimally-processed vegetables and bagged sprouts from chain supermarkets.

The aim of this study was to evaluate the bacterial and fungal quality of minimally-processed vegetables (MPV) and sprouts. A total of 116 samples of fresh-cut vegetables, ready-to-eat salads, and mung bean and wheat sprouts were randomly collected and analyzed. The load of aerobic mesophilic bacteria was minimum and maximum in the fresh-cut vegetables and fresh mung bean sprouts respectively, corresponding to populations of 5.3 and 8.5 log CFU/g. E. coli O157:H7 was found to be absent in all samples; however, other E. coli strains were detected in 21 samples (18.1%), and Salmonella spp. were found in one mung bean (3.1%) and one ready-to-eat salad sample (5%). Yeasts were the predominant organisms and were found in 100% of the samples. Geotrichum, Fusarium, and Penicillium spp. were the most prevalent molds in mung sprouts while Cladosporium and Penicillium spp. were most frequently found in ready-to-eat salad samples. According to results from the present study, effective control measures should be implemented to minimize the microbiological contamination of fresh produce sold in Tehran, Iran.

Nutritional and Antioxidant Potential of Lentil Sprouts Affected by Elicitation with Temperature Stress

The influences of temperature stress on antioxidant potential and nutritional quality of lentil sprouts were studied. Temperature treatments (TC, 1 h at 4 °C; TH, 1 h at 40 °C) significantly improved the nutraceutical potential without any negative effect on nutritional quality. In comparison to control, elicited sprouts were characterized by elevated content of condensed tannins, flavonoids, and total phenolics. The highest content of total phenolics and flavonoids was determined for 6-day-old TH sprouts -23.7 ± 0.87 and 2.50 ± 0.07 mg/(g of dry weight (DW)), respectively. The general trend of antiradical, lipid preventing, and reducing properties in elicited sprouts indicates a significantly improvement of these activities. The highest reducing power was determined for 6-day-old sprouts induced at TH (0.43 ± 0.02 mmol of Trolox/(g of DW)), while the lowest for 3-day-old sprouts elicited at TC (0.29 ± 0.02 mmol of Trolox/(g of DW)). Both modifications effectively elevated the ability to prevent lipids against oxidation (in 3-day-old sprouts a 3.3- and 4-fold increase for TC and TH, respectively).

Use of ultrasonication to enhance pea seed germination and microbial quality of pea sprouts

SummaryThis study investigated the effects of ultrasonication, heating and chemical washing on decontamination of seeds of three pea (Pisum sativum) varieties and the microbial safety of their sprouts. Most of the decontamination treatments increased germination, decreased microbial load and enhanced sprout growth. Ultrasonication and NaOCl treatments reduced total aerobic counts on sprouts by 5.86 and 5.51 log units (averages of three varieties), respectively; while other chemical treatments (350 mL L−1 ethanol, 350 mL L−1 vinegar and 10 g L−1 NaCl solutions) failed to reduce total aerobic counts sufficiently enough to secure microbial safety. The ultrasonication not only improved germination (increased from an average of 83 to 97%), but also reduced the total aerobic counts to 2.21 log10 CFU g−1 on seed sprouts. Ultrasonication also increased the sprouts yield to 301.83 g per 10 g seeds. Therefore, ultrasonication can be used as a microbial control treatment for pea sprout production.

Bacterial Bioeffectors Modify Bioactive Profile and Increase Isoflavone Content in Soybean Sprouts (Glycine max var Osumi)

The effect of two bacterial strains to enhance bioactive contents (total phenolic compounds, total flavonoid compounds and isoflavones) and antioxidant activity on 3-day-old soybean sprouts were investigated. To identify bacterial determinants responsible for these effects, viable and UV-treated strains were delivered to wounded seeds at different concentration. Multivariate analysis performed with all the evaluated parameters indicated the different effectiveness of Stenotrophomonas maltophilia N5.18 and Pseudomonas fluorescens N21.4 based on different structural and metabolic determinants for each. N21.4 increased total phenolics and isoflavones from the genistein family, while N5.18 triggered biosynthesis of daidzein and genistein families coupled to a decrease in total phenolics, suggesting different molecular targets in the phenilpropanoid pathway. Only extracts from N5.18 treated seeds showed an improved antioxidant activity according to the β-carotene bleaching prevention method. In summary, bioeffectors from both bacterial strains are effective tools to improve soybean sprouts quality; structural elicitors from N5.18 also enhanced antioxidant activity, being the best alternative for further development of a biotechnological procedure.

The combined effects of aqueous chlorine dioxide, fumaric acid, and ultraviolet-C with modified atmosphere packaging enriched in CO2 for inactivating preexisting microorganisms and Escherichia coli O157:H7 and Salmonella typhimurium inoculated on buckwheat sprouts

The combined effects of a sanitizer mixture, ultraviolet-C (UV-C), and modified atmosphere packaging (MAP) on the quality of non-inoculated and inoculated (Escherichia coli O157:H7 and Salmonella typhimurium) buckwheat sprouts were examined. Buckwheat sprouts were treated with a sanitizer mixture (comprising 100mgL−1 aqueous ClO2 and 0.3% fumaric acid) and 2kJm−2 UV-C, packaged under two different conditions (air and CO2 gas) and storage for 8d at 4°C. The combination of the sanitizer mixture and UV-C treatment reduced the initial counts of preexisting microorganisms in the buckwheat sprouts by 1.9logCFUg−1 and reduced the initial inoculated counts of E. coli O157:H7 and S. typhimurium on buckwheat sprouts by 3.0 and 2.3logCFUg−1, respectively. The preexisting microorganisms and inoculated pathogens in buckwheat sprouts packaged under CO2 gas were significantly reduced during storage following the combined treatment compared to those of the control by above 95%. Differences in Hunter L*, a*, and b* values among the treatments were negligible. The combined sanitizer mixture and UV-C treatment increased the sprout rutin content by 147%, but there was no significant difference in 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity between treatments during storage. Therefore, the combination of sanitizer mixture made from aqueous ClO2 and fumaric acid, UV-C irradiation, and MAP can improve the microbial safety and quality of buckwheat sprouts.

Influence of elicitation with H2O2on phenolics content, antioxidant potential and nutritional quality ofLens culinarissprouts

The use of lentil sprouts as bioreactors for obtaining 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 the production of functional food products with particular characteristics.

EFFECT OF CITRIC ACID ON BROWNING OF SOYBEAN SPROUTS DURING STORAGE

The effect of citric acid on browning of soybean sprouts was studied. Soybean sprouts soaked with water and citric acid at concentrations of 1, 2.5, 5, and 10%, and sprouts without soaking (control sample) were packed in polypropylene bags and stored at 13°C and 85% relative humidity. The browning score in hypocotyls and roots and over-all acceptance were intensively evaluated by three trained panelists. Total ascorbic acid and DPPH (diphenylpicrylhydrazyl) radical scavenging activity were monitored. Sensory qualities were also assessed by ten consumers. Though soybean sprouts soaked with 10% citric acid had the lowest browning score in the hypocotyls and roots, the over-all acceptance by trained panelists was not accepted. Conversely, 1% citric acid was the best concentration that maintained the soybean sprouts quality for 4 days. The browning score in the hypocotyls of the soybean sprouts soaked with 1% citric acid was slightly higher than that of the 10% citric acid. The total ascorbic acid content was not significantly different among the samples soaked with citric acid, but it was significantly higher compared to, both the sprouts soaked with water and the control. However, the DPPH radical scavenging activity was slightly delayed by soaking sprouts in water compared to the other samples. The sensory evaluation by consumers showed significantly, that 1% citric acid maintained the greatest crispiness and gave the highest over-all consumer preference. In conclusion, 1% citric acid was the most promising concentration, which prevented quality loss, and maintained consumer acceptance within a shelf-life of four days.

Quality Attributes of Fresh Chickpea (Cicer arietinum) Sprouts Stored under Modified Atmospheric Packages

Chickpea sprouts could be sold in markets in a wide range of presentations, from without any kind of packaging until “ready-to-eat” packages in polymeric film to attractive shrink cup or box packs. The aim of this research was to analyze and quantify the effect of two pre-designed polymeric films package on quality loss of chickpea sprouts in modified atmospheric packaging (MAP) at constant temperature and relative humidity. Shelf life could be extended by limiting storage temperature variations and respiration rates. Weight loss, discoloration, texture and microbial changes appear to be the primary symptoms for deterioration in quality. Chickpea sprouts were packed in perforated polypropylene (PP) and low-density polyethylene (LDPE). Samples were kept in modified atmospheric temperature at 10 ± 1C, 75% relative humidity for 7 days; using unpacked chickpea sprouts as control. Physiological weight loss, pH, hardness, ascorbic acid, seed and hypocotyl color, and yeast and mold counts were determined. The results showed that color intensity and hardness decreases during storage; physiological weight loss in PP packed chickpea sprouts was lower than 1.5%. Modified atmosphere may restrict the spoilage problems caused by molds and yeast. So it may be considered the most suitable packaging material for extending shelf life of chickpea sprouts Practical Applications Fresh chickpea sprout attract market demand due to their low calorie diet, easy digestibility, low cost and highly nutritive source of human food. Due to improper handling, processing and packaging, the shelf life of produce may be greatly reduced. Mismatch packaging reduces the produce quality in terms of shelf life, visual and microbial quality. Temperature, relative humidity and modified atmosphere help to maintain sprout quality by controlling rate of respiration improve shelf life and reduce microbial activity. The present study focused on evaluation of respiratory behaviors of chickpea sprouts by monitoring gas composition O2/CO2 inside package at 10C and 75% relative humidity normally prevail during transportation, retail and supermarket distribution and the effects of different plastic films and package weight on produce quality. The results of the study suggest that, packing fresh chickpea sprouts in polymeric package could prolong the shelf life, maintain visual quality and reduce degradation. The results could be utilized for proper design of modified atmospheric packages for seed sprouts and prove to be identity of safety and guarantee for consumers and deliver longer shelf life and better hygiene during marketing for producers.

열처리에 의한 케일 새싹의 기능성물질 축적

이번 연구는 새싹채소 재배 시 고온의 물을 이용한 열처리가 케일 새싹의 항산화물질과 항암성물질 등과 같은 기능성물질 축적에 영향을 주는지 확인하고자 수행되었다. 실험I 에서는 파종 후 4일째 40, 50, <TEX>$60^{\circ}C$</TEX>의 증류수가 담긴 항온조에 각각 10, 30, 60초 동안 침지하여 열처리 하였고, 실험II 에서는 <TEX>$50^{\circ}C$</TEX>의 증류수에 각각 10, 20, 30, 45, 60초 침지처리 하였다. 열처리 한 케일 새싹은 다시 정상적인 생육 환경에서 2일 동안 추가적으로 재배되었다. 열처리 전, 후에 생체 중, 건물중, 전해질 유출 정도, 총 페놀 농도, 항산화도, 총 플라보노이드 농도, 페닐알라닌 암모니아-리아제 활성, 글루코시놀레이트 함량을 측정하였다. 실험I의 결과, 열처리 후 2일째 대조구에 비해 모든 처리구의 생체중, 건물중이 감소되었으며, 특히 <TEX>$60^{\circ}C$</TEX> 열처리가 40, <TEX>$50^{\circ}C$</TEX>의 열처리보다 그 정도가 심했다. 세포 파괴에 의한 전해질 유출 정도 또한 <TEX>$60^{\circ}C$</TEX>에서 가장 높게 나타났다. 총 페놀 농도는 <TEX>$50^{\circ}C$</TEX>의 열처리에서 대조구에 비해 유의적으로 증가했으며 항산화도 또한 비슷한 경향을 보였다. 실험 II의 결과 <TEX>$50^{\circ}C$</TEX> 열처리는 실험I의 결과와 같이 생체중의 감소를 보였지만 그 정도는 크지 않았으며 건물중에서는 대조구와 유의적 차이가 없었다. 열처리 후 2일째 모든 처리구는 대조구에 비해 유의적으로 높은 총 페놀 축적을 유도하였다. <TEX>$50^{\circ}C$</TEX>에서 20초 이상의 열처리는 대조구에 비해 약 1.5배 이상 총 페놀 농도를 증가시켰으며, 항산화도는 대조구에 비해 약 1.2배 유의적으로 높았고, 총 플라보노이드 농도 또한 대조구에 비해 높은 수준을 나타냈다. 페닐알라닌 암모니아-리아제의 활성은 열처리 24시간째에 대조구보다 모든 처리구에서 높게 나타나, 열처리가 이차대사산물의 생합성을 유도하는 것을 알 수 있었다. 열처리 후 2일째 글루코시놀레이트의 함량은 20초 열처리에서 유의적으로 가장 높은 값을 나타냈다. 따라서, 케일 새싹 재배 시 열처리는 항산화 및 항암물질과 같은 기능성물질의 축적을 유도하여 케일 새싹의 영양학적 품질향상을 도모할 수 있는 잠재적인 수단임을 확인할 수 있었다. The objective of this study was to determine the effect of heat shock treatments on the phytochemicals including antioxidants and anticancer materials in kale (Brassica oleracea L. var. acephala) sprouts. In study I, kale sprouts grown under the growing system for four days were soaked at 40, 50, or <TEX>$60^{\circ}C$</TEX> distilled water for 10, 30, or 60 seconds, and in study II, kale sprouts were soaked at <TEX>$50^{\circ}C$</TEX> distilled water for 10, 20, 30, 45, or 60 seconds. After the heat shock treatments, the sprouts were transferred into normal growing conditions and recovered there for two days. Fresh and dry weights, electrolyte leakage, total phenolic concentration, antioxidant capacity, total flavonoid concentration, phenylalanine ammonia-lyase (PAL) activity, and glucosinolates content of the sprouts were measured before and after the heat shock treatments. As a result, there was a significant decrease in the fresh and dry weight of kale sprouts treated with heat shock compared with control at harvest in study I. Especially, heat shock at <TEX>$60^{\circ}C$</TEX> lead to more pronounced growth inhibition compared with heat treatments at 40 and <TEX>$50^{\circ}C$</TEX>. Electrolyte leakage by cell collapse was the highest in the sprouts exposed to <TEX>$60^{\circ}C$</TEX> distilled water, which agreed with the growth results. Heat shock at <TEX>$50^{\circ}C$</TEX> significantly induced the accumulation of phenolic compounds. In study II, fresh weight of kale sprouts at <TEX>$50^{\circ}C$</TEX> heat shock showed a significant decrease compared with the control at one and two days after the treatment. However, the decrease was minimal and dry weight of kale sprouts was not significantly different from that in control. In contrast, the heat shock-treated kale sprouts had higher level of total phenolic concentration than control at harvest. Heat shock treatments at <TEX>$50^{\circ}C$</TEX> for 20 seconds or more showed at least 1.5 and 1.2 times higher total phenolic concentration and antioxidants capacity than control, respectively. The change of the total flavonoid concentration was similar with that of antioxidants. PAL activity after 24 hours of heat shock was higher in all the heat shock-treated sprouts than that in control suggesting heat shock may stimulate secondary metabolic pathway in kale sprouts. Seven glucosinolates were identified in kale sprouts and soaking the sprouts with <TEX>$50^{\circ}C$</TEX> water for 20 seconds had a pronounced impact on the accumulation of total glucosinolates as well as two major glucosinolates, progoitrin and sinigrin, at harvest. In conclusion, this study suggests that heat shock using hot water would be a potential strategy to improve nutritional quality of kale sprouts by inducing the accumulation of phytochemicals with antioxidant and anticancer properties.

Growth and quality of soybean sprouts (Glycine max L. Merrill) as affected by gamma irradiation

In this study, soybean seeds and sprouts (Glycine max L. Merrill) were exposed to radiation doses up to 3.0kGy. The irradiated and non-irradiated seeds were germinated, and then germination rate, sprouts length, vitamin C content, antioxidants and visual and olfactory quality were determined after irradiation. Results indicated that there was no significant difference in the germination rate and sprouts length between the control and 0.3kGy treated soybeans, however, the reductions in sprouts length of the 1.0kGy and 3.0kGy treated samples were quite significant with reductions of 20.4% and 58.8%, respectively. Irradiated sprouts had similar visual and olfactory quality as the non-irradiated one. Therefore, irradiation of seeds alone would have limited value in terms of commercial use due to reduced germination and length of sprouts. However, irradiation of sprouts at doses up to 3.0kGy was feasible to enhance microbial safety of sprouts.

Effect of salinity stress on phenolic compounds and carotenoids in buckwheat (Fagopyrum esculentum M.) sprout

The effect of salinity stress on the nutritional quality of buckwheat sprouts cultivated for 1, 3, 5, and 7d was investigated by analysis of the antioxidant activity and levels of phenolic compounds and carotenoids. Treatment with various concentrations of NaCl (10, 50, 100, and 200mM) resulted in an increase in the amount of phenolic compounds and carotenoids in the sprouts compared with the control (0mM). The phenolic contents of sprouts treated with 10, 50, and 100mM after 7d of cultivation were 57%, 121%, and 153%, respectively, higher than that of the control (0mM NaCl). Moreover, the accumulation of phenolic compounds was primarily caused by an increase in the levels of 4 compounds: isoorientin, orientin, rutin, and vitexin. The carotenoid content of sprouts treated with 50 and 100mM NaCl was twice higher than that of the control. In addition, the antioxidant activity of ethanol extracts of the sprouts was increased by NaCl treatment. Although the growth rate of sprouts decreased with >50mM NaCl, these results suggest that treatment of an appropriate concentration of NaCl improves the nutritional quality of sprouts, including the level of phenolic compounds, carotenoids, and antioxidant activity.