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Antioxidant potential of fresh and stored lentil sprouts affected by elicitation with temperature stresses
Author(s) -
Świeca Michał,
Surdyka Magdalena,
GawlikDziki Urszula,
Złotek Urszula,
Baraniak Barbara
Publication year - 2014
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.12489
Subject(s) - antioxidant , ascorbic acid , postharvest , food science , chemistry , chelation , horticulture , biology , biochemistry , organic chemistry
Summary The effects of elicitation (induction at 4 °C and 40 °C; TC and TH , respectively) and postharvest storage on low‐molecular weight antioxidants and the antioxidant properties of lentil sprouts were evaluated. Elicitation affects the antioxidant content, bioactivity and potential bioaccessibility. Apart from 3‐day‐old TH sprouts, sprouts were characterised by higher levels of ascorbic acid (in comparison with controls and in fresh 4‐day‐old sprouts, its level was 51% and 46% higher for TC and TH , respectively). In comparison with the control, for 3‐day‐old fresh TC and TH sprouts, total phenolics were increased by 8.5% and 18.7%, respectively. Radical quenchers were highly bioaccessible. For TC sprouts, activity was 17% and 37% higher for 3‐ and 4‐day‐old sprouts, respectively. The metal chelating ability of chemical extracts from stored sprouts, except 4‐day‐old TC sprouts, was significantly elevated. The reducing and chelating power of potentially bioaccessible compounds of both fresh and stored sprouts did not differ significantly.