Brassica sprouts are considered a healthy food product, whose nutritional quality can be influenced by several factors. The aim of this work was to monitor the nutritional composition changes promoted by different sprouting conditions of four varieties of Brassica oleracea (red cabbage, broccoli, Galega kale and Penca cabbage). Sprouts were grown under light/darkness cycles and complete darkness. Standard AOAC methods were applied for nutritional value evaluation, while chromatographic methods with UV-VIS and FID detection were used to determine the free amino acids and fatty acids, respectively. Mineral content was analyzed by atomic absorption spectrometry. Sprouts composition revealed them as an excellent source of protein and dietary fiber. Selenium content was one of the most distinctive feature of sprouts, being the sprouting conditions determinant for the free amino acid and fatty acids profile. The use of complete darkness was beneficial to the overall nutritional quality of the brassica sprouts studied.
Keywords: Amino acids; Brassica sprouts; Fatty acids profile; Minerals; Nutritional evaluation; Sprouting conditions.
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