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Food Chem. 2015 Oct 15;185:99-105. doi: 10.1016/j.foodchem.2015.03.108. Epub 2015 Apr 2.

Effects of sprouting and postharvest storage under cool temperature conditions on starch content and antioxidant capacity of green pea, lentil and young mung bean sprouts.

Author information

1
Department of Biochemistry and Food Chemistry, University of Life Sciences, Skromna Str. 8, 20-704 Lublin, Poland. Electronic address: michal.swieca@up.lublin.pl.
2
Department of Biochemistry and Food Chemistry, University of Life Sciences, Skromna Str. 8, 20-704 Lublin, Poland.

Abstract

The effects of germination of selected legumes and further storage of sprouts under cool conditions on the phenolics, antioxidant activity and starch content and their potential bioaccessibility were elucidated. In green pea and mung bean sprouts a slight increase of chemically extractable phenolics (including flavonoids) during the first 4 days of sprouting was observed. Digestion in vitro released phenolics; however, flavonoids were poorly bioaccessible. Storage of green pea sprouts decreased reducing power and increased the antiradical ability. Reducing potential of potentially bioaccessible fraction of stored lentil sprouts was elevated of 40%, 31% and 23% in 3-, 4- and 5-day-old sprouts, respectively. Postharvest storage significantly increases the starch digestibility and values of expected glycemic index (eGI)--the highest eGIs were determined for 5-day-old stored sprouts; 75.17-green pea, 83.18-lentil and 89.87-mung bean. Bioactivity and nutritional quality of legumes is affected by sprouting and further storage at low temperatures.

KEYWORDS:

Antioxidant capacity; Bioaccessibility in vitro; Expected glycemic index; Low-temperature storage; Sprouts; Starch

PMID:
25952846
DOI:
10.1016/j.foodchem.2015.03.108
[Indexed for MEDLINE]

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