Improvement the Pro-health Functionality of Lentil Sprouts by Feeding of the Phenylpropanoids Pathway

Incorrect diet is one of the most important factor contributes to the synthesis of free radicals that are involved in most of pathological disorders and diseases. There are much evidence that the regular intake of legumes, phenolics-rich vegetables, reduces the risk of diet-related diseases such as obesity, diabetes, cardiovascular disease, hypertension and cancers. Germination has a positive effect on the profile of antioxidant compounds; however, their content is usually lower compared to the dormant seeds. The aim of the study was to investigate the impact of the phenylpropanoid pathway feeding on the phenolics content and antioxidant activity of lentil sprouts. Time of phenylalanine addition (watering in the 1st, 2nd and 3rd day of sprouting) and duration of its application (single or continuous) were optimized. Compared to control, all the studied variants improved phenolics content; however, the best results were found for the 4-day of sprouts obtained after the continuous addition of 1mM phenylalanine from 1st day of cultivation (68.78 mg/g d.m.) (mg per g of dry mass). A promising results were also obtained after continuous feeding. An increase of phenolics observed after phenylalanine addition was translated on the antioxidant capacity of sprouts. The highest ability to quench free radical was determined for the 2-day-old sprouts obtained from single and continuous supplementation with 1mM phenylalanine in the 1st day of cultivation – 7.51 mg TE- g d.m. and 7.81 mg TE g d.m., respectively. The highest reducing ability was found in the sprouts continuously fed from 3th day (an increase by about 10% in respect to the control).

Malgorzata Sikora, Justyna Bochnak, MichaƂ Swieca, Urszula Gawlik-Dziki

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