Sprouted and Freeze‐Dried Wheat and Oat Seeds – Phytochemical Profile and in Vitro Biological Activities. Issue 8 (29th June 2018)

• Record Type: Journal Article
• Authors: Aborus, Naji Elhadi; Šaponjac, Vesna Tumbas; Čanadanović‐Brunet, Jasna; Ćetković, Gordana; Hidalgo, Alyssa; Vulić, Jelena; Šeregelj, Vanja
• Is Part Of: Chemistry & biodiversity. Volume 15:Issue 8(2018)
• Page Start: n/a
• Page End: n/a
• Publication Date: 2018-06-29
• Subjects: anti‐inflammatory activity -- antioxidant capacity -- pigments -- freeze‐drying -- polyphenols; Biochemistry -- Periodicals; Molecular biology -- Periodicals; Biodiversity -- Periodicals; 572
• DOI: 10.1002/cbdv.201800119
• Languages: English
• ISSNs: 1612-1872

Abstract

Abstract : This research was carried out to study phytochemical profile, in vitro antioxidant capacity, reducing power, anti‐hyperglycemic, anti‐inflammatory activities and simulated gastrointestinal digestion of 7‐day old cereal sprouts: spelt wheat 'Nirvana' (WSSpe), wheat 'Simonida' (WSSim), oat 'Golozrni' (OSG) and oat 'Jadar' (OSJ). OSG expressed significantly higher ( P ≤ 0.05) total phenols (TPC) and flavonoids content (TFC), antioxidant capacities (DPPH and ABTS assays) and reducing power (EC50 DPPH = 2.12 mg/ml; EC50 ABTS = 0.87 mg/ml; EC0.5 RP = 12.24 mg/ml) as well as anti‐hyperglycemic activity (EC50 AH gA = 0.96 mg/ml). WSSpe had the highest content of chlorophyll (131.23 mg/100 g) and carotenoids (22.84 mg/100 g). WSSim possessed the most potent anti‐inflammatory activity (2.71 mg/ml), though not significantly different from OSG (2.77 mg/ml). The in vitro simulation of gastro‐intestinal digestion showed higher release of phenolic compounds in intestinal than in gastric fluid. Abstract :