Effects of the Application Methods and Concentrations of Sucrose Solution on Growth and Antioxidant Activity of Sunflower Sprouts
Abstract
The objective of this study was to determine the application methods and concentrations of sucrose solution on growth and antioxidant activity in sunflower sprout. The experiments were provided as two experiments, experiment 1, comparison between the spraying rate and concentrations of sucrose solution, and experiment 2, comparison between the duration of incubated-seed soaking and concentration of sucrose solution. The experiments were assigned as 3×5 factorial in completely randomized design with three replications. The growth parameters, stem length, fresh weight and dry weight as well as antioxidant activity by the 1,1-diphenyl-2-picrylhydrazyl (DPPH) method, were determined. The results of the experiment 1 showed that sucrose spraying for 5 days with 20 mL daily at 25, 50, 100 and 200 mM significantly enhanced the antioxidant activity in the sunflower sprout (60.10, 40.37, 67.34 and 77.08% higher than the control, respectively) without adverse effect on sunflower sprout growth. The results of experiment 2 showed that incubated-seed soaking in 25 and 50 mM sucrose for 10 min significantly increased the antioxidant activity in the sunflower sprout (72.17 and 204.82% higher than the control, respectively) and had no effect on sprout length and weight. The results of this study indicated that application of sucrose solution by spraying and soaking methods with suitable concentration had potential to improve antioxidant activity in sunflower sprout. Keywords : sunflower sprout ; sucrose ; yield ; antioxidantReferences
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Márton, M., Mándoki, Zs., & Csapó, J. (2010). Evaluation of biological value of sprouts I. Fat content, fatty acid composition. Acta Univ. Sapientiae, Alimentaria, 3, 53–65.
Natella, F., Maldini, M., Nardini, M., Azzini, E., Foddai, M.S., Giusti, A.M., Baima, S., Morelli, G. & Scaccini, C. (2016). Improvement of the nutraceutical quality of broccoli sprouts by elicitation. Food Chemistry, 201, 101–109.
Pajak, P., Socha, R., Galkowska, D., Roznowski, J., & Fortuna, T. (2014). Phenolic profile and antioxidant activity in selected seeds and sprouts. Food Chemistry, 143, 300–306.
Sun, Z., Chwen, J., Ma, J., Jiang, Y., Wang, M., Ren, G., & Chen, F. (2012). Cynarin-rich sunflower (Helianthus annuus) sprouts possess both antiglycative and antioxidant activities. Journal of Agricultural and Food Chemistry, 60, 3260–3265.
Baenas, N., García-Viguera, C., & Moreno, D.A. (2014). Biotic elicitors effectively increase the glucosinolates content in Brassicaceae sprouts. Journal of Agricultural and Food Chemistry, 62, 1881–1889.
Bolouri-Moghaddam, M.R., Roy, K.L., Xiang, L., Rolland, F., & den Ende, W.V. (2010). Sugar signaling and antioxidant network connections in plant cells. The Federation of European Biochemical Societies Journal, 277, 2022–2037.
Brand-Williams, W., Cuvelier, M.E., & Berset, C. (1995). Use of free radical method to evaluate antioxidant activity. LWT Food Science and Technology, 28, 25–30.
Cevallos-Casals, B.A., & Cisneros-Zevallos, L. (2010). Impact of germination on phenolic content and antioxidant activity of 13 edible seed species. Food Chemistry, 119, 1485–1490.
Cho, M.H., No, H.K., & Prinyawiwatkul, W. (2008). Chitosan treatments affect growth and selected quality of sunflower sprouts. Journal of Food Science, 73, S70–S77.
Fischer, S., Wilckens, R., Jara, J., Aranda, M., Valdivia, W., Bustamante, L., Graf, F., & Opal, I. (2017). Protein and antioxidant composition of quinoa (Chenopodium quinoa Willd.) sprout from seed submitted to water stress, salinity and light conditions. Industrial Crops and Products, 107, 558–564.
Guo, R., Yuan, G., & Wang, Q. (2011). Effect of sucrose and mannitol on the accumulation of health-promoting compounds and the activity of metabolic enzymes in broccoli sprouts. Scientia Horticulturae, 128, 159–165.
Jeong, H., Sung, J., Yang, J., Kim, Y., Jeong, H.S., & Lee, J. (2018). Effect of sucrose on the functional composition and antioxidant capacity of buckwheat (Fagopyrum esculentum M.) sprouts. Journal of Functional Foods, 43, 70–76.
Márton, M., Mándoki, Zs., & Csapó, J. (2010). Evaluation of biological value of sprouts I. Fat content, fatty acid composition. Acta Univ. Sapientiae, Alimentaria, 3, 53–65.
Natella, F., Maldini, M., Nardini, M., Azzini, E., Foddai, M.S., Giusti, A.M., Baima, S., Morelli, G. & Scaccini, C. (2016). Improvement of the nutraceutical quality of broccoli sprouts by elicitation. Food Chemistry, 201, 101–109.
Pajak, P., Socha, R., Galkowska, D., Roznowski, J., & Fortuna, T. (2014). Phenolic profile and antioxidant activity in selected seeds and sprouts. Food Chemistry, 143, 300–306.
Sun, Z., Chwen, J., Ma, J., Jiang, Y., Wang, M., Ren, G., & Chen, F. (2012). Cynarin-rich sunflower (Helianthus annuus) sprouts possess both antiglycative and antioxidant activities. Journal of Agricultural and Food Chemistry, 60, 3260–3265.
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Published
2021-01-12
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