Effects of controlled germination of oilseeds and starchy seeds on chemical composition and modulation of bioactive compounds

• Published in: Journal of food measurement & characterization Vol. 18; no. 7; pp. 6087 - 6100
• Main Authors: Gregório, Mailson Gonçalves, de Melo Queiroz, Alexandre José, de Figueiredo, Rossana Maria Feitosa, de Oliveira Neto, Juvêncio Olegário, de Aquino Gomes, Michael Marcos, Araújo, Morgana Aragão, Albuquerque, Juliana Cruz, de Oliveira Carvalho, Raniza
• Format: Journal Article
• Language: English
• Published: New York Springer US 01-07-2024; Springer Nature B.V
• Subjects: Antinutrition factors; Bioaccumulation; Bioactive compounds; Biochemistry; Biological activity; Carbohydrates; Chemical composition; Chemical compounds; Chemistry; Chemistry and Materials Science; Chemistry/Food Science; Chickpeas; Composition effects; Engineering; Food consumption; Food Science; Germination; Helianthus; Legumes; Lipids; Metabolites; Moisture content; Natural & organic foods; Nutrient concentrations; Nutrient content; Oilseeds; Original Paper; Phenolic compounds; Phenols; Plant tissues; Protein composition; Proteins; Secondary metabolites; Seeds; Sunflowers; Water content; Nutrients; Sprouting; Phenolic compounds; Antioxidant activity
• ISSN: 2193-4126; 2193-4134
• DOI: 10.1007/s11694-024-02631-6

The study aimed to analyze the influence of germination on the chemical composition and concentration of bioactive compounds in oilseeds and starchy seeds. The kinetic study of the germination process revealed a gradual increase in seed moisture content. The protein content of chickpea and lentil seeds decreased with germination time, whereas sunflower and flaxseed showed an increase in protein content. Throughout germination stages, the lipid concentration was significantly higher for sunflower and flaxseed seeds, as these seeds naturally have high levels of this nutrient. The total sugar concentration increased with germination time, possibly due to starch degradation into simple carbohydrates. Regarding bioactive compounds, the phenolic compound content accumulated in plant tissues with germination time, improving the composition of seed secondary metabolites. Conversely, tannin concentration significantly decreased, possibly linked to the elimination of antinutritional factors from the seeds. The germination process demonstrated that as the total phenolic content increased, it directly enhanced the seeds’ antioxidant activity. Therefore, germination can be safely applied to nutritionally modulate chickpea, lentil, sunflower, and flaxseed seeds, aiding in the development of natural foods that are nutritionally safe for consumption.