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KMID : 0665220220350030213
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Korean Journal of Food and Nutrition
2022 Volume.35 No. 3 p.213 ~ p.222
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The Effects of Sodium Chloride and the Cultivation Method on Antioxidant Compounds and Activities in Wheat (Triticum aestivum) Sprouts
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Yang Ji-Yeong
Lee Han-Gyeol
Seo Woo-Duck
Lee Mi-Ja
Song Seung-Yeob
Choi June-Yeol
Kim Hyun-Young
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Abstract
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Sprouts have various health benefits. Specifically, wheat sprouts are rich in bioactive compounds, such as vitamins and polyphenols. Elicitation induces and enhances secondary metabolite biosynthesis in plants. Therefore, in this study, we investigated the effects of sodium chloride (NaCl) treatments on the growth profile, free amino acid content, and antioxidant activity of germinated wheat (Triticum aestivum). Wheat seeds were germinated at 20℃ for 10 days and treated with 0, 2, 4, 7.5, and 10 mM of NaCl 10 days before harvesting. Treating the soil bed with NaCl increased the nutritional component amounts, such as free amino acids and γ- aminobutyric acid. The chlorophyll a and b concentrations were the highest in the hydroponic system treated with 7.5 mM NaCl. In addition, the polyphenol and flavonoid contents of sprouts treated with 2 and 7.5 mM NaCl were 1.94 and 1.34 times higher than that of the control sprouts (0 mM NaCl, water only), respectively. These results suggest that 2 to 4 mM NaCl treatments improve the nutritional and food quality of wheat sprouts more than water only.
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KEYWORD
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wheat, sprout, NaCl, antioxidant activity, polyphenol, flavonoid, free amino acid
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