<abstract xml:lang="en" xmlns="http://www.w3.org/1999/xhtml"><p>Sensory characteristics, carotenoids content and antioxidant activity of sprouted seeds of eight plant species were investigated. Seeds of lentil, broccoli, clover, amaranth, wheat, radish, pea, and alfalfa were germinated for 3 days in the dark, at the temperature of 25°C and then sprouted seeds were stored for the next 2 days in a refrigerator, in the dark, at the temperature of 4-5°C. Sensory quality was evaluated in the expert panel, with the quantitative descriptive analysis method (QDA), using 15 sensory attributes, concerning odour, texture and flavour. Radish, alfalfa and lentil sprouts showed the highest overall sensory quality. Sensory attributes of sprouts were strongly differentiated among the species and the biggest differences were found for spicy flavour and sweet taste attributes. 2-day storage of sprouts affected some taste/flavour descriptors. Total carotenoids and β-carotene content were the highest in broccoli and radish sprouts. During the storage of sprouts carotenoids content decreased. Antioxidant activity was differentiated between species, and both radish and broccoli sprouts showed the highest antioxidant activity.</p></abstract>

Sensory characteristics, carotenoids content and antioxidant activity of sprouted seeds of eight plant species were investigated. Seeds of lentil, broccoli, clover, amaranth, wheat, radish, pea, and alfalfa were germinated for 3 days in the dark, at the temperature of 25°C and then sprouted seeds were stored for the next 2 days in a refrigerator, in the dark, at the temperature of 4-5°C. Sensory quality was evaluated in the expert panel, with the quantitative descriptive analysis method (QDA), using 15 sensory attributes, concerning odour, texture and flavour. Radish, alfalfa and lentil sprouts showed the highest overall sensory quality. Sensory attributes of sprouts were strongly differentiated among the species and the biggest differences were found for spicy flavour and sweet taste attributes. 2-day storage of sprouts affected some taste/flavour descriptors. Total carotenoids and β-carotene content were the highest in broccoli and radish sprouts. During the storage of sprouts carotenoids content decreased. Antioxidant activity was differentiated between species, and both radish and broccoli sprouts showed the highest antioxidant activity.

Quality Characteristics of Fresh Plant Sprouts and After Their Short-term Storage

Warsaw University of Life Sciences - SGGW, Nowoursynowska 166, 02-787 Warszawa, Poland

Lithuanian University of Agriculture, Studentu 11, Kaunas, Lithuania

Journal of Fruit and Ornamental Plant Research

Sensory characteristics, carotenoids content and antioxidant activity of sprouted seeds of eight plant species were investigated. Seeds of lentil, broccoli,...

Quality Characteristics of Fresh Plant Sprouts and After Their Short-term Storage

Publicado en línea: 11 jul 2008

Páginas: 155 - 166

DOI: https://doi.org/10.2478/v10032-008-0014-3

Palabras clave
sprouted seeds, sensory quality, nutritive value, antioxidant activity, carotenoids, storage

This content is open access.

Quality Characteristics of Fresh Plant Sprouts and After Their Short-term Storage

Publicado en línea: 11 jul 2008

Páginas: 155 - 166

DOI: https://doi.org/10.2478/v10032-008-0014-3

Palabras clavesprouted seeds, sensory quality, nutritive value, antioxidant activity, carotenoids, storage

This content is open access.

Palabras clave
sprouted seeds, sensory quality, nutritive value, antioxidant activity, carotenoids, storage