Sprouting enhances phytonutrients and antioxidants in onion seeds
Consumption of onion seed sprouts is getting popular for its flavour and texture. However, there is limited information on changes in the phytonutrients during sprouting of onion seed. The objective of this study was to determine the temporal variations in the phytonutrient content during the sprout...
Ausführliche Beschreibung
Gespeichert in:
| Autor*in: |
V R YALAMALLE [verfasserIn] D M ITHAPE [verfasserIn] A KUMAR [verfasserIn] K GORREPATI [verfasserIn] S GHOSH [verfasserIn] B S TOMAR [verfasserIn] M SINGH [verfasserIn] |
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| Format: |
E-Artikel |
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| Sprache: |
Englisch |
| Erschienen: |
2022 |
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| Schlagwörter: |
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| Übergeordnetes Werk: |
In: The Indian Journal of Agricultural Sciences - Indian Council of Agricultural Research, 2023, 91(2022), 4 |
|---|---|
| Übergeordnetes Werk: |
volume:91 ; year:2022 ; number:4 |
| Links: |
Link aufrufen |
|---|
| DOI / URN: |
10.56093/ijas.v91i4.112712 |
|---|
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DOAJ080847463 |
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| 520 | |a Consumption of onion seed sprouts is getting popular for its flavour and texture. However, there is limited information on changes in the phytonutrients during sprouting of onion seed. The objective of this study was to determine the temporal variations in the phytonutrient content during the sprouting of onion seeds and to determine the appropriate time of sprouting for better nutrition. Seeds of three onion varieties (Bhima Red, Bhima Raj and Bhima Kiran) were germinated for different periods (5, 10 and 15 days). Changes in phytonutrients and antioxidant potential were analyzed. The highest flavonoids, thiosulfinates, and DPPH activity were observed in 10 days old sprouts, which were 38.78%, 160.71%, and 97.45% higher than seeds. Pyruvic acid, total phenols and ABTS activity was maximum in 15 days old sprouts, which was 682.69%, 189.03%, and 79.38% higher than seeds respectively. The sugars increased initially but declined with sprout age and the lowest levels were recorded in 15 days old sprouts. Sprouting enhanced the health-promoting phytonutrients and antioxidant activity of onion seeds and sprouts harvested at 10 and 15 days had a higher quantity of health-promoting phytonutrients. | ||
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10.56093/ijas.v91i4.112712 doi (DE-627)DOAJ080847463 (DE-599)DOAJbda617d47f5247b68e9da6dd1a2101e8 DE-627 ger DE-627 rakwb eng V R YALAMALLE verfasserin aut Sprouting enhances phytonutrients and antioxidants in onion seeds 2022 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Consumption of onion seed sprouts is getting popular for its flavour and texture. However, there is limited information on changes in the phytonutrients during sprouting of onion seed. The objective of this study was to determine the temporal variations in the phytonutrient content during the sprouting of onion seeds and to determine the appropriate time of sprouting for better nutrition. Seeds of three onion varieties (Bhima Red, Bhima Raj and Bhima Kiran) were germinated for different periods (5, 10 and 15 days). Changes in phytonutrients and antioxidant potential were analyzed. The highest flavonoids, thiosulfinates, and DPPH activity were observed in 10 days old sprouts, which were 38.78%, 160.71%, and 97.45% higher than seeds. Pyruvic acid, total phenols and ABTS activity was maximum in 15 days old sprouts, which was 682.69%, 189.03%, and 79.38% higher than seeds respectively. The sugars increased initially but declined with sprout age and the lowest levels were recorded in 15 days old sprouts. Sprouting enhanced the health-promoting phytonutrients and antioxidant activity of onion seeds and sprouts harvested at 10 and 15 days had a higher quantity of health-promoting phytonutrients. Antioxidants Onion seed sprouts Phenol Sugar Superfoods Thiosulfinates Agriculture S D M ITHAPE verfasserin aut A KUMAR verfasserin aut K GORREPATI verfasserin aut S GHOSH verfasserin aut B S TOMAR verfasserin aut M SINGH verfasserin aut In The Indian Journal of Agricultural Sciences Indian Council of Agricultural Research, 2023 91(2022), 4 (DE-627)DOAJ000156906 23943319 nnns volume:91 year:2022 number:4 https://doi.org/10.56093/ijas.v91i4.112712 kostenfrei https://doaj.org/article/bda617d47f5247b68e9da6dd1a2101e8 kostenfrei https://epubs.icar.org.in/index.php/IJAgS/article/view/112712 kostenfrei https://doaj.org/toc/0019-5022 Journal toc kostenfrei https://doaj.org/toc/2394-3319 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ AR 91 2022 4 |
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10.56093/ijas.v91i4.112712 doi (DE-627)DOAJ080847463 (DE-599)DOAJbda617d47f5247b68e9da6dd1a2101e8 DE-627 ger DE-627 rakwb eng V R YALAMALLE verfasserin aut Sprouting enhances phytonutrients and antioxidants in onion seeds 2022 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Consumption of onion seed sprouts is getting popular for its flavour and texture. However, there is limited information on changes in the phytonutrients during sprouting of onion seed. The objective of this study was to determine the temporal variations in the phytonutrient content during the sprouting of onion seeds and to determine the appropriate time of sprouting for better nutrition. Seeds of three onion varieties (Bhima Red, Bhima Raj and Bhima Kiran) were germinated for different periods (5, 10 and 15 days). Changes in phytonutrients and antioxidant potential were analyzed. The highest flavonoids, thiosulfinates, and DPPH activity were observed in 10 days old sprouts, which were 38.78%, 160.71%, and 97.45% higher than seeds. Pyruvic acid, total phenols and ABTS activity was maximum in 15 days old sprouts, which was 682.69%, 189.03%, and 79.38% higher than seeds respectively. The sugars increased initially but declined with sprout age and the lowest levels were recorded in 15 days old sprouts. Sprouting enhanced the health-promoting phytonutrients and antioxidant activity of onion seeds and sprouts harvested at 10 and 15 days had a higher quantity of health-promoting phytonutrients. Antioxidants Onion seed sprouts Phenol Sugar Superfoods Thiosulfinates Agriculture S D M ITHAPE verfasserin aut A KUMAR verfasserin aut K GORREPATI verfasserin aut S GHOSH verfasserin aut B S TOMAR verfasserin aut M SINGH verfasserin aut In The Indian Journal of Agricultural Sciences Indian Council of Agricultural Research, 2023 91(2022), 4 (DE-627)DOAJ000156906 23943319 nnns volume:91 year:2022 number:4 https://doi.org/10.56093/ijas.v91i4.112712 kostenfrei https://doaj.org/article/bda617d47f5247b68e9da6dd1a2101e8 kostenfrei https://epubs.icar.org.in/index.php/IJAgS/article/view/112712 kostenfrei https://doaj.org/toc/0019-5022 Journal toc kostenfrei https://doaj.org/toc/2394-3319 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ AR 91 2022 4 |
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Sprouting enhances phytonutrients and antioxidants in onion seeds |
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Sprouting enhances phytonutrients and antioxidants in onion seeds |
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V R YALAMALLE D M ITHAPE A KUMAR K GORREPATI S GHOSH B S TOMAR M SINGH |
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sprouting enhances phytonutrients and antioxidants in onion seeds |
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Sprouting enhances phytonutrients and antioxidants in onion seeds |
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Consumption of onion seed sprouts is getting popular for its flavour and texture. However, there is limited information on changes in the phytonutrients during sprouting of onion seed. The objective of this study was to determine the temporal variations in the phytonutrient content during the sprouting of onion seeds and to determine the appropriate time of sprouting for better nutrition. Seeds of three onion varieties (Bhima Red, Bhima Raj and Bhima Kiran) were germinated for different periods (5, 10 and 15 days). Changes in phytonutrients and antioxidant potential were analyzed. The highest flavonoids, thiosulfinates, and DPPH activity were observed in 10 days old sprouts, which were 38.78%, 160.71%, and 97.45% higher than seeds. Pyruvic acid, total phenols and ABTS activity was maximum in 15 days old sprouts, which was 682.69%, 189.03%, and 79.38% higher than seeds respectively. The sugars increased initially but declined with sprout age and the lowest levels were recorded in 15 days old sprouts. Sprouting enhanced the health-promoting phytonutrients and antioxidant activity of onion seeds and sprouts harvested at 10 and 15 days had a higher quantity of health-promoting phytonutrients. |
| abstractGer |
Consumption of onion seed sprouts is getting popular for its flavour and texture. However, there is limited information on changes in the phytonutrients during sprouting of onion seed. The objective of this study was to determine the temporal variations in the phytonutrient content during the sprouting of onion seeds and to determine the appropriate time of sprouting for better nutrition. Seeds of three onion varieties (Bhima Red, Bhima Raj and Bhima Kiran) were germinated for different periods (5, 10 and 15 days). Changes in phytonutrients and antioxidant potential were analyzed. The highest flavonoids, thiosulfinates, and DPPH activity were observed in 10 days old sprouts, which were 38.78%, 160.71%, and 97.45% higher than seeds. Pyruvic acid, total phenols and ABTS activity was maximum in 15 days old sprouts, which was 682.69%, 189.03%, and 79.38% higher than seeds respectively. The sugars increased initially but declined with sprout age and the lowest levels were recorded in 15 days old sprouts. Sprouting enhanced the health-promoting phytonutrients and antioxidant activity of onion seeds and sprouts harvested at 10 and 15 days had a higher quantity of health-promoting phytonutrients. |
| abstract_unstemmed |
Consumption of onion seed sprouts is getting popular for its flavour and texture. However, there is limited information on changes in the phytonutrients during sprouting of onion seed. The objective of this study was to determine the temporal variations in the phytonutrient content during the sprouting of onion seeds and to determine the appropriate time of sprouting for better nutrition. Seeds of three onion varieties (Bhima Red, Bhima Raj and Bhima Kiran) were germinated for different periods (5, 10 and 15 days). Changes in phytonutrients and antioxidant potential were analyzed. The highest flavonoids, thiosulfinates, and DPPH activity were observed in 10 days old sprouts, which were 38.78%, 160.71%, and 97.45% higher than seeds. Pyruvic acid, total phenols and ABTS activity was maximum in 15 days old sprouts, which was 682.69%, 189.03%, and 79.38% higher than seeds respectively. The sugars increased initially but declined with sprout age and the lowest levels were recorded in 15 days old sprouts. Sprouting enhanced the health-promoting phytonutrients and antioxidant activity of onion seeds and sprouts harvested at 10 and 15 days had a higher quantity of health-promoting phytonutrients. |
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Sprouting enhances phytonutrients and antioxidants in onion seeds |
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https://doi.org/10.56093/ijas.v91i4.112712 https://doaj.org/article/bda617d47f5247b68e9da6dd1a2101e8 https://epubs.icar.org.in/index.php/IJAgS/article/view/112712 https://doaj.org/toc/0019-5022 https://doaj.org/toc/2394-3319 |
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