Next Article in Journal
Chemical Constituents of Murraya tetramera Huang and Their Repellent Activity against Tribolium castaneum
Next Article in Special Issue
Fructus Ligustri Lucidi in Osteoporosis: A Review of its Pharmacology, Phytochemistry, Pharmacokinetics and Safety
Previous Article in Journal
Pharmacological and Toxicological Screening of Novel Benzimidazole-Morpholine Derivatives as Dual-Acting Inhibitors
Previous Article in Special Issue
Spirulina maxima Extract Prevents Neurotoxicity via Promoting Activation of BDNF/CREB Signaling Pathways in Neuronal Cells and Mice
Article Menu
Issue 8 (August) cover image

Export Article

Open AccessArticle
Molecules 2017, 22(8), 1377; doi:10.3390/molecules22081377

Germination under Moderate Salinity Increases Phenolic Content and Antioxidant Activity in Rapeseed (Brassica napus var oleifera Del.) Sprouts

1
Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, Università di Perugia, Borgo XX Giugno 74, 06121 Perugia, Italy
2
Groupe de Recherche en Physiologie Végétale (GRPV), Earth and Life Institute-Agronomy (ELI-A), Université catholique de Louvain, 5 Place Croix du Sud, Bte 7.07.13, 1348 Louvain-la-Neuve, Belgium
*
Author to whom correspondence should be addressed.
Received: 12 July 2017 / Revised: 7 August 2017 / Accepted: 16 August 2017 / Published: 19 August 2017
View Full-Text   |   Download PDF [2510 KB, uploaded 19 August 2017]   |  

Abstract

The use of sprouts in the human diet is becoming more and more widespread because they are tasty and high in bioactive compounds and antioxidants, with related health benefits. In this work, we sprouted rapeseed under increasing salinity to investigate the effect on free and bound total phenolics (TP), non-flavonoids (NF), tannins (TAN), phenolic acids (PAs), and antioxidant activity. Seeds were incubated at 0, 25, 50, 100, 200 mM NaCl until early or late sprout stage, i.e., before or after cotyledon expansion, respectively. Sprouting and increasing salinity slightly decreased the bound fractions of TP, NF, TAN, PAs, while it increased markedly the free ones and their antioxidant activity. Further increases were observed in late sprouts. Moderate salinity (25–50 mM NaCl) caused the highest relative increase in phenolic concentration while it slightly affected sprout growth. On the contrary, at higher NaCl concentrations, sprouts grew slowly (100 mM NaCl) or even died before reaching the late sprout stage (200 mM). Overall, moderate salinity was the best compromise to increase phenolic content of rapeseed sprouts. The technique may be evaluated for transfer to other species as a cheap and feasible way to increase the nutritional value of sprouts. View Full-Text
Keywords: phenolics; free; bound; non-flavonoids; tannins; DPPH phenolics; free; bound; non-flavonoids; tannins; DPPH
Figures

Figure 1

This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. (CC BY 4.0).

Scifeed alert for new publications

Never miss any articles matching your research from any publisher
  • Get alerts for new papers matching your research
  • Find out the new papers from selected authors
  • Updated daily for 49'000+ journals and 6000+ publishers
  • Define your Scifeed now

SciFeed Share & Cite This Article

MDPI and ACS Style

Falcinelli, B.; Sileoni, V.; Marconi, O.; Perretti, G.; Quinet, M.; Lutts, S.; Benincasa, P. Germination under Moderate Salinity Increases Phenolic Content and Antioxidant Activity in Rapeseed (Brassica napus var oleifera Del.) Sprouts. Molecules 2017, 22, 1377.

Show more citation formats Show less citations formats

Note that from the first issue of 2016, MDPI journals use article numbers instead of page numbers. See further details here.

Related Articles

Article Metrics

Article Access Statistics

1

Comments

[Return to top]

Molecules EISSN 1420-3049 Published by MDPI AG, Basel, Switzerland RSS E-Mail Table of Contents Alert
Back to Top