Morphological and biochemical parameters in chemically elicited rye sprouts
November 17, 2014
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| Article Title: | Morphological and biochemical parameters in chemically elicited rye sprouts |
| Authors: | Lobiuc A, Damian C., Costica N., Leahu A. |
| Affiliation: | 1 “Stefan cel Mare” University, Food Engineering Faculty, Universitatii Str. 13, Suceava, Romania 2 “Alexandru Ioan Cuza” University, CERNESIM, L2, Carol I Bd., 20A, Iasi, Romania |
| Abstract: | The growth and chemical composition of edible plantlets, also named microgreens, can be qualitatively and quantitatively influenced by exogenous factors, allowing the opportunity to obtain improved products. The effects of spent brewery yeast on rye microgreen growth and composition and the potential use as an elicitor is not reported. Also, the effects of ascorbic acid elicitation are largely unexplored in rye plantlets, while it is known that ascorbic acid may induce higher levels of phenolic substances biosynthesis in other species. In the present study, rye microgreens elicited with spent yeast presented improved germination, especially after 4 days of cultivation. Increased plantlet length and fresh mass were recorded for 50 % yeast treatment after 8 days of cultivation. Total phenolic contents were enhanced by 10 and 50 % yeast treatment after 4 days of cultivation. Antioxidant activity of rye microgreens were higher than control plantlets at all yeast concentrations after 6 days of cultivation. Ascorbic acid increased the germination percentage at 1000 mg/l and lead to increased plantlet length and biomass at 100 and 500 mg/l after 8 days of cultivation. Total phenolic contents were stimulated after 8 days of cultivation by 1000 mg/l ascorbic acid. Spent brewery yeast and ascorbic acid may be further investigated as eliciting agents for cultivating rye microgreens with improved growth and bioactive substances contents. |
| Keywords: | rye sprouts, phenolic contents, antioxidant activity |
| *Correspondence: | Lobiuc Andrei, 1 “Stefan cel Mare” University, Food Engineering Faculty, Universitatii Str. 13, Suceava, Romania 2 “Alexandru Ioan Cuza” University, CERNESIM, L2, Carol I Bd., 20A, Iasi, Romania, E-mail: andrei.lobiuc@fia.usv.ro |
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