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Electrically induced changes in amaranth seed enzymatic activity and their effect on bioactive compounds content after germination
- Ozuna, César, Cerón-García, Abel, Elena Sosa-Morales, Ma., Salazar, JuliánAndrés Gómez, Fabiola León-Galván, Ma., del Rosario Abraham-Juárez, Ma.
- Journal of food science and technology 2018 v.55 no.2 pp. 648-657
- amaranth grain, antioxidant activity, antioxidants, bioactive compounds, cost effectiveness, electric current, electrical treatment, enzyme activity, flavonoids, germination, phenolic compounds, seeds
- Electric treatment applied to seeds and sprouts can change their phytochemical composition. However, only a handful of studies have investigated the effects of treating seeds with electric current prior to their germination on the enzymatic antioxidant system of their sprouts. The aim of this study was to determine the changes in bioactive compounds and the enzymatic antioxidant activities in seeds and amaranth sprouts under direct electric current (DC) treatments. Amaranth seeds were treated with DC at 500 mA for different periods of time (0, 2, 5, 10 and 30 min) and let sprout (85% RH, 25 ± 2 °C) for 6 days. Significant changes were found in the antioxidant enzymatic activities and in the total content of flavonoids (15.44 ± 0.56 mg RE/gDW) and phenolic compounds (35.87 ± 0.17 mg GAE/gDW) in 6-day-old sprouts from DC-treated seeds in comparison to sprouts form non-treated seeds. The results suggested that DC treatment for short period (5 min) can induce quantitative changes to the enzymatic antioxidant system of amaranth sprouts, thus representing a relatively cost-effective method for enhancing health-improving properties of sprouts.