Abstract
Background: Consumers are more aware of the role of healthy diet in preventing food-related diseases (Cancer, cardiovascular diseases, diabetes, etc.). Consequently, they are looking for products with beneficial nutritional attributes that encourage the food industry to develop functional foods. Aims: In this study, we aimed at using a natural bioprocess to improve durum wheat “Triticum durum” nutritional properties for its further use as a functional ingredient. Materials and Methods: Six durum wheat cultivars were tested: four high yielding and two landrace ones. Seeds were germinated for 48 hours at 22°C. Nutritional properties were evaluated through proximate composition and bioactive compounds (carotenoids, total phenol, vitamin C and tocopherols) levels. Results: Biochemical characterization of sprouted seeds showed significant modifications with a decrease in ash, starch contents and an increase in reducing sugars, and in proteins. Improvements in bioactive compounds were also observed in sprouted seeds. Vitamin C, tocopherols, total phenols, carotenoid pigments as well as antioxidant activity significantly increased after sprouting. Interestingly, durum wheat landrace cultivars showed the best performances. Conclusions: Results provided by our study proved that sprouting is an interesting natural tool to use in the food industry for the development of cereal products with added nutritional value.
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Claims 7
Claim · model-written summary
Sprouting significantly decreased ash and starch contents in durum wheat seeds.
- Taxon
- durum wheat
Triticum turgidum subsp. durumt0 - Treatment
- sproutede0
- Outcome
- ash, starch contentse0
- Direction
- decreasee0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Biochemical characterization of sprouted seeds showed significant modifications with a decrease in ash, starch contents”
t0“durum wheat (Triticum durum)”
Claim · model-written summary
Sprouting significantly increased reducing sugars and proteins in durum wheat seeds.
- Taxon
- durum wheatTriticum turgidum subsp. durumt0
- Treatment
- sproutede1
- Outcome
- reducing sugars, and in proteinse0
- Direction
- increasee0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“an increase in reducing sugars, and in proteins”
t0“durum wheat (Triticum durum)”
e1“Biochemical characterization of sprouted seeds showed significant modifications with a decrease in ash, starch contents and an increase in reducing sugars, and in proteins”
Claim · model-written summary
Vitamin C and tocopherols increased significantly after sprouting.
- Taxon
- durum wheatTriticum turgidum subsp. durumt0
- Treatment
- sproutinge0
- Outcome
- Vitamin C, tocopherolse0
- Direction
- increasede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Vitamin C, tocopherols, total phenols, carotenoid pigments as well as antioxidant activity significantly increased after sprouting”
t0“durum wheat (Triticum durum)”
Claim · model-written summary
Total phenols and carotenoid pigments increased significantly after sprouting.
- Taxon
- durum wheatTriticum turgidum subsp. durumt0
- Treatment
- sproutinge0
- Outcome
- total phenols, carotenoid pigmentse0
- Direction
- increasede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Vitamin C, tocopherols, total phenols, carotenoid pigments as well as antioxidant activity significantly increased after sprouting”
t0“durum wheat (Triticum durum)”
Claim · model-written summary
Antioxidant activity increased significantly after sprouting.
- Taxon
- durum wheatTriticum turgidum subsp. durumt0
- Treatment
- sproutinge0
- Outcome
- antioxidant activitye0
- Direction
- increasede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“antioxidant activity significantly increased after sprouting”
t0“durum wheat (Triticum durum)”
Claim · model-written summary
Durum wheat landrace cultivars had the best performances.
- Taxon
- durum wheatTriticum turgidum subsp. durume0
- Material
- landrace cultivarse0
- Outcome
- best performancese0
- Direction
- beste0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“durum wheat landrace cultivars showed the best performances”
Claim · model-written summary
The authors considered sprouting useful for developing cereal products with added nutritional value.
- Taxon
- durum wheatTriticum turgidum subsp. durumt0
- Treatment
- sproutinge0
- Outcome
- development of cereal products with added nutritional valuee0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“sprouting is an interesting natural tool to use in the food industry for the development of cereal products with added nutritional value”
t0“durum wheat (Triticum durum)”
The same questions in other papers
processing · physiology: pigments · Triticum turgidum (rivet wheat)Positive and negative results
1 paper in the same direction as this paper · 1 in the opposite direction
- negative
- positive
processing · quality: phytochemicals · Triticum turgidum (rivet wheat)Results agree
2 papers in the same direction as this paper
- positive
- positive
Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.