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Antioxidant potential of fresh and stored lentil sprouts affected by elicitation with temperature stresses



The effects of elicitation (induction at 4 °C and 40 °C; TC and TH, respectively) and postharvest storage on low-molecular weight antioxidants and the antioxidant properties of lentil sprouts were evaluated. Elicitation affects the antioxidant content, bioactivity and potential bioaccessibility. Apart from 3-day-old TH sprouts, sprouts were characterised by higher levels of ascorbic acid (in comparison with controls and in fresh 4-day-old sprouts, its level was 51% and 46% higher for TC and TH, respectively). In comparison with the control, for 3-day-old fresh TC and TH sprouts, total phenolics were increased by 8.5% and 18.7%, respectively. Radical quenchers were highly bioaccessible. For TC sprouts, activity was 17% and 37% higher for 3- and 4-day-old sprouts, respectively. The metal chelating ability of chemical extracts from stored sprouts, except 4-day-old TC sprouts, was significantly elevated. The reducing and chelating power of potentially bioaccessible compounds of both fresh and stored sprouts did not differ significantly.