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Studies
on germination conditions and antioxidant contents of wheat grain.
Int J Food Sci Nutr. 2001 Jul;52(4):319-30
Yang F, Basu TK, Ooraikul B.
Department of Agricultural, Food and Nutritional Science, University of Alberta,
Edmonton, Alberta T6G 2P5, Canada.
Germination time and conditions for wheat grain were studied to determine
optimum conditions that would maximize the production of antioxidants. Wheat
grains were first steeped in water for 24 or 48 h, followed by incubation in the
dark for 9 d at 98% RH and 16.5 degrees C. The changes in the concentration of
vitamins C and E, beta-carotene, ferulic acid and vanillic acid were monitored
over the germination period. Vitamins C and E and beta-carotene were barely
detectable in the dry grains. However, upon germination the concentrations of
these antioxidant vitamins steadily increased with increasing germination time,
reaching their peaks after 7 d at 550 mu/g for vitamin C, 10.92 micrograms/g for
alpha-tocopherol, and 3.1 micrograms/g for beta-carotene. Concentrations of
ferulic and vanillic acids were also increased, reaching their maxima after 7 d
at 932.4 micrograms/g and 12.9 micrograms/g, respectively. The grains steeped
for 48 h before germination became wet, sticky, yellow-brown color with acidic
smell after 7 d. These results suggested that wheat grains steeped for 24 h and
germinated for 7 d would produce the most desirable sprouts with respect to
antioxidant concentrations and sensory properties.
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