Elicitation with abiotic stresses improves pro-health constituents, antioxidant potential and nutritional quality of lentil sprouts

Abstract EN

Phenolic content and antioxidant potential of lentil sprouts may be enhanced by treatment of seedlings in abiotic stress conditions without any negative influence on nutritional quality.

The health-relevant and nutritional quality of sprouts was improved by elicitation of 2-day-old sprouts with oxidative, osmotic, ion-osmotic and temperature stresses.

Among the sprouts studied, those obtained by elicitation with osmotic (600 mM mannitol) and ion-osmotic (300 mM NaCl) shocks had the highest total phenolic content levels: 6.52 and 6.56 mg/g flour, respectively.

Oxidative stress significantly enhanced the levels of (+)-catechin and p-coumaric acid.

A marked elevation of the chlorogenic and gallic acid contents was also determined for sprouts induced at 4 C and 40 C.

The elevated phenolic content was translated into the antioxidant potential of sprouts, especially the ability to reduce lipid oxidation.

A marked elevation of this ability was determined for seedlings treated with 20 mM, 200 mM H2O2 (oxidative stress) and 600 mM mannitol (osmotic stress); about a 12-fold, 8-fold and 9.5-fold increase in respect to control sprouts.

The highest ability to quench free radicals was observed in sprouts induced by osmotic stress (IC50- 4.91 and 5.12 mg/ ml for 200 mM and 600 mM mannitol, respectively).

The highest total antioxidant activity indexes were determined for sprouts elicited with 20 mM H2O2 and 600 mM mannitol: 4.0 and 3.4, respectively.

All studied growth conditions, except induction at 40 C, caused a significant elevation of resistant starch levels which was also affected in a subsequent reduction of starch digestibility.

Improvement of sprout quality by elicitation with abiotic stresses is a cheap and easy biotechnology and it seems to be an alternative to conventional techniques applied to improve the health promoting phytochemical levels and bioactivity of low-processed food.

ª 2014 The Author.

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