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The Effect of Sprouting in Lentil (Lens culinaris) Nutritional and Microbiological Profile

Biological and vegetarian raw food products, in particular based on legume sprouts, are an increasing food trend, due to their improved nutritional value when compared to seeds. Herein, protein and mineral profiles were studied in 12 lentil varieties, with varieties Du Puy, Kleine Schwarze, Rosana,...

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Autores principales: S.Santos, Carla, Silva, Beatriz, M.P.Valente, Luísa, Gruber, Sabine, W.Vasconcelos, Marta
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7230579/
https://www.ncbi.nlm.nih.gov/pubmed/32244579
http://dx.doi.org/10.3390/foods9040400
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author S.Santos, Carla
Silva, Beatriz
M.P.Valente, Luísa
Gruber, Sabine
W.Vasconcelos, Marta
author_facet S.Santos, Carla
Silva, Beatriz
M.P.Valente, Luísa
Gruber, Sabine
W.Vasconcelos, Marta
author_sort S.Santos, Carla
collection PubMed
description Biological and vegetarian raw food products, in particular based on legume sprouts, are an increasing food trend, due to their improved nutritional value when compared to seeds. Herein, protein and mineral profiles were studied in 12 lentil varieties, with varieties Du Puy, Kleine Schwarze, Rosana, Flora, Große Rote and Kleine Späths II demonstrating the highest protein percentages. After sprouting, protein percentages increased significantly in 10 of the 12 varieties, with the highest increases ranging between 20–23% in Dunkelgrün Marmorierte, Du Puy, Große Rote and Kleine Späths II varieties. While Fe concentration was significantly decreased in three varieties (Samos, Große Rote and Kleine Späths II), Zn and Mn were positively impacted by sprouting (p ≤ 0.05). Magnesium concentration was not affected by sprouting, while Ca and K had percentage increases between 41% and 58%, and 28% and 30%, respectively, in the best performing varieties (Kleine Schwarze, Dunkelgrün Marmorierte, Samos and Rosana). Regardless of the associated nutritional benefits, issues pertaining to sprouts microbiological safety must be ensured. The best results for the disinfection protocols were obtained when combining the seed treatment with SDS reagent followed by an Amukine application on the sprouts, which did not affect germination rates or sprout length. The increasing levels of sprout consumption throughout the world require efficient implementation of safety measures, as well as a knowledge-based selection for the nutritional quality of the seeds.
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spelling pubmed-72305792020-05-22 The Effect of Sprouting in Lentil (Lens culinaris) Nutritional and Microbiological Profile S.Santos, Carla Silva, Beatriz M.P.Valente, Luísa Gruber, Sabine W.Vasconcelos, Marta Foods Article Biological and vegetarian raw food products, in particular based on legume sprouts, are an increasing food trend, due to their improved nutritional value when compared to seeds. Herein, protein and mineral profiles were studied in 12 lentil varieties, with varieties Du Puy, Kleine Schwarze, Rosana, Flora, Große Rote and Kleine Späths II demonstrating the highest protein percentages. After sprouting, protein percentages increased significantly in 10 of the 12 varieties, with the highest increases ranging between 20–23% in Dunkelgrün Marmorierte, Du Puy, Große Rote and Kleine Späths II varieties. While Fe concentration was significantly decreased in three varieties (Samos, Große Rote and Kleine Späths II), Zn and Mn were positively impacted by sprouting (p ≤ 0.05). Magnesium concentration was not affected by sprouting, while Ca and K had percentage increases between 41% and 58%, and 28% and 30%, respectively, in the best performing varieties (Kleine Schwarze, Dunkelgrün Marmorierte, Samos and Rosana). Regardless of the associated nutritional benefits, issues pertaining to sprouts microbiological safety must be ensured. The best results for the disinfection protocols were obtained when combining the seed treatment with SDS reagent followed by an Amukine application on the sprouts, which did not affect germination rates or sprout length. The increasing levels of sprout consumption throughout the world require efficient implementation of safety measures, as well as a knowledge-based selection for the nutritional quality of the seeds. MDPI 2020-04-01 /pmc/articles/PMC7230579/ /pubmed/32244579 http://dx.doi.org/10.3390/foods9040400 Text en © 2020 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
S.Santos, Carla
Silva, Beatriz
M.P.Valente, Luísa
Gruber, Sabine
W.Vasconcelos, Marta
The Effect of Sprouting in Lentil (Lens culinaris) Nutritional and Microbiological Profile
title The Effect of Sprouting in Lentil (Lens culinaris) Nutritional and Microbiological Profile
title_full The Effect of Sprouting in Lentil (Lens culinaris) Nutritional and Microbiological Profile
title_fullStr The Effect of Sprouting in Lentil (Lens culinaris) Nutritional and Microbiological Profile
title_full_unstemmed The Effect of Sprouting in Lentil (Lens culinaris) Nutritional and Microbiological Profile
title_short The Effect of Sprouting in Lentil (Lens culinaris) Nutritional and Microbiological Profile
title_sort effect of sprouting in lentil (lens culinaris) nutritional and microbiological profile
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7230579/
https://www.ncbi.nlm.nih.gov/pubmed/32244579
http://dx.doi.org/10.3390/foods9040400
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