Germination as a strategy to improve the characteristics of flour and water-soluble extracts obtained from sunflower seed

Autor: Andressa, Irene, José do Amaral e Paiva, Maria, Pacheco, Flaviana Coelho, Santos, Fábio Ribeiro, Cunha, Jeferson Silva, Coelho Pacheco, Ana Flávia, de Andrade Neves, Nathalia, Vendruscolo, Raquel Guidetti, Schmiele, Marcio, Lima Tribst, Alline Artigiani, Rufino Vieira, Érica Nascif, Ricardo de Castro Leite Júnior, Bruno
Zdroj: Food Bioscience; 20240101, Issue: Preprints
Abstrakt: This work assessed how different germination times (0, 24, 48, 72, and 96 h) of sunflower seeds affect the physicochemical, nutritional, and in vitrobiological quality of the flours and their water-soluble extracts (WSE) obtained after mashing. The germination was evidenced by exponential rootlet growth after 24 h, with an increase in γ-Aminobutyric acid (GABA) content in the flours, reaching a maximum of 40.97 mg/100 g (96 h – p<0.05). Furthermore, flours germinated for 48 h showed an increase of 57% and 31% in the contents of total phenolic compounds and calcium, respectively. The lipid profile of the flour showed a predominance of polyunsaturated fatty acids, especially linoleic acid (<52.35%), regardless of the germination period. The WSE characteristics were proportionally affected by germination duration, with a proportional increase in the content of soluble solids (up to 96.9%) and reducing sugars (up to 9.8 times). In addition, WSE produced from seeds germinated for 48 h showed better physical stability, with no sedimentation observed after 24 h of storage at 4 °C and a 41.5% reduction in the serum phase compared to WSE produced from non-germinated flour. Therefore, the germination process, especially for 48 h, is suggested as a simple and cost-effective strategy to enhance the flour nutritional profile and potentially improve the quality/stability of water-soluble extracts obtained from sunflower seeds.
Databáze: Supplemental Index
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