Sprouts are very rich in antioxidants (e.g. phenolic compounds) and their consumption is beneficial for humans’ health. The sprouts’ antioxidant properties are correlated to the conditions of growth and the maturity stage. The present study reveals the influence of maturity stage (5, 7 and 9 days) and two sodium salts, NaCl and Na₂SO₄ (10 mM and 100 mM) on the antioxidant capacity and total phenolic content of cauliflower and broccoli sprouts. It is part of an early-stage research aiming to optimize the germination process for maximum amounts of health-promoting compounds of the food-grade sprouts and microgreens. The analysed sprouts’ extracts were obtained in two phases, using ethanol 70% with 0.01% hydrochloric acid. In the case of cauliflower, the 7 days germination leads to the highest total phenolic content and radical scavenging capacity. Broccoli sprouts revealed the most important DPPH radical scavenging capacity and total phenolic content at 5 days old. The two sodium salts, generally, have positive effects on global antioxidant status. It is highlighted both for broccoli and cauliflower, the stimulating effect of Na₂SO₄ 100 mM on the total phenolic content and soluble dry weight, but the DPPH radical scavenging activity is more important in the case of NaCl, than Na₂SO₄ treatments. In conclusion, germination under adequate salt stress is a method to be considered in order to improve antioxidant properties of broccoli and cauliflower sprouts, despite the non-convenient effects on the germination and sprouts growth. Further researches are needed to optimize the level and time-schedule of treatments.

 

 

This abstract was accepted to be presented at the conference entitled “40 Years of Horticulture Education in Cluj-Napoca†Cluj-Napoca, September 27, 2017, being included in ‘Book of Abstracts’ of this special-anniversary event (http://conference.shst.ro). All accepted papers will be published in a special issue of Notulae Botanicae Horti Agrobotanici Cluj-Napoca journal.