Sprouting Bioprocess as a Sustainable Tool for Enhancing Durum Wheat (Triticum durum) Nutrients and Bioactive Compounds

Sarra  Jribi; Otilia Tamara  Antal; Helga  Molnar; Nora  Adanyi; Zoltan  Fustos; Zoltan  Naàr; Oussema  Kheriji; Hajer  Amara; Hajer  Debbabi

doi:10.51745/najfnr.4.7.252-259

Sprouting Bioprocess as a Sustainable Tool for Enhancing Durum Wheat (Triticum durum) Nutrients and Bioactive Compounds

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Food Chemistry, Engineering, Processing and Packaging

DOI https://doi.org/10.51745/najfnr.4.7.252-259

Issue Vol. 4 No. 7 (2020): January - June: 2020

Submitted 2020-02-08

Published 2020-04-22

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Background: Consumers are more aware of the role of healthy diet in preventing food-related diseases (Cancer, cardiovascular diseases, diabetes, etc.). Consequently, they are looking for products with beneficial nutritional attributes that encourage the food industry to develop functional foods.

Aims: In this study, we aimed at using a natural bioprocess to improve durum wheat “Triticum durum” nutritional properties for its further use as a functional ingredient.

Material and Methods: Six durum wheat cultivars were tested: four high yielding and two landrace ones. Seeds were germinated for 48 hours at 22°C. Nutritional properties were evaluated through proximate composition and bioactive compounds (carotenoids, total phenol, vitamin C and tocopherols) levels.

Results: Biochemical characterization of sprouted seeds showed significant modifications with a decrease in ash, starch contents and an increase in reducing sugars, and in proteins. Improvements in bioactive compounds were also observed in sprouted seeds. Vitamin C, tocopherols, total phenols, carotenoid pigments as well as antioxidant activity significantly increased after sprouting. Interestingly, durum wheat landrace cultivars showed the best performances.

Conclusions: Results provided by our study proved that sprouting is an interesting natural tool to use in the food industry for the development of cereal products with added nutritional value.

Keywords

Durum Wheat Bioactive Compounds Nutritional Properties Sprouting Vitamins

Sarra Jribi

National Institute of Agronomy of Tunisia (INAT), Research Unit UR17AGR01 “Valorization of the Tunisian natural and agro-food heritage through innovation”, University of Carthage, 43 Avenue Charles Nicolle, 1082 Tunis
Otilia Tamara Antal

Food Science Research Institute, National Agricultural Research and Innovation Centre, Herman Otto utca 15, H-1022 Budapest
Helga Molnar

Food Science Research Institute, National Agricultural Research and Innovation Centre, Herman Otto utca 15, H-1022 Budapest
Nora Adanyi

Food Science Research Institute, National Agricultural Research and Innovation Centre, Herman Otto utca 15, H-1022 Budapest
Zoltan Fustos

Food Science Research Institute, National Agricultural Research and Innovation Centre, Herman Otto utca 15, H-1022 Budapest
Zoltan Naàr

Food Science Research Institute, National Agricultural Research and Innovation Centre, Herman Otto utca 15, H-1022 Budapest
Oussema Kheriji

National Institute of Cereal crops (INGC), 8170 Bou Salem
Hajer Amara

National Institute of Agronomy of Tunisia (INAT), Genetic and Plant Breeding Laboratory, University of Carthage, 43 Avenue Charles Nicolle, 1082 Tunis
Hajer Debbabi

National Institute of Agronomy of Tunisia (INAT), Genetic and Plant Breeding Laboratory, University of Carthage, 43 Avenue Charles Nicolle, 1082 Tunis

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Jribi , S. ., Antal, O. T. ., Molnar, H. ., Adanyi, N. ., Fustos, Z. ., Naàr , Z. ., Kheriji, O. ., Amara, H. ., & Debbabi, H. . (2020). Sprouting Bioprocess as a Sustainable Tool for Enhancing Durum Wheat (Triticum durum) Nutrients and Bioactive Compounds. The North African Journal of Food and Nutrition Research, 4(7), 252-259. https://doi.org/10.51745/najfnr.4.7.252-259

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Sprouting Bioprocess as a Sustainable Tool for Enhancing Durum Wheat (Triticum durum) Nutrients and Bioactive Compounds

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