Low-Temperature Effects on the Growth and Phytochemical Properties of Wheat Sprouts

Mina Kim, Jinhee Park, Kyeong-Min Kim, Yurim Kim, Chon-Sik Kang, Jiyoung Son, Jongmin Ko and Kyeong-Hoon Kim
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Mina Kim: Wheat Research Team, National Institute of Crop Science, Wanju-Gun 55365, Korea
Jinhee Park: Wheat Research Team, National Institute of Crop Science, Wanju-Gun 55365, Korea
Kyeong-Min Kim: Wheat Research Team, National Institute of Crop Science, Wanju-Gun 55365, Korea
Yurim Kim: Wheat Research Team, National Institute of Crop Science, Wanju-Gun 55365, Korea
Chon-Sik Kang: Wheat Research Team, National Institute of Crop Science, Wanju-Gun 55365, Korea
Jiyoung Son: Wheat Research Team, National Institute of Crop Science, Wanju-Gun 55365, Korea
Jongmin Ko: Wheat Research Team, National Institute of Crop Science, Wanju-Gun 55365, Korea
Kyeong-Hoon Kim: Wheat Research Team, National Institute of Crop Science, Wanju-Gun 55365, Korea

Agriculture, 2022, vol. 12, issue 6, 1-9

Abstract: Sprouting is associated with nutritional value, as microgreens stimulate the accumulation of health-promoting phytochemicals. The purpose of this study was to examine the growth rates and cell protection activity against oxidative stress in sprouts of seven wheat varieties, and to investigate the influence of low temperatures on their phytochemical characteristics. Among the seven wheat varieties (five Korean varieties, Australian standard white, and Chinese wild-type wheat germplasm), purple wheat (Ariheuk) had the fastest growth pattern for 8 days and provided the most protection to skin cells and hepatocytes against oxidative stress. Following low-temperature treatment (<4 °C) for 1–4 days, cold exposure had a similar effect on the growth of purple wheat sprouts during an 8-day period. However, growth was negatively affected by exposure to low temperatures for more than 5 days. Purple wheat sprouts treated with low temperatures for 4 days had considerably higher total polyphenol and total flavonoid contents, as well as a higher antioxidant capacity than untreated wheat sprouts. These findings suggest that low-temperature treatment promotes the expression of phytochemicals in purple wheat sprouts. Thus, purple wheat sprouts are considered a high-value crop that could be used as a functional food material.

Keywords: colored wheat; grass; temperature; sprout; polyphenol; antioxidant (search for similar items in EconPapers)
JEL-codes: Q1 Q10 Q11 Q12 Q13 Q14 Q15 Q16 Q17 Q18 (search for similar items in EconPapers)
Date: 2022
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