ALTERATION IN alpha-TOCOPHEROL, SOME MINERALS, AND FATTY ACID CONTENTS OF WHEAT THROUGH SPROUTING

ÖZTÜRK I., SAĞDIÇ O., HAYTA M., Yetim H.

CHEMISTRY OF NATURAL COMPOUNDS, cilt.47, sa.6, ss.876-879, 2012 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 47 Sayı: 6
  • Basım Tarihi: 2012
  • Doi Numarası: 10.1007/s10600-012-0092-9
  • Dergi Adı: CHEMISTRY OF NATURAL COMPOUNDS
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.876-879
  • Anahtar Kelimeler: wheat sprout, functional components, alpha-tocopherol, fatty acid composition, CEREAL-GRAIN, SEEDS
  • Yıldız Teknik Üniversitesi Adresli: Hayır

Özet

In this study, two wheat cultivars (cvs Demir 2000 and Konya 2002) were sprouted at 17 degrees C and 85% relative humidity for 9 days. Then the wheat sprouts were dried and ground. The wheats and their sprouts were analyzed for alpha-tocopherol, some minerals, and fatty acid contents during the sprouting. The alpha-tocopherol contents of cvs Demir 2000 and Konya 2002 were 26.99 and 23.77 mg/kg, respectively, and these values reached 54.62 and 47.19 mg/kg for their sprouts, respectively. Mineral analyses showed that the mineral contents of the sprouts also increased with sprouting. Fatty acids, e.g., 4:0, 6:0, 8:0, and 10:0, could not be detected in the sprouts while some of them, e.g., cis-18:1 and cis,cis-18:2, were decreasing during sprouting, but an increase in 18:3 n3 (omega-3) contents was noted. The results showed that sprouting of wheat grains leads to an increase in some significant functional components.