Changes in Phenolic Compound and Antioxidant Activity of Germinated Broccoli, Wheat, and Lentils during Simulated Gastrointestinal Digestion

Abstract

The consumption of sprouts has increased as the germination process causes changes in the chemical composition of the seeds, improving their nutritional value. The aim of this work was to compare the total phenolic content and antioxidant capacity of broccoli, lentils and wheat sprouts before and after in vitro digestion, and the total phenolic content and antioxidant capacity between seeds and sprouts. Broccoli and wheat showed no difference in total phenolic content before and after germination, while lentils showed a significant decrease in total phenolic content after germination. The antioxidant capacity of broccoli and wheat increased after germination. After simulated digestion, the total phenolic content and antioxidant activity of broccoli sprouts significantly decreased during digestion in the gastric phase compared to the sprouts before digestion. Lentil sprouts did not show a decrease in total phenolic content during the gastric phase of digestion compared to the sprouts before digestion. However, they showed a significant increase in total phenolic content during the enteric phase. Finally, wheat sprouts showed a significant increase in total phenolic content and antioxidant activity during the gastric phase of digestion compared to grain before digestion. The germination process may increase the antioxidant capacity of sprouts, although this is not always related to the phenolic compound.

Keywords: Antioxidant capacity; Germination; In vitro digestion; Total phenolic content.