Influence of Sodium and Maturity Stage on the Antioxidant Properties of Cauliflower and Broccoli Sprouts

  • Antoanela PATRAS University of Agricultural Sciences and Veterinary Medicine of Iasi, Faculty of Horticulture, 3 Mihail Sadoveanu Alley, 700490 Iaşi
  • Vasile STOLERU University of Agricultural Sciences and Veterinary Medicine of Iasi, Faculty of Horticulture, 3 Mihail Sadoveanu Alley, 700490 Iaşi
  • Razvan Vasile FILIMON University of Agricultural Sciences and Veterinary Medicine of Iasi, Faculty of Horticulture, 3 Mihail Sadoveanu Alley, 700490 Iaşi
  • Silvica PADUREANU University of Agricultural Sciences and Veterinary Medicine of Iasi, Faculty of Agriculture, 3 Mihail Sadoveanu Alley, 700490 Iaşi; Research Development Station for Viticulture and Winemaking, 48 M. Sadoveanu Alley, 700489 Iaşi, Romania
  • Elena Liliana CHELARIU University of Agricultural Sciences and Veterinary Medicine of Iasi, Faculty of Horticulture, 3 Mihail Sadoveanu Alley, 700490 Iaşi
  • Costas G. BILIADERIS Aristotle University of Thessaloniki, Faculty of Agriculture, University Campus, 54124 Thessaloniki

Abstract

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 conditions of growth and maturity stage. The present study reveals the influence of maturity stage (5-, 7- and 9-day-old) 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. 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 enhanced DPPH radical scavenging capacity and total phenolic content at 5-day-old. The two sodium salts, generally, had positive effects on global antioxidant status. It is highlighted both for broccoli and cauliflower, the stimulating effect of 100 mM Na2SO4 on the total phenolic content and soluble dry weight, but the DPPH radical scavenging activity was more important in the case of NaCl, than Na2SO4 treatments, except for cauliflower sprouts treated with 100 mM Na2SO4. In conclusion, germination under adequate salt stress is a protocol 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 periods of such treatments.

Metrics

Metrics Loading ...
Published
2017-09-15
How to Cite
PATRAS, A., STOLERU, V., FILIMON, R. V., PADUREANU, S., CHELARIU, E. L., & BILIADERIS, C. G. (2017). Influence of Sodium and Maturity Stage on the Antioxidant Properties of Cauliflower and Broccoli Sprouts. Notulae Botanicae Horti Agrobotanici Cluj-Napoca, 45(2), 458-465. https://doi.org/10.15835/nbha45210972
Section
Research Articles