Bioactive Characteristics and Storage of Salt Mixtures Seasoned with Powdered Cereal Sprouts
Sprouting is a process that can improve nutritional and beneficial properties of seeds. This work studies the design of the new healthier product salt seasoned with freeze-dried powdered cereal sprouts. The cereal sprouts mixture (SM), including barley sprouts (BS), oat sprouts (OS), and wheat sprou...
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| Format: | Article |
| Language: | English |
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Wiley
2019-01-01
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| Series: | Journal of Chemistry |
| Online Access: | http://dx.doi.org/10.1155/2019/7184293 |
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| author | Vesna Tumbas Šaponjac Gordana Ćetković Jasna Čanadanović-Brunet Anamarija Mandić Vanja Šeregelj Jelena Vulić Sladjana Stajčić |
| author_facet | Vesna Tumbas Šaponjac Gordana Ćetković Jasna Čanadanović-Brunet Anamarija Mandić Vanja Šeregelj Jelena Vulić Sladjana Stajčić |
| author_sort | Vesna Tumbas Šaponjac |
| collection | DOAJ |
| description | Sprouting is a process that can improve nutritional and beneficial properties of seeds. This work studies the design of the new healthier product salt seasoned with freeze-dried powdered cereal sprouts. The cereal sprouts mixture (SM), including barley sprouts (BS), oat sprouts (OS), and wheat sprouts (WS), was optimized in terms of total phenolic content (TPh) and antioxidant capacity (AC). The sprouts mixture with optimal features (OSM), composed of 92.9% BS, 0% OS, and 7.1% WS, had 482.82 mg GAE/100 g of polyphenols and 797.97 µmol TE/100 g antioxidant capacity. HPLC analysis showed that the most abundant phenolic compound in OMS was gallic acid (94.27 mg/100 g). OSM was mixed with salt in different ratios (1 : 1, 1 : 2, and 1 : 3) and stored in transparent and amber bottles for six months. Colour, TPh, and AC retention of seasoned salts and OSM was significantly better (p<0.05) preserved in amber bottles during storage, protected from light. The sprout content was in correlation with TPh and AC retention and colour change. These results suggest that cereal sprouts can be used as a safe ingredient for food products such as seasoned salt, adding value to the basic daily diet with no changes in dietary habits. |
| format | Article |
| id | doaj-art-bb58beaad9164a56af3a7270c3b5ac62 |
| institution | Kabale University |
| issn | 2090-9063 2090-9071 |
| language | English |
| publishDate | 2019-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | Journal of Chemistry |
| spelling | doaj-art-bb58beaad9164a56af3a7270c3b5ac622025-02-03T06:14:04ZengWileyJournal of Chemistry2090-90632090-90712019-01-01201910.1155/2019/71842937184293Bioactive Characteristics and Storage of Salt Mixtures Seasoned with Powdered Cereal SproutsVesna Tumbas Šaponjac0Gordana Ćetković1Jasna Čanadanović-Brunet2Anamarija Mandić3Vanja Šeregelj4Jelena Vulić5Sladjana Stajčić6University of Novi Sad, Faculty of Technology, Bulevar Cara Lazara 1, 21000 Novi Sad, SerbiaUniversity of Novi Sad, Faculty of Technology, Bulevar Cara Lazara 1, 21000 Novi Sad, SerbiaUniversity of Novi Sad, Faculty of Technology, Bulevar Cara Lazara 1, 21000 Novi Sad, SerbiaUniversity of Novi Sad, Institute of Food Technology Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, SerbiaUniversity of Novi Sad, Faculty of Technology, Bulevar Cara Lazara 1, 21000 Novi Sad, SerbiaUniversity of Novi Sad, Faculty of Technology, Bulevar Cara Lazara 1, 21000 Novi Sad, SerbiaUniversity of Novi Sad, Faculty of Technology, Bulevar Cara Lazara 1, 21000 Novi Sad, SerbiaSprouting is a process that can improve nutritional and beneficial properties of seeds. This work studies the design of the new healthier product salt seasoned with freeze-dried powdered cereal sprouts. The cereal sprouts mixture (SM), including barley sprouts (BS), oat sprouts (OS), and wheat sprouts (WS), was optimized in terms of total phenolic content (TPh) and antioxidant capacity (AC). The sprouts mixture with optimal features (OSM), composed of 92.9% BS, 0% OS, and 7.1% WS, had 482.82 mg GAE/100 g of polyphenols and 797.97 µmol TE/100 g antioxidant capacity. HPLC analysis showed that the most abundant phenolic compound in OMS was gallic acid (94.27 mg/100 g). OSM was mixed with salt in different ratios (1 : 1, 1 : 2, and 1 : 3) and stored in transparent and amber bottles for six months. Colour, TPh, and AC retention of seasoned salts and OSM was significantly better (p<0.05) preserved in amber bottles during storage, protected from light. The sprout content was in correlation with TPh and AC retention and colour change. These results suggest that cereal sprouts can be used as a safe ingredient for food products such as seasoned salt, adding value to the basic daily diet with no changes in dietary habits.http://dx.doi.org/10.1155/2019/7184293 |
| spellingShingle | Vesna Tumbas Šaponjac Gordana Ćetković Jasna Čanadanović-Brunet Anamarija Mandić Vanja Šeregelj Jelena Vulić Sladjana Stajčić Bioactive Characteristics and Storage of Salt Mixtures Seasoned with Powdered Cereal Sprouts Journal of Chemistry |
| title | Bioactive Characteristics and Storage of Salt Mixtures Seasoned with Powdered Cereal Sprouts |
| title_full | Bioactive Characteristics and Storage of Salt Mixtures Seasoned with Powdered Cereal Sprouts |
| title_fullStr | Bioactive Characteristics and Storage of Salt Mixtures Seasoned with Powdered Cereal Sprouts |
| title_full_unstemmed | Bioactive Characteristics and Storage of Salt Mixtures Seasoned with Powdered Cereal Sprouts |
| title_short | Bioactive Characteristics and Storage of Salt Mixtures Seasoned with Powdered Cereal Sprouts |
| title_sort | bioactive characteristics and storage of salt mixtures seasoned with powdered cereal sprouts |
| url | http://dx.doi.org/10.1155/2019/7184293 |
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