A review on bioactive compounds in sprouts: extraction techniques, food application and health functionality

Figures & data

Table 1. Phytochemical in different type of sprout sources.

Sources	Sub-class	Phytochemicals	Authors
Vegetable	Cabbage	Kaempferol and total phenolics	^[Citation33]
	Broccoli	Polyphenol, glucosinolates and vitamin C	^[Citation34]
	Kale	Flavonoids (quercetin and kaempferol derivatives)	^[Citation35]
	Mustard	Carotenoids and anthocyanins	^[Citation36]
	Spinach	Ascorbic acid and total phenolic content	^[Citation37]
Fruit	Apricot	Polyphenols, free radical scavengers and carotenoids	^[Citation38]
	Peanut	Resveratrol	^[Citation39,Citation40]
	Almond	Phenolic acids and flavonoids	^[Citation41]
Cereals	Buckwheat	Flavonoids (orientin, vitexin, and rutin and their isomers	^[Citation42,Citation43]
	Soybean	Phenolic compounds (Isoflavone, genistein and daidzein)	^[Citation44]
	Mung bean	Flavone, isoflavone, flavonoids, and isoflavonoids	^[Citation45,Citation46]
	Quinoa	Anthocyanins and total phenolics	^[Citation47]
	Oat grain	Total fatty acids (linoleic acids and oleic acids)	^[Citation48]
Spices	Fenugreek	Saponins, coumarin, fenugreekine, nicotinic acid, sapogenins, phytic acid, scopoletin and trigonelline	^[Citation49]
	Ginger	Paradols, terpenoids, shogaols, and gingerols	^[Citation50]
	Turmeric	Phenolics, terpenoids and curcuminoids	^[Citation51]

Figure 1. Structure of different sprouts phytochemicals.

Figure 2. Extraction of phytochemical from sprouts.

Table 2. Food applications.

Sprout	Phytochemicals	Food Application	References
Ramson sprouts	Thiosulphinates, alliins, polyphenols and flavonoids	Healthy food spice and herb	^[Citation86]
Fenugreek sprouts	Saponins, coumarin, fenugreekine, nicotinic acid and sapogenins	Used as a food additive to enhance seasoning and color	^[Citation81]
Quinoa sprouts	Anthocyanins and total phenolics	Sprouted quinoa flour as an ingredient in food formulations	^[Citation122]
Mung bean sprouts	Flavone, isoflavone, flavonoids, and isoflavonoids	Noodle with sprouted mung bean flour	^[Citation128]
Amaranth and Chia sprouts	Proteins, antioxidants and polyphenols	Functional Beverages with sprouted amaranth and chia flours	^[Citation126]
Buckwheat sprouts	Flavonoids and antioxidants	Bread made with sprouted buckwheat flour	^[Citation129]
Wheat sprouts	Phenolic acids, carotenoids and tocopherols	Commonly used in bakery goods	^[Citation123]
Ginger and Turmeric sprouts	Paradols, shogaols, gingerols, phenolics terpenoids and curcuminoids	Used as spices, preservatives, color and flavor enhancer	^[Citation51]
Lentil sprouts	Saponins, phytic acid, and phytosterols	Bread made with sprouted lentil flour	^[Citation130]
Pea sprouts	Salicylic acid derivatives	Used in Cooking, also have antimicrobial activity	^[Citation131]

Figure 3. Pharmacological properties of sprouts.

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