The effect of the germination temperature on the phytochemical content of broccoli and rocket sprouts

Abstract

This study investigates the effect of different germination temperatures (10, 20 and 30 °C) on the phytochemical content as well as reducing and antioxidant capacity of broccoli and rocket sprouts. In both seeds and sprouts, the total glucosinolates and ascorbic acid contents did not differ between vegetables, while broccoli exhibited exceptionally higher polyphenols and greater reducing and antioxidant capacity compared to rocket. In both species, an increase in germination temperature positively affected the glucosinolate content. Ascorbic acid increased during germination without a difference among the three tested temperatures. The phenol content in broccoli sprouts increased when they were grown at 30 °C, but the amount decreased at the highest temperatures in rocket. The reducing and antioxidant capacities increased with germination, and higher indexes were detected at 10 °C, particularly in rocket. Different germination temperatures differentiate the health-promoting phytochemical content and antioxidant properties in broccoli and rocket sprouts.

Keywords:

• Brassicaceae
• edible sprouts
• glucosinolates
• phytochemicals
• antioxidant capacity

Disclosure statement

The authors report no conflicts of interest. The authors alone are responsible for the content and writing of this article.

Funding

This research was supported by the Italian Ministry of Agricultural, Food and Forestry Policies in the framework of the PROM IV project (D.M. 3677/7303/2009).