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Alteration in α-tocopherol, some minerals, and fatty acid contents of wheat through sprouting

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In this study, two wheat cultivars (cvs Demir 2000 and Konya 2002) were sprouted at 17°C and 85% relative humidity for 9 days. Then the wheat sprouts were dried and ground. The wheats and their sprouts were analyzed for α-tocopherol, some minerals, and fatty acid contents during the sprouting. The α-tocopherol contents of cvs Demir 2000 and Konya 2002 were 26.99 and 23.77 mg/kg, respectively, and these values reached 54.62 and 47.19 mg/kg for their sprouts, respectively. Mineral analyses showed that the mineral contents of the sprouts also increased with sprouting. Fatty acids, e.g., 4:0, 6:0, 8:0, and 10:0, could not be detected in the sprouts while some of them, e.g., cis-18:1 and cis,cis-18:2, were decreasing during sprouting, but an increase in 18:3 n3 (0-3) contents was noted. The results showed that sprouting of wheat grains leads to an increase in some significant functional components.

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Acknowledgment

The financial support from the Scientific Research Project Unit of Erciyes University is greatly acknowledged.

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Authors and Affiliations

  1. Erciyes University, Engineering Faculty, Department of Food Engineering, 38039, Kayseri, Turkey

    I. Ozturk, M. Hayta & H. Yetim

  2. Yildiz Technical University, Faculty of Chemical and Metallurgical Engineering, Department of Food Engineering, 34210, Istanbul, Turkey

    O. Sagdic

Authors
  1. I. Ozturk
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  2. O. Sagdic
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  3. M. Hayta
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  4. H. Yetim
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Correspondence to O. Sagdic.

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Published in Khimiya Prirodnykh Soedinenii, No. 6, pp. 770–772, November–December 2011.

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Ozturk, I., Sagdic, O., Hayta, M. et al. Alteration in α-tocopherol, some minerals, and fatty acid contents of wheat through sprouting. Chem Nat Compd 47, 876–879 (2012). https://doi.org/10.1007/s10600-012-0092-9

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  • DOI: https://doi.org/10.1007/s10600-012-0092-9

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