Location: Children's Nutrition Research CenterTitle: Effect of iron-chelate treatments during imbibition on the concentration of minerals and phenolic compounds in three edible sprouts) Author
|Grusak, Michael - Mike|
Submitted to: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: 3/30/2010
Publication Date: N/A
Citation: N/A Interpretive Summary:
Technical Abstract: Fe is an essential micronutrient involved in fundamental biological processes in humans, as well as in plants. In particular, Fe is known as a very important mineral due to its frequent deficiency in humans. The objectives of this study were to increase Fe concentration in three species of sprouts (alfalfa, broccoli, and radish), by soaking the seeds with high Fe solution and subsequently to monitor the concentration of other minerals and phenolic compounds, which are rich in sprouts and beneficial for human health. Seeds were soaked in either Fe (III)-EDTA or Fe (III)-citrate in concentrations of 2.5 mM, 5.0 mM, or 10 mM for 5-8 hours, and then were maintained with distilled water in a commercial sprouter for 5 days. Soaking treatment significantly increased Fe concentration in 5-day-old alfalfa sprouts. Alfalfa sprouts soaked with 10 mM Fe (III)-EDTA, or Fe (III)-citrate had 1.8 or 1.7 times higher iron concentration compared to control, respectively. For broccoli and radish sprouts, there was a trend towards higher Fe concentration, but no significant difference was observed between control and Fe treatments. The accumulated Fe in alfalfa sprouts by soaking seed with high iron solutions was negatively associated with other minerals such as Ca, Mg, Mn, Na or Zn. Alfalfa sprouts soaked with either Fe solution showed 8.0-36.4% significant increase in total phenolic concentration compared to control sprouts. Broccoli and radish sprouts did not accumulate additional phenolic compounds in response to the iron treatment. In conclusion, soaking seeds with Fe-chelates enhanced the Fe concentration of sprouts, especially alfalfa sprouts, and had a positive or no adverse impact on the concentration of phenolic compounds, suggesting that this can be a potential strategy to improve the mineral nutritional quality of certain species used for sprouts.