European Food Research and Technology

, Volume 221, Issue 1–2, pp 78–83

Vitamin B1 and B2, dietary fiber and minerals content of Cruciferae sprouts

  • Henryk Zieliński
  • Juani Frias
  • Mariusz K. Piskuła
  • Halina Kozłowska
  • Concepcion Vidal-Valverde
Original Paper

Abstract

The contents in selected Cruciferae seeds and ready-to-eat sprouts of thiamine (B1) and riboflavin (B2) were determined by HPLC methodology. The content of soluble and insoluble fractions of dietary fiber was determined by the enzymatic method. In addition, the calcium, magnesium, zinc, cooper, ferrum and manganese concentrations were determined by atomic absorption spectrometry and after that the correlation between some mineral content and the ability of seeds and sprouts phosphate buffered saline extracts to scavenge the superoxide anion radicals in vitro was investigated. The small radish, radish, rapeseeds and white mustard seeds contained vitamin B1 in the range from 0.41 up to 0.70 mg/100 g d.m., however its amount found in the ready-to-eat sprouts were lower by 46, 39, 42 and 47%, respectively. In contrast, the content of vitamin B2 in the ready-to-eat sprouts showed approximately three-fold higher content when compared to its range found in the seeds (0.096 mg/100 g d.m up to 0.138 mg/100 g d.m.). The total dietary fiber content in ready-to-eat sprouts, including the soluble and insoluble forms, was 20% higher when compared to the seeds and the proportion of insoluble to soluble fiber was about two-fold higher in radish sprouts, four-fold higher in rapeseed sprouts, and six and nine-fold higher in small radish and white mustard sprouts, respectively. The sprouts contained higher amounts of Ca, Mg, Cu and Zn approximately by 12, 14, 25 and 45%, respectively, when compared to the seeds. The similar beneficial changes were noted for Cu and Zn. Their amount noted in sprouts was higher by average of 25% for Cu and by 45% for Zn. No changes in Mn and Fe levels were found between seeds and sprouts. One exception was only made to Fe content in the white mustard sprouts in which the Fe amount was lower than that found in the seeds. The SOD-like activities of the seed extracts were positively correlated only with the manganese level (r=0.94), however, this correlation was not found in ready-to-eat sprouts. No other correlations were found between SOD-like activity and microelements contents in the seeds and sprouts.

Keywords

Cruciferae sprouts Thiamine Riboflavin Dietary fiber Minerals Superoxide scavenging activity 

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Copyright information

© Springer-Verlag 2005

Authors and Affiliations

  • Henryk Zieliński
    • 1
  • Juani Frias
    • 2
  • Mariusz K. Piskuła
    • 1
  • Halina Kozłowska
    • 1
  • Concepcion Vidal-Valverde
    • 2
  1. 1.Division of Food ScienceInstitute of Animal Reproduction and Food Research of Polish Academy of Sciences10–747 Olsztyn 5Poland
  2. 2.Instituto de Fermentaciones (CSIC)MadridSpain

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