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


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.

This is a preview of subscription content, log in to check access.

Fig. 1
Fig. 2
Fig. 3


  1. 1.

    Roberfroid MB (2000) CRC Press. Woodhead Publishing Limited, Cambridge, England

    Google Scholar 

  2. 2.

    Kuo TH, Van Middlesworth JF (1988) J Agric Food Chem 36:32–39

    Google Scholar 

  3. 3.

    Price TV (1988) Can Inst Food Sci Technol J 21(1):57–65

    Google Scholar 

  4. 4.

    Bannerjee S, Rohatgi K, Lahin S (1954) Food Res 19:134–139

    Google Scholar 

  5. 5.

    King RD, Perwastien P (1987) J Food Sci 52:106–108

    Google Scholar 

  6. 6.

    Raman AHYA (1984) Food Chem 13:17–23

    Article  Google Scholar 

  7. 7.

    Honke J, Kozłowska H, Vidal-Valverde C, Frias J, Górecki R (1998) Z Lebensm Unters Forsch A 206:279–283

    Article  Google Scholar 

  8. 8.

    Finley PL (1978) J Food Sci 43:681–701

    Google Scholar 

  9. 9.

    Troszyńska A, Lamparski G, Kozłowska H (2002) Pol J Food Nutr Sci 11/52 (SI 1):138–141

    Google Scholar 

  10. 10.

    Zieliński H, Buciński A, Kozłowska H (2002) Pol J Food Nutr Sci 11/52 (SI 1):142–146

    Google Scholar 

  11. 11.

    Zieliński H, Mudway I, Kozłowska H, Kelly FJ (2002) Pol J Food Nutr Sci 11/52 (SI 1):68–72

    Google Scholar 

  12. 12.

    Zieliński H, Kozłowska H (2003) Pol J Food Nutr Sci 12/53 (4):25–31

    Google Scholar 

  13. 13.

    Zieliński H, Piskuła MK, Buciński A, Kozłowska H (2003) European conference on new functional ingredients and foods: safety Health and convenience, 9–11 April 2003, Copenhagen, Denmark. Abstracts book: P2–B23

    Google Scholar 

  14. 14.

    Takaya Y, Kondo Y, Furukawa T, Niwa M (2003) J Agric Food Chem 51:8061–8066

    Article  Google Scholar 

  15. 15.

    Frias J, Prodanov M, Sierra I, Vidal-Valverde C (1995) J Food Prot 58:692–695

    Google Scholar 

  16. 16.

    Asp N, Johansson C, Hallmer H, Siljestrom M (1983) J Agric Food Chem 31:476–482

    Google Scholar 

  17. 17.

    Bradford MM (1976) Anal Biochem 72:248–254

    Article  CAS  PubMed  Google Scholar 

  18. 18.

    AOAC (1990) Official methods of analysis, 15th edn. Arlington, Virginia

    Google Scholar 

  19. 19.

    Ochodzki P, Piotrowska A (2002) Oilseed Crops XXII (2):235–241

    Google Scholar 

  20. 20.

    National Research Council (1989) National Academy of Sciences, Washington, DC

  21. 21.

    Lolas GM, Palamidis N, Markakis P (1976) Cereal Chem 53:867–871

    Google Scholar 

  22. 22.

    Pilch SM (1987) Bethesda MD: Federation of Societies for Experimental Biology

    Google Scholar 

  23. 23.

    Davidson MH, McDonald A (1998) Nutr Res 18(4):617–624

    Article  Google Scholar 

  24. 24.

    Marlettt JA (1992) J Am Diet Assoc 92:175–186

    Google Scholar 

  25. 25.

    Lintschinger J, Fuchs N, Moser H, Jager R, Hlebeina T, Markolin G, Gossle W (1997) Plant Food Hum Nutr 50:223–237

    Google Scholar 

  26. 26.

    Morris ER, Hill AD (1995) J Food Comp Anal 8:3–11

    Article  Google Scholar 

  27. 27.

    Slavin JL (2000) J Am Coll Nutr 19:300S–307S

    Google Scholar 

Download references


This work was funded by the Spanish Commission of Science and Technology AGL2002-02905ALI and the Polish State Committee for Scientific Research (research grant No. 5 P06G 043 19).

Author information



Corresponding author

Correspondence to Henryk Zieliński.

Rights and permissions

Reprints and Permissions

About this article

Cite this article

Zieliński, H., Frias, J., Piskuła, M.K. et al. Vitamin B1 and B2, dietary fiber and minerals content of Cruciferae sprouts. Eur Food Res Technol 221, 78–83 (2005).

Download citation


  • Cruciferae sprouts
  • Thiamine
  • Riboflavin
  • Dietary fiber
  • Minerals
  • Superoxide scavenging activity