Chia Sprouts Elicitation with Salicylic Acid and Hydrogen Peroxide to Improve their Phenolic Content, Antioxidant Capacities In Vitro and the Antioxidant Status in Obese Rats

Elicitation is a biotechnological approach to improve phenolic compounds content and antioxidant properties of ready-to-eat functional foods. This study aimed to evaluate the chemical elicitation effects using salicylic acid (SA) and hydrogen peroxide (H 2 O 2 ) in optimized-germination conditions o...

Full description

Saved in:
Bibliographic Details
Published in:Plant foods for human nutrition (Dordrecht) 2021-09, Vol.76 (3), p.363-370
Main Authors: Gómez-Velázquez, Haiku D. J., Aparicio-Fernández, Xochitl, Reynoso-Camacho, Rosalía
Format: Article
Language:English
Subjects:
Antioxidants
Chemistry
Chemistry and Materials Science
Chemistry/Food Science
Dietary fiber
Ecology
Flavonoids
Food Science
Functional foods & nutraceuticals
Germination
High fat diet
Hydrogen peroxide
Nutrition
Obesity
Original Paper
Oxidative stress
Phenolic compounds
Phenols
Plant Physiology
Salicylic acid
Salvia columbariae
Seedlings
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:Elicitation is a biotechnological approach to improve phenolic compounds content and antioxidant properties of ready-to-eat functional foods. This study aimed to evaluate the chemical elicitation effects using salicylic acid (SA) and hydrogen peroxide (H 2 O 2 ) in optimized-germination conditions on seedling vigor, phenolic content, and their antioxidant capacities in vitro and serum and urine of Wistar obese rats. Optimized-germination conditions of 26.5 °C and 178 h produced a 64% of germination and a sprout length of 56 mm. Only, the elicitation with H 2 O 2 (20 mM) enhanced the germination (75%) and H 2 O 2 (10 and 20 mM) the sprout length (69 and 59 mm, respectively). In contrast, both elicitors enhanced phenolic contents, being more significant total phenolic compounds content for SA (1 and 2 mM), up to 65.5–73.5%. SA and H 2 O 2 improved total flavonoids content (36.5–64.1%), ABTS (19.3–61.1%), and DPPH capacities (51–86%), depending on SA and H 2 O 2 concentration, compared with non-elicited chia sprouts. The QUENCHER antioxidant capacities of elicited chia sprouts increased up to three times more than extracts capacities, principally Q-ABTS, which could be attributed to phenolic bounds to dietary fiber. Rats fed with a high-fat and fructose diet (HFFD) and supplemented with chia sprouts, especially 1-mM SA, improve the obesity-related oxidative stress through an increase of antioxidant capacities, using DPPH and ABTS test, on serum (70–118%) and urine samples (80–116%). These results suggest that chia sprouts elicited with 1-mM SA are a source of antioxidant compounds that can be used to decrease obesity related oxidative stress.
ISSN:0921-9668
1573-9104
DOI:10.1007/s11130-021-00912-9