Department of Food and Drug, University of Parma, Viale Parco Area delle Scienze 27/A, 43124 Parma, Italy.
Institute of Biophysics, National Research Council (CNR), Via Ugo La Malfa 153, 90146 Palermo, Italy.
Molecules. 2022 Dec 10;27(24):8774. doi: 10.3390/molecules27248774.
(1) Background: In recent years, the consumption of sprouts, thanks to their high nutritional value, and the presence of bioactive compounds with antioxidant, antiviral and antibacterial properties, is becoming an increasingly widespread habit. Lam. (Moringa) seems to be an inexhaustible resource considering that many parts may be used as food or in traditional medicine; on the other hand, Moringa sprouts still lack a proper characterization needing further insights to envisage novel uses and applications. (2) Methods: In this study, a rapid and easy protocol to induce the in vivo and in vitro germination of Moringa seeds has been set up to obtain sprouts and cotyledons to be evaluated for their chemical composition. Moreover, the effects of sprouts developmental stage, type of sowing substrate, and gibberellic acid use on the chemical characteristics of extracts have been evaluated. (3) Results: Moringa seeds have a high germinability, both in in vivo and in vitro conditions. In addition, the extracts obtained have different total phenolic content and antioxidant activity. (4) Conclusions: This research provides a first-line evidence to evaluate Moringa sprouts as future novel functional food or as a valuable source of bioactive compounds.
(1) 背景：近年来，豆芽因其高营养价值以及具有抗氧化、抗病毒和抗菌特性的生物活性化合物而受到越来越多的关注，食用豆芽已成为一种日益普及的习惯。Lam（辣木）似乎是一种取之不尽的资源，因为它的许多部分可以用作食品或传统医学；另一方面，辣木芽仍然缺乏适当的特征描述，需要进一步的研究来设想新的用途和应用。
(2) 方法：本研究建立了一种快速、简便的方法，诱导辣木种子的体内和体外发芽，以获得豆芽和子叶，评估其化学成分。此外，还评估了豆芽发育阶段、播种基质类型和赤霉素使用对提取物化学特性的影响。
(3) 结果：辣木种子在体内和体外条件下均具有高发芽率。此外，所得提取物的总酚含量和抗氧化活性不同。
(4) 结论：本研究为评估辣木芽作为未来新型功能性食品或有价值的生物活性化合物来源提供了初步证据。
