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This paper aimed to study the nutritional, phytochemical and rheological properties of some composite flours based on wheat flour (WF) mixed with non-germinated (LF) and sprouted lentil flour (SLF), in order to fortify the wheat flour and to obtain functional bakery/pastry products. The composite flours based on wheat flour and bean lentil flour (BLWF) and sprouted lentil flour (SLWF) were analyzed from the point of view of proximate composition (proteins, lipids, total carbohydrates, and minerals), content of individual and total polyphenols (TPC), as well as the contents of macro and microelements. For use in baking/pastries, the composite flours were tested from the point of view of rheological behavior using the MIXOLAB system, and the profiles obtained were compared with those of bread and biscuit. The results indicated that fortifying wheat flour with lentil flour, both in non-germinated and sprouted forms, increased the protein by 0.6–35.2% and mineral content of the samples and decreased the lipids by 8.3–43.2% and the carbohydrates by 2.8–9.4%. The total polyphenol content (TPC) increased by fortifying the wheat flour with non-germinated and sprouted lentil flour, the increase being between 39.2–131.4%. Regarding individual polyphenols, nine polyphenols were determined, of which epicatechin (46.979 mg/kg) and quercetin (45.95 mg/kg) were identified in the highest concentration in the composite flours. The increase in micronutrient intake by fortifying wheat flour with black lentil flour in both germinated and ungerminated form is more significant compared to the increases recorded in the case of the main macronutrients (Ca, Na, Mg, and K). The micronutrients increased in the composite flours in the order: Cu < Zn < Fe < Mn. The MIXOLAB profile highlighted that black lentil flour, although having a higher absorption index than that recommended for biscuit production, would improve the stability of the dough. [ABSTRACT FROM AUTHOR]

Examining forest stand structures is crucial for effective forest management, as it provides essential insights into current conditions and informs future strategies. Coppice systems, a historic forest management practice with centuries of documented use across various regions, play a vital role in supporting unique flora and fauna, making them integral to conservation efforts. This study has two primary objectives: (i) to evaluate how various forest management approaches impact species composition and structural characteristics of forest stands, and (ii) to assess and compare diversity within these stands using a range of indices. In this research, two management systems in Iran's Arasbaran forests were compared: the traditional coppice system and the coppice-with-standard (CWS) stands system. Fieldwork was conducted in 24 sample plots for each management system, where quantitative indicators and biodiversity indices were employed to evaluate and compare stand characteristics. The findings revealed that the CWS system exhibited higher mean values for tree height, diameter at the breast height (DBH), and basal area compared to the coppice system. Coppice stands had a sprout clump density of 546 per hectare, primarily composed of Quercus macranthera, while the CWS stands had a combined tree and sprout clump density of 421 per hectare. Diversity assessments showed that species diversity, as measured by Pielou's index, was higher in the coppice system (1.42) than in the CWS system (1.01). However, species richness, represented by the Menhinik index, was lower in both systems, with values of 0.31 for the coppice system and 0.19 for the CWS system. These results suggest that the CWS system is more effective in promoting growth and stand development, whereas the coppice system may better support biodiversity. The findings have practical implications for forest managers and policymakers in Iran and other regions with similar forest ecosystems. For instance, if the objective is to enhance biodiversity and ecosystem resilience, the coppice system—with its higher diversity indices—may be the preferred choice. On the other hand, if the aim is to boost timber production while maintaining a baseline level of biodiversity, the CWS system could be more suitable. [ABSTRACT FROM AUTHOR]

Chinese cabbage is rich in vitamins, fibre, and nutrients and is one of the primary vegetables consumed in autumn and winter in South Asia. 'Purple pak choi' sprouts are particularly rich in anthocyanins and are favoured by consumers. However, reports on the regulation of anthocyanin synthesis in purple pak choi sprouts do not exist. In this study, we examined the phenotypic development of purple pak choi sprouts after germination. The total anthocyanin content increased from 0.02 to 0.52 mg/g FW from days 0 to 6. RNA-seq data analysis revealed an increase in differentially expressed genes corresponding to the development of purple pak choi sprouts. Expression pattern analysis of genes associated with the anthocyanin biosynthesis pathway revealed a significant upregulation of structural genes during the purple phase, suggesting that the transcription factors PAP2 and MYBL2 may play crucial regulatory roles. BraPAP2.A03, BraTT8.A09, and BraMYBL2.A07 exhibited strong interactions with key genes in the anthocyanin biosynthesis pathway, specifically BraDFR.A09. Furthermore, the expression of BraPAP2.A03 aligned with the expression patterns of most anthocyanin biosynthesis-related genes, whereas those of BraTT8.A09 and BraMYBL2.A07 corresponded with the expression pattern of BraDFR.A09. These results provide valuable insights into regulatory mechanisms underlying anthocyanin synthesis in purple pak choi sprouts. [ABSTRACT FROM AUTHOR]

Resveratrol has been found to stimulate the growth of human dermal papilla cells (hDPCs) and protect them from oxidative damage. The topical application of resveratrol effectively enhanced hair growth and stimulated the transition of the hair cycle from the resting phase (telogen) into the active growth phase (anagen phase). The aim of this study was to examine the effects of resveratrol-rich peanut callus and sprout extracts on promoting hair growth and anti-hair loss effects in hDPCs and then select the most effective extract (callus) for further assessment in clinical applications. The peanut sprout and callus were produced from plant seeds and extracted with ethanol. Resveratrol was identified as the major constituent in the extracts obtained using the HPLC approach, although no resveratrol was found in the original seed extract. Hair cell proliferation, growth factor expression, and 5α-reductase (5-AR) inhibition assays were used to examine the extracts' promotion of hair growth and inhibition of anti-hair loss in an in vitro hDPCs model, and standard resveratrol served as a positive reference. Initially, the cytotoxicity of the samples was assessed, revealing that 2.5% of all extracts and 0.02% of resveratrol exhibited a non-cytotoxic effect to hDPCs. The 50% cytotoxic concentration of peanut callus extract (15.50 ± 0.05%) was significantly less cytotoxic to hDPCs than sprout (12.30 ± 0.14%) and seed (11.69 ± 0.26%) extracts (p < 0.05). In vitro experiments indicated that peanut callus extract had the greatest proliferated hDPCs (20.44 ± 0.78%), increased the expression of growth factors (IGF-1, KGF, and HGF) and inhibited 5AR (27.83 ± 2.48%). Then, the callus extract and resveratrol as the positive standard were separately incorporated into a hair serum base and assessed for anti-hair loss effect in a randomized, double-blind, placebo-controlled clinical trial on 60 subjects, and the daily hair shedding count, one-minute combing, and forcible hair pluck tests were monitored for 12 weeks. The clinical study showed that the hair serum containing peanut callus extract and resveratrol were effective in reducing hair shedding (66.98% and 61.47%), decreased hair fall from combing by (83.92% and 68.19%), and increased the ratio of the anagen/telogen by (3.3 and 2.8, respectively). The results suggest that peanut callus extract has a significant amount of resveratrol and the potential to stimulate hair growth and prevent hair loss, making it an alternative bioactive option for cosmetic applications. [ABSTRACT FROM AUTHOR]

The current study investigated the impact of germination duration on the functional components (vitamin C, γ-aminobutyric acid (GABA), polyphenols, flavonoids) and antioxidant activity of germs and cotyledons of the germinated Chinese chestnut (Castanea mollissima). We utilized seeds of the "Zaofeng" Chinese chestnut to germinate, and sowed the seeds in wet sand at 22 °C and 85% relative humidity. The germination rate, length, diameter, and fresh weight of the sprouts were investigated at 0, 2, 4, 6, 8, and 10 days after sowing, and the kinetic changes of amylose, amylopectin, sugar components, soluble protein, vitamin C, GABA, total phenols, flavonoids, and the DPPH and ABTS free radical scavenging activity in the germs and cotyledons were monitored, respectively. The findings revealed that the germination rate and germ biomass increased continuously during germination. The germination rate reached 90% on the 8th day after sowing. Germination reduced amylose in cotyledons from 42.3% to 34.2%, amylopectin from 42.9% to 25.8%, total sugar from 12.6% to 11.4%, and vitamin C from 1.45 mg/g to 0.77 mg/g. Meanwhile, soluble protein in the embryos rose from 0.31% to 0.60%, vitamin C from 21.1 to 29.4 mg/g, GABA from 0.49 to 1.68 mg/g, total flavonoids from 53.6 to 129.7 mg/g, and ABTS antioxidant activity from 1.52 to 3.27 μmol TE/g. The average contents of D-fructose, inositol, vitamin C, GABA, polyphenols, and flavonoids and the DPPH and ABTS antioxidant activity in germs were as high as 22.5, 6, 35, 7.5, 10, 20, and 10 and 20-fold those of cotyledons, respectively. Especially, the average content of glucose in germ was as high as 80-fold that of cotyledon. D-xylulose, D-galacturonic acid, and D-ribose were only found in germs, but not in cotyledons. Considering the germ biomass and functional components content, germs of Chinese chestnuts germinated at 22 °C for 8 days are considered the most suitable raw material for functional food products. In conclusion, controlled germination not only enhances the physicochemical and functional properties of Chinese chestnut germs but also reduces the caloric content and improves the nutritional composition of the cotyledons appropriately. Moreover, the comprehensive evaluation of compositional changes and functionality in the embryo and cotyledon of Chinese chestnuts will provide a solid foundation for subsequent functional food processing utilizing germinated Chinese chestnuts. [ABSTRACT FROM AUTHOR]

Sprout is a popular homemade salad, but frequently contaminated with pathogens, which requires efficient disinfection measure. The present work demonstrated an effective method to control microorganisms on seeds before sprout production using electrochemical activated solution (EAS). The seeds were treated with EAS containing different concentrations of chlorine to assess the efficacy of disinfection, germination, and sprout growth. The long-term effect of the treatment with EAS was studied on seeds stored for 4, 8, or 12 w at 8 or 28°C. The results showed that EAS treatment reduced coliform and Erwinia carotovora without affecting seed germination or sprout growth. High sterilisation efficacy was achieved at higher available chlorine concentration (ACC) and/or longer treatment. The highest disinfection effect was observed at the ACC of 29.0 ppm and treatment at 15 min. Sterilisation was maintained for 12 w at 8°C or 4 – 8 w at 28°C when the seeds were treated with EAS having 29.0 ppm ACC in 15 min. The present work provided an effective way to control bacteria on seeds, and prevent the transmission of pathogens from seeds to later sprout products, thus improving their safety and hygiene. [ABSTRACT FROM AUTHOR]

Introduction: Sicklepod [Cassia obtusifolia L. syn Senna obtusifolia (L.) H.S. Irwin & Barneby, Fabaceae] sprouts are promising ingredients with health‐promoting benefits. Notwithstanding, the pharmacologically active compounds in sicklepod sprouts have not been studied or analysed in detail. Objective: This study aimed to isolate and structurally identify phytochemicals showing α‐glucosidase inhibitory activity in sicklepod sprouts and simultaneously quantify the compounds in the sprouts to determine the optimal cultivation method and germination time to maximise active compounds. Method: A simultaneous high‐performance liquid chromatography‐ultraviolet (HPLC‐UV) method with high sensitivity and accuracy was developed and used to analyse time‐dependent changes in anthraquinone content during sicklepod germination. Results: Thirteen anthraquinones were isolated and identified, of which six—chrysoobtusin, emodin, 1‐O‐methyl‐2‐methoxychrysophanol, 7‐O‐methylobtusin, chrysophanol, and physcion—showed moderate α‐glucosidase inhibitory activity. The maximum content of anthraquinones in a sprout was observed on Day 5 under both light and dark conditions. Conclusion: The findings of this study revealed that sicklepod sprouts which are promising functional food materials contain a variety of anthraquinones. In this study, the functional characterization and simultaneous HPLC analysis of 13 anthraquinones in sicklepod (Cassia obtusifolia L.) sprouts. The phytochemical investigation revealed that sicklepod sprouts produced various free anthraquinones, which exhibited α‐glucosidase inhibitory activity. Interestingly, the anthraquinone content increased during sprouting. Hypothetically, because hydrolase in the seeds was activated during sprouting and anthraquinone glycosides were changed to free anthraquinones with α‐glucosidase inhibitory activity, the activity of the sprouts was stronger than that of the seeds. [ABSTRACT FROM AUTHOR]

Abstract Pigeon pea (Cajanus cajan L.) is one of the most important legume crops grown in subtropical and tropical regions with high nutritional quality. However, the consumption of pigeon pea is very limited worldwide owing to its high level of anti‐nutrients, hard texture, and unpleasant characteristic taste. The present review summarized the nutritional profile and health benefit of pigeon pea with special attention to its bioactive phytochemicals (e.g., cajanin, cajanol, and cajaninstilbene acid). Furthermore, some aspects that can help promote the application of pigeon pea in foods were highlighted from the perspectives of physical (i.e., thermal, extrusion, and ultrasound‐assisted), chemical (i.e., chemical modification and enzymatic hydrolysis), and biological treatment (i.e., sprouting and fermentation). The primary impact of physical methods was confined to the mitigation of anti‐nutrients. Chemical approaches were less explored and mainly targeted on the modification of starch and protein in pigeon pea. In contrast, the biological methods were found to decrease the level of anti‐nutritional factors, increase the production of bioactive phytochemicals, and improve the sensory properties of pigeon pea. Therefore, biological methods, especially sprouting techniques, are considered to be more promising.

Crop plant varieties exhibit diverse reactions when subjected to wastewater irrigation in terms of seed germination, seedling development, and overall productivity. Magneto-priming, which involves treating seeds with an appropriate magnetic field, is gaining popularity as the preferred technique due to its effectiveness and environmentally friendly characteristics for improving seed vigour, growth, and plant yield. In this study, magneto-primed and non-primed broccoli seeds were irrigated with distilled or wastewater and kept under observation for a 10-day period to record seedling growth. A laboratory study was conducted to evaluate the impact of magneto-priming on broccoli seeds with a homogeneous stationary magnetic-field strength of 5.9 mT for 1 h. They were irrigated with two types of water: distilled and wastewater. Another test was performed to evaluate the effect of 1-h and 2-h magneto-priming on seed germination when seeds were irrigated with wastewater. From the results, the broccoli seedlings irrigated with distilled water grew higher and heavier than the ones irrigated with wastewater, probably due to the significant amounts of salts in organic wastewater. Nonetheless, the saline effect of wastewater was ameliorated when seeds were previously magneto-primed. All the germination parameters of broccoli seeds irrigated with wastewater were significantly reduced when seeds were magneto-primed for both periods.

This paper aimed to study the nutritional, phytochemical and rheological properties of some composite flours based on wheat flour (WF) mixed with non-germinated (LF) and sprouted lentil flour (SLF), in order to fortify the wheat flour and to obtain functional bakery/pastry products. The composite flours based on wheat flour and bean lentil flour (BLWF) and sprouted lentil flour (SLWF) were analyzed from the point of view of proximate composition (proteins, lipids, total carbohydrates, and minerals), content of individual and total polyphenols (TPC), as well as the contents of macro and microelements. For use in baking/pastries, the composite flours were tested from the point of view of rheological behavior using the MIXOLAB system, and the profiles obtained were compared with those of bread and biscuit. The results indicated that fortifying wheat flour with lentil flour, both in non-germinated and sprouted forms, increased the protein by 0.6–35.2% and mineral content of the samples and decreased the lipids by 8.3–43.2% and the carbohydrates by 2.8–9.4%. The total polyphenol content (TPC) increased by fortifying the wheat flour with non-germinated and sprouted lentil flour, the increase being between 39.2–131.4%. Regarding individual polyphenols, nine polyphenols were determined, of which epicatechin (46.979 mg/kg) and quercetin (45.95 mg/kg) were identified in the highest concentration in the composite flours. The increase in micronutrient intake by fortifying wheat flour with black lentil flour in both germinated and ungerminated form is more significant compared to the increases recorded in the case of the main macronutrients (Ca, Na, Mg, and K). The micronutrients increased in the composite flours in the order: Cu < Zn < Fe < Mn. The MIXOLAB profile highlighted that black lentil flour, although having a higher absorption index than that recommended for biscuit production, would improve the stability of the dough.

Crop plant varieties exhibit diverse reactions when subjected to wastewater irrigation in terms of seed germination, seedling development, and overall productivity. Magneto-priming, which involves treating seeds with an appropriate magnetic field, is gaining popularity as the preferred technique due to its effectiveness and environmentally friendly characteristics for improving seed vigour, growth, and plant yield. In this study, magneto-primed and non-primed broccoli seeds were irrigated with distilled or wastewater and kept under observation for a 10-day period to record seedling growth. A laboratory study was conducted to evaluate the impact of magneto-priming on broccoli seeds with a homogeneous stationary magnetic-field strength of 5.9 mT for 1 h. They were irrigated with two types of water: distilled and wastewater. Another test was performed to evaluate the effect of 1-h and 2-h magneto-priming on seed germination when seeds were irrigated with wastewater. From the results, the broccoli seedlings irrigated with distilled water grew higher and heavier than the ones irrigated with wastewater, probably due to the significant amounts of salts in organic wastewater. Nonetheless, the saline effect of wastewater was ameliorated when seeds were previously magneto-primed. All the germination parameters of broccoli seeds irrigated with wastewater were significantly reduced when seeds were magneto-primed for both periods. [ABSTRACT FROM AUTHOR]

Featured Application: The paper has application potential in the bakery and related industries, considering that the proposed solutions offer improved products in terms of the nutritional and functional points of view. This study aimed to compare the nutritional, phytochemical, and sensory characteristics of wheat flour (WF) cookies enriched with different proportions of lupin sprout flour (LSF) and those with different proportions of lupin green sprout (LGS). To achieve this, a control cookie (CC); three cookies with 10%, 20%, and 30% of LSF, respectively, CLSF1, CLSF2, and CLSF3; and three other cookies (CLGS1, CLGS2, and CLGS3) with 10%, 20%, and 30%, respectively, were produced. The proximate composition of each cookie was analyzed using AOAC methods. Also, the measurements of the total polyphenol content, antioxidant activity, individual polyphenols, glycemic index, and a sensory analysis were carried out using recent and accurate methods. The contribution of the main nutrients from 100 g of product to the required daily dose was also calculated. Data analysis revealed that cookies with LSF were richer than cookies with LGS in protein, fat, and energy values. CLGS3 was 35.12%, 1.45%, and 5.0% lower in protein, fat, and energy content than CLSF3, respectively. On the other hand, CLSF3 was lower than CLGS3, with 48.2% and 12.4% in moisture and mineral substances, respectively. Both cookies were lower in carbohydrates than the CC (65.20 g/100 g). Still on the subject of micro- and macronutrients, cookies with LSF were richer than those with LGS in all the minerals analyzed. The study also revealed improvements in phytochemical properties, such as total and individual polyphenols and antioxidant activity with the percentage of lupin sprout flour addition. The sensory analysis revealed that, for LSF and LGS cookies, the 10% samples were the most appreciated by consumers, irrespective of the sensory attributes studied. The glycemic index of the CLSF2 product was lower compared to the CC. This study shows that the LSF cookies have better nutritional, phytochemical, and sensory values than the LGS cookies. LSF is, therefore, better suited than LGS to the enrichment of bakery products in general and cookies in particular. The paper provides significant information to estimate the contribution of the consumption of functional products based on lupin sprouts to the required daily dose of food nutrients and the impact on the glycemic index of fortified products. [ABSTRACT FROM AUTHOR]

This study investigated the effect of plasma treatment on reused water and evaluated the interactions of the plasma-treated water (PTW) with plants or microbes to determine the optimal PTW for reuse. The repeated treatment gradually accumulated nitrate (NO3−) in the PTW and lowered its pH; afterward, it led to the sprouted soybeans accumulating other inorganic ions in the PTW. The biomass of soybean sprouts was enhanced by the accumulated NO3− but decreased due to the pH effect. Meanwhile, the acidic pH reduced the microbial counts, but they increased after sprinkling the PTW over the sprouts. The optimal PTW in our study, which had a gradual increase of NO3− (≤321.8 mg·L−1) with an acceptable pH (≥pH 3), significantly enhanced the biomass by 4.2% compared to the untreated control. Additionally, it increased the total content of amino acids and isoflavones by 9% and 18% in the growing part, respectively.

Changing lifestyle and maintaining good health status has encouraged the demand for inexpensive functional food products. Sprouting is considered one of the best conventional techniques for improving the availability of nutrients that are beneficial to human health. Although germination is an efficient traditional approach, unfavourable ecological conditions cause seeds to enter dormancy, which slows sprouting. This article reflects the effect of novel processing techniques such as ultrasonication, pulse electric field, cold plasma, high-pressure processing, etc on the sprouting of seeds which affects seeds' biochemical qualities and their potential to promote health. It has been observed that the employment of novel processing techniques has boosted the bioactive elements and promoted germination rates. Compared to raw seeds, sprouted seeds have higher levels of dietary fibre, gamma-aminobutyric acid (GABA), and phenolic compounds. As a result, sprouted seeds exhibit a variety of health-promoting qualities, including antioxidant, anti-inflammatory, anti-hypertensive, anti-diabetic, and better lipid metabolism. [ABSTRACT FROM AUTHOR]

Allium plants (especially garlic and onions) are useful condiments in most kitchens for the preparation of delicacies and in the preparation of decoctions in traditional medicine for the treatment of some emanating ailments, have its shoots sprouted for vegetables while the bulbs are usually discarded. The commonly discarded bulbs may have improved the antioxidant potentials. These improved properties could be utilized to treat or manage some degenerative and non-communicable diseases. The aim of this study was to determine the effects of sprouting on the antioxidant potentials of garlic (Allium sativum) and onions (Allium cepa). The samples of garlic and bulbs were sprouted for 0 to 10 days. The phytochemicals, phenols, flavonoids, and ascorbic acid; and the antioxidant activities such as 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical-scavenging activity were investigated on the garlic and bulbs using standard methods. A significantly (P<0.05) higher total flavonoid content was observed in methanol extract of onions sprouted for eight days (7.84 mg/g RE) and in methanol extract of garlic sprouted for 10 days (20.16 mg/g RE). The onions extracts expressed higher phenolic content on day eight of sprouting, while that of garlic revealed a significant (P<0.05) increase till day 10. The DPPH scavenging activity of sprouted garlic and onions recorded the minimum activity on day eight. Garlic highest ascorbic acid content of 8.820 mg/g was recorded on the 10th day, while that of onions was 6.29 mg/g on the 6th day. The results from this study revealed that sprouting of onions and garlic vegetables may be an effective means of improving the antioxidant potential of some Allium plants. The results from this study revealed that sprouting of onions and garlic vegetables might be an excellent means of improving the antioxidant potential of Allium plants. This study conclude that sprouting should be between four to six days for onions and up to 10 days for garlic before processing for consumption. [ABSTRACT FROM AUTHOR]

Copyright of Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao is the property of Journal of Chinese Institute of Food Science & Technology Periodical Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The consumption of chia seeds has become popular due to their beneficial health properties and the germination of chia seeds seems to further enhance these properties. This study aimed to evaluate the changes in the nutritional composition of chia seeds after germination for 3 and 6 days. Chemical composition, fatty acid profile, phenolic content and antioxidant capacity were determined. The indices of lipid quality, atherogenicity, thrombogenicity, and the n-6/n-3 ratio were calculated. Chia sprouts presented a significant increase in minerals, proteins, and a reduction in total lipid content with maintenance of lipid quality. Total phenolic content decreased significantly as germination time increased, but there was a significant increase in the amount of rosmarinic acid. Chia sprouts showed a significant increase in antioxidant potential when compared to raw chia seeds. As a conclusion, the results of this study demonstrated that chia seed germination is a simple, economical, and short-term process capable of improving the nutritional composition of the seeds. [ABSTRACT FROM AUTHOR]

The current study investigated the impact of germination duration on the functional components (vitamin C, γ-aminobutyric acid (GABA), polyphenols, flavonoids) and antioxidant activity of germs and cotyledons of the germinated Chinese chestnut (Castanea mollissima). We utilized seeds of the “Zaofeng” Chinese chestnut to germinate, and sowed the seeds in wet sand at 22 °C and 85% relative humidity. The germination rate, length, diameter, and fresh weight of the sprouts were investigated at 0, 2, 4, 6, 8, and 10 days after sowing, and the kinetic changes of amylose, amylopectin, sugar components, soluble protein, vitamin C, GABA, total phenols, flavonoids, and the DPPH and ABTS free radical scavenging activity in the germs and cotyledons were monitored, respectively. The findings revealed that the germination rate and germ biomass increased continuously during germination. The germination rate reached 90% on the 8th day after sowing. Germination reduced amylose in cotyledons from 42.3% to 34.2%, amylopectin from 42.9% to 25.8%, total sugar from 12.6% to 11.4%, and vitamin C from 1.45 mg/g to 0.77 mg/g. Meanwhile, soluble protein in the embryos rose from 0.31% to 0.60%, vitamin C from 21.1 to 29.4 mg/g, GABA from 0.49 to 1.68 mg/g, total flavonoids from 53.6 to 129.7 mg/g, and ABTS antioxidant activity from 1.52 to 3.27 μmol TE/g. The average contents of D-fructose, inositol, vitamin C, GABA, polyphenols, and flavonoids and the DPPH and ABTS antioxidant activity in germs were as high as 22.5, 6, 35, 7.5, 10, 20, and 10 and 20-fold those of cotyledons, respectively. Especially, the average content of glucose in germ was as high as 80-fold that of cotyledon. D-xylulose, D-galacturonic acid, and D-ribose were only found in germs, but not in cotyledons. Considering the germ biomass and functional components content, germs of Chinese chestnuts germinated at 22 °C for 8 days are considered the most suitable raw material for functional food products. In conclusion, controlled germination not only enhances the physicochemical and functional properties of Chinese chestnut germs but also reduces the caloric content and improves the nutritional composition of the cotyledons appropriately. Moreover, the comprehensive evaluation of compositional changes and functionality in the embryo and cotyledon of Chinese chestnuts will provide a solid foundation for subsequent functional food processing utilizing germinated Chinese chestnuts.

Dormancy release pattern, sprout growth and later reproduction were studied among various tuber sizes of Cyperus esculentus to determine effective methods to release dormancy and further to select suitable tuber size of this species in production. The results showed that medium tubers performed better during sprouting than large and small tubers under all pre-sprouting treatments. Pre-sprouting treatments at 25°C, 35°C, RT (room temperature) and −2°C were effective in relieving dormancy in medium tubers. Tiller number from medium tubers were significantly higher under 25°C, RT and 45°C than under 35°C and −2°C. Shoot and root mass from medium tubers were significantly higher under the 25°C, 35°C and RT than under other treatments. Tiller and tuber numbers both decreased with decreasing tuber size, as did tuber yield after three months of growth. Furthermore, leftover mass decreased with decreasing tuber mass and remained unchanged at sprouting and maturity periods. A significantly negative allometric correlation was found between plant mass and tuber mass from small tubers. However, a significantly positive allometric correlation was found between tuber size and tuber number from large tubers. In conclusion, medium tubers had a competitive advantage in sprouting, growth and reproduction.

A sprout/polyaniline was synthesized via the chemical oxidative polymerization of aniline in the presence of natural sprout, based on a concept of cyborg plant composite. The composite consisted of both polyaniline and plants. The chemical structure was confirmed by infrared absorption spectroscopy measurements. Optical microscopy observation revealed that polyaniline was deposited into the micro-tissue of the sprout to form the conductive polymer bio-composite. Micro-optical fiber functions for the composite were visually confirmed. Furthermore, the sprout/polyaniline based organic diode exhibited an avalanche breakdown phenomenon. Next, a fucoidan/polyaniline composite as a physiological active material/conducting polymer composite was prepared. This composite showed good film-forming ability, electrochromism, and a micro-porous surface. This paper reports the preparation of conducting polymer composites with a combination of bio-tissue and bio-substance for the creation of bio-based electrically active organized architecture.

ABSTRACT The most severe drought of this century in the Amazon rainforest, which was caused by El Niño, occurred from 2015 to 2016. With a focus on the ecophysiology of the regrowth of the Brazil nut tree, Bertholletia excelsa, it was investigated how the progression of the drought of 2015-2016 affected the physiological traits of the coppice regrowth of B. excelsa. The experiment was carried out in a ten-year-old plantation of Brazil nut trees, which had been subjected to thinning and coppice regrowth two years earlier. In the sprouts grown on the stumps of cut trees, the following treatments were applied: (T1) thinning to one sprout per stump; (T2) thinning to two sprouts per stump, and (T3) maintenance of three sprouts per stump. Thinning treatments did not alter the growth and ecophysiological traits of the Brazil nut tree sprouts, though the phosphorus content of the leaves was higher in T1. However, the progression of the drought in 2015-2016 negatively affected the growth (height) and gas exchange of sprouts of all treatments. In addition, an increase of around 37% was observed in the intrinsic water-use efficiency. Concerning photochemical performance, no alterations were observed. Therefore, drought stress promoted a negative effect on sprout growth and affected traits related to the photosynthesis of the B. excelsa sprouts independently of the number of sprouts per stump.

Copyright of Journal of Food Safety & Quality is the property of Journal of Food Safety & Quality Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

In recent years, as a result of consumers changing their food preferences and dietary habits, consumption of organic, gluten-free and fermented foods has increased as well as the consumption of germinated grain and sprout products. It has been revealed that germinated grains are richer in terms of vitamins, minerals, antioxidant properties and various bioactive components, and positive changes are observed not only in chemical properties but also in sensory properties such as flavor, smell and color. However, it is considered as an alternative solution to the problem of malnutrition because it inactivates enzymes that prevent the absorption of germination, macro and micro nutrients. In this review, it is aimed to examine the changes in the nutritional composition and functional effects of some nutrients by germination. [ABSTRACT FROM AUTHOR]

A sprout/polyaniline was synthesized via the chemical oxidative polymerization of aniline in the presence of natural sprout, based on a concept of cyborg plant composite. The composite consisted of both polyaniline and plants. The chemical structure was confirmed by infrared absorption spectroscopy measurements. Optical microscopy observation revealed that polyaniline was deposited into the micro-tissue of the sprout to form the conductive polymer bio-composite. Micro-optical fiber functions for the composite were visually confirmed. Furthermore, the sprout/polyaniline based organic diode exhibited an avalanche breakdown phenomenon. Next, a fucoidan/polyaniline composite as a physiological active material/conducting polymer composite was prepared. This composite showed good film-forming ability, electrochromism, and a micro-porous surface. This paper reports the preparation of conducting polymer composites with a combination of bio-tissue and bio-substance for the creation of bio-based electrically active organized architecture. [ABSTRACT FROM AUTHOR]

Rutin is a crucial bioactive compound that determines the nutritional value of Tartary buckwheat (TB). However, the potential of utilizing TB as a dietary source of rutin for human consumption remains largely unexplored. This study aims to address these knowledge gaps by conducting a detailed analysis of rutin content distribution in TB tissues. Our findings revealed a significant variation in rutin content across different plant tissues. Notably, higher levels of rutin were found in embryos and cotyledons compared to other tissues, highlighting them as the primary sites of rutin accumulation in TB seeds and sprouts. Additional research on the processing of TB showed that sprouts and seeds retain high rutin levels even after boiling, steaming, deep-frying, stir-frying, and popping. Comparative analysis of different TB-derived products confirmed that cooked seeds and sprouts can serve as significant dietary sources of rutin. This study offers a foundational framework for the development of future dietary recommendations and applications of TB. [Display omitted] • Embryo and cotyledon are crucial sites accumulating rutin in Tartary buckwheat. • Boiling and steaming can effective prevent rutin degradation into quercetin. • Cooked seeds and sprouts from Tartary buckwheat retain high rutin levels. • Tartary buckwheat serve as significant dietary sources of rutin. [ABSTRACT FROM AUTHOR]

This study aimed to compare the nutritional, phytochemical, and sensory characteristics of wheat flour (WF) cookies enriched with different proportions of lupin sprout flour (LSF) and those with different proportions of lupin green sprout (LGS). To achieve this, a control cookie (CC); three cookies with 10%, 20%, and 30% of LSF, respectively, CLSF1, CLSF2, and CLSF3; and three other cookies (CLGS1, CLGS2, and CLGS3) with 10%, 20%, and 30%, respectively, were produced. The proximate composition of each cookie was analyzed using AOAC methods. Also, the measurements of the total polyphenol content, antioxidant activity, individual polyphenols, glycemic index, and a sensory analysis were carried out using recent and accurate methods. The contribution of the main nutrients from 100 g of product to the required daily dose was also calculated. Data analysis revealed that cookies with LSF were richer than cookies with LGS in protein, fat, and energy values. CLGS3 was 35.12%, 1.45%, and 5.0% lower in protein, fat, and energy content than CLSF3, respectively. On the other hand, CLSF3 was lower than CLGS3, with 48.2% and 12.4% in moisture and mineral substances, respectively. Both cookies were lower in carbohydrates than the CC (65.20 g/100 g). Still on the subject of micro- and macronutrients, cookies with LSF were richer than those with LGS in all the minerals analyzed. The study also revealed improvements in phytochemical properties, such as total and individual polyphenols and antioxidant activity with the percentage of lupin sprout flour addition. The sensory analysis revealed that, for LSF and LGS cookies, the 10% samples were the most appreciated by consumers, irrespective of the sensory attributes studied. The glycemic index of the CLSF2 product was lower compared to the CC. This study shows that the LSF cookies have better nutritional, phytochemical, and sensory values than the LGS cookies. LSF is, therefore, better suited than LGS to the enrichment of bakery products in general and cookies in particular. The paper provides significant information to estimate the contribution of the consumption of functional products based on lupin sprouts to the required daily dose of food nutrients and the impact on the glycemic index of fortified products.

Abstract Humans and plants have become enfolded and inseparable. Abiotic stresses in particular oxidative stress caused by heavy‐metal ions or high‐level salt contamination deleteriously impact plants’ growth process and have become a major threat to sustaining food security. Sprouting is the first step in plants’ growth process. When plant sprouts endure oxidative stress induced by toxic heavy‐metal ions or high‐level salt, accelerated generation of reactive oxygen species (e.g., H2O2) occurs inside plant sprouts; hence in‐situ H2O2 in plant sprouts could serve as the in‐vivo biomarker for tracking the oxidative stress in plant sprouts. Herein, we design an activatable probe CT‐XA‐H2O2 to track the oxidative stress in plant sprouts via in vivo NIR‐II fluorescent imaging. In CT‐XA‐H2O2, cyano‐thiazole acts as the electron‐accepting moiety and xanthane‐aminodiphenyl as the electron‐donating moiety, and dioxaborolane as the biomarker‐responsive unit and fluorescence quencher. The probe CT‐XA‐H2O2 shows weak fluorescent emission. When H2O2 is present, the dioxaborolane in the probe is cleaved, consequently, the dye CT‐XA‐OH is generated and brings about significant fluorescent signals for detecting and imaging the in‐situ biomarker. Moreover, the aminodiphenyl group endues the chromophore (the activated probe) with aggregation‐induced emission characteristics, which ensures stronger fluorescence in the aggregated state in the aqueous milieu. The probe CT‐XA‐H2O2 has been employed in the Cd2+‐ion or high‐level salt (NaCl) induced oxidative stress models of soybean sprouts and peanut sprouts, and the experimental results evidently reveal the probe's ability for in‐situ biomarker‐activatable in‐vivo detection and imaging in the plants' sprouts.

Seeds of five cotton varieties - Chirpan-539, Helius, Trakia, Natalia and IPK Nelina, stored for one and two years, were subjected to pre-sowing electromagnetic treatments. Stimulating effect of treatments on the length of sprout and root has been established. Sprout length increased by 10.1-15.3% compared to the untreated control. Options 1 [U = (8...5)kV and t = (15...35)s] and 4 [U = (6...3)kV and t = (5...25)s] were the best ones. The length of root increased by 5.3-17.5% and the total length of sprout and root, as a generalized index, increased by 7.5-16.4%. Option 4 was the best one. Electromagnetic treatments had different impact on seeds under different storage durations due to their different physiological state. All options of electromagnetic treatment had a positive effect on the length of sprout and root, respectively on the total length of sprout and root, for the seeds stored for one year. During the two-year storage of seeds, all treatments showed significant and insignificant lower values than the control variant. Greater length of root and sprout than the control variant (Chirpan-539, one-year storage, untreated seeds) was found only in the one-year storage of seeds, for individual varieties. The total length of sprout and root during the one-year storage of seeds was greater for the varieties: Natalia - by 22.9-24.1% in options 1 and 4; Nelina - by 17.8-23.0% in options 2 [U = (6...3)kV and t = (15...35)s], 4 and 5 [U = (4...2)kV and t = (5...25)s]); Helius - by 16.5-19.5% in options 2 and 4; Chirpan-539 - 15.3% in option 4. Compared to the untreated controls corresponding to each variety and period of storage, a positive effect on the length of sprout and root was observed for all varieties in both storage periods. The strongest stimulating effect of pre-sowing electromagnetic treatments was found for the variety Helius, in the one-year storage of seeds, the total length of sprout and root increased by 36.5-43.9% in options 1, 2 and 4, compared to the respective control. [ABSTRACT FROM AUTHOR]

In this study, quinoa, which is a good alternative for celiacs, was tried to be used instead of flour by sprouting it and drying it in the airfryer. Flour obtained from quinoa seeds prevents spreading and hardens the product. It was predicted that this problem could be overcome by germination and drying in the airfryer. Morphologically, clean-cut structures were in the cookies using airfryer-dried quinoa flour. The melted surface appearance was characteristic of all airfryer-baked cookies. The thermal and pasting properties of quinoa flour were improved, resulting in better textural properties and digestibility of the cookie. Airfryer-baked cookies spread less. However, the spread increased with the use of airfryer-dried quinoa flour. Cookies containing airfryer-dried quinoa flour had low baking loss, high protein digestibility, and hardness values that were relatively closer to the control cookies. Airfryer-baked cookies were at moderate hardness level. Minimum baking loss and highest protein digestibility were found in airfryer-baked cookies with airfryer-dried quinoa flour. The spread problem can be alleviated by drying the grain sprouts in the airfryer. The highest color difference was seen in oven-baked cookie with airfryer-dried quinoa flour. Due to the airfryer's superior airflow properties, it is possible to reduce drying and baking time by 50%. However, airfryer drying has been found to further improve functional properties compared to airfryer baking., (© 2025 The Author(s). Journal of Food Science published by Wiley Periodicals LLC on behalf of Institute of Food Technologists.)

Abstract. Seeds of five Bulgarian cotton varieties, stored for one and two years, were subjected to five pre-sowing electromagnetic treatments with different intensity and duration of exposure. It was found that the selected values of controllable factors had stimulating effect on the total length and total mass of sprout and root. The total length of sprout and root increased by 7.5-16.4% (p

In this review, we discuss the advantages of vegetable sprouts in the development of food products as well as their beneficial effects on a variety of disorders. Sprouts are obtained from different types of plants and seeds and various types of leafy, root, and shoot vegetables. Vegetable sprouts are enriched in bioactive compounds, including polyphenols, antioxidants, and vitamins. Currently, different conventional methods and advanced technologies are used to extract bioactive compounds from vegetable sprouts. Due to some issues in traditional methods, increasingly, the trend is to use recent technologies because the results are better. Applications of phytonutrients extracted from sprouts are finding increased utility for food processing and shelf-life enhancement. Vegetable sprouts are being used in the preparation of different functional food products such as juices, bread, and biscuits. Previous research has shown that vegetable sprouts can help to fight a variety of chronic diseases such as cancer and diabetes. Furthermore, in the future, more research is needed that explores the extraordinary ways in which vegetable sprouts can be incorporated into green-food processing and preservation for the purpose of enhancing shelf-life and the formation of functional meat products and substitutes. [ABSTRACT FROM AUTHOR]

Background and Objectives: The nutritional value of the sprouts has gained interest in recent years because of supplying to fiber, vitamins, minerals, and bioactive compounds such as antioxidants into the diet. The aim of the present study was to reveal the nutritional characteristics of the different sorghum genotypes exposed to sprouting process. For this purpose, some biochemical characteristics and basic mineral profiles of the sorghum sprouts were investigated. Findings: According to the results, protein content ranged between 12.17% and 32.24% while the lowest total starch content was determined as to be 3.37% and the highest was 32.71%. Besides, dietary fiber content was in the range of 30.27%–46.42%. Total phenolic content and antiradical activity values of the sprouts were determined as in the range of 3.61–8.42 mg GAE/g and 11.63%–19.51%, respectively. Conclusion: The results showed that the sprouting process improved the nutritional quality of sorghum compared to grains and also significant variation was observed among the genotypes in terms of examined properties. Significance and Novelty: The results showed that the nutritional parameters especially phytic acid levels of the sorghum grains could be decreased by sprouting process. [ABSTRACT FROM AUTHOR]

Aim: To evaluate the effect of germination on total phenols, antioxidant capacity, trace elements, and thermal behavior of the seeds of Pigeon peas (Cajanus cajan L.) and Chacha and Recline varieties of the common bean (Phaseolus vulgaris L.). Methodology: The evaluation of the total phenols was done using Folin Ciocalteu's spectrophotometric method; the antioxidant capacity through the DPPH y ABTS°+ radicals; the macro and microelements using the spectrophotometric optical emission coupled inductively with plasma method ICP-OES; and the thermic behavior through differential scanning calorimetry (DSC). Results: The germination process influenced the total polyphenol content, antioxidant capacity, and macro and microelements in each specie that was studied. For example, for the Recline variety seedlings, the phenol content increased by 57.75% in comparison to the seed. The antioxidant capacity against DPPH and ABTS °+ was greater in the seedlings in the following order: Chaucha variety>Pigeon pea>Recline variety. For the seeds, the macro and micro-element content had the following order: K>Mg>Ca>Na y Fe>Zn>Cu>Cr; for the seedlings, the greatest decrease was in K, Cr and the greatest increase was in Ca and Mn; the Na:K relationship was less than one. Finally, the thermic behavior, in reference to the gelatinization enthalpy (ΔH) was greater for the seed than the seedlings. [ABSTRACT FROM AUTHOR]

This study aimed to determine the effect of cutting intensity on the recovery rate, growth, and biomass production of selected savanna forage shrub species. The study was conducted at the University for Development Studies (UDS), Nyankpala Campus in the Tolon District of the Northern Region of Ghana. Cajanus cajan, Stylosanthes mucronata, Tephrosia purpureum and Securinega virosa were cut at 15 cm, 30 cm, and 60 cm above ground level a month after a standardizing cut and number of days to sprout, the number of shoots, plant height, and root collar diameter was recorded. The experiment was a randomized complete block design with four replications. Shrubs cut at 60 cm used less mean number of days (4.25) for sprouting and those cut at 15 cm took a longer period (4.92) to sprout. Plant height, number of shoots, and root collar diameter after cutting were highest for shrubs cut at 60 cm. Securinega virosa used less mean number of days (4.00) to sprout while S. mucronata used the highest mean number of days (5.44) after cutting. Total dry matter yield was significantly highest (123.90 g/plant) for shrubs cut at 60 cm but lowest for those cut at 15 cm (91.20 g/plant). Cajanus cajan recorded a significantly higher total dry matter (116.30 g/plant) while S. virosa had the lowest (93.00 g/plant). Our results suggest that cutting height significantly influences the rate of sprouting of shrubs after cutting, and the response to the cutting effect is species-dependent.

BACKGROUND Canola meal has limited utilization in feed and food applications because of the presence of antinutritional factors and a high fiber content. Thus, the present study used 3‐day canola seed sprouting followed by hull removal to improve the nutritional quality of canola as a feed and food ingredient to further enhance and diversify the canola market. RESULTS: Seed sprouting and the hull removal process resulted in 63.2% sprouts, 29.3% mix fractions (MF) (hulls, ungerminated seed, and delayed sprouts) and 8.1% mass loss during sprouting. Fresh sprouts and MF were dried, ground and defatted to compare the obtained meals and oils with their counterparts of raw seed. Defatted sprouts (DFSP) resulted in a 46.2% reduction in crude fiber, a 34.3% reduction in acid detergent fiber and a 43.4% reduction in neutral detergent fiber compared to defatted raw seed (DFSE). DFSP provided a 10.1% higher protein content and a 5.9% increase in total amino acid content with higher essential amino acids compared to DFSE. Total carbohydrate was lowered by 5.5%, phytic acid content was lowered by 25.9%, and ash content was lowered by 5.5% in DFSP, whereas total glucosinolate content was higher in DFSP (13.1 μmol g−1) than in DFSE (8.8 μmol g−1). Sprouts and MF showed an oil content of 38.4% and 9.6%, respectively, compared to raw seed (34.5%). CONCLUSION: Sprouting and hull removal of canola seed can potentially provide nutritive meal for food and feed applications. © 2022 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Demand for healthy and organic foods have been enourmously increasing. Microgreens are smallsized various vegetables, cereal and plant seeds harvested after the formation of the first true real leaves on germinated plants. Microgreens attract consumers attention with via their vibrant bright color, fragile structure and positive effects on health, especially with high amounts of bioactive components. Industrial and household production of microgreens have been increasing as a new gourmet culinary ingredient. The short shelf life and fast degradation of the microgreens requires the application of different procedures in the optimization of storage methods and conditions after the harvest. Food safety risks associated with the consumption of microgreens differ from mature vegetables due to growth conditions. In this review; The nutritional content, health benefits, growing conditions, storage methods, contamination risks and safety of microgreens, which are important for producers, consumers and researchers, have been comprehensively reviewed in the light of current research. [ABSTRACT FROM AUTHOR]

Sprouting is associated with nutritional value, as microgreens stimulate the accumulation of health-promoting phytochemicals. The purpose of this study was to examine the growth rates and cell protection activity against oxidative stress in sprouts of seven wheat varieties, and to investigate the influence of low temperatures on their phytochemical characteristics. Among the seven wheat varieties (five Korean varieties, Australian standard white, and Chinese wild-type wheat germplasm), purple wheat (Ariheuk) had the fastest growth pattern for 8 days and provided the most protection to skin cells and hepatocytes against oxidative stress. Following low-temperature treatment (<4 °C) for 1–4 days, cold exposure had a similar effect on the growth of purple wheat sprouts during an 8-day period. However, growth was negatively affected by exposure to low temperatures for more than 5 days. Purple wheat sprouts treated with low temperatures for 4 days had considerably higher total polyphenol and total flavonoid contents, as well as a higher antioxidant capacity than untreated wheat sprouts. These findings suggest that low-temperature treatment promotes the expression of phytochemicals in purple wheat sprouts. Thus, purple wheat sprouts are considered a high-value crop that could be used as a functional food material. [ABSTRACT FROM AUTHOR]

Abstract Background The relationship between physiological age of parental trees and lifespan of clonal offspring is unclear. White oak (Quercus fabri Hance) has a high sprouting capability after harvest, with the regenerated sprouts being typical clonal individuals. To determine whether regenerated sprouts undergo rapid senescence compared with the parent, the senescence levels of 5-, 10-, 20- and 40-year-old regenerated stump sprouts in a natural forest were evaluated. The antioxidative abilities and transcriptomes in these leaves and shoots were compared. Results Older regenerated sprouts still had robust antioxidative systems, with 40-year-old sprouts having lower peroxidation product levels but similar antioxidative enzyme activity levels compared with 5-year-old sprouts. Older leaves had greater transcriptional activities in pathways related to cell growth and division than younger leaves. However, older sprouts had some unhealthy characteristics, such as increased base excision repair levels and upregulated phagosome, proteasome and glycerophospholipid metabolism pathways in 40-year-old leaves, which indicates that DNA damage and tissue remodeling occurred more frequently than in younger leaves. Additionally, plant-pathogen interactions and MAPK signals pathways were upregulated in older shoots, which indicates that older shoots suffered from more pathogen-related biotic stress. Conclusions The 40-year-old sprouts still had the same vitality level as the 5-year-old sprouts, although the former had some unhealthy characteristics. We conclude that during their first 40 years of growth, regenerated stump sprouts do not begin to senesce, and that physiological age of parental trees does not significantly affect the lifespan of its clonal offspring.

The aim of this study was to determine the influence of the origin and size of planting material on the morphological characteristics of seed tuber's three potato cultivars. The objects of research were three varieties of potatoes: Aladdin, Newton and Desiree. The analysis of the morphological characteristics tuber showed highly significant (r

Background and objectives: Quinoa has high content of protein and active ingredients, and does not contain bran, so it has good development prospect. The aim of this study was to improve the nutritional composition and physicochemical properties of sprouting quinoa (SQ) by superfine grinding (SG). Findings It was found that the physical properties of sprouting quinoa superfine grinding (SQSG) powder were better than those of coarse powder (80 M). The contents of total protein, soluble protein, reducing soluble sugar (RSSC), total phenolic content (TPC), and total flavonoid content (TFC) increased with decreasing particle size. The TPC and TFC were positively correlated with the scavenging ABTS cation radical ability and the scavenging DPPH radical ability, respectively. Conclusions: SQ powder with smaller particle size, smooth surface, bright color, high content of total protein, TPC and TFC, and strong antioxidant ability was obtained by SG. Significance and novelty: Compared with ordinary grinding (OG), SG could improve the nutritional composition, physical properties, active components, and antioxidant capacity of SQ. The SQSG powder can be easily absorbed by the human body and has good potential value. [ABSTRACT FROM AUTHOR]