Changes in phenolics and flavonoids in amaranth and soybean sprouts after UV-C treatment.

Sprouts, mainly from cereals, legumes, and some pseudo-cereals, are rich in nutrients and contain biocompounds, making them attractive for consumption. This research study aimed to develop treatments with UV-C light in soybean and amaranth sprouts and evaluate their effect on biocompounds content, compared with chlorine treatments. UV-C treatments were applied at distances of 3 and 5 cm and times of 2.5, 5, 10, 15, 20, and 30 min, whereas chlorine treatments were applied as immersion in solutions at 100 and 200 ppm for 15 min. Phenolics and flavonoid content were higher in UV-C-treated sprouts than in those treated with chlorine solutions. Ten biocompounds were identified in soybean sprouts, with increasing in apigenin C-glucoside-rhamnoside (105%), apigenin 7-O-glucosylglucoside (237%), and apigenin C-glucoside malonylated (70%) due to UV-C application (3 cm, 15 min); for amaranth sprouts, five biocompounds were identified, with higher contents of p-coumaroylquinic acid (17.7%) after UV-C treatment (3 cm, 15 min). The best treatment to achieve the highest bioactive compounds concentration was UV-C at a distance of 3 cm for 15 min, without significant modification on the color parameters, Hue and chroma. PRACTICAL APPLICATION: UV-C can be used to increase the biocompound content in amaranth and soybean sprouts. Nowadays, there is UV-C equipment available for industrial applications. In this way, sprouts may be maintained as fresh through this physical technology, and they will retain or increase the concentration of health-related compounds.
(© 2023 Institute of Food Technologists.)