The influence of green tea extract as the steeping solution on nutritional and microbial characteristics of germinated wheat

• Published in: Food chemistry 2020-12, Vol.332, p.127288-127288, Article 127288
• Main Authors: Pakfetrat, Sara, Amiri, Sedigheh, Radi, Mohsen, Abedi, Elahe, Torri, Luisa
• Format: Article
• Language: English
• Subjects: Bioactive compound; Chemical composition; Green tea extract; Microbial count; Seed germination
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2020.127288

[Display omitted] •Green tea extract (GWG) as the irrigation source delayed the seed germination.•Total phenol, B1, B2 and B3 contents were higher in GWG germs than control.•Higher mineral and tocopherol contents were obtained using GWG instead of water.•GWG decreased the microbial count on wheat germ. This study examined the effect of green tea extract at 10 (GWG1%) and 50 (GWG5%) g/L as the steeping solution on the chemical, nutritional, and microbial quality of wheat grain during 14 days of germination. Fat, dry matter, and ash contents in the control was higher than GWG treatments due to the faster growth of control germs. Moisture, phenolic compounds, thiamin, niacin, and tocopherols decreased, whereas, fat, dry matter, carbohydrate, protein, crude fiber, ash, folic acid, Ca, Mg, Fe, Mn, and Zn increased significantly in all samples during germination. GWG5% showed the highest values in total phenols, vitamins, minerals, and carbohydrate, followed by GWG1% and then the control. No significant differences in protein and crude fiber content were detected among treatments. GWG decreased the growth of total bacterial, yeast, and mold in germinated seeds. Overall, GWG improved the microbial and nutritional quality of wheat germ during 14 days of germination.