The Application of Fe-EDTA and Sodium Silicate Affects the Polyphenols Content in Broccoli and Radish Sprouts

• Main Authors: Henryk Dębski, Wiesław Wiczkowski, Joanna Szablińska-Piernik, Marcin Horbowicz
• Format: Article
• Language: English
• Published: MDPI AG 2021-08-01
• Series: Biomolecules
• Subjects: sprout; broccoli; radish; elicitor; flavonoid; phenolic acid
• Online Access: https://www.mdpi.com/2218-273X/11/8/1190

The effects of elicitors on broccoli (<i>Brassica oleracea</i> L. var. <i>Italica</i>) and radish (<i>Raphanus</i> <i>sativus</i> L.) sprouts were evaluated. Seeds and then sprouts were soaked daily for 30 min over 6 days in water (control) or a mixture of FeEDTA and sodium silicate or sodium silicate alone. The contents of the flavonoids and phenolic acids (free, esters, and glycosides) were determined using HPLC-ESI-MS/MS. Phenolic compounds were released from the esters after acid hydrolysis and from the glycosides using alkaline hydrolysis. Quercetin, kaempferol, (‒)-epicatechin, naringenin, apigenin, and luteolin derivatives were found in broccoli and radish sprouts, while derivatives of <i>iso</i>-rhamnetin, orientin, and vitexin were not present at measurable levels. The flavonoid contents, especially derivatives of quercetin, were considerably higher in the broccoli sprouts than in the radish sprouts. The quantitatively major phenolic acid content in the sprouts of both species was found to be <i>p</i>-hydroxybenzoic acid. Its content in the radish sprouts was several times higher than in the broccoli sprouts. The total flavonoid content of broccoli sprouts was 507–734 µg/g DW, while that of the radish sprouts ranged from 155 µg/g DW to 211 µg/g DW. In contrast, total phenolic acids were higher in radish sprouts, ranging from 11,548 to 13,789 µg/g DW, while in broccoli sprouts, they ranged from 2652 to 4527 µg/g DW, respectively. These differences resulted radish sprouts having higher antioxidant activity compared to broccoli sprouts. The applied elicitors increased the content of the total phenolic acids and the antioxidant activity of radish and broccoli sprouts, while they decreased the level of the total flavonoids in broccoli sprouts.