ArticleJournal of the science of food and agriculture2020
Sound waves affect the total flavonoid contents in Medicago sativa, Brassica oleracea and Raphanus sativus sprouts.
Article in Journal of the science of food and agriculture, 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.
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Who cites it
6 citing papers in PubMed, 27 citations in OpenAlex.
- Phytoacoustics: sound perception, mechanosensing, and biological responses to sound in plants.Plant signaling & behavior · 2026Review
- Molecular Alchemy: Converting Stress into Resilience via Secondary Metabolites and Calcium Signaling in Rice.Rice (New York, N.Y.) · 2025Review
- Symphonies of Growth: Unveiling the Impact of Sound Waves on Plant Physiology and Productivity.Biology · 2024Review
- The role of sound stimulation in production of plant secondary metabolites.Natural products and bioprospecting · 2023Article
- Abiotic stress-induced secondary metabolite production in Brassica: opportunities and challenges.Frontiers in plant science · 2023Review
- Sound Waves PromoteInternational journal of molecular sciences · 2021Article
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Authors and funding
6 authors at 1 institution in 1 country.
Funding
Abstract
backgroundSound waves are emerging as a potential biophysical alternative to traditional methods for enhancing plant growth and phytochemical contents. However, little information is available on the improvement of the concentration of functional metabolites like flavonoids in sprouts using sound waves. In this study, different frequencies of sound waves with short and long exposure times were applied to three important varieties to improve flavonoid content. The aim of this study was to investigate the effect of sound waves on flavonoid content on the basis of biochemical and molecular characteristics.
resultsWe examined the effects of various sound wave treatments (250 Hz to 1.5 kHz) on flavonoid production in alfalfa (Medicago sativa), broccoli (Brassica oleracea) and red young radish (Raphanus sativus). The results showed that sound wave treatments differentially altered the total flavonoid contents depending upon the growth stages, species and frequency of and exposure time to sound waves. Sound wave treatments of alfalfa (250 Hz), broccoli sprouts (800 Hz) and red young radish sprouts (1 kHz) increased the total flavonoid content by 200%, 35% and 85%, respectively, in comparison with untreated control. Molecular analysis showed that sound waves induce the expression of genes of the flavonoid biosynthesis pathway, which positively corresponds to the flavonoid content. Moreover, the sound wave treatment significantly improves the antioxidant efficiency of sprouts.
conclusionsThe significant improvement of flavonoid content in sprouts with sound waves makes their use a potential and promising technology for the production of agriculture-based functional foods. © 2019 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
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