ReviewFoods (Basel, Switzerland)2023
Analysis of Fatty Acid Composition in Sprouted Grains.
Review in Foods (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 9 papers.
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Who cites it
9 citing papers in PubMed, 31 citations in OpenAlex.
- Dietary alpha‑lipoic acid, sprouted wheat, and multi‑enzyme supplementation improve yolk fatty acid profile and antioxidant status in laying hens.Poultry science · 2026Article
- Comparative Evaluation of Germination Methods on the Nutritional and Sensory Profile ofFoods (Basel, Switzerland) · 2026Article
- Fermented Rice Bran: A Promising Therapeutic Agent Against High-Fat Diet-Induced Metabolic Disorders.Food science & nutrition · 2026Article
- Effects of Germination on the Fatty Acid, Folate, and Mineral Levels in Quinoa.Food science & nutrition · 2025Article
- Process standardization and characterization ofHeliyon · 2024Article
- Establishment of a Generalizable Industrial Crop Model for Microwave Extraction of Unsaturated Fatty Acids.International journal of analytical chemistry · 2024Article
- The Effect of Germination and Fermentation on the Physicochemical, Nutritional, and Functional Quality Attributes of Samh Seeds.Foods (Basel, Switzerland) · 2023Article
- Unlocking the Potential of Sprouted Cereals, Pseudocereals, and Pulses in Combating Malnutrition.Foods (Basel, Switzerland) · 2023Review
- Effect of Sprouting on Biomolecular and Antioxidant Features of Common Buckwheat (Foods (Basel, Switzerland) · 2023Article
Corrections and comments
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Authors and funding
2 authors at 2 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
A whole-grain diet is associated with the prevention of metabolic syndromes, including obesity, diabetes, and cardiovascular diseases. Sprouting improves the nutritional profile and bioactive properties of grains, which are important for use as raw ingredients in the food industry. The aim of this review was to examine the lipid and fatty acid composition of germinated grains. The methods discussed include germination and analytical procedures for determining fat and fatty acid contents of grains. The effects of sprouting on the fat content and storage stability of grains were also assessed. Lipid levels ranged from 1.43% to 6.66% in the sprouted grains. The individual fatty acid content of grains changed depending on the germination conditions (17-37 °C, 1-9 days). Limited findings showed that sprouting grains at higher temperatures (20-25 °C) and longer times generated a healthy balance of omega-6 and omega-3 fatty acids, which is beneficial to humans. Future studies are needed to determine the optimum incubation and germination periods specific to each grain to improve the omega-6/omega-3 ratio. Free fatty acids were produced more slowly and levels of oxidation products were lower in sprouted grains than in the raw ingredients when stored for a year. Additional studies are required to investigate the oxidative stability and shelf life of sprouted grains.
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Registered trials
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