ArticleFoods (Basel, Switzerland)2023
Effect of Germination on Fatty Acid Composition in Cereal Grains.
Article 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 12 papers.
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Who cites it
12 citing papers in PubMed, 32 citations in OpenAlex.
- Germination-Induced Variations in Proximate Composition, Phytochemical Profile and Antioxidant Activities of White Sesame Seeds: A Green Approach for Nutritional Modification.Biotech (Basel (Switzerland)) · 2026Article
- Sprouted Oats as Functional Ingredients: Biochemical Transformations, Nutritional Enhancement, and Health Implications.Foods (Basel, Switzerland) · 2026Review
- Comparative Evaluation of Germination Methods on the Nutritional and Sensory Profile ofFoods (Basel, Switzerland) · 2026Article
- Mixture design-based optimization of bioactivities in steamed grain and legume blends.Food chemistry: X · 2026Article
- Article
- Effect of traditional processing methods on the physicochemical, nutritional, and functional properties of little millet (Frontiers in nutrition · 2026Article
- Impact of Conventional and Organic Cultivation Methods on Fermentation Efficiency and Volatile Composition of Rye Distillates.Molecules (Basel, Switzerland) · 2026Article
- Pulsed Electric Fields Reshape the Malting Barley Metabolome: Insights from UHPLC-HRMS/MS.Molecules (Basel, Switzerland) · 2025Article
- Exploring Germination to Unlock the Nutritional Potential of Sorghum (Molecules (Basel, Switzerland) · 2025Article
- New Frontiers in Cereal and Pseudocereal Germination: Emerging Inducers for Maximizing Bioactive Compounds.Foods (Basel, Switzerland) · 2025Review
- Nutritional Values and Biochemical Traits of Rye (Foods (Basel, Switzerland) · 2025Article
- Effect of Germination on Seed Protein Quality and Secondary Metabolites and Potential Modulation by Pulsed Electric Field Treatment.Foods (Basel, Switzerland) · 2024Review
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
Sprouted grains are gaining popularity as functional food ingredients. This study aimed to evaluate the lipid and fatty acid composition of eight sprouted grains (millet, amaranth, quinoa, wheat, rye, barley, buckwheat, and oat). The method used was germination for up to 72 h at temperatures ranging from 19-23 °C. In general, the lipid content increased in the various grains sprouted, providing a rich source of polyunsaturated fatty acids. The % oil yield ranged from 1.17 ± 0.02% in sprouted rye to 5.71 ± 0.26% in sprouted amaranth. Germinated oat showed the greatest increase in fat content, 54.3%, compared to the control. Polyunsaturated fatty acids were more prevalent in whole grains (46.9-75.6%) than saturated fatty acids (10.1-25.9%) and increased with sprouting. The primary fatty acids detected in the grains, in order of abundance, were linoleic, oleic, palmitic, linolenic, and stearic acids. Millet sprouts contained the lowest total saturated fatty acids and the highest polyunsaturated fatty acids. Amaranth had the highest amount of saturated fatty acids, while buckwheat contained the lowest quantity of polyunsaturated fatty acids. The lowest omega-6/omega-3 ratio was 7 to 1 in sprouted rye and 8 to 1 in sprouted barley.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.