Study of germination and antioxidant activity of iron-fortified soybean (Glycine max) germs

Abstract

AbstractIron deficiency in human diet is a serious problem leading, among others, to the development of iron-dependent anaemia, which affects 1.8 billion people worldwide. Biofortification of crop plants, including edible sprouts, is a promising strategy for combating dietary deficiencies. The aim of the present study is the evaluation of the effect of seeds imbibition in FeCl2 solution with Fe at the concentrations of 100 and 500 mgL−1 on the seeds germination, growth of the seedlings, their antioxidant activity and the level of total phenolics and flavonoids. The results show that pre-treatment of seeds with Fe leads to increased accumulation of this metal in the germinated seedlings. In addition, it affects germs antioxidant activity and the level of flavonoids. On the other hand, seeds imbibition in FeCl2 had no effect on the germination rate, growth of seedlings or total phenolic content (TPC). The results indicate that seeds imbibition in Fe solution is a promising strategy for obtaining Fe-enriched soybean sprouts.