The influence of Sinapis alba germinated seeds on nutrition value of functional foods

Aromatic plants are traditionally used for preparing foods to give them gorgeous flavors. This study aimed to determine the chemical composition and antioxidant activity of germinated seed of white mustard (Sinapis abla) grown in Ukraine, their nutrition values and the possiblility of their usage in functional food manufacturing. White mustard seeds of Ukrainian cultivation were collected in 2017 and germinated by the following procedure: seeds were disinfected by 1% hypochlorite, washed by distilled water to neutral pH, soaked in distilled water for 4 hours and germinated on a filter paper at 20˚C. sprouts height, mass, chemical content, and antioxidant activity were significantly influenced by both germination time and light conditions, The germinated seeds were dried at 35˚C and melt into a powder; the antioxidant capacity of powder was investigated based on their ability to scavenge stable free radical DPPH; the content of total phenolics- using Folin- Ciocalteau reagent; ascorbic acid yield by colorimetric assay. For preparing, the model samples of mayonnaise and cookies the powders demonstrated the highest phenolics content with significant antioxidant activity were selected. The quantity of powder adding was from 0,5 to 5%. The model samples of the foodstuffs were estimated on their organoleptic properties, the phenolic compounds content, antiradical activity. In the mayonnaise samples, the influence of the powders on the lipid peroxide value and its changes during the storage period were determined. The results have shown that the levels of the total phenolics, ascorbic acid, and antioxidant activity were highly increased during the germination of the seeds. The adding of the seeds powder to the mayonnaise and cookies recipes have increased the total phenolic content by 15-70%T ascorbic acid content by 15-50%, antiradical activity by 8-31%, comparing to the control. The number of lipid peroxides in the samples of mayonnaise with the powder was lower by 21-36% at the end of the storage at the temperature at 10 C and lower by 8-23% at 4 C than in the samples without the powder. The white mustard germinated seeds can be used as sources of valuable components for the manufacture of functional foods for the prevention of oxidation-associated processes.