Enhancement of nutritional quality and antioxidant properties of Lepidium sativum L. sprouts by salt treatment and domestic cooking

The present investigation aimed to evaluate the impact of salt treatment and domestic cooking processes on nutritional value, phytochemical contents and antioxidant properties of Lepidium sativum sprouts. The application of low to moderate concentrations of salt during germination increased the contents of ash, carbohydrate, po-tassium, sodium, zinc, phosphorus, total polyphenols and flavonoids, gallic acid, catechin hydrate and caffeic acid. Additionally, phytate levels were reduced at 40 mM of NaCl and the DPPH activity was enhanced at 40 and 80 mM of NaCl. Also, garden cress sprouts grown in the presence of 40 mM of NaCl and submitted to cooking treatments were characterized by an improvement in protein, fat, carbohydrate, potassium, sodium, calcium, iron, zinc, phosphorus, gallic acid, catechin hydrate, chlorogenic acid and caffeic acid contents. Cooking pro-cesses permitted a decrease in phytate contents and ameliorated the antioxidant properties as evaluated by the DPPH scavenging activity and the total antioxidant capacity. As shown in the present investigation, salt stress and domestic cooking processes might enhance the nutritional quality and the antioxidant activity and permitted to highlight the use of garden cress sprouts as functional food.