Improvement of Chia Seeds with Antioxidant Activity,GABA, Essential Amino Acids,and Dietary Fiber by Controlled Germination Bioprocess

Chia (Salvia hispanica L.) plant is native from southern Mexico and northern Guatemala. Their seeds are a rich source of bioactive compounds which protect consumers against chronic diseases. Germination improves functionality of the seeds due to the increase in the bioactive compounds and associated antioxidant activity. The purpose of this study was to obtain functional flour from germinated chia seeds under optimized conditions with increased antioxidant activity, phenolic compounds, GABA, essential amino acids, and dietary fiber with respect to un-germinated chia seeds. The effect of germination temperature and time (GT = 20–35 °C, Gt = 10–300 h) on protein, lipid, and total phenolic contents (PC, LC, TPC, respectively), and antioxidant activity (AoxA) was analyzed by response surface methodology as optimization tool. Chia seeds were germinated inside plastic trays with absorbent paper moisturized with 50 mL of 100 ppm sodium hypochlorite dissolution. The sprouts were dried (50 °C/8 h) and ground to obtain germinated chia flours (GCF). The prediction models developed for PC, LC, TPC, and AoxA showed high coefficients of determination, demonstrating their adequacy to explain the variations in experimental data. The highest values of PC, LC, TPC, and AoxA were obtained at two different optimal conditions (GT = 21 °C/Gt = 157 h; GT = 33 °C/Gt = 126 h). Optimized germinated chia flours (OGCF) had higher PC, TPC, AoxA, GABA, essential amino acids, calculated protein efficiency ratio (C-PER), and total dietary fiber (TDF) than un-germinated chia seed flour. The OGCF could be utilized as a natural source of proteins, dietary fiber, GABA, and antioxidants in the development of new functional beverages and foods.     

High Antioxidant Activity Mixture of Extruded Whole Quality Protein Maize and Common Bean Flours for Production of a Nutraceutical Beverage Elaborated with a Traditional Mexican Formulation

The objective of this study was to determine the best combination of extrusion process variables for the production of whole quality protein maize (EQPMF) and common bean (ECBF) flours to prepare a high antioxidant activity mixture (EQPMF + ECBF) suitable to produce a nutraceutical beverage with high acceptability elaborated with a traditional Mexican formulation. Processing conditions were obtained from a factorial combination of barrel temperature (BT?=?120–170 °C) and screw speed (SS?=?120–200 rpm). Response surface methodology was applied to obtain maximum values for antioxidant activity (A _ox A) of the flour mixture (EQPMF + ECBF) and acceptability (A) of the nutraceutical beverage. The best combinations of extrusion process variables for EQPMF and ECBF to prepare an optimized mixture (60%EQPMF?+?40%ECBF) were BT?=?98 °C/SS?=?218 rpm and BT?=?105 °C/SS?=?83 rpm, respectively. The optimized mixture had A _ox A?=?14,320 μmol Trolox equivalent (TE)/100 g sample dry weight (dw) and a calculated protein efficiency ratio (C-PER) of 2.17. A 200 ml portion of a beverage prepared with 25 g of the optimized flour mixture had A _ox A?=?3,222 μmol TE, and A?=?89 (level of satisfaction “I like it extremely”). This nutraceutical beverage could be used as an alternative to beverages with low nutritional/nutraceutical value, such as those prepared with water, simple sugars, artificial flavoring and colorants, which are widely offered in the market.     

Assessment on Proximate Composition,Dietary Fiber,Phytic Acid and Protein Hydrolysis of Germinated Ecuatorian Brown Rice

Germinated brown rice (GBR) is considered healthier than brown rice (BR) but its nutritive value has been hardly studied. Since nutritive quality of GBR depends on genetic diversity and germination conditions, six Ecuadorian BR varieties were germinated at 28 and 34?ºC for 48 and 96 h in darkness and proximate composition, dietary fiber fractions, phytic acid content as well as degree of protein hydrolysis and peptide content were studied. Protein, lipids, ash and available carbohydrate ranged 7.3–10.4 %, 2.0–4.0 %, 0.8–1.5 % and 71.6 to 84.0 %, respectively, in GBR seedlings. Total dietary fiber increased during germination (6.1–13.6 %), with a large proportion of insoluble fraction, while phytic acid was reduced noticeably. In general, protein hydrolysis occurred during germination was more accused at 28?ºC for 48 h. These results suggest that GBR can be consumed directly as nutritive staple food for a large population worldwide contributing to their nutritional requirements.     

Antioxidant Properties and Preliminary Evaluation of Phytochemical Composition of Different Anatomical Parts of Amaranth

Antioxidant properties of amaranth extracts isolated sequentially by acetone and methanol/water from defatted plant leaves, flowers, stems and seeds were assessed by ABTS^+?, DPPH^?, ORAC and total phenols content (TPC) assays. In addition, antioxidant properties of solid plant material were evaluated by the direct QUENCHER method using the same assays. Leaves and flowers of amaranth as well as their extracts possessed the highest antioxidant activities. Radical scavenging capacity in ABTS^+? assay for leaves, flowers, stems and seeds evaluated by QUENCHER method were 144.24?±?2.41, 112.33?±?7.45, 19.05?±?1.13 and 21.82?±?1.06 μmol trolox equivalents in 1 g of dry weight, respectively. On-line HPLC-DPPH^? assay was used to determine the activity of separated compounds and it was observed that rutin was the main radical scavenger in amaranth extracts. Preliminary screening of extract composition was performed by UPLC/ESI-QTOF-MS and rutin, nicotiflorin, isoquercitrin, 4-hydroxybenzoic and p-coumaric acids were identified by measuring their accurate mass and retention time.     

The Phenolic Contents and Antioxidant Activities of Infusions of <Emphasis Type="Italic">Sambucus nigra</Emphasis> L.

The aim of this work was to evaluate the antioxidant potential of teas prepared from twenty-four commercially available berries and flowers of Sambucus nigra L. in relation to their phenolic profile, as reflected by the most representative phenolic acids (caffeic, chlorogenic, p-coumaric, ferulic, gallic and syringic acids); flavonols (quercetin, kaempferol, myricetin and rutin); and total phenolic (TPC), phenolic acid (TAC) and flavonoid (TFC) contents. The infusions prepared from elderflowers contained more abundant phenolic compounds than the elderberry infusions. The TPC of these infusions ranged from 19.81 to 23.90 mg of gallic acid equivalents/g dry weight of sample (GAE/g DW) for elderberries and from 15.23 to 35.57 mg GAE/g DW for elderflowers, whereas the TFC ranged from 2.60 to 4.49 mg of rutin equivalents/g dry weight of sample (RUTE/g DW) in elderberry infusions and from 5.27 to 13.19 mg RUTE/g DW in elderflower infusions. Among the phenolic compounds quantified in this study, quercetin (2.07–9.48 mg/g DW) and myricetin (1.17–9.62 mg/g DW) had the highest concentrations in the teas prepared from berries and flowers, respectively. Moreover, the antioxidant potential of elder infusions assessed by 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical and ferric reducing antioxidant power (FRAP) assays revealed that the teas prepared from flowers had higher mean DPPH and FRAP activities than the teas prepared from berries. Therefore, elder beverages could be important dietary sources of natural antioxidants that contribute to the prevention of diseases caused by oxidative stress.     

Suppressive Effects of Low Seed-Soaking Temperatures on Germination of Long-Term-Stored Rice Seeds

Abstract

Abstract: We investigated the effects of soaking temperature and duration on the germinability of seeds of rice (Oryza sativa L., cv. Koganemochi, Gohyakumangoku, and Koshihikari) that had been stored for a long period. The germinability of the seeds soaked at 5ºC for 5 d was markedly lower than that of seeds soaked at 12ºC for 5 d. The germinability of the seeds soaked at 5ºC for 24 hr was not increased by subsequent soaking at 12ºC for 4 d. On the other hand, the germinability of the seeds soaked either at 12ºC for 24 hr or at 30ºC for 80 min was similar to that of seeds soaked at 12ºC for 5 d, even when followed by treatment at 5ºC. Thus, the soaking temperature during the first 24 hr was most important for the germination of rice seeds that had been stored for a long period. Western blotting analysis revealed characteristic expression patterns of α-amylase isoforms in cultivars correlating with the germinability after soaking at a low-temperature.     

Effects of Popping on Nutrient Contents of Amaranth Seed

Amaranth seeds can be popped by heating. The traditional method of popping in a skillet is simple, but it is difficult to control the heating time and temperature. To overcome these disadvantages, we developed a fluidized bed continuous processing system based on hot air heating for producing popped amaranth seeds in bulk. Using this system, we evaluated the effects of heat treatment at 260 °C for 15 s on the contents of B-group vitamins and essential and trace elements in amaranth seeds. The results showed that the treatment did not affect the content of B-group vitamins, and the recovery for essential and trace elements was 97–196 %. This popping system is useful for processing amaranth seeds in terms of the product quality and nutrition.     

Breaking the dormancy of rice seeds with various dormancy levels using steam and high temperature treatments in a steam nursery cabinet

This study aimed to determine the appropriate steam treatment conditions, using a steam nursery cabinet, to break the dormancy of Japanese rice cultivar seeds exhibiting various dormancy levels. The influence of the temperature and duration of the steam treatments on the germination percentage and germination rate was investigated. In highly dormant ‘Takanari’ seeds, the steam treatment at 40 °C for 7 d increased the germination percentage and decreased the 50% germination time (T_50S; based on seed number); this treatment was as effective as the dry heat treatment at 50 °C for 7 d. For the medium dormant ‘Moeminori’ and ‘Hitomebore’ seeds, the steam treatment at 40 °C for 5 d decreased T_50S sufficiently and more effectively than did the dry heat treatment at 50 °C for 7 d. For the slightly dormant ‘Moeminori’ seeds, the steam treatment at temperatures ranging from 24 °C to 40 °C for 7 d decreased T_50S without a corresponding decrease in germination percentage to <90%. For the non-dormant ‘Moeminori’ and ‘Takanari’ seeds, the same steam treatments had no, or a little if any, useful effect on the germination percentage and T_50S. Therefore, we concluded that, for the highly dormant seeds, steam treatment at 40 °C for 7 d was appropriate. Moreover, for less dormant seeds, steam treatment at 40 °C for 5 d was appropriate, and the steam treatment was not necessary for the non-dormant seeds.     

Diurnal Alternating Temperature Improves Germination of Some Wild Potato (<Emphasis Type="Italic">Solanum</Emphasis>) Botanical Seedlots

Potato has about 100 wild species relatives that are multiplied in the form of botanical seed populations by genebanks and distributed for use in research and breeding, so understanding factors that affect seed germination is valuable. This is especially true for problematic seedlots that have slow and low (“trickle”) germination even when subjected to germination techniques that give optimal results in most other seedlots in the genebank. Twelve seedlots with trickle germination even after at least 2 years of storage and 2 robustly-germinating positive control seedlots encompassing 9 species were germinated in petri plates, and subjected to day/night?=?10 h/14 h?=?20C/6C alternating temperature (AT) trials along with constant room temperature (RT) controls, in the spring of 2015 and 2016. When Relative Area Under the Germination Progress Curve (RAUGPC) was calculated, normal germinating seedlots’ germination in AT was not significantly different from RT control. Some species’ seedlots’ RAUGPC germination in AT was nearly zero, some were about 50% of RT control, and some in AT germination had RAUGPC double or even triple that of RT control. In a separate trial in 2017, four seedlots most responsive to AT were shown to germinate significantly better in constant cold than their RT controls, but not as well as seeds germinated under AT. Also in 2017, two seedlots known to be very dependent on gibberellin pretreatment were tested. RT germination without gibberellin had RAUGPC of only 13% of RT control, but AT without gibberellin pretreatment increased this to 65%, showing AT substantially substitutes for gibberellin pretreatment in these seedlots. AT could be a useful application to all seed germination assays in the genebank if it facilitated a better assessment of the potential viability of trickle-germinating seedlots. But one would need to identify and exclude those seedlots for which alternating temperature greatly depresses germination.     

Development of Rice “Seed-Mats” Consisting of Hardened Seeds with a Cover of Soil for the Rice Transplanter

Conventional seedling mats for rice transplanters in Japan are heavy to carry, and much labor is required to collect, wash and store the nursery boxes. In addition, seeding time overlaps with the labor peak in spring. To reduce such labor, we developed a “seed-mat” consisting of hardened rice seeds (Oryza sativa L.) glued onto a molded rice-hull mat with a cover of soil glued on. Seed hardening, which is done by soaking seeds in water at 15ºC for 5 d followed by drying, and heating of the seeds at 50ºC for 5 or 7 d, reduced the time to 50% germination (T₅₀). In dormant seeds, the heating before the hardening enhanced the effect of the hardening more than the heating after the hardening. Seed hardening increased the dry weight of the shoots from the seed-mats. Covering the mat with soil also increased the percentage of seedling emergence, shoot length, number of leaves and shoot dry weight of the seed-mats. The hardened seeds maintained short T₅₀ and 95% or higher germination for 120 d at room temperature. In the seed-mat, the hardened seeds maintained 95% or higher seedling emergence for 208 d. In conclusion, superior seed-mats could be produced using the procedure involving both seed hardening and cover of soil. The seed-mats can be prepared in winter and stored until seedling-raising period in spring. By the seed-mats, seedling mats can be prepared for the rice transplanter without using nursery boxes, which take up storage space and require much labor.     

Effect of Genotype on the Sprouting of Pomegranate (<Emphasis Type="Italic">Punica granatum</Emphasis> L.) Seeds as a Source of Phenolic Compounds from Juice Industry by-Products

Pomegranate (Punica granatum L.) fruits are used mainly by the juice industry, for which seeds are a by-product to be disposed of, though they could potentially be a source of bioactive compounds. In this work, germination (total germination percentage, G; mean germination time, MGT; time to reach 80% of germination, TG80; seedling shoot length, fresh weight and dry matter), and nutritional value (total phenolics, TP; total flavonoids, TF; total non-tannins, TNT; antioxidant activities) of pomegranate seeds and sprouts were determined on four commercial pomegranate cultivars (Akko, Dente di Cavallo, Mollar de Elche and Wonderful). Seeds were removed from ripe fruits and incubated in plastic trays containing sterile cotton wetted with distilled water. Sprout shoots were harvested when they reached the complete cotyledon expansion, i.e., the ready-to-eat stage. Akko showed the best germination performance (G = 98%; MGT = 14 days after sowing, DAS; TG80 = 16 DAS), followed by Mollar de Elche. Sprouting dramatically increased TP, TF, TNT and antioxidant activity in all genotypes, with the highest values recorded in Mollar de Elche and Dente di Cavallo. Overall, based on germination performance, Akko and Mollar de Elche would be the best cultivars for sprouting. Sprouting pomegranate seeds appears to be a suitable way of utilizing by-products of the juice industry to obtain bioactive compounds.     

Evaluation of Cultivar Differences in Preharvest Sprouting of Common Buckwheat (Fagopyrum esculentum Moench)

Abstract

Preharvest sprouting of buckwheat (Fagopyrum esculentum Moench) is an important problem, but cultivar differences in preharvest sprouting and their causes have not been investigated. We detected cultivar differences under natural field conditions. Preharvest sprouting of three cultivars was significantly lower than that of the current main cultivar. Seeds collected before rainfall were threshed and incubated on a wet filter paper in a petri dish for 10 days at 10, 20, 30 and 40ºC in the dark, or at an alternating light and temperature condition of 8 h light at 30ºC and 16 h darkness at 20ºC. Germination was promoted by a higher temperature except for 40ºC, suggesting that the risk of preharvest sprouting in buckwheat is higher at a relatively higher temperature. The risk of preharvest sprouting in the field was highly correlated with germination at 20ºC (r = 0.98***) and 30ºC (r = 0.99***) in the dark, suggesting that germination test can be used to predict preharvest sprouting in the field. Preharvest sprouting was significantly correlated (r = ?0.77**) with main stem length, suggesting that ecotype is partly responsible for this phenomenon.     

Impact of Cooking and Digestion, In Vitro, on the Antioxidant Capacity and Anti-Inflammatory Activity of Cinnamon, Clove and Nutmeg

The impact of cooking and digestion on the antioxidant capacity (AC), estimated total phenolic content (TPC) and anti-inflammatory activity (AA) of culinary spices was determined to investigate their significance as dietary contributors to these properties. Extracts of uncooked (U), cooked (C) and cooked and digested, in vitro, (D) cinnamon, clove and nutmeg were prepared and the TPC, AC and AA, specifically the inhibition of cyclo-oxygenase 2 (COX-2) and the amount of prostaglandin (PG) synthesized, were determined. Compared to their uncooked (U) counterparts, the following changes were statistically significant: the AC and TPC for (C) clove, and the TPC for (D) clove decreased, the TPC for (D) clove increased, the TPC for (C) nutmeg increased, and the AC and TPC for (D) nutmeg increased, and the TPC for (C) and (D) nutmeg increased. All the spices achieved near 100 % inhibition of COX-2 which was associated with the inhibition of the amount of PG synthesized. Based on estimated levels of ingestion, cinnamon possesses a much higher AC than clove and nutmeg because it is typically used in larger quantities. For AA, (U, C and D) cinnamon and clove maintain near 100 % inhibition of COX-2 but only the inhibitory potential of (D) nutmeg could be ascertained (70 %). Cooking and digestion alter the TPC and AC of these spices although the changes are not consistent between spices or across treatments. In contrast to AC, significant AA is likely to be present in these spices at amounts used in cooking.     

Antioxidant Potential and Health Relevant Functionality of Traditionally Processed <Emphasis Type="Italic">Cassia hirsuta</Emphasis> L. Seeds: An Indian Underutilized Food Legume

The methanolic extract of Cassia hirsuta L. seed materials, an underutilized food legume collected from India, was analyzed for antioxidant activity and health relevant functionality. The methanolic extract of raw seeds contained a total free phenolic content of 15.82?±?1.69 g catechin equivalent/100 g extract DM. Encouraging levels of ferric reducing/antioxidant power (FRAP, 1,446 mmol Fe[II]/mg extract), inhibition of ß-carotene degradation (48.81%) and scavenging activity against DPPH (64.40%) and superoxide (43.78%) radicals were exhibited by the raw samples. Further, 83.11% of α-amylase and 62.79% of α-glucosidase enzyme inhibition characteristics under in vitro starch digestion bioassay were also recorded. Sprouting + oil-frying caused an apparent increase on the total free phenolic content and a significant improvement in the antioxidant and free radical scavenging capacity of methanolic extract of C. hirsuta seeds, while soaking + cooking as well as open-pan roasting treatments showed diminishing effects. The analysis of the phenolic profile revealed the presence of gallic acid, p-coumaric acid and (+)-catechin in the methanolic extract of these seeds.     

Enhancement of biologically active compounds in germinated brown rice and the effect of sun-drying

Germinated brown rice (GBR) has been suggested as an alternative approach to mitigate highly prevalent diseases providing nutrients and biologically active compounds. In this study, the content of γ-oryzanol, γ-aminobutyric acid (GABA), total phenolic compounds (TPC) and antioxidant activity of soaked (for 24 h at 28 °C) and GBR (for 48 and 96 h at 28 °C and 34 °C) were determined and the effect of sun-drying as an economically affordable process was assessed. Germination improved the content of GABA, TPC and antioxidant activity in a time-dependent manner. Sun-drying increased γ-oryzanol, TPC and antioxidant activity, whereas GABA content fluctuated depending on the previous germination conditions. This study indicates that sun-drying is an effective sustainable process promoting the accumulation of bioactive compounds in GBR. Sun-dried GBR can be consumed as ready-to-eat food after rehydration or included in bakery products to fight non-communicable diseases.     

Effects of elevated CO2 concentration on bulbil germination and early seedling growth in Chinese yam under different air temperatures

The present study investigated the effects of elevated carbon dioxide concentration ([CO₂]) and air temperature on the germination of seed bulbils and the seedling vigour of two Chinese yam lines. Plants were grown under two [CO₂] levels, ambient and elevated (ambient + 200 μmol mol^?1), and two mean air temperature regimes, 22.2 °C (ambient + 1.4 °C) and 25.6 °C (ambient + 5.2 °C). Elevated [CO₂] did not affect bulbil germination under both air temperature regimes. During the early growth stage, the dry weight (DW) of leaves, vines, shoots, roots, belowground parts (roots + tubers) and whole plants were higher under elevated [CO₂] than ambient [CO₂] for both lines under the low- and high-temperature regimes. The values of vigour indexes (index I = germination % × seedling length and index II = germination % × seedling DW) were also higher under elevated [CO₂] than ambient [CO₂] for both lines. These results indicated that Chinese yam seedlings respond positively to elevated [CO₂] during the early growth stage. The above:belowground DW ratios were lower under elevated [CO₂] than ambient [CO₂] in seedlings with very small new tubers for both yam lines, indicating that elevated [CO₂] strongly affected the root growth in the early growth stage. The DWs of post-treatment seed bulbils were higher in the elevated [CO₂] under both air temperature regimes. The results showed that Chinese yam used a smaller amount of the reserves in seed bulbils under elevated [CO₂] than under ambient [CO₂].     

Comparative study on the effects of buckwheat by roasting: Antioxidant properties,nutrients, pasting,and thermal properties

The increasing need to prolong the shelf life of buckwheat has prompted the use of roasting techniques in buckwheat processing. For effective roasting, the responses of common buckwheat (CB) and tartary buckwheat (TB) to the process should be explored. Herein, the antioxidant properties, nutrients, pasting, and thermal properties of raw and roasted buckwheat flours (roasted at 200 °C for 50 s) from two CB and three TB varieties were investigated. Results showed that roasting considerably reduced the total flavonoid content (TFC) and total phenolic content (TPC) of TB. The TPC of CB was significantly improved by roasting, whereas the TFC significantly decreased. The total antioxidant capacities were consistent with the TPCs. Additionally, the colour deepened as the amount of antioxidant compounds increased. Unexpectedly, roasting enhanced the protein and fat contents of CB and decreased those of TB. Roasting improved the nutritional quality and antioxidant capacity of CB, and opposite results were obtained in TB. In conclusion, CB was more suitable to the development of roasted specialty products with nutritional applications than TB. We suggest that differences among varieties should be considered first in the buckwheat roasting process.     

Anthocyanins,Phenolic Acids and Antioxidant Properties of Juçara Fruits (Euterpe edulis M.) Along the On-tree Ripening Process

Juçara (Euterpe edulis M.) fruits are an interesting source of phenolic compounds, mainly anthocyanins, making them valuable to the food and pharmaceutical industries. Juçara fruits were harvested along the on-tree ripening process between March and June as practiced in Paraná state, Brazil and examined for their total anthocyanin content (TAC), total phenolic content (TPC), total phenolic acid (TPA) and total antioxidant capacity (TAA). Overall, TAC increased (91.52–236.19 mg cyanidin-3-glucoside equivalent/100 g dm) whereas TPC (81.69–49.09 mg GAE/g dm) and TPA (44.27–30.95 mg/100 g dm) decreased during ripening of juçara fruits. Use of tandem mass spectrometry allowed the identification of cyanidin-3,5-diglucoside, peonidin-3-glucoside and peonidin-3-rutinoside for the first time in juçara fruits. The analysis of the phenolic acids by HPLC-MS/MS indicated the presence of gallic, protocatechuic, p-hydroxybenzoic, vanillic, chlorogenic, caffeic, syringic, p-coumaric, sinapinic and ferulic acids. The high antioxidant capacity using DPPH radical scavenging capacity (655.89–745.32 μmol TE/g dm) and ORAC assays (1088.10–2071.55 μmol TE/g dm) showed that juçara fruits have potential as a source of novel natural antioxidants for disease prevention and health promotion, and also as natural food additives for developing new functional food products.     

Changes in carbohydrate and nitrogenous components and amylase activities during germination of grain amaranth

Grain amaranth (Amaranthus hypochondriacus), Yercaud local variety, was soaked overnight and germinated for 192 h taking the soaked grains as the zero time (0 h) sample. The changes in the activities of - and -amylases, starch, sugar, protein and lysine contents during germination are reported. Activity of -amylase was high in the 0 h soaked grains, while -amylase activity was high in 72 h germinated grains. The joint action of the amylases resulted in a decrease of starch content from 0 to 192 h in germinated grains and an increase in total sugars during the initial period of germination.Protein nitrogen was found to decrease from 48 h to 192 h accompanied by an increase in free amino acid and non-protein nitrogen contents. Total lysine content was found to be increased by 31% in 24 h germinated grain amaranth. Protein fractionation of raw, soaked and 24 h germinated grain amaranth showed that the distribution of different types of proteins varied during germination of the grains. An increase of water soluble protein content was noticed in 24 h germinated grains.     

Total Phenolic and Phytosterol Compounds and the Radical Scavenging Activity of Germinated Australian Sweet Lupin Flour

In addition to their favourable nutritional profile, legumes also contain a range of bioactive compounds such as phenolic compounds and phytosterols which may protect against chronic diseases including cancer and cardiovascular disease. Germination of some legume seeds has been previously reported to increase the concentration of the bioactive compounds. In this study, the effect of germination of Australian Sweet Lupin (ASL) seeds for 9 days on the concentration of some bioactive compounds and the radical scavenging activity in the resulting flour was determined. The concentration of total phenolic compounds in methanolic extracts of germinated ASL flour was determined using Folin Ciocalteu reagent and phytosterols in oil extracts were analyzed by gas–liquid chromatography. The methanolic and oil extracts were also used to determine radical scavenging activity toward 2,2-diphenyl-1-picrylhydrazyl. In the methanolic extracts of germinated ASL flour, phenolic contents and the antioxidant activity were significantly increased following germination (700 and 1400 %, respectively). Analysis of the oil extracts of germinated ASL flour revealed that the concentration of phytosterols and the antioxidant activity were also increased significantly compared to ungerminated ASL flour (300 and 800 %, respectively). The relative proportion of phytosterols in germinated ASL flour was: β-sitosterol (60 %), stigmasterol (30 %) and campesterol (10 %). Germination increases the concentration of bioactive compounds and the radical scavenging activity in the germinated ASL flour.