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The Impact of Production Method on the Content of Selected Bioactive Compounds and the Quality of Radish Sprouts
This study evaluated the effect of different sprouting methods on the morphological traits, pigmentation, and bioactive compound content of radish sprouts
Joanna Szulc, Joanna Gracz
Processes · 2025 · https://doi.org/10.3390/pr13124059
Abstract
This study evaluated the effect of different sprouting methods on the morphological traits, pigmentation, and bioactive compound content of radish sprouts (Raphanus sativus L.). The following four sprouting techniques were compared: tray (T), sprouter (S), jar (J5–J20), and tank (R5–R20), varying in seed density and aeration conditions. The results demonstrated that the sprouting method significantly influenced growth parameters and phytochemical profiles. Sprouts produced using the tray (T) and sprouter (S) methods exhibited the highest mass and lowest dry matter content, reflecting favorable hydration and aeration. Sprouter-grown sprouts were particularly rich in chlorophyll (47.6 mg/100 g DW) and ascorbic acid (11.36 mg/100 g DW), indicating optimal photosynthetic and antioxidant metabolism. Tray-grown sprouts showed the highest polyphenol (919.8 mg GAE/100 g DW) and anthocyanin (217.0 mg C3G/100 g DW) concentrations, suggesting enhanced synthesis of secondary metabolites under mild abiotic stress. A comparative assessment using a three-point scale confirmed that sprouter, tray, and low-density tank methods provided the most favorable nutritional and sensory attributes. Overall, both technological factors and genetic background determine the nutritional quality of radish sprouts, offering practical guidance for optimizing sprout production and developing functional foods.
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How to credit this work
Joanna Szulc; Joanna Gracz (2025). The Impact of Production Method on the Content of Selected Bioactive Compounds and the Quality of Radish Sprouts. Processes. https://doi.org/10.3390/pr13124059 Licensed under Creative Commons Attribution 4.0 (https://creativecommons.org/licenses/by/4.0/). Hosted by EVEC Athens (microgreens.org.gr). No changes were made to this article. Provided as-is, without warranties. EVEC Athens is not affiliated with, and this copy is not endorsed by, the authors or the publisher.
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