This study evaluated the effects of pre-germination treatments on the nutritional and anti-nutritional values of buckwheat and quinoa during germination. Pre-germination method was effective on the chemical composition and phenolic profile of buckwheat and quinoa samples (p < 0.05). During the germination, color changes were notable, particularly in the alkali-treated samples. The decrease in tannin content reached the highest rate in germinated buckwheat (83 %) and quinoa (20 %) by alkali treatment. The highest antioxidant and total phenolic content were measured in germinated pseudocereals treated by ultrasound. However, the lowest phytic acid content was determined after germination in the quinoa sample treated by ultrasound. Rutin was the major flavonoid in buckwheat while quercetin, galangin, ellagic, syringic, and p-coumaric acids were only synthesized after 72 h of germination. Catechin and epicatechin were decreased only in the alkali-treated buckwheat sample. Controlled germination processes can enhance the antioxidant activity and development of functional foods from whole grains.

This study explored the effects of the germination of red and white sorghum grains (Sorghum bicolor [Moench (L.)]) for up to seven days on various properties of the grain. Germination enriched sorghum’s nutritional and sensory qualities while mitigating existing anti-nutritional factors. The study employed Fourier-transformed infrared spectroscopy (FT-IR) and scanning electron microscopy techniques to support its findings. Germination increased protein and lipid content but decreased starch content. White sorghum grains showed elevated calcium and magnesium but decreased iron, potassium, and zinc. Red sorghum grains showed a consistent decrease in mineral content during germination. Germination also increased fiber and lignin values in both sorghum varieties. The results of the FT-IR analysis demonstrate that germination induced significant changes in the molecular structure of white sorghum samples after 24 h, whereas this transformation was observed in red sorghum samples at four days. Total phenolic content (TPC) in red sorghum ranged from 136.64 ± 3.76 mg GAE/100 g to 379.5 ± 6.92 mg GAE/100 g. After 72 h of germination, the germinated seeds showed a threefold increase in TPC when compared to ungerminated seeds. Similarly, the TPC of white sorghum significantly increased (p < 0.05) from 52.84 ± 3.31 mg GAE/100 g to 151.76 mg GAE/100 g. Overall, during the 7-day germination period, all parameters showed an increase, and the germination process positively impacted the functional properties that contributed to the health benefits of white and red sorghum samples.

Cornelian cherry (Cornus mas L.) has regained an increasing interest because of its nutraceutical and pharmaceutical potential. This study was designed to investigate the phenolic compounds (total phenolic, flavonoid, hydrolysable tannin, proanthocyanidin and anthocyanidin) and antioxidant capacity of Cornelian cherries. Some morphological (length, width, weight, flesh:seed ratio and colour) and physicochemical properties (dry matter, pH, soluble solid content, total acidity, sugar profile and ascorbic acid) of Cornelian cherries were also examined. Cornelian cherry samples were selected from twelve locations in the Çorum province of Turkey, where they are grown natively. Bioactive compounds were extracted by an ultrasound assisted method (37 kHz frequency and 100% amplitude) for 20 min at 20±2C. Aqueous methanol (70%) was used as extraction solvent with the solid:solvent ratio of 1:20. Glucose (3.02±0.9%) and fructose (1.57±0.4%) were found as the main sugars in cherry fruits. The CIE* colour values ranged from 25.18 to 33.00 for L*, 9.74 to 30.26 for a*, 2.46 to 14.41 for b* values. Total phenolic content, flavonoids, total anthocyanin, proanthocyanins, hydrolysable tannins, ascorbic acid and antioxidant activity varied between 230.4─559.8 mg GAE/100 g, 28.3─94.7 mg CE/100 g, 69.2─200.5 mg/100 g, 124.1─316.3 mg CE/100 g, 151.6─568.9 mg TAE/100 g, 29.0─103.3 mg /100 g, 24.4─92.5 μM TE/g, respectively. Antioxidant activity was positively correlated with bioactive content of Cornelian cherry fruits (p