Influence of Elicitation and Germination Conditions on Biological Activity of Wheat Sprouts
Table 1
Antioxidant activity [%] of control and elicited wheat spouts in relation to germination temperature and germination time.
Cultivar
Sample
Germination temperature [°C]
Germination time (days)
2
4
6
8
Bogatka
C*
15
8.5 ± 0.34aA**
9.1 ± 0.42aB
11.3 ± 0.68abC
15.1 ± 1.03bcD
20
8.6 ± 0.42abA
10.5 ± 0.44bB
11.6 ± 0.66bcC
14.5 ± 0.66bD
25
8.7 ± 0.55abA
10.6 ± 0.33bB
10.8 ± 0.38aB
12.7 ± 0.45aC
Y
15
9.0 ± 0.31bA
11.7 ± 0.64cB
12.5 ± 0.72dB
14.9 ± 0.39bcC
20
9.2 ± 0.18bA
10.5 ± 0.33bB
11.3 ± 0.68bB
15.3 ± 0.88cC
25
9.0 ± 0.13bA
9.2 ± 0.51aA
11.3 ± 0.91bB
12.9 ± 0.92aC
W
15
11.9 ± 0.28eA
12.3 ± 0.87cA
14.2 ± 0.42eB
16.8 ± 1.20dC
20
11.5 ± 0.33eA
13.6 ± 0.92cB
14.3 ± 1.02eB
17.3 ± 0.94dC
25
9.9 ± 0.34cA
10.6 ± 0.84bA
12.6 ± 0.53dB
17.3 ± 1.32dC
WY
15
10.8 ± 0.41dA
12.5 ± 0.64cB
13.1 ± 0.74dB
16.5 ± 1.24dC
20
10.7 ± 0.39dA
12.6 ± 0.38cB
15.6 ± 0.28eC
16.5 ± 0.97dC
25
9.6 ± 0.11cA
10.3 ± 0.74bA
12.0 ± 0.39cdB
14.4 ± 1.12bC
Mulan
C
15
9.3 ± 0.14aA
11.7 ± 0.25aB
12.1 ± 24aBC
12.7 ± 0.42aC
20
10.4 ± 0.35bA
12.6 ± 0.14bcB
14.4 ± 0.31cC
14.4 ± 0.25bC
25
9.4 ± 0.22aA
12.0 ± 0.54abB
12.4 ± 0.47aB
13.7 ± 0.45bcC
Y
15
10.1 ± 0.31bA
11.4 ± 0.35aB
12.3 ± 28aC
13.1 ± 0.18cD
20
10.7 ± 0.72beA
13.3 ± 0.17ceB
13.2 ± 32bB
13.4 ± 0.11cB
25
10.2 ± 0.63bA
12.8 ± 0.28cB
13.4 ± 22bdC
13.6 ± 0.28cdC
W
15
11.9 ± 0.81cA
12.4 ± 0.47bcA
13.9 ± 0.45cdB
14.1 ± 0.43bdB
20
12.9 ± 0.96dA
14.3 ± 0.32dB
15.8 ± 0.43eC
16.6 ± 0.45eD
25
12.1 ± 1.05dA
14.2 ± 0.23dB
15.4 ± 38eC
16.8 ± 0.56eD
WY
15
11.3 ± 0.77efA
12.8 ± 0.35bcB
13.6 ± 0.48bdB
14.8 ± 0.51bC
20
11.8 ± 0.55fA
14.6 ± 0.56dB
14.9 ± 0.52eB
16.9 ± 0.62eC
25
11.6 ± 0.56fA
13.6 ± 0.48eB
14.6 ± 0.21cC
16.4 ± 0.48eD
Muszelka
C
15
8.5 ± 0.44aA
10.3 ± 0.39aB
11.3 ± 0.33aC
11.9 ± 0.18aC
20
11.7 ± 0.58dA
11.4 ± 0.13bB
12.2 ± 0.21bB
14.8 ± 0.33dC
25
8.8 ± 0.31abA
12.9 ± 0.33dB
13.4 ± 0.37cB
16.4 ± 0.42fC
Y
15
9.2 ± 0.54abA
11.6 ± 0.14bB
12.2 ± 0.39bC
12.7 ± 0.44bC
20
11.9 ± 0.28dA
12.0 ± 0.52bcA
13.6 ± 0.32cB
15.5 ± 0.31eC
25
10.2 ± 33cA
12.0 ± 0.32cB
13.2 ± 0.28cC
13.8 ± 0.42cC
W
15
11.5 ± 0.41deA
13.0 ± 0.18dB
14.5 ± 0.47deC
15.0 ± 0.43eD
20
12.7 ± 0.48fA
13.7 ± 0.25dB
13.9 ± 0.38dB
16.6 ± 0.28fC
25
12.4 ± 0.98fA
13.6 ± 0.33dB
14.4 ± 0.35deC
17.9 ± 0.36gD
WY
15
11.3 ± 0.68dA
13.4 ± 0.41dB
14.0 ± 0.42dC
14.2 ± 0.38cdC
20
12.9 ± 0.42faA
13.1 ± 0.12deA
14.2 ± 0.52deB
16.5 ± 0.41fC
25
12.0 ± 0.38eA
12.9 ± 0.35eB
14.5 ± 0.18deC
18.2 ± 0.53fgC
C: control sprouts, Y: sprouts elicited by yeast, W: sprouts elicited by willow, and WY: sprouts elicited by willow/yeast mixture. The values designated by the different small letters in the columns of the table and the values designated by the different capital letters in the lines of the table are significantly different ().