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 ± 0.34^aA**	9.1 ± 0.42^aB	11.3 ± 0.68^abC	15.1 ± 1.03^bcD
		20	8.6 ± 0.42^abA	10.5 ± 0.44^bB	11.6 ± 0.66^bcC	14.5 ± 0.66^bD
		25	8.7 ± 0.55^abA	10.6 ± 0.33^bB	10.8 ± 0.38^aB	12.7 ± 0.45^aC
	Y	15	9.0 ± 0.31^bA	11.7 ± 0.64^cB	12.5 ± 0.72^dB	14.9 ± 0.39^bcC
		20	9.2 ± 0.18^bA	10.5 ± 0.33^bB	11.3 ± 0.68^bB	15.3 ± 0.88^cC
		25	9.0 ± 0.13^bA	9.2 ± 0.51^aA	11.3 ± 0.91^bB	12.9 ± 0.92^aC
	W	15	11.9 ± 0.28^eA	12.3 ± 0.87^cA	14.2 ± 0.42^eB	16.8 ± 1.20^dC
		20	11.5 ± 0.33^eA	13.6 ± 0.92^cB	14.3 ± 1.02^eB	17.3 ± 0.94^dC
		25	9.9 ± 0.34^cA	10.6 ± 0.84^bA	12.6 ± 0.53^dB	17.3 ± 1.32^dC
	WY	15	10.8 ± 0.41^dA	12.5 ± 0.64^cB	13.1 ± 0.74^dB	16.5 ± 1.24^dC
		20	10.7 ± 0.39^dA	12.6 ± 0.38^cB	15.6 ± 0.28^eC	16.5 ± 0.97^dC
		25	9.6 ± 0.11^cA	10.3 ± 0.74^bA	12.0 ± 0.39^cdB	14.4 ± 1.12^bC
Mulan	C	15	9.3 ± 0.14^aA	11.7 ± 0.25^aB	12.1 ± 24^aBC	12.7 ± 0.42^aC
		20	10.4 ± 0.35^bA	12.6 ± 0.14^bcB	14.4 ± 0.31^cC	14.4 ± 0.25^bC
		25	9.4 ± 0.22^aA	12.0 ± 0.54^abB	12.4 ± 0.47^aB	13.7 ± 0.45^bcC
	Y	15	10.1 ± 0.31^bA	11.4 ± 0.35^aB	12.3 ± 28^aC	13.1 ± 0.18^cD
		20	10.7 ± 0.72^beA	13.3 ± 0.17^ceB	13.2 ± 32^bB	13.4 ± 0.11^cB
		25	10.2 ± 0.63^bA	12.8 ± 0.28^cB	13.4 ± 22^bdC	13.6 ± 0.28^cdC
	W	15	11.9 ± 0.81^cA	12.4 ± 0.47^bcA	13.9 ± 0.45^cdB	14.1 ± 0.43^bdB
		20	12.9 ± 0.96^dA	14.3 ± 0.32^dB	15.8 ± 0.43^eC	16.6 ± 0.45^eD
		25	12.1 ± 1.05^dA	14.2 ± 0.23^dB	15.4 ± 38^eC	16.8 ± 0.56^eD
	WY	15	11.3 ± 0.77^efA	12.8 ± 0.35^bcB	13.6 ± 0.48^bdB	14.8 ± 0.51^bC
		20	11.8 ± 0.55^fA	14.6 ± 0.56^dB	14.9 ± 0.52^eB	16.9 ± 0.62^eC
		25	11.6 ± 0.56^fA	13.6 ± 0.48^eB	14.6 ± 0.21^cC	16.4 ± 0.48^eD
Muszelka	C	15	8.5 ± 0.44^aA	10.3 ± 0.39^aB	11.3 ± 0.33^aC	11.9 ± 0.18^aC
		20	11.7 ± 0.58^dA	11.4 ± 0.13^bB	12.2 ± 0.21^bB	14.8 ± 0.33^dC
		25	8.8 ± 0.31^abA	12.9 ± 0.33^dB	13.4 ± 0.37^cB	16.4 ± 0.42^fC
	Y	15	9.2 ± 0.54^abA	11.6 ± 0.14^bB	12.2 ± 0.39^bC	12.7 ± 0.44^bC
		20	11.9 ± 0.28^dA	12.0 ± 0.52^bcA	13.6 ± 0.32^cB	15.5 ± 0.31^eC
		25	10.2 ± 33^cA	12.0 ± 0.32^cB	13.2 ± 0.28^cC	13.8 ± 0.42^cC
	W	15	11.5 ± 0.41^deA	13.0 ± 0.18^dB	14.5 ± 0.47^deC	15.0 ± 0.43^eD
		20	12.7 ± 0.48^fA	13.7 ± 0.25^dB	13.9 ± 0.38^dB	16.6 ± 0.28^fC
		25	12.4 ± 0.98^fA	13.6 ± 0.33^dB	14.4 ± 0.35^deC	17.9 ± 0.36^gD
	WY	15	11.3 ± 0.68^dA	13.4 ± 0.41^dB	14.0 ± 0.42^dC	14.2 ± 0.38^cdC
		20	12.9 ± 0.42^faA	13.1 ± 0.12^deA	14.2 ± 0.52^deB	16.5 ± 0.41^fC
		25	12.0 ± 0.38^eA	12.9 ± 0.35^eB	14.5 ± 0.18^deC	18.2 ± 0.53^fgC

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 ().