Germination under moderate salinity increases phenolic content and antioxidant activity in rapeseed (Brassica napus var. oleifera) sprouts

Sprouted seeds of many plant species represent a kind of vegetable often produced at home. Their consumption have been increasing in recent years because they are considered a healthy food for their high content in bioactive compounds and antioxidants [1]. Many Brassica species are used for sprouting since they are known to contain vitamins (i.e., ascorbic acid), minerals, phenolics and glucosinolates (GLS), whichmay have health-promoting effects like antioxidant and anticancer activity [2–4]. On the other hand, most Brassica species, rapeseed included, may contain erucic acid (EA), which may cause heart lesions [5], and progoitrin, a glucosinolate having goitrogenic effects [6]. However, the rapeseed cultivars labelled as 00 (double zero) have close to nil EA and GLS contents and can thus be used with no restrictions for human feeding [7], while maintaining a high supply of phenolics. Phenolic compounds are important components of many fruits and vegetables where they contribute to flavor, color, and sensory properties and may have important effects on the oxidative stability. The phenolic compounds are divided into different classes: flavonoids (i.e., anthocyanins, flavan-3-ols, flavones, flavanones, flavonols, etc) and non-flavonoids (phenolic acids, stilbens, lignans)