The evaluation of the effect of LED-s irradiation on wheat sprouts (Triticum aestivum L.)

Wheat sprouts (Triticum aestivum L.), are recommended for human food consumption, due to the rich content in nutritional elements of high level bioavailability. This particular bioavailability is given by genetic information and the capacity of wheat seeds (Triticum aestivum L.), to convert light energy into biochemical energy. The objectives of our work was to assess the effect exercised by LED-s and sunlight treatments on the wheat sprouts in terms of the number, fresh weight, polyphenols concentration, proteins and flavonoids content, as well as antioxidant activity. The best results obtained for the rate and the fresh weight of sprouts, have been achieved in the case of irradiation with red (R) light treatment. The influence exercised by LED-s emitted red (R) light improved the flavonoids concentration. The highest concentration of polyphenols of wheat sprouts was determined by irradiation with sunlight, while the enhanced antioxidant activity was induced by illumination with blue (B) light LED. The higher proteins content was observed by red (R) illuminated LED.