Abstract
Saccharomyces cerevisiae (SC) and Salix daphnoides bark (SD) water extracts were used for improving health-beneficial capacity of broccoli sprouts. The SC dilutions tested were 0.1, 0.5 and 1% (w/v), the SD concentration was 1% (w/v). Elicitation significantly modified the phenolics and flavonoid content, antiradical and chelating abilities, lipoxygenase (LOXI) and xanthine oxidase inhibitory activity (XOI). SC proved to be a better elicitor at a low concentration of 0.1% inducing antiradical, LOXI, XOI activities of both – hydrophilic and lipophilic extracts. SD water extract effectively induced lipophilic compounds with XOI activity and hydrophilic compounds with LOXI and antiradical activity. In most cases better results were obtained after one step induction. In the light of proved data nutaceutical value of non-processed food (broccoli sprouts) could be effectively enhanced by elicitation.
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