Sound waves affect the total flavonoid contents in Medicago sativa, Brassica oleracea and Raphanus sativus sprouts

• Published in: Journal of the science of food and agriculture Vol. 100; no. 1; pp. 431 - 440
• Main Authors: Kim, Joo Yeol, Kang, Ye Eun, Lee, Soo In, Kim, Jin A, Muthusamy, Muthusamy, Jeong, Mi‐Jeong
• Format: Journal Article
• Language: English
• Published: Chichester, UK John Wiley & Sons, Ltd 15.01.2020; John Wiley and Sons, Limited
• Subjects: Agriculture; Alfalfa; antioxidant activity; Antioxidants; Biosynthesis; Brassica; Brassica - chemistry; Brassica - growth & development; Brassica - radiation effects; Brassica oleracea; Broccoli; Exposure; Flavonoids; Flavonoids - chemistry; Functional foods & nutraceuticals; Gene expression; Medicago sativa; Medicago sativa - chemistry; Medicago sativa - growth & development; Medicago sativa - radiation effects; Metabolites; Organic chemistry; Plant growth; Radishes; Raphanus - chemistry; Raphanus - growth & development; Raphanus - radiation effects; Raphanus sativus; Sound; sound wave; Sound waves; vegetable sprouts; vegetable sprouts; sound wave; flavonoids; antioxidant activity
• ISSN: 0022-5142; 1097-0010
• DOI: 10.1002/jsfa.10077

BACKGROUND Sound waves are emerging as a potential biophysical alternative to traditional methods for enhancing plant growth and phytochemical contents. However, little information is available on the improvement of the concentration of functional metabolites like flavonoids in sprouts using sound waves. In this study, different frequencies of sound waves with short and long exposure times were applied to three important varieties to improve flavonoid content. The aim of this study was to investigate the effect of sound waves on flavonoid content on the basis of biochemical and molecular characteristics. RESULTS We examined the effects of various sound wave treatments (250 Hz to 1.5 kHz) on flavonoid production in alfalfa (Medicago sativa), broccoli (Brassica oleracea) and red young radish (Raphanus sativus). The results showed that sound wave treatments differentially altered the total flavonoid contents depending upon the growth stages, species and frequency of and exposure time to sound waves. Sound wave treatments of alfalfa (250 Hz), broccoli sprouts (800 Hz) and red young radish sprouts (1 kHz) increased the total flavonoid content by 200%, 35% and 85%, respectively, in comparison with untreated control. Molecular analysis showed that sound waves induce the expression of genes of the flavonoid biosynthesis pathway, which positively corresponds to the flavonoid content. Moreover, the sound wave treatment significantly improves the antioxidant efficiency of sprouts. CONCLUSIONS The significant improvement of flavonoid content in sprouts with sound waves makes their use a potential and promising technology for the production of agriculture‐based functional foods. © 2019 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.