Sprouting enhances phytonutrients and antioxidants in onion seeds

Consumption of onion seed sprouts is getting popular for its flavour and texture. However, there limited information on changes in the phytonutrients during sprouting seed. The objective this study was to determine temporal variations phytonutrient content seeds appropriate time better nutrition. Seeds three varieties (Bhima Red, Bhima Raj Kiran) were germinated different periods (5, 10 15 days). Changes antioxidant potential analyzed. highest flavonoids, thiosulfinates, DPPH activity observed days old sprouts, which 38.78%, 160.71%, 97.45% higher than seeds. Pyruvic acid, total phenols ABTS maximum 682.69%, 189.03%, 79.38% respectively. sugars increased initially but declined with sprout age lowest levels recorded sprouts. Sprouting enhanced health-promoting harvested at had a quantity phytonutrients.