Chemical Composition, Antibacterial Activity, and Food Application of Sprouts from Fabaceae and Brassicaceae Species

The aim of this paper is to evaluate, from a chemical and antibacterial point of view, sprouts from species of Fabaceae and Brassicaceae families, to establish a correlation between analyzed parameters and to test the possibility of using these functional compounds in the flour food industry. The material used was lentil sprouts (LS), pea sprouts (PS), bean sprouts (BS), and radish sprouts (RS), which were chemically analyzed by determining the content of total and individual polyphenols and macro- and microelements. The antimicrobial potential of the sprout extracts obtained was tested using the disk diffusion method on five bacterial strains: Escherichia coli, Proteus mirabilis, Klebsiella pneumoniae, Enterococcus faecalis, and Staphylococcus aureus. In order to capitalize on the flour food industry, the sprouts were introduced in the recipes for the manufacture of some cookies, and sensory analysis was performed. The results obtained indicated that LS are the sprouts with the highest content of TPC (524.130 mg/100 g) and highest content for Ni, Cu, Zn, Fe, Mn, and Mg, while the highest values for Ca were recorded in the case of PS (256.575 ± 2.23 mg/kg), and for K in the case of the BS sample (4819.450 ± 1.1 mg/kg). The RS extract has been shown to be effective against E. faecalis (MIC-70 µL/mL), S. aureus (MIC 50 µL/mL), and PS against S. aureus (MIC 70 µL/mL). Regarding the sensory analysis of cookies, the panelists participating in the study preferred products based on BS and PS in a percentage of 2.5%.