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Abstract
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In this study, the total phenolic and flavonoid contents of Nigella sativa (black seed) were evaluated before and after the germination process. Germination represents a crucial physiological stage in the plant's life cycle, during which the transition from a dormant seed to an actively growing seedling occurs. This process initiates with the absorption of water, which triggers metabolic reactivation, and proceeds with the emergence of the radicle through the seed coat under the influence of environmental and endogenous factors. In addition to the morphological changes that accompany germination, significant biochemical alterations take place, particularly in the content of secondary metabolites such as phenolic and flavonoid compounds, which are associated with the plant’s bioactive properties [1].
Several studies have shown that germination activates numerous biosynthetic pathways within seeds, leading to the accumulation of bioactive compounds. This process not only enhances the nutritional profile but also increases the antioxidant capacity of sprouts. Therefore, germination can be considered as a natural and effective strategy for improving the health-promoting properties of plant seeds, making them more beneficial for both dietary and therapeutic applications [2].
The results obtained in this research, demonstrated that the total phenolic content in black seed sprouts was 46.19 mg gallic acid equivalents (GAE) per gram of dry extract, whereas the ungerminated seeds contained only 11.96 mg GAE/g dry extract indicating an approximate 286% increase following germination. Similarly, the total flavonoid content increased from 9.57 mg rutin equivalents (RE) per gram of dry extract in the seeds to 31.4 mg RE/g dry extract in the sprouts, corresponding to an approximate 228% enhancement.
These findings highlight that the germination process significantly enhances the concentration of bioactive secondary metabolites in Nigella sativa, which could potentially improve it
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