UVC light influence on the sanitization of alfalfa (Medicago sativa), wheat (Triticum aestivum) and chia (Salvia hispanica) seeds, sprout germination and antioxidant properties.

This study evaluates UVC light as an alternative to improve the microbiological quality of seeds intended for sprouting. UVC treatments with light exposure times up to 120 and 180 min were tested to reduce native bacterial population (NBP) in alfalfa, wheat, and chia seeds. The effects of the UVC light treatments on germination yield and rate, growth kinetics and antioxidant activity of sprouts were also evaluated. Results demonstrated that reductions of NBP after 180 min of UVC light exposure were dependent on the type of seed and their physical characteristics. The Weibull model demonstrated good fitness to experimental data (R2 >0.96) for the concave upward inactivation kinetics (n <1). Besides, the tested UVC light treatments did not affect the germination yield of the studied seeds and decreased the germination time to attain the commercial height of alfalfa and chia sprouts. The UVC light treatments applied on the studied seeds influenced positively the antioxidant properties when sprouting. The application of UVC light to alfalfa and wheat seeds destined for sprouting might be an alternative to improve their microbiological quality of seeds, without affecting their germination properties; while the nutritional benefits of its application, primordially focused to enhance its antioxidant properties of sprouts can be considered for chia and alfalfa seeds. • Effective inactivation of native microbiota of alfalfa and wheat seeds by UVC light. • UVC light treatments improves germination rate of alfalfa and chia seeds. • Antioxidant activity is enhanced by UVC light treatments of seeds when sprouting. [ABSTRACT FROM AUTHOR]