Antioxidative and Antimicrobial Activities of Active Materials Derived from Triticum aestivum Sprouts

This study aimed to evaluate the antioxidant and antimicrobial activities of 3 extracts derived from wheat sprouts (Triticum aestivum L.). Wheat sprouts’ phenolic compounds had the highest antioxidant activities according to 1,1-diphenyl-2-picrylhydrazyl (DPPH) racial scavenging and super oxide dismutase (SOD)-like activity assays. Furthermore, the water extracted phenolic compounds of wheat sprouts showed moderate growth inhibition against Actinomyces viscosus, Streptococcus mutans, and Streptococcus salivarius, all oral bacteria. The phenolic compounds, (ferulic acid and sinapic acid, in particular) showed the highest antioxidant and antimicrobial activities, according to DPPH racial scavenging, SOD-like activity, and paper-disc agar-diffusion assays.