TITLE:
Chemical Composition and Properties of Wheat Sprouts with Reference to 1-Octacosanol
AUTHORS:
Magdalena Ligor, Oliwia Cwalina, Ileana Andreea Ratiu, Hossam Al-Suod, Tomasz Ligor
KEYWORDS:
Wheat Sprouts, Polyphenols, Policosanol, Extraction, Thin-Layer Chromatography, Spectroscopy
JOURNAL NAME:
American Journal of Plant Sciences,
Vol.17 No.8,
August
19,
2026
ABSTRACT: The aim of this work was to examine the chemical properties of extracts obtained from wheat sprouts, with particular emphasis on the content of 1-octacosanol and phenolic acids, which have antioxidant properties. This study focuses on examining the content of many nutrients in cereals, which potentially increase the functional qualities of food and enrich the daily human diet. Applied UV-Vis technique allowed for analysis of the content of natural dyes in sprouts, which confirmed the presence of β-carotene, chlorophyll a and chlorophyll b. The antioxidant activity of obtained extracts and pure 1-octacosanol at various concentration levels was compared. Applications of TLC showed the presence of many polyphenolic compounds like chlorogenic acid in wheat sprouts. The presence of 1-octacosanol in tested sprouts has been confirmed. Qualitative analyses of samples containing 1-octacosanol were performed using spectroscopic techniques FT-IR. A rapid method for identifying this compound in plant origin samples has been developed.