Biochemical characteristics of wheat sprout sublimated juice and pomace from the grain of the «Yubileinaya 60» variety

The aim of the work was to determine the biochemical composition of wheat sprout freeze-dried juice and pomace from grain of the modern variety «Yubileinaya 60». The study revealed that the juice had a rich green color, herbaceous aroma, and sweet taste. Its composition (on a dry matter basis) included 70.37 % nitrogenous substances, 17.87 % carbohydrates, 7.95 % ash, and 3.81 % fat. The total amino acid content of the juice was 37.35 % on a dry matter basis, of which 14.24 % were essential. The amino acid score of juice proteins was 109–190 %, digestibility was 70.62 %, and PDCAAS was 0.77 units. The carbohydrates in the juice consisted of glucose (52.95 %), high molecular weight compounds (HMWC – 32.52 %), fructose (7.04 %), sucrose (3.07 %), maltotriose (2.28 %) and maltose (2.14 %). The lipids in the juice consisted of saturated (SFA – 64.66 %), monounsaturated (MUFA – 24.10 %) and polyunsaturated (linoleic – 11.24 %) fatty acids. The sprout pomace had a light green color, herbaceous aroma, taste characteristic of cellulose with a sweetish aftertaste and contained (on a dry matter basis) 67.66 % carbohydrates, 27.77 % nitrogenous substances, 3.17 % fat and 1.40 % ash. The content of total amino acids in the pomace (on a dry matter basis) was 26.91 %, essential amino acids – 12.71 %, amino acid score – 115–250 %, digestibility – 47.05 %, PDCAAS – 0.54 units. The carbohydrates of the pomace contained glucose (43.53 %), HMWC (40.15 %), fructose (9.80 %), sucrose (3.81 %), maltose (1.40 %) and maltotriose (1.31 %). The lipids of the pomace contained SFA (71.56 %), MUFA (17.91 %) and linoleic acid (10.53 %). The results obtained demonstrate a significant increase in the biological value of proteins in sprouted grain freeze-dried juice and pomace compared to unsprouted grain, making them suitable for use as dietary supplements. Specifically, these supplements can be used in sports nutrition products, plant-based drinks and cocktails, confectionery, bakery products, pasta, and other products.

1. Kulikov, D. S., Korolev, A. A. (2025). Aspects of enzymatic modification of plant proteins. Food Systems, 8(1), 22–28. (In Russian) https://doi.org/10.21323/2618-9771-2025-8-1-22-28

2. Gubanenko, G. A., Rechkina, Е. A., Naymushina, L. V., Mayurnikova, L. A., Matskevich, I. V., Balyabina, T. A. (2019). Wheat sprouts processing technology and powder receiving from the marcs with high content of the biological active substances. Proceedings of the Voronezh State University of Engineering Technologies, 81(2), 154–161. (In Russian)] https://doi.org/10.20914/2310-1202-2019-2-154-161

3. Kulikov, D. S., Korolev, A. A., Pankratov, I. V. (2025). Analysis of modern methods for obtaining hydrolysates and bioactive peptides from protein components of wheat. Food Industry, 4, 88–94. (In Russian) https://doi.org/10.52653/PPI.2025.4.4.016

4. Kulikov, D. S., Korolev, A. A., Pankratov, I. V. (2026). Application of hydrolysates and bioactive peptides from wheat protein components in various sectors of the food industry (Mini-review). Food Industry, 3, 99–103. (In Russian) https://doi.org/10.52653/PPI.2026.3.3.019

5. Kulikov, D. S., Korolev, A. A., Pankratov, I. V. (2025). Biological properties of hydrolysates and peptides from wheat protein components. Food Industry, 11, 71–77. (In Russian)] https://doi.org/10.52653/PPI.2025.11.11.012

6. Youssef, H. M. K. E. (2015). Assessment of gross chemical composition, mineral composition, vitamin composition and amino acids composition of wheat biscuits and wheat germ fortified biscuits. Food and Nutrition Sciences, 6(10), 845–853. https://doi.org/10.4236/fns.2015.610088

7. Dyab, A. S., Atieya, K. M., Abdel Salam, M. A. (2024). Improvement and quality evaluation of rutab date paste fortified with wheat germ. Food Systems, 7(4), 620–626. https://doi.org/10.21323/2618-9771-2024-7-4-620-626

8. Rodríguez-Fernández, M., Revilla, I., Rodrigo, P., López-Calabozo, R., Vivar-Quintana, A.M. (2025). Wheat germ as partial or total substitutive of lean meat in low-fat cooked sausages. Foods, 14(2), Article 178. https://doi.org/10.3390/foods14020178

9. Thakur, N., Singh, A. (2022). Amino acid and vitamin content of wheatgrass (Triticum aestivum) powder. International Journal of Food and Nutritional Sciences, 11(7), 976–980.

10. Neschiclyaev, V. A, Hohryakova, M. D., Bronnikov, T. B. (2021). Investigation of bacteriotropic properties of juice from green wheat sprouts. Medical and Pharmaceutical Journal “Pulse”, 23(8), 144–149. (In Russian) https://doi.org/10.26787/nydha-2686-6838-2021-23-8-144-149

11. Zenkova, M. L. (2019). Mineral and amino acid composition of germinated and canned wheat grains. Food Processing: Techniques and Technology, 49(4), 513–521. (In Russian) https://doi.org/10.21603/2074-9414-2019-4-513-521

12. Kazina, V. V., Safronova, T. N., Ermosh, L. G. (2018). Wheat sprouts juice production technology development and determination of juice storage modes and terms. Food Processing: Techniques and Technology, 48(2), 64–72. (In Russian) https://doi.org/10.21603/2074-9414-2018-2-64-72

13. Kaur, N., Singh, B., Kaur, A., Yadav, M. P., Singh, N., Ahlawat, A. K. et al. (2021). Effect of growing conditions on proximate, mineral, amino acid, phenolic composition and antioxidant properties of wheatgrass from different wheat (Triticum aestivum L.) varieties. Food Chemistry, 341(Part 1), Article 128201. https://doi.org/10.1016/j.foodchem.2020.128201

14. Olesova, L. D. (2021). Perspectivity of a biogenic product — juice from wheat sprouts in prevention and treatment of diseases in the North. Medicine. Sociology. Philosophy. Applied Research, 2, 20–24. (In Russian)

15. Virdi, A. S., Singh, N., Bains, K. K., Kaur, A. (2021). Effect of photoperiod and growth media on yield and antioxidant properties of wheatgrass juice of Indian wheat varieties. Journal of Food Science and Technology-Mysore, 58(8), 3019–3029. https://doi.org/10.1007/s13197-020-04805-8

16. Mer, A., Vyas, K., Patani, P. (2024). Wheatgrass: A comprehensive review on its therapeutic potential. Journal of Population Therapeutics and Clinical Pharmacology, 31(11), 1252–1260. https://doi.org/10.53555/1rmwrf75

17. Tarasov, S. S., Krutova, E. K., Mikhalev, E. V. (2025). Redoxome formation in leaves of wheat seedlings under the influence of oyster mushroom extract. Khimiya Rastitel’nogo Syr’ya, 4, 335–347. (In Russian) https://doi.org/10.14258/jcprm.20250413912

18. Hebbani, A. V., Bulle, S., Kanu, V. R., Malini, A. B., Reddy, V. D., Chakravarthula, V. N. (2020). Nephro-protective activity of wheatgrass juice against alcohol-induced oxidative damage in rats. Toxicology Mechanisms and Methods, 30(9), 679–686. https://doi.org/10.1080/15376516.2020.1810837

19. Solodnikov, S. Yu., Lyushina, G. A., Kolesova, O. V., Maslova, V. V., Andreeva, Yu. V., Kuznetsov, A. A. (2015). Assessment of biological properties of wheat grass juice. Technology development for its production. Food Processing: Techniques and Technology, 3(38), 62–68. (In Russian)

20. Deepak, B., Farha R. S., Prajna P. S., Rashmitha, A., Yuvaraj, P., Shrikanth, M. (2025). Therapeutic potential of wheatgrass juice: A comprehensive narrative review. Journal of Pharmacy and BioAllied Sciences, 17(Suppl 1), S152–S154. https://doi.org/10.4103/jpbs.jpbs_179_25

21. Minocha, N., Saini, S., Pandey, P. (2022). Nutritional prospects of wheatgrass (Triticum aestivum) and its effects in treatment and chemoprevention. Exploration of Medicine, 3, 432–442. https://doi.org/10.37349/emed.2022.00104

22. Eissa, H. A., Mohamed, S. S., Hussein, A. M. S. (2020). Nutritional value and impact of wheatgrass juice (Green Blood Therapy) on increasing fertility in male albino rats. Bulletin of the National Research Centre, 44, Article 30. https://doi.org/10.1186/s42269-020-0272-x

23. Abu-Elfotuh, K., Ragab, G. M., Salahuddin, A., Jamil, L., Abd Al Haleem, E. N. (2021). Attenuative effects of fluoxetine and Triticum aestivum against aluminum-induced Alzheimer’s disease in rats: The possible consequences on hepatotoxicity and nephrotoxicity. Molecules, 26(21), Article 6752. https://doi.org/10.3390/molecules26216752

24. Olesova, L. D., Borisova, N. T., Okhlopkova, E. D., Efremova, S. D. (2025). Evaluation of the effect of some biological properties of sprout juice of Yakut wheat varieties on women’s bodies. Yakut Medical Journal, 3, 43–47. (In Russian) https://doi.org/10.25789/YMJ.2025.91.10

25. Deepak, Lakshmeesha, D. R. (2022). Study to assess the efficacy of wheatgrass juice therapy intervention on hemoglobin level in adolescent anemic females. Indo Global Journal of Pharmaceutical Sciences, 12, 30–35. https://doi.org/10.35652/IGJPS.2022.12003

26. Takács, I., Urkon, M., Kiss, T., Horváth, E., Laczkó-Zöld, E., Zomborszki, Z. P. et al. (2021). The effect of wheatgrass lyophilizate on blood clotting time in rats. Scientia Pharmaceutica, 89(3), Article 39. https://doi.org/10.3390/scipharm89030039

27. Ali, N., Popović, V., Koutchma, T., Warriner, K., Zhu, Y. (2020). Effect of thermal, high hydrostatic pressure, and ultraviolet-C processing on the microbial inactivation, vitamins, chlorophyll, antioxidants, enzyme activity, and color of wheatgrass juice. Journal of Food Process Engineering, 43(1), Article e13036. https://doi.org/10.1111/JFPE.13036

28. Devi, C.B., Bains, K., Kaur, H. (2019). Effect of drying procedures on nutritional composition, bioactive compounds and antioxidant activity of wheatgrass (Triticum aestivum L). Journal of Food Science and Technology, 56(1), 491–496. https://doi.org/10.1007/s13197-018-3473-7

29. Tullo, A. (2021). Minerals and vitamins analysis of two bread wheat varieties for wheatgrass juice content. International Journal of Food Science and Biotechnology, 6(3), 73–78. https://doi.org/10.11648/j.ijfsb.20210603.12

30. Petrović, S., Vila, S., Šestanj, S. G., Rebekić, A. (2024). Variation in nutritional value of diverse wheat genotypes. Agronomy, 14(2), Article 311. https://doi.org/10.3390/agronomy14020311

31. Sharma, A., Yadav, M., Sharma, N., Kumari, A., Kaur, S., Meenu, M. et al. (2022). Comparison of wheatgrass juices from colored wheat (white, black, blue, and purple) for health promoting phytochemicals. Food Research International, 161, Article 111833. https://doi.org/10.1016/j.foodres.2022.111833

32. Sharma, N., Tiwari, V., Vats, S., Kumari, A., Chunduri, V., Kaur, S. et al. (2020). Evaluation of anthocyanin content, antioxidant potential and antimicrobial activity of black, purple and blue colored wheat flour and wheat-grass juice against common human pathogens. Molecules, 25(24), Article 5785. https://doi.org/10.3390/molecules25245785

33. Zakharenko, V. A., Davydova, N. V. (2020). Phytosanitary potential of highly productive spring wheat varieties of the Federal Research Center «Nemchinovka» selection. Plant Protection and Quarantine, 5, 13–15. (In Russian)

34. Torikov, V. Ye., Mel’nikova, O. V., Nikiforov, V. M., Rezunov, A. A. (2025). Yields and grain quality of modern spring wheat varieties in the conditions of the central Non-Black Soil Zone. Vestnik of the Bryansk State Agricultural Academy, 1(107), 11–19. (In Russian)

35. Shishkin, A. S., Amelin, A. V. (2024). The influence of chemicalization techniques on grain yield and quality in modern varieties of spring wheat in the conditions of the central Black Earth Region of Russia. Bulletin of Agrarian Science, 5(110), 51–61. (In Russian) https://doi.org/10.17238/issn2587-666X.2024.5.51

36. Vasilevskaya, E. R., Aruzina, M. A., Akhremko, A. G. (2022). In vitro bioconversion: Comparison of multi-enzyme systems INFOGEST 2.0 and Pokrovkiy-Ertanov protocol. Vsyo o Myase, 6, 44–49. (In Russian) https://doi.org/10.21323/2071-2499-2022-6-44-49

37. Food and Agriculture Organization of the United Nations. (2013). Dietary protein quality evaluation in human nutrition: Report of an FAO Expert Consultation. Retrieved from: https://www.fao.org/4/i3124e/i3124e.pdf Accessed December 15, 2025.

38. Rexhepi, A. H., Kongoli, R. (2015). Sensory analysis for consumer acceptance and juice extraction yield of wheatgrass, barley grass and oat grass juices. International Journal of Innovative Research in Science and Engineering, 3(12), 407–413.

39. Qamar, A., Saeed, F., Nadeem, M. T., Hussain, A. I., Khan, M. A., Niaz, B. (2019). Probing the storage stability and sensorial characteristics of wheat and barley grasses juice. Food Science and Nutrition, 7(2), 554–562. https://doi.org/10.1002/fsn3.841

40. Bawa, K., Brar, J. K., Singh, A., Gupta, A., Kaur, H., Bains, K. (2022). Wheatgrass powder-enriched functional pasta: Techno-functional, phytochemical, textural, sensory, and structural characterization. Journal of Texture Studies, 53(4), 517–530. https://doi.org/10.1111/jtxs.12680

41. Devi, C. B., Chatli, M. K., Bains, K., Kaur, H., Rindhe, S. N. (2019). Enrichment of wheatgrass (Triticum aestivum L) juice and powder in milk and meat-based food products for enhanced antioxidant potential. International Journal of Current Microbiology and Applied Sciences, 8(6), 3259–3268. https://doi.org/10.20546/ijcmas.2019.806.388

42. Thakur, N., Dhaliwal, H. S., Sharma, V. (2019). Chemical composition, minerals and vitamins analysis of lyophilized wheatgrass juice powder. International Journal on Emerging Technologies, 10(4), 137–144.

43. de Wit, N., Esser, D., Siebelink, E., Fischer, A., Sieg, J., Mes, J. (2019). Extrinsic wheat fibre consumption enhances faecal bulk and stool frequency; A randomized controlled trial. Food and Function, 10(2), 646–651. https://doi.org/10.1039/c8fo01649f

44. Rostovskaya, M. F., Izvekova, N. N., Alyabyev, B. A, Prikhodko, Y. V. (2014). Dynamics of nitrogen compounds during malting process of wheat with different protein levels in grain. Khimiya Rastitel’nogo Syr’ya, 2, 261–266. (In Russian) https://doi.org/10.14258/jcprm.1402261

45. Wang, Y., Wang, D., Tao, Z., Yang, Y., Gao, Z., Zhao, G., et al. (2021). Impacts of nitrogen deficiency on wheat (Triticum aestivum L.) grain during the medium filling stage: Transcriptomic and metabolomic comparisons. Frontiers in Plant Science, 12, Article 674433. https://doi.org/10.3389/fpls.2021.674433

46. Degtyarev, I. A., Garaviri, M., Fomenko, I. A., Vostrikova, N. L., Mashentseva, N. G. (2025). Comparison of functional and technological properties and amino acid composition of protein isolates of plant origin. Bulliten KrasSAU, 2(215), 202–215. (In Russian) https://doi.org/10.36718/1819-4036-2025-2-202-215

47. Kolpakova, V. V., Ulanova, R. V., Kulikov, D. S., Gulakova, V. A., Semenov, G. V., Shevjakova, L. V. (2022). Pea and chickpea protein concentrates: Quality indicators. Food Processing: Techniques and Technology, 52(4), 649–664. (In Russian) https://doi.org/10.21603/2074-9414-2022-4-2394

48. Hoffman, J. R., Falvo, M. J. (2004). Protein — Which is Best? Journal of Sports Science and Medicine, 3(3), 118–130.

49. Zenkova, M. L., Akulich, A. V., Melnikova, L. A., Timofeeva, V. N. (2020). Nutrient profile research of sprouted soft wheat grain grown in Belarus. Storage and Processing of Farm Products, 3, 58–68. (In Russian) https://doi.org/10.36107/spfp.2020.339

50. Relina, L. I., Suprun, O. H., Boguslavskyi, R. L., Didenko, S. Yu., Vecherska, L. A., Golik, O. V. (2020). Fatty acid composition of oil from grain of some tetraploid wheat species. Biotechnologia Acta, 13(2), 56–64. https://doi.org/10.15407/biotech13.02.056