Effect of Germination Conditions on the Nutritional, Bioactive Profile and In Vitro Gastrointestinal Digestion of <i>Amaranthus hypochondriacus</i>

High Resolution Image Download MS PowerPoint Slide This study evaluated the effects of germination temperature (24, 27, and 30 °C) and time (24, 48, and 72 h) on the nutritional composition, phenolic profile, antioxidant capacity, and the release of phenolic compounds during in vitro digestion of amaranth sprouts. Germination at higher temperatures and longer periods increased protein, insoluble fiber, soluble fiber, total phenolics, and antioxidant capacity by 26%, 302%, 611%, 693%, and 297–1770%, respectively, compared with raw amaranth, with notable increases in gallic, caffeic, ferulic, and vanillic acids. After in vitro digestion, total phenolics increased up to 143%, and antioxidant capacity further improved (DPPH 4014%, ABTS 1677%, and FRAP 111%). Although sprouts exhibited lower releases of soluble phenolic compounds during digestion compared with raw and popped amaranth, they exhibited higher total phenolic content and antioxidant capacity postdigestion. These findings highlight germinated amaranth sprouts as promising functional ingredients for the development of foods with potential applications in food formulations.