Phenolic Profiles and Antioxidant Activity of Germinated Legumes

Foods

卷:5

Tran Nhan Dung¹  Abdelnaser Abdelghany Elzaawely²  Do Tan Khang³  Tran Dang Xuan³ 

[1] Biotechnology Research and Development Institute, Can Tho University, Vietnam;

[2] Department of Botany, Faculty of Agriculture, Tanta University, Tanta 31527, Egypt;

[3] Graduate School for International Development and Cooperation, Hiroshima University, 1-5-1 Kagamiyama, Higashi-Hiroshima, Hiroshima 739-8529, Japan;

关键词: antioxidant activity;    DPPH•;    germination;    legumes;    Phenolics;    reducing power;   

DOI  :  10.3390/foods5020027

来源: DOAJ

【 摘 要 】

Bioactive compounds, which are naturally produced in plants, have been concerned with the food and pharmaceutical industries because of the pharmacological effects on humans. In this study, the individual phenolics of six legumes during germination and antioxidant capacity from sprout extracts were determined. It was found that the phenolic content significantly increased during germination in all legumes. Peanuts showed the strongest antioxidant capacity in both the DPPH• (1,1-diphenyl-2-picrylhydrazyl) method and the reducing power assay (32.51% and 84.48%, respectively). A total of 13 phenolic acids were detected and quantified. There were 11 phenolic constituents identified in adzuki beans; 10 in soybeans; 9 in black beans, mung beans, and white cowpeas; and 7 compounds in peanuts. Sinapic acid and cinnamic acid were detected in all six legume sprouts, and their quantities in germinated peanuts were the highest (247.9 µg·g−1 and 62.9 µg·g−1, respectively). The study reveals that, among the investigated legumes, germinated peanuts and soybeans obtained maximum phenolics and antioxidant capacity.

【 授权许可】

Unknown