Impact of germination on phenolic content and antioxidant activity of 13 edible seed species
Impact of germination on phenolic content and antioxidant activity of 13 edible seed species
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DOI：
10.1016/j.foodchem.2009.09.030
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发表时间：
2010-04-15
期刊：
影响因子：
8.8
通讯作者：
Cisneros-Zevallos, Luis
中科院分区：
文献类型：
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作者：
Cevallos-Casals, Bolivar A.;Cisneros-Zevallos, Luis
本工作的目的是测试13个可食用种子的酚类化合物的水平和抗氧化活性（TAC）在不同的发芽状态（休眠，吸胀和7 d芽）。所选种子包括绿豆、苜蓿、蚕豆、胡芦巴、芥菜、小麦、花椰菜、向日葵、大豆、萝卜、羽衣甘蓝、扁豆和洋葱。干基累积酚类物质（mg绿原酸当量，CAE）和TAC（μ g Trolox当量，DB）呈7 d芽>休眠种子>吸胀种子的总体趋势分布。此外，比TAC（μ g Trolox mg（-1）CAE）增加，只有吸胀的种子表明酚类抗氧化剂对新兴的芽可能的保护作用。7 d芽（DB）的酚含量范围为490（扁豆）至5676（芥菜）mg CAE 100 g（-1）。与其他种子（1456-25991）和蓝莓参照（35232）相比，7天向日葵芽在DB上具有更高的TAC（40202 μ g Trolox g（-1））。从休眠种子到7 d发芽的酚类物质（DB）的增加在种子之间不同，范围从2010%（绿豆）到-11%（羽衣甘蓝），而TAC（DB）的增加范围从1928%（绿豆）到0%（扁豆）。这项研究表明，发芽的可食用种子是膳食酚类抗氧化剂的极好来源。(C)2009年由Elsevier Ltd.出版
The aim of this work was to test 13 edible seeds for the levels of phenolic compounds and the antioxidant activity (TAC) at different germination states (dormant, imbibed and 7d sprouts). Selected seeds included mungbean, alfalfa, fava, fenugreek, mustard, wheat, broccoli, sunflower, soybean, radish, kale, lentil and onion. Accumulated phenolics (mg chlorogenic acid equivalent, CAE) and TAC (mu g Trolox equivalent) on dry basis (DB) showed the general trend distribution of 7d sprouts > dormant seeds > imbibed seeds. In addition, the specific TAC (mu g Trolox mg(-1) CAE) increased only for imbibed seeds indicating a possible protection effect of the phenolic antioxidants to the emerging sprouts. Phenolic contents of 7d sprouts (DB) ranged from 490 (lentil) to 5676 (mustard) mg CAE 100 g(-1). Seven day sunflower sprouts had higher TAC on a DB (40202 mu g Trolox g(-1)) compared to other seeds (1456-25991) and a blueberry reference (35232). Increases in phenolics (DB) from dormant seed to 7d sprout differ among seeds, ranging from 2010% (mungbean) to -11% (kale), while increases in TAC (DB) ranged from 1928% (mungbean) to 0% (lentil). This study shows that germinated edible seeds are an excellent source of dietary phenolic antioxidants. (C) 2009 Published by Elsevier Ltd.