Phenolic compounds profile and antioxidant activity of pea (Pisum sativum L.) and black bean (Phaseolus vulgaris L.) sprouts

Borges-Martínez, Eduardo; Gallardo-Velázquez, Tzayhrí; Cardador‐Martínez, Anaberta; Moguel-Concha, Deyanira; Osorio-Revilla, Guillermo; Ruíz-Ruíz, Jorge Carlos; Jiménez‐Martínez, Cristian

doi:10.1590/fst.45920

Cited by 14 publications

(22 citation statements)

References 36 publications

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“…However, in the present study, the levels of total polyphenols in the tested sprouts were around 4.05 mg/g DW (average of two varieties) (Table 2). The total flavonoid content of tested adzuki bean sprouts (1.31 mg/g DW, average of two varieties) was also considerably higher than the total flavonoid content of black bean (0.22 mg/g DW) reported by Borges-Martínez et al [29].…”

Section: Ultrasonication Treatment On Sprout Phytochemicalscontrasting

confidence: 64%

Changes in Microstructure, Germination, Sprout Growth, Phytochemical and Microbial Quality of Ultrasonication Treated Adzuki Bean Seeds

Chiu

2021

Agronomy

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Sprout is a nutritious ready-to-eat vegetable. In this study, we examined the effects of ultrasonication treatments (treated with 28, 40 or 80 kHz frequency for 10 min at 25 °C) on the changes in microstructure, seed hydration and germination, sprout growth, sprout quality, and microbial load of two adzuki bean (Vigna angularis) varieties (Kaohsiung 8 and Kaohsiung 10). The results indicated that the ultrasonication at 40 kHz or 80 kHz improved seed hydration and enhanced germination; this is linked to the ultrasound-induced microstructure changes in the hilum and seed coat surface of treated seeds. The ultrasonication-increased sprout growth and yield were possibly attributable to the increased α-amylase activity during germination. Ultrasonication also improved total polyphenols, total flavonoids, and total saponins contents and further enhanced the anti-oxidative activities (FRAP and DPPH) of produce sprouts. The results further indicated that the 40 kHz or 80 kHz treatment decreased microbial loads of treated sprouts to an acceptable level; therefore, these two treatments can be used for germination improvement and an effective microbial control treatment for adzuki bean sprout production.

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Section: Ultrasonication Treatment On Sprout Phytochemicalscontrasting

confidence: 64%

Changes in Microstructure, Germination, Sprout Growth, Phytochemical and Microbial Quality of Ultrasonication Treated Adzuki Bean Seeds

Chiu

2021

Agronomy

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“…DPPH• inhibition values higher than those of the present study were obtained by Borges‐Martínez et al (2021) with black bean and pea germinated during 10 days, with 16.23 and 16.49 mM Trolox/kg db, respectively.…”

Section: Resultscontrasting

confidence: 74%

Germinated pumpkin flours: Antioxidant potential, phenolic compounds, minerals, morphology, and thermal analyses

Moraes

Queiroz

Figueirêdo

et al. 2022

Food Processing Preservation

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The flours of germinated pumpkin seeds of Crown, Jacarezinho, and Italian varieties were evaluated. The flours showed a predominance of yellow intensity, high content of minerals, and total phenolic compounds with important in vitro antioxidant potential. There was a predominance of flavonoids (myricetin, procyanidin B2, and procyanidin B1). The degradation of phenolic compounds was satisfactorily predicted by zero‐order (Crown and Italian) and first‐order (Jacarezinho) equations. The flours were considered non‐toxic, with morphologically irregular particles and predominance of amorphous characteristics. The FTIR spectra showed the bands of the main components, indicating the presence of starch, lipids, and proteins. The thermal properties showed distinct gelatinization peaks between the flours, while the TGA and DTG curves showed greater mass loss during the carbonization of the material in the three flours. The flours studied have some distinct characteristics, with great potential for use in various formulations and preparations of functional foods. Novelty impact statement Germinated pumpkin seed flours have high content of minerals, total phenolic compounds, antioxidant activity, concentration of crude fiber, and flavanoids. As for morphology, they showed a predominance of amorphous characteristics. The FTIR spectra showed the presence of starch, lipids, and proteins in the flours. Thus, germination followed by convective drying for the production of pumpkin seed flours proved to be effective and sustainable to make new flour options available on the market that can contribute to improving the nutritional and functional profile of foods.

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“…The bound phenolic compounds become free by activating endogenous enzymes during germination [26,187]. Similar findings were reported by [187] in germinated chickpea flour, by [188] in pea and black bean, by [189] in lentil sprouts, and by [26] in four legumes. However, the increase in total polyphenols as sprouting time increases was attributed to the phenolic composition changes caused by the endogenous enzyme activation and seeds' biochemical metabolism during the sprouting process [190,191].…”

Section: Effect Of Steeping and Sprouting Time On Total Polyphenol Ac...supporting

confidence: 74%

“…However, the increase in and modification of antioxidants in legumes depends on grain types and malting conditions [189]. Research on the malting process of legumes such as soybeans, pea, mung beans, lentils, cowpea, jack bean, dolichol, and mucuna showed that an increase in sprouting time increased antioxidant activities [173,181,188,190,196].…”

Section: Effect Of Steeping and Sprouting Time On The Antioxidant Act...mentioning

confidence: 99%

Enzyme and Antioxidant Activities of Malted Bambara Groundnut as Affected by Steeping and Sprouting Times

Adetokunboh

Obilana

Jideani

2022

Foods

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Bambara groundnut (BGN) is termed a complete food due to its nutritional composition and has been researched often for its nutritional constituents. Malting BGN seeds have shown improved nutritional and functional characteristics, which can be used to produce an amylase-rich product as a functional ingredient for food and beverage production in homes and industries. The aim of this study was to investigate the enzyme and antioxidant activities of malted BGN affected by steeping and sprouting times. BGN was malted by steeping in distilled water at 25–30 °C for 36 and 48 h and then sprouted for 144 h at 30 °C. Samples were drawn every 24 h for drying to study the effect of steeping and sprouting times on the moisture, sprout length, pH, colour, protein content, amylase, total polyphenols, and antioxidant activities of the BGN seeds. The steeping and sprouting times significantly affected the BGN malt colour quality and pH. The protein content of the malted BGN seeds was not significantly different based on steeping and sprouting times. Steeping and sprouting times significantly affected the α- and β-amylase activities of the BGN seeds. The activity of amylases for 36 and 48 h steeping times were 0.16 and 0.15 CU/g for α-amylase and were 0.22 and 0.23 BU/g for β-amylase, respectively. Amylase-rich BGN malt was produced by steeping for 36 h and sprouting for 96 h. Amylase-rich BGN malt can be useful as a functional food ingredient in food and beverage formulations.

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Phenolic compounds profile and antioxidant activity of pea (Pisum sativum L.) and black bean (Phaseolus vulgaris L.) sprouts

Cited by 14 publications

References 36 publications

Changes in Microstructure, Germination, Sprout Growth, Phytochemical and Microbial Quality of Ultrasonication Treated Adzuki Bean Seeds

Changes in Microstructure, Germination, Sprout Growth, Phytochemical and Microbial Quality of Ultrasonication Treated Adzuki Bean Seeds

Germinated pumpkin flours: Antioxidant potential, phenolic compounds, minerals, morphology, and thermal analyses

Enzyme and Antioxidant Activities of Malted Bambara Groundnut as Affected by Steeping and Sprouting Times

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