Phenolic profile and antioxidant activity in selected seeds and sprouts

Pająk, Paulina; Socha, Robert; Gałkowska, Dorota; Rożnowski, Jacek; Fortuna, Teresa

doi:10.1016/j.foodchem.2013.07.064

Cited by 260 publications

(252 citation statements)

References 28 publications

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“…Germination significantly increased the TFC, and its value reached a maximum of 95.38 mg RE/ g DW, which was an increase of 316.50%, at the G2 stage. In fact, an increase of the TFC with the action of germination had already been described in previous studies [19,23]. The activities of PAL, which is an important and rate-limiting enzyme for the biosynthesis of flavonoids and phenolic acids, were found to also be enhanced during germination.…”

Section: Total Flavonoid Content (Tfc)supporting

confidence: 66%

“…Other researchers reported that thirteen germinated edible seeds (mung bean, alfalfa, fava, fenugreek, mustard, wheat, broccoli, sunflower, soybean, radish, kale, lentil, and onion) were excellent sources of dietary phenolic antioxidants [18]. Some group researchers also have reported that germination increased the total phenolic and flavonoid levels, as well as the AA of the seeds, and also influenced the profile of the free and bound phenolic compounds during the germination of mung beans, radish, broccoli, and sunflowers [19]. However, almost no information exists to date concerning the effects of germination on the phenolic acids and antioxidant activities of purple perilla seeds.…”

Section: Introductionmentioning

confidence: 99%

“…In this study, the antioxidant activities of purple perilla sprouts during germination were evaluated using the ABTS, FRAP, and reducing power assay methods. These assays have already been widely used to evaluate the antioxidant activity in lentil, mung beans, radish, broccoli, and sunflowers [19,30]. The antioxidant capacity of the purple perilla sprouts, which was determined by the ABTS, FRAP, and reducing power assay methods, are presented in Figure 3.…”

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confidence: 99%

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The Effects of Germination on the Phenolic Acids and Antioxidant Activity of Purple Perilla (Perilla Frutescens Var. Acuta) Sprouts

Liu¹,

Jing-ruo²,

Liu³

et al. 2018

Medical and Pharmaceutical Research (WCMPR 2017)

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In this study, the influence of germination on the phenolic profile and antioxidant activities of purple perilla sprouts was investigated. The results demonstrated that the total phenolic content, total flavonoid content, and antioxidant activities of purple perilla sprouts significantly increased (p< 0.05) when compared to those of purple perilla seeds. The maximum amount of the total phenolic content was found to be 23.78 mg GAE/ g DW at the first stage (G1), which was an increase of 142.98% when compared with those of the seeds. The total flavonoid content reached the maximum value of 95.38 mg RE/ g DW, which was up 316.50% when compared with those of the seeds at the G2 stage. Among the six phenolic compounds which were identified and quantified, five significantly increased during germination. These findings suggested that germination can be used as a new approach for the further development of purple perilla sprouts as a potential food for human consumption. INTRODUCTIONPurple perilla (Perilla frutescens var. acuta) is an annual eatable herbaceous plant native to Asia, which belongs to the Lamiaceae family [1,2]. It has been consumed as an edible vegetable, and can be used in food ingredients, oil crops, or medicinal materials [3,4]. Perilla seeds contain approximately 51% total lipids, and its essential oils are used in perfumes, soaps, detergents, and cosmetics [5,6]. Purple perilla leaves are used in salads, sushi, and soups, as well as pickles and garnishes [3]. Several studies have suggested that Perilla frutescens leaves and oils display a range of biological activities, including antiallergic, antiinflammatory, antitumour, antioxidant, and antiimmune characteristics, which have been attributed to phenolic compounds such as caffeic acid, rosmarinic acid , rosmarinic acid methyl ester, and triterpene acids [7][8][9][10][11][12][13][14]. Phenolic acids seem to have the greatest healthpromoting potential as a result of their scavenging free radicals, inhibition of lipid peroxidation, and thus their anticancer activity [15].Germination is an inexpensive and effective method for increasing the nutritive and health qualities of plants [16]. Many studies have been conducted regarding the changes in phenolic compounds, as well as the antioxidant activities, of germinated seeds. There some researchers reported that the content of phenolic profiles and antioxidant activities increased significantly during the germination of buckwheat [17]. Other researchers reported that thirteen germinated edible seeds (mung bean, alfalfa, fava, fenugreek, mustard, wheat, broccoli, sunflower, soybean, radish, kale, lentil, and onion) were excellent sources of dietary phenolic antioxidants [18]. Some group researchers also have reported that germination increased the total phenolic and flavonoid levels, as well as the AA of the seeds, and also influenced the profile of the free and bound phenolic compounds during the germination of mung beans, radish, broccoli, and sunflowers [19]. However, almost no information exists...

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Section: Total Flavonoid Content (Tfc)supporting

confidence: 66%

Section: Introductionmentioning

confidence: 99%

mentioning

confidence: 99%

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The Effects of Germination on the Phenolic Acids and Antioxidant Activity of Purple Perilla (Perilla Frutescens Var. Acuta) Sprouts

Liu¹,

Jing-ruo²,

Liu³

et al. 2018

Medical and Pharmaceutical Research (WCMPR 2017)

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“…The type of feed used was not a source of antioxidants so that the antioxidant activity of the egg was less available. Feeding grain or mainly grains containing during germination will provide high antioxidant activity [22]. They state that the increase in antioxidant activity during germination values appear to be associated with an increased content of antioxidant compounds such as vitamins and polyphenols.…”

Section: Discussionmentioning

confidence: 99%

Untitled

2017

JESR

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Abstract:Egg is a universal food in our regular diet which rich in many nutrients. The purpose of this study was to calculate approximately the proximate nutritional content and assess the physical appearance in variety of duck eggs produced in Bangladesh. Eggs have been collected from four region representing different geographic areas in Bangladesh. Proximate nutritional value of eggs has been analyzed according to AOAC method. Antioxidant activity was determined by Yen and Chen method. Farm duck contains the highest amount of moisture which is 71.18±0.04 % and Native duck contains the lowest amount of moisture which is 68.36±0.11%. On the other hand, Native duck contains the highest amount of fat (13.78±0.30%) and lowest ash 0.93±0.09%. Goose Shows highest amount of protein 13.86±0.56%, ash 1.13±0.07% and lowest amount of carbohydrate 2.98±0.34%. Energy has been calculated based on standard formula, where goose shows the highest energy (263.23 ±0.95 kcal) and farm duck shows the lowest amount (190.77±0.85 kcal). Goose shows maximum antioxidant activity 18.24% and Farm duck shows minimum antioxidant activity 14.32%. Native duck shows 16.46%, Chinese goose 16.78% antioxidant activity. Findings of this study will help to provide nutritional data in food composition table of Bangladesh and plays a significant role to eradicate the nutritional problem of the country.

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“…Natural antioxidants have therefore become a new focus in nutritional studies as the consumers believe that natural products are healthier and safer 1,4 . Numerous studies have proven that the phytochemical compounds produced in the plant are one of the best sources of natural antioxidant, such as those found in the citrus [5][6][7] . A new citrus hybrid (C. hystrix × C. microcarpa), known as the Merdeka lime in Malaysia, was introduced in 2010.…”

Section: Introductionmentioning

confidence: 99%

The phytochemical properties of a new citrus hybrid (Citrus hystrix × Citrus microcarpa)

Yahya¹,

Chong²,

Tan³

2014

ScienceAsia

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ABSTRACT:The Merdeka lime is a new citrus hybrid with strong resistance against pests and disease. This work aims to provide information about the total phenolic content (TPC), total flavonoid (TF) content and antioxidant potential of the leaves, peel and pulp of this new hybrid along with those of its parent plants (Citrus hystrix and C. microcarpa). The TPC and TF contents were determined based on a colorimetric method, while antioxidant levels were determined by the 2,2-diphenyl-1-picrylhydrazyl (DPPH) and the ferric-reducing antioxidant power (FRAP) techniques. The results revealed that Merdeka lime contained the highest TPC (4600 ± 140 µg gallic acid equivalents per gram of dry weight) and DPPH value (4260 ± 30 µg Trolox equivalents per gram of dry weight) in the leaves and the highest TF (16 400 ± 300 µg quercetin equivalents per gram dry weight) and FRAP value (13 430 ± 60 µg ascorbic acid equivalent per gram of dry weight) in the peel. The antioxidant activities of Merdeka lime were similar to the parent plants.

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Phenolic profile and antioxidant activity in selected seeds and sprouts

Cited by 260 publications

References 28 publications

The Effects of Germination on the Phenolic Acids and Antioxidant Activity of Purple Perilla (Perilla Frutescens Var. Acuta) Sprouts

The Effects of Germination on the Phenolic Acids and Antioxidant Activity of Purple Perilla (Perilla Frutescens Var. Acuta) Sprouts

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The phytochemical properties of a new citrus hybrid (Citrus hystrix × Citrus microcarpa)

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