Improvement of the Antioxidative Activity of Soluble Phenolic Compounds in Chickpea by Germination

Abstract

Our recent study found that antioxidative activity of phenolic compounds extracted from germinated chickpea was boosted in both in vitro assays and oil-in-water emulsions [ Xu et al. Food Chem. 2018 , 250 , 140 ]. The purpose of this study was to elucidate the mechanism by which germination enhances the antioxidative activity of the phenolic compounds extracted from chickpea. Liquid chromatography coupled with electrospray-ionization quadrupole time-of-flight mass spectrometry (LC-ESI-QTOF-MS) and size-exclusion chromatography with multiangle-light-scattering and refractive-index detection (SEC-MALS-RI) were employed to evaluate the phenolic composition of soluble phenolic compounds (free and bound) and molar masses of soluble bound phenolic compounds, respectively, over 6 days of germination. According to principal-component analysis of the interrelationship between germination time and phenolic composition, it is revealed that protocatechuic acid 4- O-glucoside and 6-hydroxydaidzein played a pivotal role in the soluble free phenolic compounds, whereas gentisic acid and 7,3',4'-trihydroxyflavone were important in the soluble bound phenolic compounds. Molar masses of soluble bound phenolic compounds were increased after 6 days of germination. Protective and dual antioxidative effects were proposed to explicate how the antioxidative activity of soluble bound phenolic compounds in oil-in-water emulsions was improved with germination.

Effect of Instant Controlled Pressure-Drop on the Non-Nutritional Compounds of Seeds and Sprouts of Common Black Bean (Phaseolus vulgaris L.)

“…Pająk, et al [18] reported that after germination total phenolic content increased by 99% (until 8.2 mg/g dry basis. Other authors have reported that there is an increase in hesperetin, 7,3 ,4 -trihydroxyflavone, 8-hydroxydihydrodaidzein, and 6-hydroxydaidzein during the germination of chickpea and lentil [19]. Moreover, Fernandez-Orozco, et al [20] reported that sprouts of mung bean and soybeans provided more total phenolic compounds than did raw seeds.…”

“…High increments in phenolic compounds of dark mungo bean were obtained when germination was elicited by fish protein hydrolysates, lactoferrin, and oregano extract suggesting that elicitors were responsible for the improvement in phenolics content [21]. On the other hand, a reduction in free phenolic compounds (afzelequin, prunetin, formononetin, and glicitein) has been observed probably due to their consumption during the germination of the seed due to its normal physiological activity [19,22].…”

The Effect of Light on Antioxidant Properties and Metabolic Profile of Chia Microgreens

“…Compared with the content of phenolics in other sprouts, our results showed that the amount of phenolics in illuminated chia microgreens (24 and 48 h) was higher or similar [7,38,39]. These variations could be attributed to the different enzymatic activity of hydrolases and polyphenol oxidases [40], de novo synthesis of phenolics, differences in polymerization and oxidation processes, and degradation of free or bound phenolics [41,42]. The increase of phenolics observed after exposure to light could also be attributed to the development of defense mechanisms as a response to illumination, which activates different metabolic pathways to enhance antioxidant activity in etiolated sprouts.…”

Influence of sprouting on phenolic composition and starch characteristics of lentil and horse gram

“…Acid hydrolysis has been reported to be effective in breaking glycosidic bonds (Fazary & Ju ). Thus, increase in phenolic compounds with sprouting can be attributed to increase in activity of endogenous enzymes such as amylases, proteases and esterases resulting in release of bound phenolics (Acosta‐Estrada et al , ) and/or the de novo synthesis due to increased activity of other enzymes such as phenylalanine ammonia‐lyase (Salawu et al , ; Xu et al , ).…”