Changes of the phenolic compounds and antioxidant activities in germinated adlay seeds

Xu, Lei; Wang, Pei; Ali, Barkat; Yang, Na; Chen, Yisheng; Wu, Fengfeng; Xu, Xueming

doi:10.1002/jsfa.8298

Cited by 50 publications

(50 citation statements)

References 29 publications

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“…During germination, the FRAP values of the adlay extracts increased in line with the TPC content ( r = 0.997), which is consistent with the observation made in our previous study (Xu et al ., ). The increases of TPC and FRAP of adlay water extracts were due to the better phenolic extractability and improved enzyme synthesis after germination (Chen et al ., ).…”

Section: Resultsmentioning

confidence: 97%

“…In our previous work, germination of adlay has been found to not only increase the contents of γ‐aminobutyric acid and coixol but also change the physicochemical properties (Xu et al ., ). Additionally, the germination process augmented the levels of phytochemicals (phenolic and flavonoid) and enhanced the antioxidant properties of adlay (Xu et al ., ).…”

Section: Introductionmentioning

confidence: 97%

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Impact of germination on the chemical components and bioactive properties of adlay (Coix lachryma‐jobi L.) water extract

Yang

et al. 2017

Int J of Food Sci Tech

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Summary In recent years, adlay water extract and related products have been widely consumed. This study investigated the chemical components and bioactive properties of adlay water extract at different germination stages. Glucose and maltose were significantly increased, whereas fructose was slightly decreased after germination. The contents of vitamins C and B1 in the water extract increased 1.61‐ and 2.68‐fold, respectively. The amounts of peptides, especially those with a molecular weight under 3000 Da, were significantly increased after germination. During germination, the level of total free amino acids rose from 54.09 to 128.22 μg mL−1, and the percentage of essential amino acids was elevated from 21.63% to 42.13%. Germination also substantially augmented the total phenolic content and antioxidant activity of the water extract. Moreover, the germinated adlay water extract showed higher inhibitory activity on angiotensin‐converting enzyme (ACE), xanthine oxidase and tyrosinase than the water extract of nongerminated adlay. These findings revealed that germination might be a potential way to improve the nutritional value and bioactive properties of adlay water extract.

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Section: Resultsmentioning

confidence: 97%

Section: Introductionmentioning

confidence: 97%

Impact of germination on the chemical components and bioactive properties of adlay (Coix lachryma‐jobi L.) water extract

Yang

et al. 2017

Int J of Food Sci Tech

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“…The antioxidant activity is related to the potential of the compounds presented in a biological system to defend against the damaging effects of oxidative stress (Mendoza‐Sánchez et al, ). Antioxidant capacities have generally been suggested to be highly correlated with the contents of phytochemicals (phenolic and flavonoid compounds) (Xu, Wang, et al, ). The antioxidant activity of the adlay phenolic extract evaluated by the ORAC assay is presented in Table .…”

Section: Resultsmentioning

confidence: 99%

“…Additionally, the germination process can improve the contents of various biological compounds and reduce the levels of some antinutrition factors. Several studies have recently shown that germination changed the phenolic profiles and increased the total phenolic content (TPC) and antioxidant activities of cereals (Chen, Yu, Wang, Gu, & Beta, ; Xu, Wang, et al, ). During germination, the level of phytase activity increased, which caused a significant decrease in the content of the antinutrient phytate of some cereal grains, including rice, maize, millet, sorghum, and wheat (Azeke, Egielewa, Eigbogbo, & Ihimire, ).…”

Section: Introductionmentioning

confidence: 99%

“…It was reported that acid‐soaking changed the composition and antioxidant capacity of germinated rice beans (Sritongtae et al, ). Current studies indicated that germination was a successful strategy for altering the physicochemical properties and increasing the nutrient and phytochemical contents of adlay (Xu, Chen, et al, ; Xu, Wang, et al, ). However, little has been reported about the effect of chemical stress induced by acid‐soaking on the germination of adlay seed.…”

Section: Introductionmentioning

confidence: 99%

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Effect of acid pretreatment on the physicochemical and antioxidant properties of germinated adlay ( Coix lachryma‐jobi L.)

Yang

et al. 2017

J Food Process Preserv

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Germinated adlay has gained considerable research attentions due to its improved texture and larger amounts of secondary metabolites than raw adlay. This study aimed to investigate the effect of acids pretreatments on the physicochemical and antioxidant properties of germinated adlay. Germination whether with or without acid pretreatment showed no significant effect on the Fourier transform‐infrared spectra and X‐ray diffraction patterns. However, acid pretreatment lowered the degradation of adlay storage protein and starch during the germination process. Citric acid pretreatment resulted an increase in the free amino acid content. The acid‐pretreated germinated adlay flour, especially the lactic acid‐pretreated, exhibited higher pasting viscosity than the control. Furthermore, pretreatment with citric acid significantly increased the phenolic (18.3%) and flavonoid (17.0%) contents as well as the antioxidant activity (39.1%) compared with the control, while lactic acid pretreatment significantly decreased these parameters by 14.9, 9.0, and 16.8%, respectively. Practical applications Germination has been recognized as a cheap and efficient technology for improving the nutritional value and physicochemical property of adlay. Cereal grains demonstrate several types of physiological and biochemical responses toward environment stress, and some acids at the right concentrations are reported to enhance the germination. This study evaluated the effects of 1% (wt/vol) citric and lactic acids pretreatments on the physicochemical and antioxidant properties of germinated adlay. The results indicate that citric acid was a suitable elicitor for improving the nutritional and antioxidant properties of the germinated adlay.

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Effect of selenium biofortification on bioaccessibility, antioxidant, and antimicrobial potentials of phenolic compounds in germinated black soybean (Glycine max (L.) Merr)

et al. 2022

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Background and Objective Biofortification with inorganic selenium has become a key strategy to enhance selenium content in crops. This study aimed to investigate the changes of phenolic compounds and their effects on antimicrobial and antioxidant activities during in vitro digestion of selenium biofortified germinated black soybeans (GBS‐Se). Findings The bioaccessibility of total polyphenols and total flavonoids in GBS‐Se were significantly lower than those of germinated black soybeans (GBS). p‐Coumaric acid and salicylic acid in GBS‐Se and GBS increased significantly in the oral phase; syringic acid and benzoic acid were the main phenolic acids in the gastric phase, while phenolic acids decreased continuously in the intestinal phase. There was some minor difference between the antioxidant activities of GBS‐Se and GBS in vitro digested products, but their 2,2'‐azino‐bis(3‐ethylbenzothiazoline‐6‐sulfonic acid) (ABTS) scavenging and ferric reducing antioxidant power reducing capacities increased compared with those before digestion. In addition, inhibitory effects on Escherichia coli and Staphylococcus aureus were observed only in undigested black soybean phenolic extracts. Conclusions Selenium fortification affected the phenolic compounds and their bioaccessibility of GBS, which should be considered in nutrition research. Significance and Novelty These results could help systematically evaluate the effect of selenium fortification on the digestibility of phenolic compounds in GBS and provide a reference for the development and application of Se‐enriched functional foods.

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Changes of the phenolic compounds and antioxidant activities in germinated adlay seeds

Abstract: Germinated adlay had higher free and total phenolic and flavonoid contents, and antioxidant activities than ungerminated adlay. This study indicates that germinated adlay could be a promising functional food, more suitable for human consumption. © 2017 Society of Chemical Industry.

Cited by 50 publications

References 29 publications

Impact of germination on the chemical components and bioactive properties of adlay (Coix lachryma‐jobi L.) water extract

Impact of germination on the chemical components and bioactive properties of adlay (Coix lachryma‐jobi L.) water extract

Effect of acid pretreatment on the physicochemical and antioxidant properties of germinated adlay ( Coix lachryma‐jobi L.)

Effect of selenium biofortification on bioaccessibility, antioxidant, and antimicrobial potentials of phenolic compounds in germinated black soybean (Glycine max (L.) Merr)

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