Phenolic acid composition, antioxidant and antimicrobial activities of green gram (vigna radiata) exudate, husk, and germinated seed of different stages

Abstract

Germinated green gram seeds are widely consumed in the world. During germination, significant volume of exudate is wasted. Total polyphenol, flavonoid and anthocyanin contents in exudate were 80.8 mg GAE/g, 52.42 mg CAE/g and 15.23 µg/g (dw), respectively. In exudate, sinapic acid content was the highest followed by ferulic and gallic acids. Similarly, polyphenol and flavonoid contents in germinated seeds increased, while in husk, it decreased significantly with the germination period, however, anthocyanin content decreased significantly in both. During germination, contents of tannic and gallic acids decreased, while contents of ferulic and sinapic acids increased in both seed and husk. Exudate exhibited potential antioxidant and antibacterial activities. First day germinated seed and husk had the highest antioxidant and antibacterial potential. Thus, exudate and germinated seed extracts can be used as nutraceuticals and used in functional foods. This is the first report on antioxidant and antibacterial properties of green gram exudate. Practical applications Germinated seeds are rich in nutrients and nutraceuitcals. Food industry produces significant amount of germinated green gram and these germinated seeds are consumed as raw as well as after mild processing. After germination, large quantities of liquid as well as husk are obtained. As germinating seeds produce antimicrobial compounds to protect the seedlings, during germination these compounds may leach into exudate. In the present study, we found that green gram exudate and the germinating seed husks possess stronger antioxidant and antibacterial activity against food borne bacteria compared to raw seed. The results suggest that the exudate can be a good source of natural preservatives in food products and it may be an alternative to the use of chemical additives in the food industry.

Changes in antioxidant activity, phenolic compounds, fatty acids, and mineral contents of raw, germinated, and boiled lentil seeds

“…The supernatant was filtered through a 0.45 µm membrane filter. All analyses were made in triplicate (Krishnappa et al., 2017).…”

Biogenic nanosized gold particles: Physico-chemical characterization and its anticancer response against breast cancer

“…During the process of germination its chemical constituents undergo series of changes biochemically, the process of imbibition causes seepage of various compounds into the exudate, these phytochemicals found in the exudate serves to exhibit antimicrobial and antioxidant properties which might be responsible for the reduction of AuCl2 to AuNPs. Common free phenolics found in green gram seed exudate are sinapic, ferulic, and gallic acid [ 30 ]. Thus, synthesized AuNPs examined through various characterization techniques [SEM, TEM, UV–vis spectroscopy, FTIR, XRD, etc.]…”

“…As biogenic gold nanoparticles are known biocompatible, non-toxic compounds, therefore, observed anticancer activity on the tested breast cancer cell lines might be due to the release of phytochemicals in the exudate which is being adsorbed on the surface of AuNP referencing their anticancer and anti-proliferative potential against the cell line. Common free phenolics found in green gram seed exudate are sinapic, ferulic, and gallic acid [ 30 ]. Gallic acid [GA] also found in mung bean known for potent anticancer activity against various cell lines such as A549 [ 46 , 47 , 49 ].…”

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“…phenolic acid, flavonoids, coumarin, quinone, etc) possess a wide range of antioxidant and antimicrobial activity 41,42 . Various antioxidant and antibacterial agents have different polarity so we can isolate using different solvents 43 .…”