The Effect of Germination on Phenolic Compounds and Antioxidant Activity of Pulses

Abstract

In this study the changes of phenolic compounds and antioxidant activity of four different pulses namely white bean (Phaseolus vulgaris L), Common vetch (Vicia sativa), Lentil (Lens culinaris) and Chickpea (Cicer arietinum) seeds before and after germination were investigated. Seeds germinated in dark chambers maintained near 100 % relative humidity at 20 °C. Three different solvents namely acetone, hexane and methanol were employed to extract the phenolic compounds present in the seeds and sprouts. Total content of phenolic compounds was measured by the Folin–Ciocalteu method and antioxidant activity determined by the delay in fat oxidation. Different concentrations of extracts (0.02 and 0.1 % w/w) were added to tallow and the stabilities of the treatments were determined by the peroxide value and induction period measurements to evaluate the antioxidant activities. The results indicated that the increases in phenolic content from dormant seed to sprouted seed were significant (P ≤ 0.05) in all the samples. The significant differences between induction periods of tallow treated with sprouted seed extracts were observed (P < 0.05). The results indicated that the greatest increase in stability was obtained when tallow was treated with a 0.1 % concentration of acetone chickpea sprout extract. The pulses' sprout flour or extract might be recommended for use as a source of natural antioxidants in functional foods.

Effect of cooking and germination on antioxidant activity, total polyphenols and flavonoids, fiber content, and digestibility of lentils (Lens culinaris L.)

“…The significant rise in TPC by 48% upon germination of moth bean was observed by Gujral et al (). The TPC and TFC growth due to germination was described also by Lin and Lai (), Fernandez‐Orozco et al (), Guo et al (), and Gharachorloo, Tarzi, and Baharinia (). An increase in seed phenolic content during germination influences the functional properties of the pulses as a consequence of the variation in AA.…”

“…The endogenous enzymes of the pulses are activated during germination bringing about differences in the variations in the chemical composition of legumes. Due to these enzyme activities, the bound phenolic compounds become free, leading to an increase in the TPC (Gharachorloo et al, ; Gujral et al, ).…”

Nutritional and antioxidant potential of a desert underutilized legume – tepary bean (Phaseolus acutifolius). Optimization of germination bioprocess

“…Both, DRAC and ABTS methods, showed a similar tendency. Some researchers (Wu et al, 2012;Aguilera et al, 2013;Gharachorloo et al, 2013;Singh et al, 2014;Dueñas et al, 2016) also reported that the germination increased the AoxA of legumes. However, they did not evaluate AoxA in extracts of bound phenolics.…”

The Effects of Germination on Chemical Composition of Peanut Seed

“…Bains et al (2011) reported that germination significantly increased ascorbic acid in mung bean, chickpea and cowpea; however, Zieliński et al (2006) showed an almost linear reduction in thiamine content during rapeseed germination, and a gradual increase of riboflavin content in sprouts throughout the germination. Prodanov et al (1997) Gharachorloo et al (2012), which indicated that germination modified the quantity and quality of phenolic compounds of legumes that underwent a significant increase in antioxidant activity. Therefore, peanut sprouts could be used as a source of natural antioxidants.…”