Next Article in Journal
Antibacterial and Antioxidant Activities of Essential Oils from Artemisia herba-alba Asso., Pelargonium capitatum × radens and Laurus nobilis L.
Previous Article in Journal
The Effects of Fortification of Legumes and Extrusion on the Protein Digestibility of Wheat Based Snack
Article Menu

Export Article

Open AccessArticle
Foods 2016, 5(2), 27; doi:10.3390/foods5020027

Phenolic Profiles and Antioxidant Activity of Germinated Legumes

1
Graduate School for International Development and Cooperation, Hiroshima University, 1-5-1 Kagamiyama, Higashi-Hiroshima, Hiroshima 739-8529, Japan
2
Biotechnology Research and Development Institute, Can Tho University, Vietnam
3
Department of Botany, Faculty of Agriculture, Tanta University, Tanta 31527, Egypt
These authors contributed equally to this work.
*
Author to whom correspondence should be addressed.
Academic Editors: Joe Vinson and Christopher J. Smith
Received: 31 January 2016 / Revised: 31 January 2016 / Accepted: 1 April 2016 / Published: 9 April 2016
View Full-Text   |   Download PDF [1219 KB, uploaded 9 April 2016]   |  

Abstract

Bioactive compounds, which are naturally produced in plants, have been concerned with the food and pharmaceutical industries because of the pharmacological effects on humans. In this study, the individual phenolics of six legumes during germination and antioxidant capacity from sprout extracts were determined. It was found that the phenolic content significantly increased during germination in all legumes. Peanuts showed the strongest antioxidant capacity in both the DPPH• (1,1-diphenyl-2-picrylhydrazyl) method and the reducing power assay (32.51% and 84.48%, respectively). A total of 13 phenolic acids were detected and quantified. There were 11 phenolic constituents identified in adzuki beans; 10 in soybeans; 9 in black beans, mung beans, and white cowpeas; and 7 compounds in peanuts. Sinapic acid and cinnamic acid were detected in all six legume sprouts, and their quantities in germinated peanuts were the highest (247.9 µg·g−1 and 62.9 µg·g−1, respectively). The study reveals that, among the investigated legumes, germinated peanuts and soybeans obtained maximum phenolics and antioxidant capacity. View Full-Text
Keywords: antioxidant activity; DPPH•; germination; legumes; Phenolics; reducing power antioxidant activity; DPPH•; germination; legumes; Phenolics; reducing power
Figures

This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. (CC BY 4.0).

Scifeed alert for new publications

Never miss any articles matching your research from any publisher
  • Get alerts for new papers matching your research
  • Find out the new papers from selected authors
  • Updated daily for 49'000+ journals and 6000+ publishers
  • Define your Scifeed now

SciFeed Share & Cite This Article

MDPI and ACS Style

Khang, D.T.; Dung, T.N.; Elzaawely, A.A.; Xuan, T.D. Phenolic Profiles and Antioxidant Activity of Germinated Legumes. Foods 2016, 5, 27.

Show more citation formats Show less citations formats

Note that from the first issue of 2016, MDPI journals use article numbers instead of page numbers. See further details here.

Related Articles

Article Metrics

Article Access Statistics

1

Comments

[Return to top]
Foods EISSN 2304-8158 Published by MDPI AG, Basel, Switzerland RSS E-Mail Table of Contents Alert
Back to Top