Impact of Germination Time on Resveratrol, Phenolic Acids, and Antioxidant Capacities of Different Varieties of Peanut (Arachis hypogaea Linn.) from China
Abstract
:1. Introduction
2. Materials and Methods
2.1. Peanut Samples
2.2. Chemical Reagents
2.3. Germination and Sample Preparation
2.4. Determination of Moisture Content
2.5. Determination of Total Phenolic Content (TPC)
2.6. Determination of Total Flavonoid Content (TFC)
2.7. Determination of Monomeric Anthocyanin Content (MAC)
2.8. Determination of DPPH Free Radical Scavenging Activity (DPPH)
2.9. Determination of ABTS Free Radical Scavenging Activity (ABTS)
2.10. Determination of Ferric Reducing Antioxidant Capacity (FRAP)
2.11. Determination of Vitamin C Content
2.12. Determination of Trans-Resveratrol
2.13. Determination of Phenolic Acid
2.14. Statistical Analysis
3. Results
3.1. Radicle Length of Different Varieties of Peanuts during Germination
3.2. Moisture Content of Different Varieties of Peanuts during Germination
3.3. Total Phenolic Content (TPC) of Different Varieties of Peanuts during Germination
3.4. Total Flavonoid Content (TFC) of Different Varieties of Peanuts during Germination
3.5. Monomeric Anthocyanin Content (MAC) of Different Varieties of Peanuts during Germination
3.6. DPPH Free Radical Scavenging Activity (DPPH) of Different Varieties of Peanuts during Germination
3.7. ABTS Free Radical Scavenging Activity (ABTS) of Different Varieties of Peanuts during Germination
3.8. Ferric Reducing Antioxidant Capacity (FRAP) of Different Varieties of Peanuts during Germination
3.9. Vitamin C Content of Different Varieties of Peanuts during Germination
3.10. Trans-Resveratrol of Different Varieties of Peanuts during Germination
3.11. Phenolic acid Profile of Different Varieties of Peanuts during Germination
4. Discussion
4.1. Effects of Germination Time on Radicles Length of Different Varieties of Peanuts
4.2. Effects of Germination on the Moisture Content of Different Varieties of Peanuts
4.3. Effects of Germination on Total Phenolic Content (TPC) of Different Varieties of Peanuts
4.4. Effects of Germination on Total Flavonoid Content (TFC) of Different Varieties of Peanuts
4.5. Effects of Germination on Monomeric Anthocyanin Content (MAC) of Different Varieties of Peanuts
4.6. Effects of Germination on Antioxidant Capacities of Different Varieties of Peanuts
4.7. Correlation Analyses between Phenolic Content and Antioxidant Activities of Peanut during Germination
4.8. Effects of Germination on Vitamin C Content of Different Varieties of Peanuts
4.9. Effects of Germination Time on Trans-Resveratrol Content of Different Varieties of Peanuts
4.10. Effects of Germination on Phenolic Acid Profile of Different Varieties of Peanuts
5. Conclusions
Supplementary Materials
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Conflicts of Interest
Abbreviations
Abbreviation | Full Form |
TPC | Total phenolic content |
TFC | Total flavonoid content |
MAC | Monomeric anthocyanin content |
DPPH | 2,2-diphenyl-1-picrylhydrazyl |
FRAP | Ferric Reducing Antioxidant Power |
SK-N-SH | Human Neuroblastoma Cell Line (ATCC HTB-11) |
mmol/L | Millimoles per Litre |
μg | Microgram |
ng | Nanogram |
DW | Dry Weight basis |
ABTS | 2,2′-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) |
TPTZ | 2,4,6-tri(2-pyridyl)-s-triazine |
TFA | Trifluoroacetic acid |
nm | Nanometer |
μL | Microliter |
GAE | Gallic acid equivalents |
CAE | Catechin equivalents |
TE | Trolex equivalents |
FE2+ | Fe2+ equivalent |
HPLC | High-Performance Liquid Chromatography |
RP | Reverse Phase |
BHT | Butylated hydroxytoluene |
PVDF | Polyvinylidene difluoride |
LC | Liquid Chromatography |
UV | Ultra Violet |
IBM | International Business Machines Corporation |
SPSS | Statistical Package for the Social Sciences |
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Varieties | Germination Time (Days) | Trans-Resveratrol (ng/g) |
---|---|---|
0 | 26.52 ± 3.19 c | |
2 | 117.36 ± 11.94 c | |
Silihong | 4 | 468.10 ± 72.17 b |
6 | 638.51 ± 113.35 a | |
8 | 415.93 ± 27.00 b | |
0 | 19.91 ± 5.57 b | |
2 | 42.64 ± 1.57 b | |
Silihei | 4 | 59.34 ± 5.35 b |
6 | 487.23 ± 49.29 a | |
8 | 631.14 ± 185.92 a | |
0 | 40.08 ± 2.44 d | |
2 | 52.18 ± 1.85 cd | |
Xiaobaisha | 4 | 119.67 ± 13.82 c |
6 | 281.74 ± 77.82 a | |
8 | 194.90 ± 43.26 b |
Varieties | Phenolic Acid (μg/g) | Germination Time (Days) | ||||
---|---|---|---|---|---|---|
0 | 2 | 4 | 6 | 8 | ||
Silihong | Gallic acid | 4.58 ± 0.38 c | 32.15 ± 2.17 ab | 25.54 ± 2.49 b | 28.99 ± 2.75 b | 38.44 ± 3.54 a |
Protocatechuic acid | 0.93 ± 0.13 cd | 0.53 ± 0.11 d | 1.41 ± 0.22 bc | 4.23 ± 0.58 a | 2.02 ± 0.18 b | |
Protocatechualdehyde | 3.72 ± 0.23 b | 4.50 ± 0.00 a | 1.82 ± 0.05 c | 0.99 ± 0.15 d | 4.01 ± 0.38 ab | |
p-hydroxybenzoic acid | 1.52 ± 0.08 b | 2.48 ± 0.23 b | 0.74 ± 0.07 b | 9.06 ± 2.22 a | 9.29 ± 0.02 a | |
Gentisic acid | 23.95 ± 1.10 a | 15.07 ± 1.40 b | 13.88 ± 1.19 bc | 10.56 ± 1.95 c | 11.01 ± 0.68 c | |
Chlorogenic acid | 19.46 ± 1.69 c | 30.80 ± 2.41 c | 59.04 ± 3.78 c | 105.24 ± 19.93 b | 144.43 ± 8.80 a | |
Syringic acid | 5.87 ± 0.01 a | 1.16 ± 0.21 c | 0.61 ± 0.21 c | 2.46 ± 0.68 b | 3.09 ± 0.02 b | |
p-Coumaric acid + Syringaldehyde | 6.82 ± 0.20 d | 14.99 ± 1.51 c | 19.68 ± 2.23 b | 21.02 ± 0.14 b | 38.73 ± 2.09 a | |
Ferulic acid | 1.36 ± 0.21 e | 3.51 ± 0.26 d | 7.95 ± 0.55 b | 6.21 ± 0.34 c | 9.47 ± 0.19 a | |
Sinapic acid | 4.77 ± 0.47 b | 6.80 ± 0.48 a | 4.96 ± 0.26 b | 4.55 ± 0.70 b | 6.90 ± 0.12 a | |
Silihei | Gallic acid | 5.47 ± 1.60 a | 8.13 ± 1.42 b | 8.53 ± 2.25 b | 13.95 ± 1.31 b | 30.87 ± 9.79 b |
Protocatechuic acid | 0.66 ± 0.22 b | 0.51 ± 0.08 b | 0.40 ± 0.16 b | 3.71 ± 0.19 a | 6.36 ± 0.59 a | |
Protocatechualdehyde | 4.05 ± 1.00 a | 3.76 ± 0.01 a | 0.76 ± 0.11 b | 0.68 ± 0.21 b | 0.71 ± 0.13 b | |
p-hydroxybenzoic acid | 0.36 ± 0.09 d | 1.10 ± 0.08 c | 1.11 ± 0.26 c | 2.09 ± 0.17 b | 5.13 ± 0.46 a | |
Gentisic acid | 26.11 ± 7.21 bc | 35.23 ± 2.71 ab | 20.30 ± 6.07 c | 35.99 ± 4.59 ab | 42.48 ± 6.23 a | |
Chlorogenic acid | 10.52 ± 1.89 c | 26.61 ± 10.40 c | 19.32 ± 3.80 c | 61.45 ± 8.39 b | 111.05 ± 11.75 a | |
Syringic acid | 2.26 ± 0.45 a | 0.74 ± 0.10 c | 0.63 ± 0.12 c | 1.14 ± 0.01 bc | 1.71 ± 0.16 ab | |
p-Coumaric acid + Syringaldehyde | 3.84 ± 0.90 c | 16.52 ± 1.36 bc | 26.21 ± 9.02 b | 74.14 ± 8.28 a | 60.26 ± 8.17 a | |
Ferulic acid | 1.67 ± 0.18 d | 3.45 ± 0.23 cd | 5.92 ± 2.22 c | 14.47 ± 1.56 a | 10.30 ± 1.20 b | |
Sinapic acid | 5.55 ± 1.26 c | 10.51 ± 2.19 ab | 6.46 ± 2.42 bc | 12.07 ± 1.55 a | 9.82 ± 1.25 ab c | |
Xiaobaisha | Gallic acid | 0.66 ± 0.08 d | 29.24 ± 0.86 b | 24.68 ± 3.15 bc | 21.14 ± 1.00 c | 39.78 ± 4.44 a |
Protocatechuic acid | 1.45 ± 0.44 c | 0.69 ± 0.12 c | 0.61 ± 0.01 c | 5.70 ± 0.51 b | 8.20 ± 0.93 a | |
Protocatechualdehyde | 0.91 ± 0.12 c | 4.16 ± 1.03 a | 2.99 ± 0.43 ab | 2.42 ± 0.32 bc | 1.95 ± 0.54 bc | |
p-hydroxybenzoic acid | 2.51 ± 1.02 b | 1.26 ± 0.14 b | 0.41 ± 0.03 b | 5.63 ± 2.16 a | 8.31 ± 0.09 a | |
Gentisic acid | 35.40 ± 9.80 a | 39.30 ± 5.03 a | 52.96 ± 5.11 a | 40.52 ± 4.68 a | 39.87 ± 9.24 a | |
Chlorogenic acid | 19.63 ± 4.97 c | 30.38 ± 8.18 c | 84.05 ± 6.33 b | 106.60 ± 11.84 b | 186.65 ± 38.04 a | |
Syringic acid | 5.31 ± 0.87 a | 1.46 ± 0.39 b | 0.13 ± 0.03 c | 0.83 ± 0.15 bc | 1.90 ± 0.26 b | |
p-Coumaric acid + Syringaldehyde | 15.00 ± 0.45 c | 9.07 ± 0.94 c | 14.28 ± 0.49 c | 31.18 ± 3.71 b | 53.36 ± 8.63 a | |
Ferulic acid | 1.16 ± 0.17 c | 3.07 ± 0.27 b | 5.04 ± 0.28 a | 6.15 ± 0.77 a | 6.07 ± 0.59 a | |
Sinapic acid | 15.46 ± 1.67 b | 18.50 ± 5.16 b | 38.92 ± 5.71 a | 28.35 ± 2.15 ab | 32.58 ± 8.35 a |
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Zhou, Z.; Fan, Z.; Meenu, M.; Xu, B. Impact of Germination Time on Resveratrol, Phenolic Acids, and Antioxidant Capacities of Different Varieties of Peanut (Arachis hypogaea Linn.) from China. Antioxidants 2021, 10, 1714. https://doi.org/10.3390/antiox10111714
Zhou Z, Fan Z, Meenu M, Xu B. Impact of Germination Time on Resveratrol, Phenolic Acids, and Antioxidant Capacities of Different Varieties of Peanut (Arachis hypogaea Linn.) from China. Antioxidants. 2021; 10(11):1714. https://doi.org/10.3390/antiox10111714
Chicago/Turabian StyleZhou, Ziying, Zhili Fan, Maninder Meenu, and Baojun Xu. 2021. "Impact of Germination Time on Resveratrol, Phenolic Acids, and Antioxidant Capacities of Different Varieties of Peanut (Arachis hypogaea Linn.) from China" Antioxidants 10, no. 11: 1714. https://doi.org/10.3390/antiox10111714