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Comparison of the Phenolic Profiles of Soaked and Germinated Peanut Cultivars via UPLC-QTOF-MS

Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China
Department of Resources & Environment, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China
Guangdong Provincial Key Laboratory of Food, Nutrition and Health, Guangdong Engineering Technology Research Center of Nutrition Translation, Department of Nutrition, School of Public Health, Sun Yat-Sen University, Guangzhou 510080, China
Faculty of Agricultural Sciences, Sabaragamuwa University of Sri Lanka, Belihuloya P.O. Box 02, Sri Lanka
Authors to whom correspondence should be addressed.
Antioxidants 2019, 8(2), 47;
Received: 25 January 2019 / Revised: 12 February 2019 / Accepted: 17 February 2019 / Published: 20 February 2019
(This article belongs to the Special Issue Phenolic Profiling and Antioxidant Capacity in Plants)
PDF [1583 KB, uploaded 26 February 2019]


Diverse peanut varieties are widely cultivated in China. However, few studies have investigated the effects of germination on the phenolic profiles and antioxidant activities of specific Chinese peanut cultivars. Therefore, this study was conducted to evaluate the effects of germination on total phenolic content (TPC), total flavonoid content (TFC), antioxidant activity, and phenolic profiles of seven peanut cultivars in China. The TPC, TFC, and antioxidant activities were determined by spectrophotometry, while phenolic profiles were analyzed by using ultra-high performance liquid chromatography coupled with quadrupole/time-of-flight mass spectrometry (UPLC-QTOF-MS). The results found that germination significantly increased TPC, TFC, and antioxidant activity. Antioxidant activity was found to be closely related to TPC in germinated peanut extracts, which indicates that phenolics are the main contributors of antioxidants in germinated peanuts. In addition, germination induced significant changes in polyphenolic profiles. In the analyzed samples, 36 phenolic compounds were identified in which most were flavonoids. Overall, these findings highlight that germinated peanuts can be a good natural source of natural antioxidants for human consumption and functional food development. View Full-Text
Keywords: groundnut; germination; polyphenols; flavonoids; mass analysis groundnut; germination; polyphenols; flavonoids; mass analysis

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Yang, Q.-Q.; Cheng, L.; Long, Z.-Y.; Li, H.-B.; Gunaratne, A.; Gan, R.-Y.; Corke, H. Comparison of the Phenolic Profiles of Soaked and Germinated Peanut Cultivars via UPLC-QTOF-MS. Antioxidants 2019, 8, 47.

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