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Foods 2016, 5(2), 27;

Phenolic Profiles and Antioxidant Activity of Germinated Legumes

Graduate School for International Development and Cooperation, Hiroshima University, 1-5-1 Kagamiyama, Higashi-Hiroshima, Hiroshima 739-8529, Japan
Biotechnology Research and Development Institute, Can Tho University, Vietnam
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
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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

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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).

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

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