Department of Food Analysis and Quality Assessment, Faculty of Food Technology, University of Agriculture, Balicka Str. 122, 30-149 Krakow, Poland.
Food Chem. 2014 Jan 15;143:300-6. doi: 10.1016/j.foodchem.2013.07.064. Epub 2013 Jul 23.
The aim of this study was to investigate the effect of germination on the phenolic acids and flavonoids profile, as well as antioxidant activity (AA), in selected edible seeds of mung beans, radish, broccoli and sunflower. Germination increased the total phenolic (TP) and flavonoid (TF) levels, as well as the AA of the seeds, and influenced the profile of free and bound phenolic compounds. Among the samples, mung bean was characterised by lowest levels of TP and TF, as well as AA, evaluated using ABTS, DPPH and FRAP assays. Sunflower and radish sprouts were the most rich in phenolic compounds. Insignificant amounts of free phenolic acids were found in the free phenolic acid fraction; alkaline hydrolysis of the seeds and sprouts extracts provided the majority of the phenolic acids. The amounts of free and bound flavonoids were inconsiderable both for seeds and sprouts.
本研究旨在探讨发芽对绿豆、萝卜、西兰花和向日葵中几种可食用种子的酚酸和类黄酮谱以及抗氧化活性（AA）的影响。发芽增加了种子的总酚（TP）和类黄酮（TF）含量以及 AA，并影响了游离和结合酚类化合物的谱。在样品中，绿豆的 TP、TF 和 AA 水平最低，ABTS、DPPH 和 FRAP 测定均如此。葵花籽和萝卜芽的酚类化合物含量最高。游离酚酸部分的游离酚酸含量微不足道；种子和芽提取物的碱水解提供了大部分的酚酸。种子和芽的游离和结合类黄酮含量都可以忽略不计。
