Złotek Urszula, Szymanowska Urszula, Baraniak Barbara, Karaś Monika
Department of Biochemistry and Food Chemistry, University of Life Sciences in Lublin, Poland.
Acta Sci Pol Technol Aliment. 2015 Jan-Mar;14(1):55-63. doi: 10.17306/J.AFS.2015.1.6.
Adzuki sprouts are one of more valuable but still underappreciated dietary supplements which may be considered as functional food. Sprouting reduces anti-nutritional factors and increases the bioavailability of macro and micronutrients and also affects phytochemical levels. Exposure of plants to abiotic stresses results in change in production of phytochemical compounds. The aim of this study was to assess the content and antioxidant properties of phenolic in adzuki bean seeds germinated in selected abiotic stress conditions.
Adzuki bean seeds were germinated in different abiotic stress conditions: thermal, osmotic and oxidative. The content of phenolics in adzuki bean seeds coat extracts and antioxidant activity Fe2+ chelating ability and neutralization of the free radicals generated from DPPH and ABTS were determined.
All applied stress conditions (except for thermal stress) have caused decrease the content of the analysed phenolic fractions. The lowest amounts of polyphenols in extracts of sprouts obtained in oxidative stress conditions were observed. The highest ability to neutralize free radicals generated with ABTS and DPPH have extracts from sprouts germinated under thermal stress 39.94 and 13.20 μmol TEAC/g d.w., respectively. The lowest - sprouts obtained in oxidative stress conditions (18.2 and 9.72 μmol TEAC/g d.w.). The highest ability to chelate Fe2+ has been shown by the extract from adzuki bean seeds coat subjected to thermal stress (7.06 %) and the lowest control extract (3.08%).
It can be concluded that only thermal stress contributes to the improvement of antioxidant activity of extracts obtained from adzuki bean seeds coat.
赤豆芽是一种价值较高但仍未得到充分重视的膳食补充剂，可被视为功能性食品。发芽可减少抗营养因子，提高常量和微量营养素的生物利用度，并影响植物化学物质的含量。植物暴露于非生物胁迫会导致植物化学物质产量的变化。本研究的目的是评估在选定的非生物胁迫条件下发芽的赤豆种子中酚类物质的含量和抗氧化特性。
将赤豆种子在不同的非生物胁迫条件下进行发芽处理：热胁迫、渗透胁迫和氧化胁迫。测定赤豆种子种皮提取物中酚类物质的含量以及抗氧化活性、Fe2+螯合能力和对DPPH和ABTS产生的自由基的中和能力。
所有施加的胁迫条件（热胁迫除外）均导致所分析的酚类组分含量降低。在氧化胁迫条件下获得的豆芽提取物中多酚含量最低。热胁迫下发芽的豆芽提取物对ABTS和DPPH产生的自由基的中和能力最高，分别为39.94和13.20 μmol TEAC/g干重。最低的是在氧化胁迫条件下获得的豆芽（18.2和9.72 μmol TEAC/g干重）。热胁迫下的赤豆种子种皮提取物对Fe2+的螯合能力最高（7.06%），而对照提取物最低（3.08%）。
可以得出结论，只有热胁迫有助于提高从赤豆种子种皮中获得的提取物的抗氧化活性。
