Khang Do Tan, Dung Tran Nhan, Elzaawely Abdelnaser Abdelghany, Xuan Tran Dang
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.
Foods. 2016 Apr 9;5(2):27. doi: 10.3390/foods5020027.
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 and 62.9 µg·g, respectively). The study reveals that, among the investigated legumes, germinated peanuts and soybeans obtained maximum phenolics and antioxidant capacity.
生物活性化合物是植物天然产生的，由于其对人类的药理作用，一直受到食品和制药行业的关注。在本研究中，测定了六种豆类在发芽过程中的单个酚类物质以及豆芽提取物的抗氧化能力。结果发现，所有豆类在发芽过程中酚类含量均显著增加。在1,1-二苯基-2-苦基肼（DPPH•）法和还原能力测定中，花生均表现出最强的抗氧化能力（分别为32.51%和84.48%）。共检测并定量了13种酚酸。在赤小豆中鉴定出11种酚类成分；大豆中10种；黑豆、绿豆和白豇豆中9种；花生中7种。在所有六种豆类芽苗中均检测到芥子酸和肉桂酸，其在发芽花生中的含量最高（分别为247.9μg·g和62.9μg·g）。该研究表明，在所研究的豆类中，发芽的花生和大豆获得了最大的酚类物质含量和抗氧化能力。
