Yang Qiong-Qiong, Cheng Lin, Long Zhi-Yuan, Li Hua-Bin, Gunaratne Anil, Gan Ren-You, Corke Harold
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.
Antioxidants (Basel). 2019 Feb 20;8(2):47. doi: 10.3390/antiox8020047.
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.
中国广泛种植多种花生品种。然而，很少有研究调查发芽对特定中国花生品种酚类成分和抗氧化活性的影响。因此，本研究旨在评估发芽对中国七个花生品种总酚含量（TPC）、总黄酮含量（TFC）、抗氧化活性和酚类成分的影响。通过分光光度法测定TPC、TFC和抗氧化活性，同时使用超高效液相色谱-四极杆/飞行时间质谱联用仪（UPLC-QTOF-MS）分析酚类成分。结果发现，发芽显著提高了TPC、TFC和抗氧化活性。在发芽花生提取物中，抗氧化活性与TPC密切相关，这表明酚类物质是发芽花生中抗氧化剂的主要贡献者。此外，发芽引起多酚成分的显著变化。在所分析的样品中，鉴定出36种酚类化合物，其中大多数是黄酮类化合物。总体而言，这些发现突出表明，发芽花生可以成为人类消费和功能性食品开发的良好天然抗氧化剂来源。
