Biotechnical Faculty, University of Ljubljana, SI-1111 Ljubljana, Slovenia.
Food Chem. 2021 May 15;344:128704. doi: 10.1016/j.foodchem.2020.128704. Epub 2020 Nov 23.
The aim of this study was to investigate the effects of germination of spelt seeds under different stress conditions on the antioxidant characteristics of their extractable and bound phenolics. Germination under combined stress of 25 mM NaCl and 50 mM sorbitol without subsequent mechanical stress had considerable impact on total phenolics contents and scavenging activities against different free radicals (DPPH, ABTS, O, ROO). Alkaline hydrolysis of extracts from germinated seeds provided the majority of their phenolic acids, where ferulic and p-coumaric acids were the most representative. The phenolics liberated from their bound form also had greater antioxidant activities. For the extractable phenolics, p-coumaric hexoside increased the most (146%), while among the bound phenolics identified, the highest relative increase was for p-coumaric acid (171%). The germinated seeds showed no effects on intracellular oxidation in cells of the yeast Saccharomyces cerevisiae.
本研究旨在探讨在不同胁迫条件下发芽黑麦种子对其可提取和结合型酚类物质抗氧化特性的影响。在无后续机械胁迫的情况下，25mM NaCl 和 50mM 山梨糖醇联合胁迫下的发芽对总酚含量和对不同自由基（DPPH、ABTS、O、ROO）的清除活性有显著影响。从发芽种子中提取的酚类物质经碱性水解可得到大部分的酚酸，其中阿魏酸和对香豆酸最为典型。从结合态中释放的酚类物质也具有更强的抗氧化活性。对于可提取的酚类物质，对香豆酸己糖苷增加最多（146%），而在鉴定出的结合酚类物质中，对香豆酸的相对增加最高（171%）。发芽种子对酿酒酵母细胞内氧化没有影响。
