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Phenolic profile and antioxidant activity in selected seeds and sprouts.
Food Chem. 2014 Jan 15; 143:300-6.FC

Abstract

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.

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Authors+Show Affiliations

Pająk P
Department of Food Analysis and Quality Assessment, Faculty of Food Technology, University of Agriculture, Balicka Str. 122, 30-149 Krakow, Poland. Electronic address: p.pajak@ur.krakow.pl.
Socha R
No affiliation info available
Gałkowska D
No affiliation info available
Rożnowski J
No affiliation info available
Fortuna T
No affiliation info available

MeSH

AntioxidantsBrassicaFabaceaeGerminationHelianthusPhenolsRaphanusSeeds

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

24054243

Citation

Pająk, Paulina, et al. "Phenolic Profile and Antioxidant Activity in Selected Seeds and Sprouts." Food Chemistry, vol. 143, 2014, pp. 300-6.
Pająk P, Socha R, Gałkowska D, et al. Phenolic profile and antioxidant activity in selected seeds and sprouts. Food Chem. 2014;143:300-6.
Pająk, P., Socha, R., Gałkowska, D., Rożnowski, J., & Fortuna, T. (2014). Phenolic profile and antioxidant activity in selected seeds and sprouts. Food Chemistry, 143, 300-6. https://doi.org/10.1016/j.foodchem.2013.07.064
Pająk P, et al. Phenolic Profile and Antioxidant Activity in Selected Seeds and Sprouts. Food Chem. 2014 Jan 15;143:300-6. PubMed PMID: 24054243.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Phenolic profile and antioxidant activity in selected seeds and sprouts. AU - Pająk,Paulina, AU - Socha,Robert, AU - Gałkowska,Dorota, AU - Rożnowski,Jacek, AU - Fortuna,Teresa, Y1 - 2013/07/23/ PY - 2013/03/20/received PY - 2013/07/05/revised PY - 2013/07/16/accepted PY - 2013/9/24/entrez PY - 2013/9/24/pubmed PY - 2014/2/22/medline KW - Antioxidant activity KW - Flavonoids KW - HPLC KW - Phenolic acids KW - Seeds KW - Sprouts SP - 300 EP - 6 JF - Food chemistry JO - Food Chem VL - 143 N2 - 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. SN - 1873-7072 UR - https://www.unboundmedicine.com/medline/citation/24054243/Phenolic_profile_and_antioxidant_activity_in_selected_seeds_and_sprouts_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0308-8146(13)00993-X DB - PRIME DP - Unbound Medicine ER -