Tags

Type your tag names separated by a space and hit enter

Changes of the phenolic compounds and antioxidant activities in germinated adlay seeds.
J Sci Food Agric. 2017 Sep; 97(12):4227-4234.JS

Abstract

BACKGROUND

Over the years, germinated adlay products have been used as both food source and folk medicine. This study investigated the changes of total phenolic content (TPC), total flavonoid content (TFC), antioxidant activities, and phenolic acid profiles of adlay seed during germination.

RESULTS

Results revealed that phenolic compounds and antioxidant activities varied with the germination stages. Germination significantly increased the free form phenolic and flavonoid contents by 112.5% and 168.3%, respectively. However, both of the bound form phenolic and flavonoid contents significantly decreased after germination. Phenolic acid compositions were quantified via HPLC analysis, and the levels of vanillic, p-coumaric, caffeic, hydroxybenzoic and protocatechuic acids in the free phenolic extracts were found to be significantly increased. The improvement of the free and total phenolic and flavonoid contents by the germination process led to a significant enhancement of the antioxidant activities (evaluated by the ABTS, FRAP and ORAC assays). The TPC showed the highest correlation with ORAC values (r = 0.9979).

CONCLUSION

Germinated adlay had higher free and total phenolic and flavonoid contents, and antioxidant activities than ungerminated adlay. This study indicates that germinated adlay could be a promising functional food, more suitable for human consumption. © 2017 Society of Chemical Industry.

Links

Publisher Full Text (DOI)

Authors+Show Affiliations

State Key laboratory of Food Science and Technology, Jiangnan University, Wuxi, China. School of Food Science and Technology, Jiangnan University, Wuxi, China.

College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China.

State Key laboratory of Food Science and Technology, Jiangnan University, Wuxi, China. School of Food Science and Technology, Jiangnan University, Wuxi, China.

State Key laboratory of Food Science and Technology, Jiangnan University, Wuxi, China. School of Food Science and Technology, Jiangnan University, Wuxi, China.

State Key laboratory of Food Science and Technology, Jiangnan University, Wuxi, China. School of Food Science and Technology, Jiangnan University, Wuxi, China.

State Key laboratory of Food Science and Technology, Jiangnan University, Wuxi, China. School of Food Science and Technology, Jiangnan University, Wuxi, China.

State Key laboratory of Food Science and Technology, Jiangnan University, Wuxi, China. School of Food Science and Technology, Jiangnan University, Wuxi, China. Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, China.

MeSH

AntioxidantsCoixFlavonoidsGerminationOxidation-ReductionPhenolsPlant ExtractsSeeds

Pub Type(s)

Journal Article

Language

eng

PubMed ID

28251647

Citation

Xu, Lei, et al. "Changes of the Phenolic Compounds and Antioxidant Activities in Germinated Adlay Seeds." Journal of the Science of Food and Agriculture, vol. 97, no. 12, 2017, pp. 4227-4234.

Xu L, Wang P, Ali B, et al. Changes of the phenolic compounds and antioxidant activities in germinated adlay seeds. J Sci Food Agric. 2017;97(12):4227-4234.

Xu, L., Wang, P., Ali, B., Yang, N., Chen, Y., Wu, F., & Xu, X. (2017). Changes of the phenolic compounds and antioxidant activities in germinated adlay seeds. Journal of the Science of Food and Agriculture, 97(12), 4227-4234. https://doi.org/10.1002/jsfa.8298

Xu L, et al. Changes of the Phenolic Compounds and Antioxidant Activities in Germinated Adlay Seeds. J Sci Food Agric. 2017;97(12):4227-4234. PubMed PMID: 28251647.

* Article titles in AMA citation format should be in sentence-case

TY - JOUR T1 - Changes of the phenolic compounds and antioxidant activities in germinated adlay seeds. AU - Xu,Lei, AU - Wang,Pei, AU - Ali,Barkat, AU - Yang,Na, AU - Chen,Yisheng, AU - Wu,Fengfeng, AU - Xu,Xueming, Y1 - 2017/03/29/ PY - 2016/10/25/received PY - 2017/02/24/revised PY - 2017/02/27/accepted PY - 2017/3/3/pubmed PY - 2017/12/16/medline PY - 2017/3/3/entrez KW - adlay seed KW - antioxidant activity KW - germination KW - phenolic acids KW - phenolic compounds SP - 4227 EP - 4234 JF - Journal of the science of food and agriculture JO - J Sci Food Agric VL - 97 IS - 12 N2 - BACKGROUND: Over the years, germinated adlay products have been used as both food source and folk medicine. This study investigated the changes of total phenolic content (TPC), total flavonoid content (TFC), antioxidant activities, and phenolic acid profiles of adlay seed during germination. RESULTS: Results revealed that phenolic compounds and antioxidant activities varied with the germination stages. Germination significantly increased the free form phenolic and flavonoid contents by 112.5% and 168.3%, respectively. However, both of the bound form phenolic and flavonoid contents significantly decreased after germination. Phenolic acid compositions were quantified via HPLC analysis, and the levels of vanillic, p-coumaric, caffeic, hydroxybenzoic and protocatechuic acids in the free phenolic extracts were found to be significantly increased. The improvement of the free and total phenolic and flavonoid contents by the germination process led to a significant enhancement of the antioxidant activities (evaluated by the ABTS, FRAP and ORAC assays). The TPC showed the highest correlation with ORAC values (r = 0.9979). CONCLUSION: Germinated adlay had higher free and total phenolic and flavonoid contents, and antioxidant activities than ungerminated adlay. This study indicates that germinated adlay could be a promising functional food, more suitable for human consumption. © 2017 Society of Chemical Industry. SN - 1097-0010 UR - https://www.unboundmedicine.com/medline/citation/28251647/Changes_of_the_phenolic_compounds_and_antioxidant_activities_in_germinated_adlay_seeds_ L2 - https://doi.org/10.1002/jsfa.8298 DB - PRIME DP - Unbound Medicine ER -