Abstract
This study investigated the influence of sprouting on the γ-aminobutyric acid (GABA) concentration, phenolic composition, and antioxidant activity of foxtail millets. Phenolic compounds and GABA were significantly enriched during the sprouting process, with an increase of 4.25–5.59 fold and 18.56%–36.40%, respectively, after germination for three days. However, the total flavonoid content (TFC) was only significantly increased (p < 0.05) in one cultivar (JS-1). A total of 25 compounds were identified in the free phenolic extracts, with 3-p-coumaroylquinic acid, N-feruloylserotonin and N-(p-coumaroyl) serotonin appearing after sprouting for two days. The main polyphenols in the free fraction, feruloylquinic acid and trans-ferulic acid, increased by 95.78% and 11.95%, respectively after three days of germination. Trans-p-coumaric and trans-ferulic acid, the two principal phenolic compounds in the bound fractions, increased by 23.28% and 46.38%, respectively. The sprouted foxtail millets showed a significantly higher in vitro antioxidant activity than their corresponding un-germinated grains (p < 0.05). Our results suggest that sprouted foxtail millet can be exploited as a functional food product enriched in GABA and enhanced in natural antioxidants.
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