Antioxidant activity, total phenolic, and resveratrol content in five cultivars of peanut sprouts

Abstract

ObjectiveTo investigate the change in total phenolic compounds, antioxidant activity, and resveratrol content of five different germinated peanut cultivars. MethodsThe germinated sprouts of five peanut cultivars (Kalasin1, Kalasin2, Konkaen, Konkaen4, and Tainan9) were extracted with 80% ethanol and collected as crude extract. The antioxidant capacities were determined with 2,2-diphenyl-1-picrylhydrazyl and ferric ion reducing antioxidant power method. The total phenolic compound was measured using the Folin–Ciocalteau assay. The qualification and quantification of resveratrol was performed by high performance liquid chromatography method. ResultsAmong the five cultivars, a three-day germination of Kalasin1 showed the highest phenolic content [(40.67 ± 2.62) μg gallic acid/g dry weight], expressed the highest 2,2-diphenyl-1-picrylhydrazyl antioxidant value [(80.51 ± 1.47) mmol/L Trolox/g dry weight], and ferric ion reducing antioxidant power antioxidant value [(171.33 ± 8.59) mmol/L ascorbic acid/g dry weight]. However, the high performance liquid chromatography result of Kalasin2 significantly increased to the highest resveratrol content of (6.44 ± 1.26) μg/g dry weight on the second day of germination. ConclusionsThe variation of phytochemical content in the peanut sprout is due to the effect of the peanut cultivar and the germination period.