Abstract
Bioactive compounds, which are naturally produced in plants, have been concerned with the food and pharmaceutical industries because of the pharmacological effects on humans. In this study, the individual phenolics of six legumes during germination and antioxidant capacity from sprout extracts were determined. It was found that the phenolic content significantly increased during germination in all legumes. Peanuts showed the strongest antioxidant capacity in both the DPPH• (1,1-diphenyl-2-picrylhydrazyl) method and the reducing power assay (32.51% and 84.48%, respectively). A total of 13 phenolic acids were detected and quantified. There were 11 phenolic constituents identified in adzuki beans; 10 in soybeans; 9 in black beans, mung beans, and white cowpeas; and 7 compounds in peanuts. Sinapic acid and cinnamic acid were detected in all six legume sprouts, and their quantities in germinated peanuts were the highest (247.9 µg·g−1 and 62.9 µg·g−1, respectively). The study reveals that, among the investigated legumes, germinated peanuts and soybeans obtained maximum phenolics and antioxidant capacity.
Highlights
Consumption of legumes potentially reduces the risk of chronic diseases [1] such as stroke, type II diabetes [2], cardiovascular [3], and gastrointestinal cancer [4]
Phenolic compounds are resistant to oxidation and protect cell damage to prevent the risk of degenerative diseases thanks to antioxidative, anti-inflammatory, antiallergic and anticarcinogenic activities [5,6]
The aim of this study was to investigate the changes in phenolics and antioxidant capacity of six popular legumes during germination to evaluate their potential uses in foods and pharmaceuticals
Summary
Consumption of legumes potentially reduces the risk of chronic diseases [1] such as stroke, type II diabetes [2], cardiovascular [3], and gastrointestinal cancer [4]. Phenolic compounds are resistant to oxidation and protect cell damage to prevent the risk of degenerative diseases thanks to antioxidative, anti-inflammatory, antiallergic and anticarcinogenic activities [5,6]. Various studies have proved the dramatic change in beneficial substances that are heavily linked to germination of grains. In this process, endoenzymes are activated to hydrolyse macro molecules including starches, proteins and lipids to produce nutritional elements of a plant’s development [7]. Germination produced high phenolic content and increased the antioxidant activities of lupin seeds Lin and Lai [9] obtained similar results when they compared the phenolic content and reducing powers of 19 domestic legumes in Taiwan, including soybeans, black soybeans, adzuki
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
