Antioxidant activity, total phenolic, and resveratrol content in five cultivars of peanut sprouts
Limmongkon APINUN; Janhom PRACHYA; Amthong AMPIKA; Kawpanuk MUENFAN; Nopprang PATCHARAPOM; Poohadsuan JIRARAT; Somboon THAPAKORN; Saijeen SUWAREE; Surangkul DAMRATSAMON; Srikummool METAWEE; Boonsong TANTIP.
Asian Pacific Journal of Tropical Biomedicine
; (12): 332-338, 2017.
Artículo
en Zh
| WPRIM | ID: wpr-505936
Objective:
To investigate the change in total phenolic compounds,antioxidant activity,and resveratrol content of five different germinated peanut cultivars.Methods:
The germinated sprouts of five peanut cultivars (Kalasinl,Kalasin2,Konkaen,Konkaen4,and Tainan9) were extracted with 80％ ethanol and collected as crude extract.The antioxidant capacities were determined with 2,2-diphenyl-l-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.Results:
Among the five cultivars,a three-day germination of Kalasinl showed the highest phenolic content [(40.67 ± 2.62) μg gallic acid/g dry weight],expressed the highest 2,2-diphenyl-l-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.Conclusions:
The variation of phytochemical content in the peanut sprout is due to the effect of the peanut cultivar and the germination period.
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WPRO
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