Impact of Germination Time on Resveratrol, Phenolic Acids, and Antioxidant Capacities of Different Varieties of Peanut (<i>Arachis hypogaea</i> Linn.) from China

In China, peanut sprouts are popular among consumers as functional vegetables. This study reports the change in total phenolic content (TPC), total flavonoid content (TFC), monomeric anthocyanin content (MAC), vitamin C, <i>trans</i>-resveratrol content, antioxidant capacities, and pheno...

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Autores principales:	Ziying Zhou, Zhili Fan, Maninder Meenu, Baojun Xu
Formato:	article
Lenguaje:	EN
Publicado:	MDPI AG 2021
Materias:	peanut germination phenolic compounds antioxidant capacities <i>trans</i>-resveratrol Therapeutics. Pharmacology RM1-950
Acceso en línea:	https://doaj.org/article/6536506a36b0410e98f1291f0a061930
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spelling	oai:doaj.org-article:6536506a36b0410e98f1291f0a0619302021-11-25T16:27:00ZImpact of Germination Time on Resveratrol, Phenolic Acids, and Antioxidant Capacities of Different Varieties of Peanut (<i>Arachis hypogaea</i> Linn.) from China10.3390/antiox101117142076-3921https://doaj.org/article/6536506a36b0410e98f1291f0a0619302021-10-01T00:00:00Zhttps://www.mdpi.com/2076-3921/10/11/1714https://doaj.org/toc/2076-3921In China, peanut sprouts are popular among consumers as functional vegetables. This study reports the change in total phenolic content (TPC), total flavonoid content (TFC), monomeric anthocyanin content (MAC), vitamin C, <i>trans</i>-resveratrol content, antioxidant capacities, and phenolic profile of three different varieties of peanut during 8 days of germination. The TPC, TFC, and antioxidant capacity of peanut samples were reduced and then increased with an increase in germination time. TFC values were highly correlated with 2,2-diphenyl-1-picrylhydrazyl (DPPH) and ferric reducing antioxidant power (FRAP) values. MAC values of peanuts were first increased and then decreased during 8 days of germination. The TFC, DPPH, and FRAP values of germinated peanuts were lower compared to the non-germinated peanut. Germination of peanut samples enhanced the total phenolic acids and <i>trans</i>-resveratrol content, but the vitamin C content of peanut sprouts was lower than ungerminated peanuts.Ziying ZhouZhili FanManinder MeenuBaojun XuMDPI AGarticlepeanutgerminationphenolic compoundsantioxidant capacities<i>trans</i>-resveratrolTherapeutics. PharmacologyRM1-950ENAntioxidants, Vol 10, Iss 1714, p 1714 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	peanut germination phenolic compounds antioxidant capacities <i>trans</i>-resveratrol Therapeutics. Pharmacology RM1-950
spellingShingle	peanut germination phenolic compounds antioxidant capacities <i>trans</i>-resveratrol Therapeutics. Pharmacology RM1-950 Ziying Zhou Zhili Fan Maninder Meenu Baojun Xu Impact of Germination Time on Resveratrol, Phenolic Acids, and Antioxidant Capacities of Different Varieties of Peanut (<i>Arachis hypogaea</i> Linn.) from China
description	In China, peanut sprouts are popular among consumers as functional vegetables. This study reports the change in total phenolic content (TPC), total flavonoid content (TFC), monomeric anthocyanin content (MAC), vitamin C, <i>trans</i>-resveratrol content, antioxidant capacities, and phenolic profile of three different varieties of peanut during 8 days of germination. The TPC, TFC, and antioxidant capacity of peanut samples were reduced and then increased with an increase in germination time. TFC values were highly correlated with 2,2-diphenyl-1-picrylhydrazyl (DPPH) and ferric reducing antioxidant power (FRAP) values. MAC values of peanuts were first increased and then decreased during 8 days of germination. The TFC, DPPH, and FRAP values of germinated peanuts were lower compared to the non-germinated peanut. Germination of peanut samples enhanced the total phenolic acids and <i>trans</i>-resveratrol content, but the vitamin C content of peanut sprouts was lower than ungerminated peanuts.
format	article
author	Ziying Zhou Zhili Fan Maninder Meenu Baojun Xu
author_facet	Ziying Zhou Zhili Fan Maninder Meenu Baojun Xu
author_sort	Ziying Zhou
title	Impact of Germination Time on Resveratrol, Phenolic Acids, and Antioxidant Capacities of Different Varieties of Peanut (<i>Arachis hypogaea</i> Linn.) from China
title_short	Impact of Germination Time on Resveratrol, Phenolic Acids, and Antioxidant Capacities of Different Varieties of Peanut (<i>Arachis hypogaea</i> Linn.) from China
title_full	Impact of Germination Time on Resveratrol, Phenolic Acids, and Antioxidant Capacities of Different Varieties of Peanut (<i>Arachis hypogaea</i> Linn.) from China
title_fullStr	Impact of Germination Time on Resveratrol, Phenolic Acids, and Antioxidant Capacities of Different Varieties of Peanut (<i>Arachis hypogaea</i> Linn.) from China
title_full_unstemmed	Impact of Germination Time on Resveratrol, Phenolic Acids, and Antioxidant Capacities of Different Varieties of Peanut (<i>Arachis hypogaea</i> Linn.) from China
title_sort	impact of germination time on resveratrol, phenolic acids, and antioxidant capacities of different varieties of peanut (<i>arachis hypogaea</i> linn.) from china
publisher	MDPI AG
publishDate	2021
url	https://doaj.org/article/6536506a36b0410e98f1291f0a061930
work_keys_str_mv	AT ziyingzhou impactofgerminationtimeonresveratrolphenolicacidsandantioxidantcapacitiesofdifferentvarietiesofpeanutiarachishypogaeailinnfromchina AT zhilifan impactofgerminationtimeonresveratrolphenolicacidsandantioxidantcapacitiesofdifferentvarietiesofpeanutiarachishypogaeailinnfromchina AT manindermeenu impactofgerminationtimeonresveratrolphenolicacidsandantioxidantcapacitiesofdifferentvarietiesofpeanutiarachishypogaeailinnfromchina AT baojunxu impactofgerminationtimeonresveratrolphenolicacidsandantioxidantcapacitiesofdifferentvarietiesofpeanutiarachishypogaeailinnfromchina
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Impact of Germination Time on Resveratrol, Phenolic Acids, and Antioxidant Capacities of Different Varieties of Peanut (<i>Arachis hypogaea</i> Linn.) from China

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