Correction: Antioxidant activity of edible sprouts and phytosterol contents by HPLC/UV analysis

Kim, Juree; Kim, Ji Hyun; Bang, Se In; Shin, Hyun‐Tak; Cho, Eun Ju; Lee, Sang‐Hyun

doi:10.1007/s13580-022-00487-7

Hortic. Environ. Biotechnol.

2022

DOI: 10.1007/s13580-022-00487-7

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Correction: Antioxidant activity of edible sprouts and phytosterol contents by HPLC/UV analysis

Juree Kim

Ji Hyun Kim

Se In Bang

et al.

Abstract: The article "Antioxidant activity of edible sprouts and phytosterol contents by HPLC/UV analysis" written by Juree Kim, Ji Hyun Kim,

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Changes in phytochemicals, antioxidant activities, and oxidative stability of oil from germinated peanuts

Huh,

Lee,

Lee

2024

J Americ Oil Chem Soc

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Germination is a promising technique for enhancing the nutritional and functional properties of seeds. Among the nuts, peanuts are composed of approximately 50% oil, which is abundant in unsaturated fatty acids, tocopherols, and phytosterols. This study investigated the changes in phytochemical profile, antioxidant capacity, and oxidative stability of oil from germinated peanuts. Peanuts were germinated over 0, 2, 4, 6, and 8 days. The oil from germinated peanuts exhibited increased levels of α‐tocopherol, phytosterols, and carotenoids, while the γ‐tocopherol, oleic acid, and linoleic acid levels were reduced. Notably, the oil from germinated peanuts at Day 8 exhibited substantially improved antioxidant activity and oxidative stability compared with oil from ungerminated peanuts. These enhancements were attributed to the elevated phytochemical content of the peanut oil resulting from germination. These results highlight that germination of peanut seeds is an effective strategy for enhancing peanut oil's phytochemical content and oxidative stability, thereby presenting potential benefits for health‐conscious consumers.

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Changes in phytochemicals, antioxidant activities, and oxidative stability of oil from germinated peanuts

Huh,

Lee,

Lee

2024

J Americ Oil Chem Soc

View full text Add to dashboard Cite

show abstract

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Correction: Antioxidant activity of edible sprouts and phytosterol contents by HPLC/UV analysis

Abstract: The article "Antioxidant activity of edible sprouts and phytosterol contents by HPLC/UV analysis" written by Juree Kim, Ji Hyun Kim,

Cited by 1 publication

References 0 publications

Changes in phytochemicals, antioxidant activities, and oxidative stability of oil from germinated peanuts

Changes in phytochemicals, antioxidant activities, and oxidative stability of oil from germinated peanuts

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