Effects of Different Cooking Methods on Phenol Content and Antioxidant Activity in Sprouted Peanut

Abstract

Peanut sprout is a high-quality healthy food, which not only has beneficial effects, but also a higher phenol content than peanut seed. In this study, peanut sprout was treated with five cooking methods, namely boiling, steaming, microwave heating, roasting, and deep-frying, and the phenol content, monomeric phenol composition, and antioxidant activity were determined. The results showed that, compared with unripened peanut sprout, the total phenol content (TPC) and total flavonoid content (TFC) decreased significantly after the five ripening processes, and the highest retention of phenols and flavonoids was associated with microwave heating (82.05% for TPC; 85.35% for TFC). Compared with unripened peanut sprout, the monomeric phenol composition in germinated peanut was variable after heat processing. After microwave heating, except for a significant increase in the cinnamic acid content, no changes in the contents of resveratrol, ferulic acid, sinapic acid, and epicatechin were observed. Furthermore, there was a significant positive correlation of TPC and TFC with 2,2-diphenyl-1-picrylhydrazyl scavenging capacity, 2,2-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) scavenging capacity, and ferric ion reducing antioxidant power in germinated peanut, but not with hydroxyl free radical scavenging capacity, in which the main monomer phenolic compounds were resveratrol, catechin, and quercetin. The research results indicate that microwave heating can effectively retain the phenolic substances and antioxidant activity in germinated peanuts, making it a more suitable ripening and processing method for germinated peanuts.

Amino Acids Biostimulants and Protein Hydrolysates in Agricultural Sciences

“…Food-derived bioactive proteins have physiological impacts on major body systems, such as opioid agonists and opioid antagonists on the nervous system; anti-hyperlipidemic, anti-thrombotic, anti-oxidative, and anti-hypertensive effects on the cardiovascular system; cytomodulatory, immunomodulatory, and anti-microbial effects on the immune system; and mineral binding, anti-appetizing, and anti-microbial impacts on the gastrointestinal system [ 46 , 47 , 48 , 49 , 50 ]. Phenols have notable roles in plant development and growth [ 51 , 52 , 53 ], as they are products of secondary metabolic procedures and are generally converted from sugars via the pentose phosphate pathway, the manganiferous acid pathway, the glycolytic pathway, or the benzene-propane pathway [ 54 , 55 , 56 ]. Phenolic acids include a carboxylic acid group in addition to the basic phenolic structure and are categorized into hydroxybenzoic and hydroxycinnamic acids.…”