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

Abstract

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, trans-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 trans-resveratrol content, but the vitamin C content of peanut sprouts was lower than ungerminated peanuts.

Peel-off Kefir Mask Arachi (Arachis hypogaea L.): Characterization and Antioxidant Activity

“…Arachis hypogaea juice is proven to have higher nutrition than red bean and soybean extract and is a source of vitamin E and magnesium 6 . Arachis hypogaea were evaluated for total phenolic and flavonoid contents, antioxidants, and vitamins essential for optimum health 7 .…”

Effect of selenium fortification during sprouting of peanut seeds receivingHVEFand selenium soaking combination on yield, selenium and resveratrol contents, anti‐oxidative properties, and microbial control

“…The content of total flavonoids in extracts was measured using the aluminium chloride colorimetric assay detailed by Zhou et al . (2021). Briefly, 250 μL of sample extract was mixed with distilled water (1250 μL), followed by the addition of 5% Na 2 NO 3 solution (75 μL).…”

“…DPPH (2, 2‐diphenyl‐1‐picrylhydrazyl) value was measured according to the method detailed by Zhou et al . (2021). Briefly, 0.2 mL of sample extract was mixed with 3.8 mL of DPPH solution (0.1 mM), vortexed for 1 min, and the absorbance in the resultant reaction mixture was measured at 517 nm.…”

“…ABTS free radical scavenging activity of peanut samples was determined according to the procedures detailed by Zhou et al . (2021). Briefly, 20 μL of sample extract was mixed with ABTS reagent (1 mL) and the absorbance of the resultant reaction mixture was recorded at 734 nm.…”

Study of Inducing Factors on Resveratrol and Antioxidant Content in Germinated Peanuts

“…After centrifugation, 1 mL of clarified solution was taken for filtration (0.2 μm) and placed in a glass sample test tube. With reference to the resveratrol analysis method [ 29 , 30 ], HPLC was used, with set detection conditions: the mobile phase is acetonitrile: water (35/65; V/V ); flow rate, 1 mL/min; detection wavelength, 306 nm; column temperature, normal temperature; column specification, Ascentis C18 (25 cm × 4.6 mm × 5 μm). For HPLC, 0.5, 1.0, 2.0, 2.5, 4.0, and 5.0 ppm resveratrol standard solutions were prepared and analyzed, following which the extract samples were substituted into the standard curve to calculate the sample resveratrol concentrations.…”