Influence of Germination Conditions and Parameters on the Content of Total Phenolic Compounds and Scavenging Activity in Germinated Seeds

Bernate, Ilze; Šabovics, Mārtiņš; Tomsone, Lolita

doi:10.2478/plua-2020-0016

Cited by 2 publications

(1 citation statement)

References 30 publications

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“…The relationship between high antioxidant activity and increased phenolic compounds was already reported for several germinated seed flours, for example, Chinma et al (2021) in germinated African yam bean ( Sphenostylis stenocarpa ), Bernate et al (2020) in alfalfa ( Medicago sativa ), radish ( Raphanus sativus ), broccoli ( Brassica oleracea ), and hemp ( Cannabis sativa ), and Miglani and Sharma (2018) in a study with different soybean genotypes.…”

Section: Resultsmentioning

confidence: 64%

Germinated pumpkin flours: Antioxidant potential, phenolic compounds, minerals, morphology, and thermal analyses

Moraes

Queiroz

Figueirêdo

et al. 2022

Food Processing Preservation

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The flours of germinated pumpkin seeds of Crown, Jacarezinho, and Italian varieties were evaluated. The flours showed a predominance of yellow intensity, high content of minerals, and total phenolic compounds with important in vitro antioxidant potential. There was a predominance of flavonoids (myricetin, procyanidin B2, and procyanidin B1). The degradation of phenolic compounds was satisfactorily predicted by zero‐order (Crown and Italian) and first‐order (Jacarezinho) equations. The flours were considered non‐toxic, with morphologically irregular particles and predominance of amorphous characteristics. The FTIR spectra showed the bands of the main components, indicating the presence of starch, lipids, and proteins. The thermal properties showed distinct gelatinization peaks between the flours, while the TGA and DTG curves showed greater mass loss during the carbonization of the material in the three flours. The flours studied have some distinct characteristics, with great potential for use in various formulations and preparations of functional foods. Novelty impact statement Germinated pumpkin seed flours have high content of minerals, total phenolic compounds, antioxidant activity, concentration of crude fiber, and flavanoids. As for morphology, they showed a predominance of amorphous characteristics. The FTIR spectra showed the presence of starch, lipids, and proteins in the flours. Thus, germination followed by convective drying for the production of pumpkin seed flours proved to be effective and sustainable to make new flour options available on the market that can contribute to improving the nutritional and functional profile of foods.

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Section: Resultsmentioning

confidence: 64%

Germinated pumpkin flours: Antioxidant potential, phenolic compounds, minerals, morphology, and thermal analyses

Moraes

Queiroz

Figueirêdo

et al. 2022

Food Processing Preservation

View full text Add to dashboard Cite

show abstract

Impact of non‐thermal processing on the nutritional quality and bioactive properties of industrial hempseed flours and protein isolate

Nguyen,

Aryee

2024

J Americ Oil Chem Soc

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There is an unmet demand for plant‐based ingredients with desirable nutritional, techno‐functional properties, and health benefits. In this study, the composition, nutritional quality, and bioactives in industrial hempseed flours and protein isolate generated by milling, germination, isoelectric precipitation (IEP), and enzyme‐assisted extraction (EAE) were evaluated. Moisture, ash, fat, protein, phytic acid, tannin, and trypsin inhibitor content of the hempseed flours and protein isolate were 2.80%–6.46%, 5.07%–28.89%, 0.00%–31.44%, 22.71%–89.94%, 0.55%–1.05%, 274.24–1300.76 μg/g, and 0.00–42.66 U/g, respectively. IEP resulted in the highest protein content (89.94%), indicative of its effective to isolate hempseed protein. Germination and IEP significantly reduced phytic acid and tannin contents by 1.53‐ and 3.63‐fold, respectively. All processing methods improved in vitro protein digestibility (IVPD). SDS‐PAGE analysis revealed comparable band patterns in milled and protein isolate, with a strong 50 kDa band attributed as edestin. Amino acid analysis showed that EAE augmented total essential amino acids, particularly protease. Milling and pronase treatment yielded the highest and lowest IVPD‐corrected amino acid score (IVPDCAAS) of 76% and 47%, respectively. Milled and germinated flours contained varying amounts of γ‐tocopherol, lutein, zeaxanthin, α‐carotene, and β‐carotene. Germinated flour exhibited elevated levels of total phenolic (14.36 mg/g), and flavonoid (1.76 mg/g) contents, FRAP, TEAC, and DPPH compared to the other flours suggesting superior antioxidant capacity. Strong positive correlations (r >0.70) were found between IVPD and phytic acid for the protein isolate, total phenolic content, and FRAP for IEP and germinated flours. Overall, hempseed flours with diverse properties could be produced using non‐thermal processing.

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Influence of Germination Conditions and Parameters on the Content of Total Phenolic Compounds and Scavenging Activity in Germinated Seeds

Cited by 2 publications

References 30 publications

Germinated pumpkin flours: Antioxidant potential, phenolic compounds, minerals, morphology, and thermal analyses

Germinated pumpkin flours: Antioxidant potential, phenolic compounds, minerals, morphology, and thermal analyses

Impact of non‐thermal processing on the nutritional quality and bioactive properties of industrial hempseed flours and protein isolate

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