Profile analysis and correlation across phenolic compounds, isoflavones and antioxidant capacity during germination of soybeans (<i>Glycine max</i> L.)

Guzmán‐Ortiz, Fabiola Araceli; Martín‐Martínez, Eduardo San; Valverde, María Elena; Rodríguez-Aza, Yolanda; Berríos, José De J.; Mora‐Escobedo, Rosalva

doi:10.1080/19476337.2017.1302995

Cited by 50 publications

(25 citation statements)

References 48 publications

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“…This can be attributed to the de novo synthesis and transformation. Interestingly, an almost twofold increase in antioxidant capacity occurred, suggesting that germination generates new antioxidant compounds other than phenols, including an increase in vitamin content and the activation of the chlorophyll, which has high antioxidant capacity [41]. Finally, germination induces changes in the concentration of minerals, as was observed in calcium concentration of chia sprouts, probably as a consequence of an increase in its extractability [41].…”

Section: Discussionmentioning

confidence: 92%

Impact of Processing and Intestinal Conditions on in Vitro Digestion of Chia (Salvia hispanica) Seeds and Derivatives

Calvo-Lerma

Paz-Yépez

Asensio-Grau

et al. 2020

Foods

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Chia seeds present with an excellent nutrient profile, including polyunsaturated fat, protein, fibre and bioactive compounds, which make them a potential food or ingredient to bring beneficial health effects. However, their tough structure could mean that these seeds remain hardly disrupted during digestion, thus preventing the release and digestibility of nutrients. In the present study, different chia products (seeds, whole flour, partially defatted flour and sprouts) were assessed in terms of proteolysis, lipolysis, calcium and polyphenols bioaccessibility and antioxidant activity. In vitro digestions were performed supporting standard intestinal (pH 7, bile salts concentration 10 mM) and altered (pH 6, bile salts concentration 1 mM) conditions. The altered conditions significantly reduced lipolysis, but not proteolysis. Regarding the food matrix, compared to the chia seeds, whole and partially defatted flour increased the hydrolysis of lipids and protein, relating to reduced particle size. Sprouting had an enhancing effect on proteolysis but prevented lipolysis. Calcium bioaccessibility dropped in all the samples in the two intestinal conditions. The digestion process led to increased polyphenols bioaccessibility in all the structures, but reduced antioxidant activity except in the milled structures. In conclusion, milling should be applied to chia seeds prior to consumption in cases where enhancing the potential uptake of macro and micronutrients is targeted, and sprouting is suitable to enhance protein digestibility and reduce lipolysis.

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Section: Discussionmentioning

confidence: 92%

Impact of Processing and Intestinal Conditions on in Vitro Digestion of Chia (Salvia hispanica) Seeds and Derivatives

Calvo-Lerma

Paz-Yépez

Asensio-Grau

et al. 2020

Foods

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“…Germinated seeds of Vitis californica contained 42.40-204.00 µg/g of fresh weight of gallic acid (Weidner et al, 2014). Soybean sample also showed improved level of quercetin (523.82-955.29 μmol/100 g) and catechin (38.38-159.95 μmol/100 g) after 6 days of germination, respectively (Guzmán-Ortiz et al, 2017).…”

Section: Hplc Phenolic Profilementioning

confidence: 97%

“…proved level of quercetin (523.82-955.29 μmol/100 g) and catechin (38.38-159.95 μmol/100 g) after 6 days of germination, respectively(Guzmán-Ortiz et al, 2017).…”

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confidence: 96%

Microwave processing impact on the phytochemicals of sorghum seeds as food ingredient

Hassan

Ahmad

et al. 2019

J Food Process Preserv

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Nowadays, to preserve or modify the phytochemical constituents of processed food products for improving their nutritional profile, application of microwave processing has achieved special attention. Microwave processing parameters were optimized to improve the phytochemical profile of sorghum seeds through their sprouting. In this work, overall impact of microwave processing on different phytochemical constituents (alkaloid, saponin, phytate, and sterols), antioxidant activities (DPPH, FRAP, and ORAC assay), phenolic compounds (total phenolic contents, total flavonoid contents, gallic acid, ferulic acid, catechin, quercetin, tannin) as well as in vitro protein digestibility occurring during sorghum grain germination was assessed. Among different treatment levels, microwave power level of 700 W for 15 s gave the best results for the studied parameters. The microwave‐processed sorghum sprouts with improved phytochemical composition may provide effective raw material to formulate low‐cost and high‐protein weaning/functional foods. Practical applications In developing countries, use of locally available food resources for formulating weaning/functional foods is an enormous task. Therefore, sorghum seeds could be utilized in the development of low cost, sorghum‐based high‐protein weaning/functional foods. The present work showed that microwave processing of sorghum seed could impart improvement in their composition regarding phenolic profile, antioxidant activity, and in vitro protein digestibility of sorghum sprouts. Thus, as compared to unprocessed germinated seeds, microwave‐processed sorghum sprouts having high nutritional profile could be a preferable ingredient to develop weaning/functional foods.

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“…Compared with the content of phenolics in other sprouts, our results showed that the amount of phenolics in illuminated chia microgreens (24 and 48 h) was higher or similar [7,38,39]. These variations could be attributed to the different enzymatic activity of hydrolases and polyphenol oxidases [40], de novo synthesis of phenolics, differences in polymerization and oxidation processes, and degradation of The increase of photosynthetic pigments in treated chia microgreens indicates the association between chlorophyll and carotenoid synthesis and the length of exposure to light.…”

Section: Effect Of Illumination Total Phenolic and Protein Contentmentioning

confidence: 52%

The Effect of Light on Antioxidant Properties and Metabolic Profile of Chia Microgreens

et al. 2020

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Chia (Salvia hispanica L.) is a one-year plant known as a source of nutrients that can be consumed in the diet in the form of seeds or sprouts. The purpose of this study is to investigate the effect of illumination for 24 and 48 h on dark-grown chia microgreens. Total antioxidant capacity was measured using 2,2-diphenyl-1-picrylhydrazyl (DPPH) and ferric-reducing antioxidant power (FRAP) assays, along with the total phenolics, ascorbic acid and cellulose content, and chlorophyll and carotenoid concentrations. Fourier transform infrared spectroscopy (FTIR) was used to evaluate the biochemical composition and elucidate the changes in compound structures between dark-grown and illuminated chia microgreens. Analysis of the results showed that illumination significantly increased the content of all measured bioactive compounds as well as antioxidative capacity, especially 48 h after exposure to light. FTIR analyses supported structural and molecular changes in chia microgreens grown under different light regimes. Our results suggest that illumination has a positive effect on the antioxidant potential of chia microgreens, which may present a valuable addition to the human diet.

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Profile analysis and correlation across phenolic compounds, isoflavones and antioxidant capacity during germination of soybeans (Glycine max L.)

Abstract: View related articles View Crossmark data Citing articles: 11 View citing articles Profile analysis and correlation across phenolic compounds, isoflavones and antioxidant capacity during germination of soybeans (Glycine max L.

Cited by 50 publications

References 48 publications

Impact of Processing and Intestinal Conditions on in Vitro Digestion of Chia (Salvia hispanica) Seeds and Derivatives

Impact of Processing and Intestinal Conditions on in Vitro Digestion of Chia (Salvia hispanica) Seeds and Derivatives

Microwave processing impact on the phytochemicals of sorghum seeds as food ingredient

The Effect of Light on Antioxidant Properties and Metabolic Profile of Chia Microgreens

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