Resveratrol, total phenolic and flavonoid contents, and antioxidant potential of seeds and sprouts of Korean peanuts

Abstract

Peanut sprouts are gaining increasing popularity as a potential source of functional food. The objective of this study was to investigate yield and food value of peanut sprouts of six Korean peanut genotypes (Daekwang, Akwang, Baekjung, Alogi, Pungan and Heugttangkong) from day 5 through 9. Functional compounds like polyphenol, flavonoid, and resveratrol contents were significantly (p\0.05) high in the sprouts compared to those in the seeds. Pungan yielded significantly (p\0.05) high sprouts followed by Alogi. However, antioxidant potentials and functional compounds in the sprouts varied significantly (p\0.05) with genotype, sprout part, and day after germination. Overall consideration of the yield, functional compounds, and antioxidant potentials of the sprouts suggested that more appropriate time of sprout harvest for Alogi and Pungan was day 5-7 and that for the other genotypes was day 5-8. The yield and functional properties of peanut sprouts significantly varied with genotypes, parts, and age.

The Halotolerant Rhizobacterium—Pseudomonas koreensis MU2 Enhances Inorganic Silicon and Phosphorus Use Efficiency and Augments Salt Stress Tolerance in Soybean (Glycine max L.)

“…The method described by Adhikari et al [ 44 ] was used to measure polyphenol content. In brief, samples were extracted with 100% methanol and measured using a spectrophotometer (Multiskan GO; Thermo Fisher Scientific, Waltham, MA, USA) at 750 nm.…”

Comparison of the Phenolic Profiles of Soaked and Germinated Peanut Cultivars via UPLC-QTOF-MS

“…The total phenolic content (TPC) was determined by the Folin-Ciocalteu method, as previously described [15], and the results were expressed as milligrams of gallic acid equivalent (mg GAE)/100 g DW of samples. Total flavonoid content (TFC) was determined by the AlCl 3 -based colorimetric method, as previously described [8], and the results were expressed as mg catechin equivalent (CE mg)/100 g dry weight (DW) of samples.…”

“…Peanut seeds and germinated peanuts are nutritious and have high medicinal and economic values [7]. It has been reported that germinated peanut contains higher levels of flavonoids and other phenolic compounds than peanut seeds [8]. Especially, compared to peanut seeds, germinated peanuts exhibit enhanced antioxidant activity [8].…”

“…It has been reported that germinated peanut contains higher levels of flavonoids and other phenolic compounds than peanut seeds [8]. Especially, compared to peanut seeds, germinated peanuts exhibit enhanced antioxidant activity [8]. These phenolic compounds have been associated with a wide range of health benefits such as the prevention of coronary heart diseases, different types of cancer, diabetes, and obesity [9].…”

Light and Low Relative Humidity Increase Antioxidants Content in Mung Bean (Vigna radiata L.) Sprouts

“…In this context, sprouts and microgreens have recently gained popularity as easy-to-produce (e.g., small size, without soil and external inputs as fertilizers and pesticides), healthy gastronomic ingredients [ 12 , 13 ]. Indeed, compared to mature-leaf crops, they contain a higher amount of bioactive compounds, antioxidants, minerals, and phytonutrients [ 14 ]. Their consumption has been associated with a reduced risk of cancer, respiratory problems, osteoporosis, and muscle atrophy, which are frequent diseases associated with obesity and malnutrition [ 15 , 16 , 17 ].…”