TY - JOUR
T1 - Phenolic compounds profile and antioxidant activity of pea (Pisum sativum L.) and black bean (Phaseolus vulgaris L.) sprouts
AU - Borges-Martínez, Eduardo
AU - Gallardo-Velázquez, Tzayhri
AU - Cardador-Martínez, Anaberta
AU - Moguel-Concha, Deyanira
AU - Osorio-Revilla, Guillermo
AU - Ruiz-Ruiz, Jorge Carlos
AU - Martínez, Cristian Jiménez
N1 - Publisher Copyright:
© 2022, Sociedade Brasileira de Ciencia e Tecnologia de Alimentos, SBCTA. All rights reserved.
PY - 2022
Y1 - 2022
N2 - Germination increases total phenolic compounds (TF) concentration and antioxidant activity (AOx). The characterization and quantification of TPC, total flavonoids content (TPC), and AOx of beans (Phaseolus vulgaris) and peas (Pisum sativum) sprouts, germinated for ten days was performed. Results showed that the highest concentration of TPC for both sprouts was in days 6 and 7 (685.21 and 910.69 mg GAE/100 g dry matter) and TF varied only for beans. AOx of the pea sprouts was 512.64 and 6083.55 mg ET/100 g dry matter to DPPH and ORAC method, respectively, is higher than for bean. Regarding FRAP, bean sprouts showed better values (421.07 mg ET/100 g dry matter) compared to pea; in the CUPRAC analysis, sprouted bean showed better activity than a pea (85.76 and 44.05% inhibition). Germination induced variations in gallic and syringic acids in pea sprouts and of catechin and quercetin in the bean. Germination time and legume type are important factors the biological activity of sprouts.
AB - Germination increases total phenolic compounds (TF) concentration and antioxidant activity (AOx). The characterization and quantification of TPC, total flavonoids content (TPC), and AOx of beans (Phaseolus vulgaris) and peas (Pisum sativum) sprouts, germinated for ten days was performed. Results showed that the highest concentration of TPC for both sprouts was in days 6 and 7 (685.21 and 910.69 mg GAE/100 g dry matter) and TF varied only for beans. AOx of the pea sprouts was 512.64 and 6083.55 mg ET/100 g dry matter to DPPH and ORAC method, respectively, is higher than for bean. Regarding FRAP, bean sprouts showed better values (421.07 mg ET/100 g dry matter) compared to pea; in the CUPRAC analysis, sprouted bean showed better activity than a pea (85.76 and 44.05% inhibition). Germination induced variations in gallic and syringic acids in pea sprouts and of catechin and quercetin in the bean. Germination time and legume type are important factors the biological activity of sprouts.
KW - Antioxidant activity
KW - Germination
KW - Legumes
KW - Phenolic compounds
KW - Sprouts
UR - http://www.scopus.com/inward/record.url?scp=85126095899&partnerID=8YFLogxK
U2 - 10.1590/fst.45920
DO - 10.1590/fst.45920
M3 - Artículo
AN - SCOPUS:85126095899
SN - 1678-457X
VL - 42
JO - Food Science and Technology
JF - Food Science and Technology
M1 - e45920
ER -