Phenolic compounds profile and antioxidant activity of pea (Pisum sativum L.) and black bean (Phaseolus vulgaris L.) sprouts
Autor(a) principal: | |
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Data de Publicação: | 2022 |
Outros Autores: | , , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Food Science and Technology (Campinas) |
Texto Completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000100406 |
Resumo: | Abstract 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. |
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Phenolic compounds profile and antioxidant activity of pea (Pisum sativum L.) and black bean (Phaseolus vulgaris L.) sproutslegumesgerminationphenolic compoundsantioxidant activitysproutsAbstract 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.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2022-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000100406Food Science and Technology v.42 2022reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/fst.45920info:eu-repo/semantics/openAccessBorges-Martínez,EduardoGallardo-Velázquez,TzayhriCardador-Martínez,AnabertaMoguel-Concha,DeyaniraOsorio-Revilla,GuillermoRuiz-Ruiz,Jorge CarlosMartínez,Cristian Jiménezeng2022-02-23T00:00:00Zoai:scielo:S0101-20612022000100406Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2022-02-23T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false |
dc.title.none.fl_str_mv |
Phenolic compounds profile and antioxidant activity of pea (Pisum sativum L.) and black bean (Phaseolus vulgaris L.) sprouts |
title |
Phenolic compounds profile and antioxidant activity of pea (Pisum sativum L.) and black bean (Phaseolus vulgaris L.) sprouts |
spellingShingle |
Phenolic compounds profile and antioxidant activity of pea (Pisum sativum L.) and black bean (Phaseolus vulgaris L.) sprouts Borges-Martínez,Eduardo legumes germination phenolic compounds antioxidant activity sprouts |
title_short |
Phenolic compounds profile and antioxidant activity of pea (Pisum sativum L.) and black bean (Phaseolus vulgaris L.) sprouts |
title_full |
Phenolic compounds profile and antioxidant activity of pea (Pisum sativum L.) and black bean (Phaseolus vulgaris L.) sprouts |
title_fullStr |
Phenolic compounds profile and antioxidant activity of pea (Pisum sativum L.) and black bean (Phaseolus vulgaris L.) sprouts |
title_full_unstemmed |
Phenolic compounds profile and antioxidant activity of pea (Pisum sativum L.) and black bean (Phaseolus vulgaris L.) sprouts |
title_sort |
Phenolic compounds profile and antioxidant activity of pea (Pisum sativum L.) and black bean (Phaseolus vulgaris L.) sprouts |
author |
Borges-Martínez,Eduardo |
author_facet |
Borges-Martínez,Eduardo Gallardo-Velázquez,Tzayhri Cardador-Martínez,Anaberta Moguel-Concha,Deyanira Osorio-Revilla,Guillermo Ruiz-Ruiz,Jorge Carlos Martínez,Cristian Jiménez |
author_role |
author |
author2 |
Gallardo-Velázquez,Tzayhri Cardador-Martínez,Anaberta Moguel-Concha,Deyanira Osorio-Revilla,Guillermo Ruiz-Ruiz,Jorge Carlos Martínez,Cristian Jiménez |
author2_role |
author author author author author author |
dc.contributor.author.fl_str_mv |
Borges-Martínez,Eduardo Gallardo-Velázquez,Tzayhri Cardador-Martínez,Anaberta Moguel-Concha,Deyanira Osorio-Revilla,Guillermo Ruiz-Ruiz,Jorge Carlos Martínez,Cristian Jiménez |
dc.subject.por.fl_str_mv |
legumes germination phenolic compounds antioxidant activity sprouts |
topic |
legumes germination phenolic compounds antioxidant activity sprouts |
description |
Abstract 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. |
publishDate |
2022 |
dc.date.none.fl_str_mv |
2022-01-01 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000100406 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000100406 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/fst.45920 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
text/html |
dc.publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
dc.source.none.fl_str_mv |
Food Science and Technology v.42 2022 reponame:Food Science and Technology (Campinas) instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) instacron:SBCTA |
instname_str |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
instacron_str |
SBCTA |
institution |
SBCTA |
reponame_str |
Food Science and Technology (Campinas) |
collection |
Food Science and Technology (Campinas) |
repository.name.fl_str_mv |
Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
repository.mail.fl_str_mv |
||revista@sbcta.org.br |
_version_ |
1752126331214102528 |