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

Authors :
Adhikari, Bishnu
Dhungana, Sanjeev Kumar
Ali, Muhammad Waqas
Adhikari, Arjun
Kim, Il-Doo
Shin, Dong-Hyun
Source :
Food Science & Biotechnology; Oct2018, Vol. 27 Issue 5, p1275-1284, 10p
Publication Year :
2018

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. [ABSTRACT FROM AUTHOR]

Details

Language :
English
ISSN :
12267708
Volume :
27
Issue :
5
Database :
Complementary Index
Journal :
Food Science & Biotechnology
Publication Type :
Academic Journal
Accession number :
132160766
Full Text :
https://doi.org/10.1007/s10068-018-0364-7