Total polyphenols and bioactivity of seeds and sprouts in several legumes

Chon, S.U. (2013) Total polyphenols and bioactivity of seeds and sprouts in several legumes. Current Pharmaceutical Design, 19 (34). pp. 6112-6124.

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Abstract

Seeds and sprouts from legume crop plants have received attention as functional foods, because of their nutritive values including amino acid, fiber, trace elements, vitamins, flavonoids, and phenolic acids. Consumption of seeds and sprouts has become increasingly popular among people interested in improving and maintaining their health status by changing dieta!), habits. The seeds and sprouts are excellcnt examples of functional food defined as lowering the risk of various diseases and/or exerting health promoting erfects in addition to its nutritive value. Phenolic compounds arc considered as secondary metabolitcs that are synthesized by plants during nonnal .develop~en t and in response .to stress conditions, and the compounds occur ubiquitously in plants as the diversified group ofphytochcnucals denved from phenylalanllle and tyrosine. Plant phenolics includc simple phenols, phenolic acids, cOllmarins, Havonoids, stilbenes, hydrolyzable and cOlJdensed tannins, lignans, and lignins. In plant, phenolics may act as phytoalexios, antifeedants, attractants for puJlimllurs, contributurs to the plant pigmentailon, antioxidants, and protectivc agcnts against UV light, among others. In lood, phenolics may contribute to the bitterness, a:stringcncy, color, £1avor, odor, and oxidativc stability of products. In addition, health-protccting capacity of some and antinutritional properties of other plant phenolics arc of great importance to producers, processors and consumers. Scveral researches were conducted to compare thc content of phenolics and flavonoids, antioxidant activity and antioxidant enzyme activity from seeds and sprouts of Icgume plants. Total phenolics (TP) contcnt and total tlavonoids (1T) levcl were highest in soybcan sprout extracts, followcd by cowpea and mungbcan sprout extracts (p < 0.05). DPPH (1 , l -diphenyl-2-picryl hydrazyl radical) free radical scavenging activity was higher in cowpea or mungbean sprouts than in soybean sprouts. Among antioxidant enzymes, ascorbate peroxidase (APX) and peroxidase (POX) activities were highest in cowpea. sprouts and catalase (CAT) and supclOxidc dismutase (SOD) activities in soy bean SplOuts. During sprouting in mungbcan, 1'1' and TF levels significantly increased and improvcd free radical scavenging, ty_ rosinase inhibition, anticancer, and ADH (alcohol dehydrogenase) activities, showing highcr contents and activities in sprouts than in seeds. Sprouting of secds is known to increase the nutritive val ue such as phenolics and flavonoids and the health qualities of foods in a natural way. Phasic bioactivc rcsponses from dry seeds to 7-day-old seedlings of cow pea showcd diffcrcntial growth, contents ofTPand TP, antioxidant activity and antioxidant enzyme activity. Plant length and weight of c()wpea sprouts were significantly increased until 7 days aftcr sceding. TP content, however, was highest in dry sced (DS) extracts of cowpea (63.9 mg kg·I), followed by imbibed seed (IS) (56.8 mg kg-I) and I-day-old sprout (I DOS) (46.4 mg kg-I) extracts, and signit1cantly reduced with increase of sprout age (p < 0.05). OPPH free radical scavenging activity was higher in OS or IS than in cowpea sprouts. APX, POx, and POX activities were highcst in 700S and lowest in OS. SOD activity was lowest in DS and much higher in additional sprouting days.

Item Type:	Article
Uncontrolled Keywords:	Seeds, sprouts, legumes, total phenolics, total tlavonoids, DPPH free mdical scavenging activity, antioxidant enzyme activity
Author Affiliation:	EFARINET Co. Ltd., BI Center, Chosun University, Gwangju 501-759, South Korca
Subjects:	Crop Improvement
Divisions:	General
Depositing User:	Mr T L Gautham
Date Deposited:	24 Sep 2018 04:48
Last Modified:	24 Sep 2018 04:48
URI:	http://eprints.icrisat.ac.in/id/eprint/15617

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