The DOI matches its Crossref record; 3 of the 3 references it cites were found in a registry or an index.
Phenolic Profiles and Antioxidant Activity of Germinated Legumes
Open accessAbstract
Bioactive compounds, which are naturally produced in plants, have been concerned with the food and pharmaceutical industries because of the pharmacological effects on humans. In this study, the individual phenolics of six legumes during germination and antioxidant capacity from sprout extracts were determined. It was found that the phenolic content significantly increased during germination in all legumes. Peanuts showed the strongest antioxidant capacity in both the DPPH• (1,1-diphenyl-2-picrylhydrazyl) method and the reducing power assay (32.51% and 84.48%, respectively). A total of 13 phenolic acids were detected and quantified. There were 11 phenolic constituents identified in adzuki beans; 10 in soybeans; 9 in black beans, mung beans, and white cowpeas; and 7 compounds in peanuts. Sinapic acid and cinnamic acid were detected in all six legume sprouts, and their quantities in germinated peanuts were the highest (247.9 µg·g−1 and 62.9 µg·g−1, respectively). The study reveals that, among the investigated legumes, germinated peanuts and soybeans obtained maximum phenolics and antioxidant capacity.
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Cites
Antioxidant and structure–activity relationships (SARs) of some phenolic and anilines compounds
Bendary, E., Francis, R. R., Ali, H. M. G., Sarwat, M. I., & El Hady, S. (2013) · Annals of Agricultural Sciences · doi:10.1016/j.aoas.2013.07.002 · Cited by 555
Afshin, A., Micha, R., Khatibzadeh, S., & Mozaffarian, D. (2014) · The American Journal of Clinical Nutrition · doi:10.3945/ajcn.113.076901 · Cited by 509 · cited 2×
“Consumption of legumes potentially reduces the risk of chronic diseases [1] such as stroke, type II diabetes [2], cardiovascular [3], and gastrointestinal cancer [4].”
BackgroundErkkilä, A. T., Herrington, D. M., Mozaffarian, D., & Lichtenstein, A. H. (2005) · American Heart Journal · doi:10.1016/j.ahj.2004.08.013 · Cited by 131
Cited by
Cowpea: an overview on its nutritional facts and health benefits
Jayathilake, C., Visvanathan, R., Deen, A., Bangamuwage, R., Jayawardana, B. C., Nammi, S., & Liyanage, R. (2018) · Journal of the Science of Food and Agriculture · doi:10.1002/jsfa.9074 · Cited by 336
Al-Qabba, M. M., El-Mowafy, M. A., Althwab, S. A., Alfheeaid, H. A., Aljutaily, T., & Barakat, H. (2020) · Nutrients · doi:10.3390/nu12102904 · Cited by 91
Etemadi, F., Hashemi, M., Randhir, R., ZandVakili, O., & Ebadi, A. (2018) · The Crop Journal · doi:10.1016/j.cj.2017.12.001 · Cited by 69
Ayaz, A., Zaman, W., Radák, Z., & Gu, Y. (2024) · Antioxidants · doi:10.3390/antiox13040437 · Cited by 26
Metadata
- Authors
- Khang, D., Dung, T., Elzaawely, A., & Xuan, T.
- Venue
- Foods
- Publisher
- MDPI AG
- Published
- 2016-04-09
- Volume
- 5
- Issue
- 2
- Pages
- 27
- ISSN
- 2304-8158 (ISSN-L)
- OpenAlex
- W2332428293
- Cited by
- 182
- References
- 3
- FWCI
- 9.62
- Type
- journal article
- Language
- en
- Open access
- gold
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