Antioxidant activity, total phenolic, and resveratrol content in five cultivars of peanut sprouts

• Published in: Asian Pacific Journal of Tropical Biomedicine
• Main Authors: Apinun Limmongkon, Prachya Janhom, Ampika Amthong, Muenfan Kawpanuk, Patcharaporn Nopprang, Jirarat Poohadsuan, Thapakorn Somboon, Suwaree Saijeen, Damratsamon Surangkul, Metawee Srikummool, Tantip Boonsong
• Format: Article in Journal/Newspaper
• Language: English
• Published: Wolters Kluwer Medknow Publications 2017
• Subjects: Arachis hypogaea; Peanut sprout; Germination; Antioxidant activity; Phenolic compound; Resveratrol; Arctic medicine. Tropical medicine; RC955-962; Biology (General); QH301-705.5; Arctic
• Online Access: https://doi.org/10.1016/j.apjtb.2017.01.002; https://doaj.org/article/d1aff499974b4226ba373a4bd4e6ede7

Objective: To investigate the change in total phenolic compounds, antioxidant activity, and resveratrol content of five different germinated peanut cultivars. Methods: The germinated sprouts of five peanut cultivars (Kalasin1, Kalasin2, Konkaen, Konkaen4, and Tainan9) were extracted with 80% ethanol and collected as crude extract. The antioxidant capacities were determined with 2,2-diphenyl-1-picrylhydrazyl and ferric ion reducing antioxidant power method. The total phenolic compound was measured using the Folin–Ciocalteau assay. The qualification and quantification of resveratrol was performed by high performance liquid chromatography method. Results: Among the five cultivars, a three-day germination of Kalasin1 showed the highest phenolic content [(40.67 ± 2.62) μg gallic acid/g dry weight], expressed the highest 2,2-diphenyl-1-picrylhydrazyl antioxidant value [(80.51 ± 1.47) mmol/L Trolox/g dry weight], and ferric ion reducing antioxidant power antioxidant value [(171.33 ± 8.59) mmol/L ascorbic acid/g dry weight]. However, the high performance liquid chromatography result of Kalasin2 significantly increased to the highest resveratrol content of (6.44 ± 1.26) μg/g dry weight on the second day of germination. Conclusions: The variation of phytochemical content in the peanut sprout is due to the effect of the peanut cultivar and the germination period.