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Germination of Peanut Kernels
to Enhance Resveratrol Biosynthesis and Prepare Sprouts as a Functional
Vegetable.
J Agric Food Chem. 2005 Jan
26;53(2):242-6.
Wang KH, Lai YH, Chang JC, Ko TF, Shyu SL, Chiou RY.
Graduate Institute of Food Science, and Graduate Institute of Biotechnology,
National Chiayi University, Chiayi, Taiwan.
Bioactive benefits of resveratrol in the diets have attracted extensive
interests of the public. Peanut is one of the potent natural sources of
resveratrol. In this study, germination of peanut kernels to enhance resveratrol
biosynthesis and preparation of sprouts as a functional vegetable was conducted.
When the rehydrated kernels of three peanut cultivars were germinated at 25
degrees C and relative humidity 95% in dark for 9 days, resveratrol contents
increased significantly from the range of 2.3 to 4.5 mug/g up to the range of
11.7 to 25.7 mug/g depending upon peanut cultivar. In comparison with the sprout
components, resveratrol contents were highest in the cotyledons, slightly lower
in the roots, and not detected in the stems. When the sprouts were heated in
boiling water for 2 min, resveratrol contents varied in a limited range.
Methanol extracts of the freeze-dried sprouts exhibited potent
1,1-diphenyl-2-picryl-hydrazyl scavenging activity and antioxidative potency
against linoleic acid oxidation. These activities increased with an increase of
germination time. After 9 days of germination, total free amino acid, sucrose,
and glucose contents increased significantly while crude protein contents
decreased and the large sodium dodecyl sulfate polyacrylamide gel
electrophoresis protein molecules of the kernels were extensively degraded. From
a practical viewpoint, it is of potency to prepare peanut sprouts as a
functional vegetable.
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