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Effects of Different Cooking Methods on Phenol Content and Antioxidant Activity in Sprouted Peanut

Peanut sprout is a high-quality healthy food, which not only has beneficial effects, but also a higher phenol content than peanut seed. In this study, peanut sprout was treated with five cooking methods, namely boiling, steaming, microwave heating, roasting, and deep-frying, and the phenol content,...

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Detalles Bibliográficos
Autores principales: Zhang, Liangchen, Qu, Haolin, Xie, Mengxi, Shi, Taiyuan, Shi, Puxiang, Yu, Miao
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10300812/
https://www.ncbi.nlm.nih.gov/pubmed/37375239
http://dx.doi.org/10.3390/molecules28124684
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author Zhang, Liangchen
Qu, Haolin
Xie, Mengxi
Shi, Taiyuan
Shi, Puxiang
Yu, Miao
author_facet Zhang, Liangchen
Qu, Haolin
Xie, Mengxi
Shi, Taiyuan
Shi, Puxiang
Yu, Miao
author_sort Zhang, Liangchen
collection PubMed
description Peanut sprout is a high-quality healthy food, which not only has beneficial effects, but also a higher phenol content than peanut seed. In this study, peanut sprout was treated with five cooking methods, namely boiling, steaming, microwave heating, roasting, and deep-frying, and the phenol content, monomeric phenol composition, and antioxidant activity were determined. The results showed that, compared with unripened peanut sprout, the total phenol content (TPC) and total flavonoid content (TFC) decreased significantly after the five ripening processes, and the highest retention of phenols and flavonoids was associated with microwave heating (82.05% for TPC; 85.35% for TFC). Compared with unripened peanut sprout, the monomeric phenol composition in germinated peanut was variable after heat processing. After microwave heating, except for a significant increase in the cinnamic acid content, no changes in the contents of resveratrol, ferulic acid, sinapic acid, and epicatechin were observed. Furthermore, there was a significant positive correlation of TPC and TFC with 2,2-diphenyl-1-picrylhydrazyl scavenging capacity, 2,2-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) scavenging capacity, and ferric ion reducing antioxidant power in germinated peanut, but not with hydroxyl free radical scavenging capacity, in which the main monomer phenolic compounds were resveratrol, catechin, and quercetin. The research results indicate that microwave heating can effectively retain the phenolic substances and antioxidant activity in germinated peanuts, making it a more suitable ripening and processing method for germinated peanuts.
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spelling pubmed-103008122023-06-29 Effects of Different Cooking Methods on Phenol Content and Antioxidant Activity in Sprouted Peanut Zhang, Liangchen Qu, Haolin Xie, Mengxi Shi, Taiyuan Shi, Puxiang Yu, Miao Molecules Article Peanut sprout is a high-quality healthy food, which not only has beneficial effects, but also a higher phenol content than peanut seed. In this study, peanut sprout was treated with five cooking methods, namely boiling, steaming, microwave heating, roasting, and deep-frying, and the phenol content, monomeric phenol composition, and antioxidant activity were determined. The results showed that, compared with unripened peanut sprout, the total phenol content (TPC) and total flavonoid content (TFC) decreased significantly after the five ripening processes, and the highest retention of phenols and flavonoids was associated with microwave heating (82.05% for TPC; 85.35% for TFC). Compared with unripened peanut sprout, the monomeric phenol composition in germinated peanut was variable after heat processing. After microwave heating, except for a significant increase in the cinnamic acid content, no changes in the contents of resveratrol, ferulic acid, sinapic acid, and epicatechin were observed. Furthermore, there was a significant positive correlation of TPC and TFC with 2,2-diphenyl-1-picrylhydrazyl scavenging capacity, 2,2-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) scavenging capacity, and ferric ion reducing antioxidant power in germinated peanut, but not with hydroxyl free radical scavenging capacity, in which the main monomer phenolic compounds were resveratrol, catechin, and quercetin. The research results indicate that microwave heating can effectively retain the phenolic substances and antioxidant activity in germinated peanuts, making it a more suitable ripening and processing method for germinated peanuts. MDPI 2023-06-10 /pmc/articles/PMC10300812/ /pubmed/37375239 http://dx.doi.org/10.3390/molecules28124684 Text en © 2023 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Zhang, Liangchen
Qu, Haolin
Xie, Mengxi
Shi, Taiyuan
Shi, Puxiang
Yu, Miao
Effects of Different Cooking Methods on Phenol Content and Antioxidant Activity in Sprouted Peanut
title Effects of Different Cooking Methods on Phenol Content and Antioxidant Activity in Sprouted Peanut
title_full Effects of Different Cooking Methods on Phenol Content and Antioxidant Activity in Sprouted Peanut
title_fullStr Effects of Different Cooking Methods on Phenol Content and Antioxidant Activity in Sprouted Peanut
title_full_unstemmed Effects of Different Cooking Methods on Phenol Content and Antioxidant Activity in Sprouted Peanut
title_short Effects of Different Cooking Methods on Phenol Content and Antioxidant Activity in Sprouted Peanut
title_sort effects of different cooking methods on phenol content and antioxidant activity in sprouted peanut
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10300812/
https://www.ncbi.nlm.nih.gov/pubmed/37375239
http://dx.doi.org/10.3390/molecules28124684
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