Germination of Peanut Kernels to Enhance Resveratrol Biosynthesis and Prepare Sprouts As a Functional Vegetable
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.