MODULATION OF PHENOLIC CONTENTS OF SOME EDIBLE SEEDS ASA SOURCE OF NATURAL ANTIOXIDANTS IN FUNCTIONAL FOODS VIA DARK GERMINATION

Farid A Badria, Sara Abou Zeid
2020 Asian Journal of Phytomedicine and Clinical Research  
Germination is among common effective methods to enhance the value and quality of legumes. Essential components; e.g. antioxidants, Vitamins, and others might be considered useful and affect the course of germination. Antioxidants activity of many components may be important for protection, and/or prevent rancidity or other flavor deterioration in foods. In this study, germination then extraction of some edible seeds and their sprouts could be employed as a source for natural phenolic compounds
more » ... phenolic compounds potential anti-oxidant activity. The selected edible seeds included lettuce, chickpea, linseed, lentil, dry green pea, lupine, black-eyed pea, radish, fenugreek, fava bean, and turnip. Folin Ciocalteau, AlCl3m and ABTS reagents were used to examine the total phenolic contents, total flavonoids, and antioxidant activity respectively. The results revealed that dark germination under dark condition enhances the antioxidant activity. In spite of the enhancement of the total phenolic contents during germination, the flavonoid content was significantly decreased. There was a significant positive correlation (R= 0.5912) between the polyphenols content of sprouts and anti-oxidant activity. This preliminarily study indicated that either edible seeds sprouts or their extracts might be used as a source of natural antioxidants in functional foods or in the formulation of supplements or medicine in the different pharmaceutical dosage forms. Please cite this article in press as: Farid A. Badria and Sara Abou Zeid. Modulation of phenolic contents of some edible seeds ASA source of natural antioxidants in functional foods VIA Dark germination,
doi:10.36673/ajpcr.2020.v08.i01.a03 fatcat:pfostgyxl5dzdgdgmy6xn3qemu