The influence of light-emitting diodes on the phenolic compounds and antioxidant activities in pea sprouts
The effects of various light-emitting diodes (LEDs), such as red, blue, and yellow LED lamps, as well as white fluorescent lamps and darkness, on the levels of phenolic compounds and antioxidant activities in pea sprouts were evaluated. The total phenolic (TPC) and total flavonoid contents (TFC) of...
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Format: | Article |
Language: | English |
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Elsevier
2016-08-01
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Series: | Journal of Functional Foods |
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Online Access: | http://www.sciencedirect.com/science/article/pii/S1756464616301712 |
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author | HongKai Liu YaYun Chen TingTing Hu ShuJie Zhang YaHong Zhang TianYao Zhao HongEn Yu YuFan Kang |
author_facet | HongKai Liu YaYun Chen TingTing Hu ShuJie Zhang YaHong Zhang TianYao Zhao HongEn Yu YuFan Kang |
author_sort | HongKai Liu |
collection | DOAJ |
description | The effects of various light-emitting diodes (LEDs), such as red, blue, and yellow LED lamps, as well as white fluorescent lamps and darkness, on the levels of phenolic compounds and antioxidant activities in pea sprouts were evaluated. The total phenolic (TPC) and total flavonoid contents (TFC) of the pea sprouts under the blue and red LED light, as well as the white fluorescent lamps, were 1.46, 1.25, 1.45 times and 24.55, 21.01, 24.29 times, respectively, when compared to the dark environment control. The ABTS cation radical-scavenging activity, ferric reducing activity power (FRAP), and reducing power of the pea sprouts under blue LED light were 1.75, 3.52, and 1.97 times, respectively, compared to the control. The blue LED light significantly increased all of the individual phenolic contents when compared to the control. These results indicate that blue LED light should be recommended as a light source for enhancing the content of phenolic compounds. |
first_indexed | 2024-12-17T21:15:15Z |
format | Article |
id | doaj.art-7f402483ae644372a0f933f6b3cd39c7 |
institution | Directory Open Access Journal |
issn | 1756-4646 |
language | English |
last_indexed | 2024-12-17T21:15:15Z |
publishDate | 2016-08-01 |
publisher | Elsevier |
record_format | Article |
series | Journal of Functional Foods |
spelling | doaj.art-7f402483ae644372a0f933f6b3cd39c72022-12-21T21:32:22ZengElsevierJournal of Functional Foods1756-46462016-08-0125459465The influence of light-emitting diodes on the phenolic compounds and antioxidant activities in pea sproutsHongKai Liu0YaYun Chen1TingTing Hu2ShuJie Zhang3YaHong Zhang4TianYao Zhao5HongEn Yu6YuFan Kang7Business School, University of Jinan, Jinan 250002, ChinaCollege of Agronomy, China Agricultural University, Beijing 100193, ChinaCollege of Agronomy, China Agricultural University, Beijing 100193, ChinaCollege of Agronomy, China Agricultural University, Beijing 100193, ChinaCollege of Agronomy, China Agricultural University, Beijing 100193, ChinaCollege of Agronomy, China Agricultural University, Beijing 100193, ChinaCollege of Agronomy, China Agricultural University, Beijing 100193, ChinaCollege of Agronomy, China Agricultural University, Beijing 100193, China; Corresponding author. College of Agronomy, China Agricultural University, Beijing 100193, China. Fax: +86 10 62734265.The effects of various light-emitting diodes (LEDs), such as red, blue, and yellow LED lamps, as well as white fluorescent lamps and darkness, on the levels of phenolic compounds and antioxidant activities in pea sprouts were evaluated. The total phenolic (TPC) and total flavonoid contents (TFC) of the pea sprouts under the blue and red LED light, as well as the white fluorescent lamps, were 1.46, 1.25, 1.45 times and 24.55, 21.01, 24.29 times, respectively, when compared to the dark environment control. The ABTS cation radical-scavenging activity, ferric reducing activity power (FRAP), and reducing power of the pea sprouts under blue LED light were 1.75, 3.52, and 1.97 times, respectively, compared to the control. The blue LED light significantly increased all of the individual phenolic contents when compared to the control. These results indicate that blue LED light should be recommended as a light source for enhancing the content of phenolic compounds.http://www.sciencedirect.com/science/article/pii/S1756464616301712LEDPhenolic compoundsAntioxidant activityPea sprouts |
spellingShingle | HongKai Liu YaYun Chen TingTing Hu ShuJie Zhang YaHong Zhang TianYao Zhao HongEn Yu YuFan Kang The influence of light-emitting diodes on the phenolic compounds and antioxidant activities in pea sprouts Journal of Functional Foods LED Phenolic compounds Antioxidant activity Pea sprouts |
title | The influence of light-emitting diodes on the phenolic compounds and antioxidant activities in pea sprouts |
title_full | The influence of light-emitting diodes on the phenolic compounds and antioxidant activities in pea sprouts |
title_fullStr | The influence of light-emitting diodes on the phenolic compounds and antioxidant activities in pea sprouts |
title_full_unstemmed | The influence of light-emitting diodes on the phenolic compounds and antioxidant activities in pea sprouts |
title_short | The influence of light-emitting diodes on the phenolic compounds and antioxidant activities in pea sprouts |
title_sort | influence of light emitting diodes on the phenolic compounds and antioxidant activities in pea sprouts |
topic | LED Phenolic compounds Antioxidant activity Pea sprouts |
url | http://www.sciencedirect.com/science/article/pii/S1756464616301712 |
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