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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MDPI AG
2023-06-01
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| Series: | Molecules |
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| Online Access: | https://www.mdpi.com/1420-3049/28/12/4684 |
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| author | Liangchen Zhang Haolin Qu Mengxi Xie Taiyuan Shi Puxiang Shi Miao Yu |
| author_facet | Liangchen Zhang Haolin Qu Mengxi Xie Taiyuan Shi Puxiang Shi Miao Yu |
| author_sort | Liangchen Zhang |
| collection | DOAJ |
| 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. |
| first_indexed | 2024-03-11T02:06:37Z |
| format | Article |
| id | doaj.art-c7b90f3ddf774b6cb09618ed770d254b |
| institution | Directory Open Access Journal |
| issn | 1420-3049 |
| language | English |
| last_indexed | 2024-03-11T02:06:37Z |
| publishDate | 2023-06-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Molecules |
| spelling | doaj.art-c7b90f3ddf774b6cb09618ed770d254b2023-11-18T11:48:56ZengMDPI AGMolecules1420-30492023-06-012812468410.3390/molecules28124684Effects of Different Cooking Methods on Phenol Content and Antioxidant Activity in Sprouted PeanutLiangchen Zhang0Haolin Qu1Mengxi Xie2Taiyuan Shi3Puxiang Shi4Miao Yu5Institute of Food and Processing, Liaoning Academy of Agricultural Sciences, Shenyang 110161, ChinaFood Science College, Shenyang Agricultural Unversity, Shenyang 110866, ChinaInstitute of Food and Processing, Liaoning Academy of Agricultural Sciences, Shenyang 110161, ChinaInstitute of Food and Processing, Liaoning Academy of Agricultural Sciences, Shenyang 110161, ChinaInstitute of Sandy Land Management and Utilization of Liaoning, Fuxin 123000, ChinaInstitute of Food and Processing, Liaoning Academy of Agricultural Sciences, Shenyang 110161, ChinaPeanut 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.https://www.mdpi.com/1420-3049/28/12/4684peanut sproutcooking methodphenolic compoundantioxidant activity |
| spellingShingle | Liangchen Zhang Haolin Qu Mengxi Xie Taiyuan Shi Puxiang Shi Miao Yu Effects of Different Cooking Methods on Phenol Content and Antioxidant Activity in Sprouted Peanut Molecules peanut sprout cooking method phenolic compound antioxidant activity |
| 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 | peanut sprout cooking method phenolic compound antioxidant activity |
| url | https://www.mdpi.com/1420-3049/28/12/4684 |
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