Antioxidant activity, total phenolic, and resveratrol content in five cultivars of peanut sprouts
Authors: Apinun Limmongkon1*, Prachya Janhom1, Ampika Amthong1, Muenfan Kawpanuk1, Patcharaporn Nopprang1, Jirarat Poohadsuan1, Thapakorn Somboon1, Suwaree Saijeen2, Damratsamon Surangkul1, Metawee Srikummool1, Tantip Boonsong1
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Objective: To investigate the change in total phenolic compounds, antioxidant activity,
and resveratrol content of five different germinated peanut cultivars.
Methods: The germinated sprouts of five peanut cultivars (Kalasin1, Kalasin2, Konkaen,
Konkaen4, and Tainan9) were extracted with 80% ethanol and collected as crude extract.
The antioxidant capacities were determined with 2,2-diphenyl-1-picrylhydrazyl and ferric
ion reducing antioxidant power method. The total phenolic compound was measured
using the Folin–Ciocalteau assay. The qualification and quantification of resveratrol was
performed by high performance liquid chromatography method.
Results: Among the five cultivars, a three-day germination of Kalasin1 showed the
highest phenolic content [(40.67 ± 2.62) mg gallic acid/g dry weight], expressed the
highest 2,2-diphenyl-1-picrylhydrazyl antioxidant value [(80.51 ± 1.47) mmol/L Trolox/g
dry weight], and ferric ion reducing antioxidant power antioxidant value [(171.33 ± 8.59)
mmol/L ascorbic acid/g dry weight]. However, the high performance liquid chromatography result of Kalasin2 significantly increased to the highest resveratrol content of
(6.44 ± 1.26) mg/g dry weight on the second day of germination.
Conclusions: The variation of phytochemical content in the peanut sprout is due to the
effect of the peanut cultivar and the germination period.