Claim · model-written summary
Soaking in 5% rice koji produced the highest RES content (28.83 µg/g).
- Taxon
- peanuts
Arachis hypogaeae0 - Treatment
- Soaking peanuts in 5% rice kojie0
- Outcome
- RESe0
- Direction
- higheste0
- Value
- 28.83 µg/ge0
- Comparator
- unstimulated germinated peanutse1
Not reportedMaterialGeneCompoundOrgan / stageInteractorInteractor roleSecond interactorSecond interactor roleSettingQualifier
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Soaking peanuts in 5% rice koji produced the highest RES and GABA contents (28.83 µg/g and 506.34 μg/g, respectively)”
e1“The results of this study indicate that no RES was detected in ungerminated peanuts, and only 5.58 μg/g of GABA was present, while unstimulated germinated peanuts contained 4.03 µg/g of RES and 258.83 μg/g of GABA”
Title
Study of Inducing Factors on Resveratrol and Antioxidant Content in Germinated Peanuts
Chun-Hsiang Hung; Su-Der Chen Molecules 2022. doi:10.3390/molecules27175700
Other claims from this paper (17)
- Observation No resveratrol was detected in ungerminated peanuts.
- Observation Ungerminated peanuts contained only 5.58 μg/g of GABA.
- Observation Unstimulated germinated peanuts contained 4.03 µg/g of RES.
- Observation Unstimulated germinated peanuts contained 258.83 μg/g of GABA.
- Intervention effect Soaking in 0.2% phenylalanine solution increased RES content to 13.64 μg/g compared with unstimulated germinated peanuts.
- Intervention effect Soaking in 0.2% glutamate increased GABA content to 651.51 μg/g compared with unstimulated germinated peanuts.
- Intervention effect Soaking in 5% rice koji produced the highest GABA content (506.34 μg/g).
- Intervention effect HPP at 100 MPa for 10 min increased RES content to 7.66 μg/g in germinated peanuts.
- Intervention effect HPP at 100 MPa for 10 min increased GABA content to 497.09 μg/g in germinated peanuts.
- Intervention effect Ultrasonic treatment for 20 min increased RES content to 13.02 μg/g in germinated peanuts.
- Intervention effect Ultrasonic treatment for 20 min increased GABA content to 318.71 μg/g in germinated peanuts.
- Intervention effect Rice koji soaking followed by HPP at 100 MPa for 10 min increased RES content to 37.78 μg/g.
- Intervention effect Rice koji soaking followed by HPP at 100 MPa for 10 min increased GABA content to 1196.98 μg/g.
- Intervention effect Rice koji followed by ultrasonic treatment for 20 min increased RES content to 46.53 μg/g.
- Intervention effect Rice koji followed by ultrasonic treatment for 20 min increased GABA content to 974.52 μg/g.
- Intervention effect Flavonoid and polyphenol contents of germinated peanuts increased after exposure to various external stimuli.
- Intervention effect Exposure to various external stimuli improved the DPPH free radical-scavenging ability of germinated peanuts.