Abstract
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.
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Claims 9
Claim · model-written summary
Total phenol content and total flavonoid content of peanut sprout decreased significantly after each of the five cooking methods compared with unripened sprout.
- Taxon
- Peanut
Arachis hypogaeat0 - Treatment
- five ripening processese0
- Outcome
- total phenol content (TPC) and total flavonoid content (TFC)e0
- Direction
- decreasede0
- Comparator
- unripened peanut sproute0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“compared with unripened peanut sprout, the total phenol content (TPC) and total flavonoid content (TFC) decreased significantly after the five ripening processes”
t0“Sprouted Peanut”
Claim · model-written summary
Microwave heating gave the highest retention of total phenol content in sprouted peanut among the cooking methods (82.05% for TPC).
- Taxon
- PeanutArachis hypogaeat0
- Treatment
- microwave heatinge0
- Outcome
- highest retention of phenols and flavonoidse0
- Direction
- higheste0
- Value
- 82.05% for TPCe0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“the highest retention of phenols and flavonoids was associated with microwave heating (82.05% for TPC; 85.35% for TFC)”
t0“Sprouted Peanut”
Claim · model-written summary
Microwave heating gave the highest retention of total flavonoid content in sprouted peanut among the cooking methods (85.35% for TFC).
- Taxon
- PeanutArachis hypogaeat0
- Treatment
- microwave heatinge0
- Outcome
- highest retention of phenols and flavonoidse0
- Direction
- higheste0
- Value
- 85.35% for TFCe0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“the highest retention of phenols and flavonoids was associated with microwave heating (82.05% for TPC; 85.35% for TFC)”
t0“Sprouted Peanut”
Claim · model-written summary
After microwave heating, cinnamic acid content in germinated peanut increased significantly.
- Taxon
- PeanutArachis hypogaeat0
- Treatment
- microwave heatinge0
- Outcome
- cinnamic acid contente0
- Direction
- increasee0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“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”
t0“Sprouted Peanut”
Claim · model-written summary
After microwave heating, contents of resveratrol, ferulic acid and sinapic acid did not change.
- Taxon
- PeanutArachis hypogaeat0
- Treatment
- microwave heatinge0
- Outcome
- contents of resveratrol, ferulic acid, sinapic acide0
- Direction
- no_changeinferrede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“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”
t0“Sprouted Peanut”
Claim · model-written summary
After microwave heating, epicatechin content did not change.
- Taxon
- PeanutArachis hypogaeat0
- Treatment
- microwave heatinge0
- Outcome
- epicatechine0
- Direction
- no_changeinferrede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“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”
t0“Sprouted Peanut”
Claim · model-written summary
TPC and TFC were significantly positively correlated with DPPH and ABTS scavenging capacity and ferric ion reducing antioxidant power in germinated peanut.
Verbatim
e0“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”
Claim · model-written summary
TPC and TFC were not correlated with hydroxyl free radical scavenging capacity in germinated peanut.
Verbatim
e0“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”
Claim · model-written summary
The authors conclude that microwave heating is a more suitable ripening and processing method for germinated peanuts because it retains phenolic substances and antioxidant activity.
Verbatim
e0“microwave heating can effectively retain the phenolic substances and antioxidant activity in germinated peanuts, making it a more suitable ripening and processing method”
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