Document Detail


Germination Dramatically Increases Isoflavonoid Content and Diversity in Chickpea (Cicer arietinum L.) Seeds.
MedLine Citation:
PMID:  22816801     Owner:  NLM     Status:  Publisher    
Abstract/OtherAbstract:
ABSTRACT The effect of germination on bioactive components in legume seeds were investigated in terms of the antioxidant capacity and total phenolic contents. Germination increased total phenolic content and antioxidant capacity of most seeds. Particularly in chickpea seeds, the isoflavone contents increased by over 100 fold, mainly due to increase of formononetin and biochanin A level. As a result, these two compounds were conveniently isolated from the germinated seeds in preparative scale and structurally confirmed by UV/vis, ESI-MS, and 1H NMR spectroscopy. Isoflavonoids fingerprints analyzed by HPLC-PDA and LC-ESI-MS demonstrated that germination could significantly increase isoflavonoids diversity. Twenty-five isoflavonoids were detected and identified tentatively. These include 20 isoflavones, 2 isoflavanones and 3 pterocarpan phytoalexins. Total isoflavonoid content of germinated chickpea was approximately 5-fold of that of germinated soybean. Our findings suggested that the germinated chickpea seeds could serve as a promising functional food rich in isoflavonoids.
Authors:
Ziyun Wu; Lixia Song; Shengbao Feng; Yuancai Liu; Guangyuan He; Yoecelyn Yioe; Shao Quan Liu; Dejian Huang
Publication Detail:
Type:  JOURNAL ARTICLE     Date:  2012-7-23
Journal Detail:
Title:  Journal of agricultural and food chemistry     Volume:  -     ISSN:  1520-5118     ISO Abbreviation:  -     Publication Date:  2012 Jul 
Date Detail:
Created Date:  2012-7-23     Completed Date:  -     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  0374755     Medline TA:  J Agric Food Chem     Country:  -    
Other Details:
Languages:  ENG     Pagination:  -     Citation Subset:  -    
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