发芽对非洲山药豆(Sphenostylis stenocarpa)比邻值、有效酚和类黄酮含量及抗氧化活性的影响

World Academy of Science, Engineering and Technology, International Journal of Biological, Biomolecular, Agricultural, Food and Biotechnological Engineering Pub Date : 2015-02-03 DOI:10.17758/iaast.a0115004

N. Uchegbu, N. F. Amulu

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引用次数: 4

摘要

并对发芽前后的黄酮含量和抗氧化活性进行了研究。发芽后的红枣种子粗蛋白质、水分和粗纤维含量显著高于未发芽种子(P<0.05)，脂肪、灰分和碳水化合物含量显著高于未发芽种子。萌发后酚和黄酮含量分别提高了19.14%和14.53%。AOA测定结果表明，萌发后的种子DPPH、还原力和FRAP分别为48.92±1.22mg /ml、0.75±0.15mg /ml和98.60±0.04µmol/g，而未萌发的种子DPPH、还原力和FRAP分别为31.33µmol/ ml、0.56±1.52mg/ml和96.11±1.13µmol/g。发芽的黄芪含有具有潜在AOA的植物化学物质，具有预防疾病的作用。

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Effect of Germination on Proximate, Available Phenol and Flavonoid Content, and Antioxidant Activities of African Yam Bean (Sphenostylis stenocarpa)

and flavonoid content and antioxidant activities before and after germination were investigated. The crude protein, moisture, and crude fiber content of germinated AYB were significantly higher (P<0.05) than that of ungermianated seed, while the fat, Ash and carbohydrate content of ungerminated were higher than the germinated seed. Germination increased the phenol and flavoniod content by 19.14% and 14.53% respectively. The results of AOA assay showed that the DPPH, reducing power and FRAP of germinated AYB seed gave high values: 48.92 ±1.22mg /ml,0.75± 0.15mg /ml and 98.60±0.04 µmol/g while that of ungerminated seed were: 31.33µ/ml, 0.56±1.52mg/ml and 96.11±1.13µmol/g respectively. Germinated AYB has phytochemicals with potential AOA for disease prevention.

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World Academy of Science, Engineering and Technology, International Journal of Biological, Biomolecular, Agricultural, Food and Biotechnological Engineering

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