Germination impact on phenolic content and antioxidant activity of beans
2023
Andersone-Trezina, Elizabete | Kince, Tatjana | Tomsone, Lolita
Pulses are an excellent alternative to animal protein in human diet. Whole bean seeds have complex chemical structure with wide range of bioactive constituents, e.g., phenolic compounds with well-known antioxidative properties. Germination is a low-cost and widely used bio-process method that can cause increases in phenolic compound amount and antioxidant activity. The aim of the current study was to estimate the impact of germination conditions (time and temperature) on the content of total phenolic compounds (TPC) and antioxidant activity (DPPH•, reducing power) of four colourful (red and orange pinto beans, barlotti beans in cranberry red and one white common bean variety) Phaselous vulgaris, harvested in year 2022 in Latvia. White common beans from the local market as a control sample were analysed. Pulse grains were sorted and soaked in tap water (ratio 1:5) for 12 ± 1 h at 22 ± 2 °C. After soaking, beans germination was performed at 24 and 48±1 h in the dark at 20 ± 1 °C and 25 ± 1 °C, 80 ± 2% relative air humidity; the total phenolic content and antioxidant activity have been determined using standard methods. The results of the current research showed a significant impact of germination time and germination temperature on the antioxidant activity of phenolic compounds in analysed bean samples.
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