Resveratrol, total phenolic and flavonoid contents, and antioxidant potential of seeds and sprouts of Korean peanuts
Bishnu Adhikari, Kyungpook National University, Daegu, Republic of Korea | Sanjeev Kumar Dhungana, Kyungpook National University, Daegu, Republic of Korea | Muhammad Waqas Ali, Kyungpook National University, Daegu, Republic of Korea | Arjun Adhikari, Kyungpook National University, Daegu, Republic of Korea | Kim, I.D., Kyungpook National University, Daegu, Republic of Korea | Shin, D.H., Kyungpook National University, Daegu, Republic of Korea
Peanut sprouts are gaining increasing popularity as a potential source of functional food. The objective of this study was to investigate yield and food value of peanut sprouts of six Korean peanut genotypes (Daekwang, Akwang, Baekjung, Alogi, Pungan and Heugttangkong) from day 5 through 9. Functional compounds like polyphenol, flavonoid, and resveratrol contents were significantly (p less than 0.05) high in the sprouts compared to those in the seeds. Pungan yielded significantly (p less than 0.05) high sprouts followed by Alogi. However, antioxidant potentials and functional compounds in the sprouts varied significantly (p less than 0.05) with genotype, sprout part, and day after germination. Overall consideration of the yield, functional compounds, and antioxidant potentials of the sprouts suggested that more appropriate time of sprout harvest for Alogi and Pungan was day 5-7 and that for the other genotypes was day 5-8. The yield and functional properties of peanut sprouts significantly varied with genotypes, parts, and age.
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