Location: Cereal Crops ResearchTitle: Effect of germination time on antioxidative activity and composition of yellow pea soluble free and polar soluble bound phenolic compounds
|XU, MINWEI - North Dakota State University|
|JIN, ZHAO - North Dakota State University|
|SCHWARZ, PAUL - North Dakota State University|
|RAO, JIAJIA - North Dakota State University|
|CHEN, BINGCAN - North Dakota State University|
Submitted to: Food & Function
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 9/10/2019
Publication Date: 9/11/2019
Citation: Xu, M., Jin, Z., Ohm, J., Schwarz, P., Rao, J., Chen, B. 2019. Effect of germination time on antioxidative activity and composition of yellow pea soluble free and polar soluble bound phenolic compounds. Food & Function. 10:6840-6850. https://doi.org/10.1039/C9FO00799G.
Interpretive Summary: Antioxidants are healthful components that decrease risk of chronic diseases such as heart disease, type 2 diabetes and cancer. Phenolic compounds are the major antioxidants found in pulse seeds. It is well known that the level of phenolic compounds is increased by germination in pulse seeds. However, the effect of germination on the quality of phenolic compounds, particularly the function as antioxidants, is not clear in yellow pea. This research aimed to study the phenolic compounds in yellow pea that were germinated 0, 2, 4, and 6 days. The results provided information on the influence of germination process on change of phenolic compound composition and its association with antioxidant activity for the germinated yellow pea. This information is important for developing germinated yellow pea as a functional food that contains high level of antioxidants.
Technical Abstract: This research aims to study antioxidative activities of polar solvent extractable phenolic compounds from yellow pea with different germination time against oil-in-water emulsion oxidation. After germination (0, 2, 4, and 6 days), soluble free and polar soluble bound phenolic compounds were extracted and their antioxidative activity was evaluated using stripped soybean oil (SSO)-in-water emulsions. Liquid chromatography coupled with electrospray ionization quadrupole time-of-flight mass spectrometry (LC-ESI-QTOF-MS) and size-exclusion chromatography with multiangle-light-scattering and refractive-index detection (SEC-MALS-RI) were employed to analyze the phenolic composition and molar mass, respectively. Antioxidative activities of soluble free phenolic compounds increased in SSO-in-water emulsion system, while that of polar soluble bound phenolic compounds decreased with germination. On the basis of chemometric analysis, pratensein (2), phloridzin (4), quercetin (9), sayanedine (12), hesperetin (13), glyzaglabrin (14), and pinocembrin (15) were speculated as the pivotal phenolic compounds responsible for the hydrogen donating capacity. Additionally, decreased molecular weight of soluble bound phenolic compounds was accompanied with the reduction of antioxidative activity in SSO-in-water emulsions indicating the moieties of polar soluble bound phenolic compounds also have important impact on the antioxidative activity of phenolic compounds.