Changes in physio-biochemical metabolism, phenolics and antioxidant capacity during germination of different wheat varieties

文献类型： 外文期刊

第一作者： Li, Wenxin

作者： Li, Wenxin;Liu, Xiaoyong;Ma, Yan;Huang, Xianqing;Hai, Dan;Cheng, Yongxia;Bai, Ge;Wang, Yinping;Zhang, Bei;Qiao, Mingwu;Song, Lianjun;Li, Ning;Ma, Yan;Ma, Yan

作者机构：

关键词： Germination; Wheat sprouts; Physio-biochemical metabolism; Phenolic acids; Flavonoids; Antioxidant capacity

期刊名称：FOOD CHEMISTRY-X （ 影响因子：6.1； 五年影响因子：6.4 ）

ISSN： 2590-1575

年卷期： 2024 年 22 卷

页码：

收录情况： SCI

摘要： Changes in physio-biochemical metabolism, phenolics and antioxidant capacity during germination were studied in eight different wheat varieties. Results showed that germination enhanced sprout growth, and caused oxidative damage, but enhanced phenolics accumulation. Ferulic acid and p-coumaric acid were the main phenolic acids in wheat sprouts, and dihydroquercetin, quercetin and vitexin were the main flavonoids. The phenolic acid content of Jimai 44 was the highest on the 2th and 4th day of germination, and that of Bainong 307 was the highest on the 6th day. The flavonoid content of Hei jingang was the highest during whole germination. The enzymes activities of phenylalanine ammonia lyase (PAL), cinnamic acid 4-hydroxylase (C4H) and 4-coumarate coenzyme A ligase (4CL) were up-regulated. The activities of catalase, polyphenol oxidase and peroxidase were also activated. Antioxidant capacity of wheat sprouts was enhanced. The results provided new ideas for the production of naturally sourced phenolic rich foods.

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