Abstract
The effect of germination on bioactive components in legume seeds was investigated in terms of the antioxidant capacity and total phenolic contents. Germination increased the total phenolic content and antioxidant capacity of most seeds. Particularly in chickpea seeds, the isoflavone contents increased by over 100 fold, mainly due to the increase of formononetin and biochanin A level. As a result, these two compounds were conveniently isolated from the germinated seeds in preparative scale and structurally confirmed by UV-vis, ESI-MS, and (1)H NMR spectroscopies. Isoflavonoid fingerprints analyzed by HPLC-PDA and LC-ESI-MS demonstrated that germination could significantly increase isoflavonoids diversity. Twenty-five isoflavonoids were detected and identified tentatively. These include 20 isoflavones, 2 isoflavanones, and 3 pterocarpan phytoalexins. Total isoflavonoid content of germinated chickpea was approximately 5-fold of that of germinated soybean. Our findings suggest that the germinated chickpea seeds could serve as a promising functional food rich in isoflavonoids.
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Claims 7
Claim · model-written summary
Germination raised phenolic content and antioxidant capacity in most legume seeds.
- Taxon
- legumee0
- Treatment
- Germinatione0
- Outcome
- total phenolic content and antioxidant capacitye0
- Direction
- increasede0
Not reportedComparator
Verbatim
e0“The effect of germination on bioactive components in legume seeds was investigated in terms of the antioxidant capacity and total phenolic contents. Germination increased the total phenolic content and antioxidant capacity of most seeds.”
Claim · model-written summary
Chickpea isoflavone content rose more than 100 fold on germination.
- Taxon
- chickpea
Cicer arietinume0 - Treatment
- germinationt0
- Outcome
- isoflavone contentse0
- Direction
- increasede0
- Value
- over 100 folde0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Particularly in chickpea seeds, the isoflavone contents increased by over 100 fold”
t0“Germination”
Claim · model-written summary
Formononetin and biochanin A levels contributed to the isoflavone rise.
- Taxon
- chickpeaCicer arietinumt0
- Outcome
- formononetin and biochanin A levele0
- Direction
- increasee0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“mainly due to the increase of formononetin and biochanin A level”
t0“Chickpea (Cicer arietinum L.) Seeds”
Claim · model-written summary
Formononetin and biochanin A were isolated from germinated chickpea seeds.
- Taxon
- chickpeaCicer arietinumt0
- Organ / stage
- germinated seedse0
- Outcome
- these two compounds were conveniently isolatede0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“these two compounds were conveniently isolated from the germinated seeds in preparative scale and structurally confirmed by UV-vis, ESI-MS, and (1)H NMR spectroscopies.”
t0“Chickpea (Cicer arietinum L.) Seeds”
Claim · model-written summary
Germination significantly increased isoflavonoid diversity.
- Taxon
- chickpeaCicer arietinumt0
- Treatment
- germinatione0
- Outcome
- isoflavonoids diversitye0
- Direction
- increasee0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“germination could significantly increase isoflavonoids diversity”
t0“Chickpea (Cicer arietinum L.) Seeds”
Claim · model-written summary
Twenty-five isoflavonoids were tentatively identified.
- Taxon
- chickpeaCicer arietinumt0
- Outcome
- isoflavonoids were detected and identified tentativelye0
- Value
- Twenty-five isoflavonoidse0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Twenty-five isoflavonoids were detected and identified tentatively. These include 20 isoflavones, 2 isoflavanones, and 3 pterocarpan phytoalexins.”
t0“Chickpea (Cicer arietinum L.) Seeds”
Claim · model-written summary
Germinated chickpea had approximately five times the isoflavonoid content of germinated soybean.
- Taxon
- chickpeaCicer arietinume0
- Outcome
- Total isoflavonoid contente0
- Direction
- approximately 5-folde0
- Value
- approximately 5-folde0
- Comparator
- germinated soybeane0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Total isoflavonoid content of germinated chickpea was approximately 5-fold of that of germinated soybean.”
The same questions in other papers
processing · molecular: metabolites · Cicer arietinum (chickpea)Positive and negative results
14 papers in the same direction as this paper · 3 in the opposite direction
- positive
- no effect
- negative
14 papers more in this group
See all 18 papers →Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.