Changes of phenolic profiles and antioxidant activity in canaryseed (Phalaris canariensis L.) during germination
- a Department of Food Science, University of Manitoba, Winnipeg R3T 2N2, Canada
- b College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
- c College of Food and Nutritional Engineering, Jiangsu Food and Pharmaceutical Science College, Huaian 223005, China
- d Richardson Centre for Functional Foods & Nutraceuticals, University of Manitoba, Winnipeg R3T 2N2, Canada
- Received 22 July 2014, Revised 10 August 2015, Accepted 18 August 2015, Available online 20 August 2015
Highlights
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- Germination of canaryseed enhanced total phenolic content and antioxidant activities.
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- TPC and AA decreased in the order: germinated canaryseed > raw seed > soaked seed.
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- At least six phenolic acids were detected and quantified in germinated canaryseed.
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- Bound ferulic, the dominant phenolic acid, significantly increased during germination.
Abstract
Canaryseed is an important cereal crop in western Canada. The changes of the total phenolic content (TPC), antioxidant activities, phenolic acid profiles (free and bound) of canaryseed during germination were investigated in the present study. The growth properties also were investigated. Fresh weight, shoot length and root length increased, whereas dry mass of canaryseed decreased during germination. A 22.3% loss of dry matter was observed at 120 h of germination. The total phenolic content and antioxidant activities of free and bound extracts showed a general trend of germinated seeds > raw seeds > soaked seeds. Free, bound and total phenolic content significantly increased 1042%, 120% and 741% at the end of germination as compared to raw seeds (p < 0.05). DPPH, ABTS and ORAC assays were employed to evaluate the antioxidant activity of canaryseed. There were high correlations between total phenolic content and antioxidant activities. TPC and ORAC values showed the highest correlation (r = 0.9984). Six phenolic acids in free phenolic extracts and seven phenolic acids in bound phenolic extracts were detected, respectively. Bound ferulic acid, the dominant phenolic acid in canaryseed, significantly increased during germination (p < 0.05). Study showed that germination provided a new approach to further develop canaryseed as a functional food for human consumption.
Keywords
- Canaryseed;
- Germination;
- Phenolic compounds;
- Phenolic acids;
- Antioxidant activity
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