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- 저자 : Alshaimaa M. Elsayed (검색결과 1 건)
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Azza M. Abdel-Aty,Alshaimaa M. Elsayed,Hala A. Salah,Roqaya I. Bassuiny,Saleh A. Mohamed 한국식품과학회 2021 Food Science and Biotechnology Vol.30 No.5
Little studies on chia sprouts were not deeplyaddress the polyphenols profiles and their functionalproperties during long period of germination. This studyaims to evaluate the impact of germination process on thephenolic profile, antioxidant and antibacterial propertiesand relevant enzymes activities of Egyptian chia seeds. Thetotal phenolic and flavonoid contents of chia sproutsincreased several times during ten days of germination andmaximized on 7-day sprouts (6.4 and 11.5 folds, respectively). In HPLC analysis, seventeen phenolic compoundswere detected on 7-day sprouts compared to fifteen in dryseeds, where two new phenolic compounds (p-coumaricacid and kaempferol) were detected. The concentrations ofall the identified phenolic compounds increased severalfolds (1.8–27) on 7-day sprouts. The total antioxidantactivity increased 10, 17, and 29 folds on 7-day sproutsusing DPPH, ABTS and PMC antioxidant methods,respectively compared to the dry seeds. Both antioxidantand carbohydrate-cleaving enzymes increased in chiasprouts and correlated with their phenolic content andantioxidant activity. The phenolic content of 7-day sproutsshowed a potent antibacterial activity against some humanenteric pathogenic bacteria including Escherichia coliO157-H7, Salmonella typhi, Pseudomonas aeruginosa andStaphylococcus aureus with lower MIC values compared tothe raw seeds.
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