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Estimation of scavenging capacity of melatonin and other antioxidants: Contribution and evaluation in germinated seeds

Author:
Aguilera, Yolanda, Herrera, Teresa, Benítez, Vanesa, Arribas, Silvia M., López de Pablo, Angel L., Esteban, Rosa M., Martín-Cabrejas, María A.
Source:
Food chemistry 2015 v.170 pp. 203-211
ISSN:
0308-8146
Subject:
antioxidant activity, antioxidants, broccoli, cabbage, diet, germination, melatonin, polyphenols, radishes, seeds
Abstract:
Seven edible seeds for the levels of melatonin, phenolic compounds and their antioxidant capacity were evaluated during germination process. Radical scavenging parameters were also studied in standard antioxidants to understand their antiradical actions. Germination brought about significant increases of total phenol compounds in all edible seeds, showing red cabbage, radish and broccoli the highest contents (21.6, 20.4 and 16.4mg GAE/g DW, respectively). The concentration of melatonin is greatly variable in edible seeds, exhibiting significant increases during germination. The highest levels were found in red cabbage (857pg/g DW) radish (536pg/g DW) and broccoli (439pg/g DW). The germinated seeds which had the highest levels of polyphenols and melatonin were those that showed the most relevant antiradical activities (>97%). This information is valuable for the incorporation of red cabbage, radish and broccoli germinated seeds into the diet to promote potential health benefits.
Agid:
5423152