Please use this identifier to cite or link to this item: https://doi.org/10.1021/jf200776w
Title: Food grade fungal stress on germinating peanut seeds induced phytoalexins and enhanced polyphenolic antioxidants
Authors: Wu, Z.
Song, L.
Huang, D. 
Keywords: antioxidant capacity
fungal stress
groundnut
Peanut
phytoalexins
phytochemicals
Issue Date: 8-Jun-2011
Citation: Wu, Z., Song, L., Huang, D. (2011-06-08). Food grade fungal stress on germinating peanut seeds induced phytoalexins and enhanced polyphenolic antioxidants. Journal of Agricultural and Food Chemistry 59 (11) : 5993-6003. ScholarBank@NUS Repository. https://doi.org/10.1021/jf200776w
Abstract: The effects of food grade fungus Rhizopus oligosporus stress on phytochemicals and phytoalexins of germinating peanut seeds were investigated by comparing the metabolic profiles of ungerminated (UG), germinated (G), and germinated seeds under fungal stress (GS). Three types of peanut seeds with different skin color (red, reddish brown, and black) were compared in the process. The polyphenolic contents were analyzed and correlated with antioxidant capacity for specific free radicals including peroxyl radical ROO • (ORAC), hydroxyl radical HO• (HORAC), superoxide radical O2 •- (SORAC), and DPPH radical. The polyphenolic fingerprints analyzed by HPLC and LC-MSn showed that phenolic acids (coumaric, sinapinic, and ferulic acids derivatives) were the major group of phenolic compounds in ungerminated seeds. G or GS increased the level of phenolic acids, phytoalexins, and antioxidant capacity values in reddish and red peanuts but not in black peanuts. From the LC-MSn spectral data, 45 compounds were identified tentatively in the germinated peanuts, including 14 coumaric acids, 3 ferulic acids, 4 sinapinic acids, 2 hydroxybenzoic acids, 1 caffeic acid, 2 flavonoids, and 19 stilbenoids derivatives. Reddish brown germinated peanuts produced the highest amount of phytoalexins after GS with 55 compounds detected. Forty-five of these compounds were suggested as stilbenoid phytoalexins derivatives. The high content of phytoalexins may enhance the bioactivity of peanut seeds as functional food ingredients. © 2011 American Chemical Society.
Source Title: Journal of Agricultural and Food Chemistry
URI: http://scholarbank.nus.edu.sg/handle/10635/93825
ISSN: 00218561
DOI: 10.1021/jf200776w
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