Total phenolic contents and antioxidant activity profile of selected cereal sprouts and grasses

References

• Tonguç, M.; Elkoyunu, R.; Erbaş, S.; Karakurt, Y. Changes in Seed Reserve Composition during Germination and Initial Seedling Development of Safflower (Carthamus Tinctorius L.). Turkish J. Biol. 2012, 36, 107–112. doi: 10.3906/biy-1012-164.
   Web of Science ®Google Scholar
• Kulkarni, S. D.; Tilak, J. C.; Acharya, R.; Rajurkar, N. S.; Devasagayam, T. P. A.; Reddy, A. V. R. Evaluation of the Antioxidant Activity of Wheatgrass (Triticum Aestivum L.) As a Function of Growth under Different Conditions. Phyther. Res. 2006, 227, 218–227. DOI: 10.1002/ptr.1838.
   Web of Science ®Google Scholar
• Agrawal, A.; Gupta, E.; Chaturvedi, R. Determination of Minerals and Antioxidant Activities at Different Levels of Jointing Stage in Juice of Wheat Grass -The Green Wonder. Int. J. Pure Appl. Biosci. 2015, 3, 311–316.
   Google Scholar
• Padalia, S.; Drabu, S.; Raheja, I.; Gupta, A.; Dhamija, M. Multitude Potential of Wheatgrass Juice (Green Blood): An Overview. Chronicles Young Sci. 2010, 1, 23–28.
   Google Scholar
• Falcinelli, B.; Benincasa, P.; Calzuola, I.; Gigliarelli, L.; Lutts, S.; Marsili, V. Phenolic Content and Antioxidant Activity in Raw and Denatured Aqueous Extracts from Sprouts and Wheatgrass of Einkorn and Emmer Obtained under Salinity. Molecules. 2017, 22, 1–13. DOI: 10.3390/molecules22122132.
   Web of Science ®Google Scholar
• Chon, S.-U.;. Total Polyphenols and Bioactivity of Seeds and Sprouts in Several Legumes. Curr. Pharm. Des. 2013, 19, 6112–6124. doi: 10.2174/1381612811319340005.
   Google Scholar
• Singhal, A.; Kumari, S.; Raghavendra, R. S.; Kumar, S.; Rajendran, N. Wheatgrass: An Alternative Household Nutritional Food Security. Int. Res. J. Pharm. 2012, 3, 246–250.
   Google Scholar
• Benincasa, P.; Galieni, A.; Anna, C. M.; Pace, R.; Guiducci, M.; Pisante, M.; Stagnari, F. Phenolic Compounds in Grains, Sprouts and Wheatgrass of Hulled and Non-Hulled Wheat Species. J. Sci. Food Agric. 2015, 95, 1795–1803. DOI: 10.1002/jsfa.6877.
   PubMed Web of Science ®Google Scholar
• Xu, J. G.; Tian, C. R.; Hu, Q. P.; Luo, J. Y.; Wang, X. D.; Tian, X. D. Dynamic Changes in Phenolic Compounds and Antioxidant Activity in Oats (Avena Nuda L.) During Steeping and Germination. J. Agric. Food Chem. 2009, 57, 10392–10398. DOI: 10.1021/jf902778j.
   PubMed Web of Science ®Google Scholar
• Randhir, R.; Shetty, K. Developmental Stimulation of Total Phenolics and Related Antioxidant Activity in Light- and Dark-Germinated Corn by Natural Elicitors. Process Biochem. 2005, 40, 1721–1732. DOI: 10.1016/j.procbio.2004.06.064.
   Web of Science ®Google Scholar
• Al-Karaki, G. N.;. Response of Wheat and Barley during Germination to Seed Osmopriming at Different Water Potential. J. Agron. Crop. Sci. 2008, 181, 229–235. doi: 10.1111/j.1439-037X.1998.tb00422.x.
   Google Scholar
• Kähkönen, M. P.; Hopia, A. I.; Vuorela, H. J.; Rauha, J.-P.; Pihlaja, K.; Kujala, T. S.; Heinonen, M. Antioxidant Activity of Plant Extracts Containing Phenolic Compounds. J. Agric. Food Chem. 1999, 47, 3954–3962. DOI: 10.1021/jf990146l.
   PubMed Web of Science ®Google Scholar
• Wangcharoen, W.; Phimphilai, S. Chlorophyll and Total Phenolic Contents, Antioxidant Activities and Consumer Acceptance Test of Processed Grass Drinks. J. Food Sci. Technol. 2016, 53, 4135–4140. DOI: 10.1007/s13197-016-2380-z.
   PubMed Web of Science ®Google Scholar
• Periera, D. M.; Valentao, P.; Periera, J. A.; Andrade, P. B. Phenolics: From Chemistry to Biology. Molecules. 2009, 2202–2211. DOI: 10.3390/molecules14062202.
   Web of Science ®Google Scholar
• Boudet, A.-M.;. Evolution and Current Status of Research in Phenolic Compounds. Phytochemistry. 2007, 68, 2722–2735. DOI: 10.1016/j.phytochem.2007.06.012.
   PubMed Web of Science ®Google Scholar
• Yoon, G. A.; Yeum, K. J.; Cho, Y. S.; Chen, C. Y. O.; Tang, G.; Blumberg, J. B.; Russell, R. M.; Yoon, S.; Lee-Kim, Y. C. Carotenoids and Total Phenolic Contents in Plant Foods Commonly Consumed in Korea. Nutr. Res. Pract. 2012, 6, 481–490. DOI: 10.4162/nrp.2012.6.6.481.
   PubMed Web of Science ®Google Scholar
• Cai, Y.; Luo, Q.; Sun, M.; Corke, H. Antioxidant Activity and Phenolic Compounds of 112 Traditional Chinese Medicinal Plants Associated with Anticancer. Life Sci. 2004, 74, 2157–2184. DOI: 10.1016/j.lfs.2003.09.047.
   PubMed Web of Science ®Google Scholar
• Djordjevic, T. M.; Šiler-Marinkovic, S. S.; Dimitrijevic, S. I. Antioxidant Activity and Total Phenolic Content in Some Cereals and Legumes. Int. J. Food Prop. 2011, 14, 175–184. DOI: 10.1080/10942910903160364.
   Web of Science ®Google Scholar
• Mikulajová, A.; Takácsová, M.; Rapta, P.; Brindzová, L.; Zalibera, M.; Németh, K. Total Phenolic Contents and Antioxidant Capacities of Cereal and Pseudocereal Genotypes. J. Food Nutr. Res. 2007, 46, 150–157.
   Web of Science ®Google Scholar
• Stanković, M. S.;. Total Phenolic Content, Flavonoid Concentration and Antioxidant Activity of Marrubium Peregrinum L. Extracts. Kragujev. J. Sci. 2011, 33, 63–72.
   Google Scholar
• Singleton, V. L.; Orthofer, R.; Lamuela-Raventós, R. Analysis of Total Phenols and Other Oxidation Substrates and Antioxidants by Means of Folin-Ciocalteu Reagent. Oxid. Antioxidants Part A. 1999, 299, 152–178. doi: 10.1016/S0076-6879(99)99017-1.
   Web of Science ®Google Scholar
• Cuendet, M.; Hostettmann, K.; Potterat, O.; Dyatmiko, W. Iridoid Glucosides with Free Radical Scavenging Properties from Fagraea Blumei. Helv. Chim. Acta. 1997, 80, 1144–1152. DOI: 10.1002/hlca.19970800411.
   Web of Science ®Google Scholar
• Urias-Lugo, D. A.; Heredia, J. B.; Serna-Saldivar, S. O.; Muy-Rangel, M. D.; Valdez-Torres, J. B. Total Phenolics, Total Anthocyanins and Antioxidant Capacity of Native and Elite Blue Maize Hybrids (Zea Mays L.). CyTA - J. Food. 2015, 13, 336–339. DOI: 10.1080/19476337.2014.980324.
   Web of Science ®Google Scholar
• Fardet, A.; Rock, E.; Re, C. Is the in Vitro Antioxidant Potential of Whole-Grain Cereals and Cereal Products Well Reflected in Vivo? J. Cereal. Sci. 2008, 48, 258–276. doi: 10.1016/j.jcs.2008.01.002.
   Web of Science ®Google Scholar
• Abozed, S. S.; El-Kalyoubi, M.; Abdelrashid, A.; Salama, M. F. Total Phenolic Contents and Antioxidant Activities of Various Solvent Extracts from Whole Wheat and Bran. Ann. Agric. Sci. 2014, 59, 63–67. doi: 10.1016/j.aoas.2014.06.009.
   Google Scholar
• Šimić, G.; Horvat, D.; Dvojković, K.; Abičić, I. Evaluation of Total Phenolic Content and Antioxidant Activity of Malting and Hulless Barley Grain and Malt Extracts. Chech J. Food Sci. 2017, 35, 73–78. doi: 10.17221/144/2016-CJFS.
   Web of Science ®Google Scholar
• Zilic, S.; Basic, Z.; Sukalovic, V. H.-T.; Maksimovic, V.; Jankovic, M.; Filipovic, M. Can the Sprouting Process Applied to Wheat Improve the Contents of Vitamins and Phenolic Compounds and Antioxidant Capacity of the Flour? Int. J. Food Sci. Technol. 2014, 49, 1040–1047. DOI: 10.1111/ijfs.12397.
   Web of Science ®Google Scholar
• Akcan Kardas, T.; Durucasu, I. A New Analytical Method for the Determination of Phenolic Compounds and Their Antioxidant Activities in Different Wheat Grass Varieties. Ekoloji. 2014, 23, 73–80. DOI: 10.5053/ekoloji.
   Web of Science ®Google Scholar
• Lee, J. H.; Park, M. J.; Ryu, H. W.; Yuk, H. J.; Choi, S.; Lee, K.; Kim, S.; Seo, W. D. Elucidation of Phenolic Antioxidants in Barley Seedlings (Hordeum Vulgare L.) By UPLC-PDA-ESI/MS and Screening for Their Contents at Different Harvest Times. J. Funct. Foods. 2016, 26, 667–680. DOI: 10.1016/j.jff.2016.08.034.
   Web of Science ®Google Scholar
• Kohler, G. O.;. The Effect of Stage of Growth on the Chemistry of the Grasses. J. Biol. Chem. 1944, 152, 215–223.
   Google Scholar
• Shahidi, F.; Yeo, J. Insoluble-Bound Phenolics in Food. Molecules. 2016, 21, 1216–1237. DOI: 10.3390/molecules21091216.
   PubMed Web of Science ®Google Scholar
• Mattila, P.; Kumpulainen, J. Determination of Free and Total Phenolic Acids in Plant-Derived Foods by HPLC with Diode-Array Detection. J. Agric. Food Chem. 2002, 50, 3660–3667. DOI: 10.1021/jf020028p.
   PubMed Web of Science ®Google Scholar
• Koyu, H.; Haznedaroglu, M. Z. Investigation of Impact of Storage Conditions on Hypericum Perforatum L. Dried Total Extract. J. Food Drug Anal. 2015, 23, 545–551. doi: 10.1016/j.jfda.2015.04.002.
   PubMed Web of Science ®Google Scholar
• O’Keeffe, K.;. Growth & Development. In Procrop Maize Growth and Development; Edwards, J., Ed. ; NSW Department of Primary Industries: New South Waes, 2009; pp 9–14. ISBN 978 0 7347 1955 3.
   Google Scholar
• Bowden, P.; Ferguson, N. Germination and Emergence. In Procrop Wheat Growth and Development; White, J., Edwards, J., Eds.; NSW Department of Primary Industries: New South Waes, 2008. pp 9-26.
   Google Scholar
• Casada, M. E.;. Moisture Adsorption Characteristics of Wheat and Barley. Trans. Am. Soc. Agric. Eng. 2002, 45, 361–368.
   Google Scholar
• Bubelova, Z.; Sumczynski, D.; Salek, R. N. Effect of Cooking and Germination on Antioxidant Activity, Total Polyphenols and Flavonoids, Fibre Content, and Digestibility of Lentils (Lens Culinaris L.). J. Food Process. Preserv. 2017, e13388. DOI: 10.1111/jfpp.13388.
   Web of Science ®Google Scholar
• Alverez-Jubeto, L.; Wijngaard, H.; Arendt, E. K.; Gallagher, E. Polyphenol Composition and in Vitro Antioxidant Activity of Amaranth, Quinoa, Buckwheat and Wheat as Affected by Sprouting and Baking. Food Chem. 2010, 119, 770–778. DOI: 10.1016/j.foodchem.2009.07.032.
   Web of Science ®Google Scholar
• Pajak, P.; Socha, R.; Galkowska, D.; Roznowski, J.; Fortuna, T. Phenolic Profile and Antioxidant Activity in Selected Seeds and Sprouts. Food Chem. 2014, 143, 300–306. DOI: 10.1016/j.foodchem.2013.07.064.
   PubMed Web of Science ®Google Scholar
• Aboras, N. E.; Canadanovic-Brunet, J.; Cetkovic, G.; Saponjac, V. T.; Vulic, J.; Ilic, N. Powdered Barley Sprouts: Composition, Functionality and Polyphenol Digestibility. Int. J. Food Sci. Technol. 2016, 52, 231–238. DOI: 10.1111/ijfs.13274.
   Web of Science ®Google Scholar
• Tian, B.; Xie, B.; Shi, J.; Wu, J.; Cai, Y.; Xu, T.; Xue, S.; Deng, Q. Physiochemical Changes of Oat Seeds during Germination. Food Chem. 2010, 119(3), 1195–1200. DOI: 10.1016/j.foodchem.2009.08.035.
   Web of Science ®Google Scholar
• Kapkum, N.; Phimphilai, S.; Srichairatanakool, S.; Varith, J. Reduction in Antioxidant Properties Lost during Processing of a Powdered Beverage from Young Organic Rice Plants. Asian J Food Ag-Ind 2011, 4(6), 388-398.
   Google Scholar
• Lutz, M.; Hernández, J.; Henríquez, C. Phenolic Content and Antioxidant Capacity in Fresh and Dry Fruits and Vegetables Grown in Chile. CYTA - J. Food. 2015, 13, 541–547. DOI: 10.1080/19476337.2015.1012743.
   Web of Science ®Google Scholar
• Dvořáková, M.; Guido, L. F.; Dostálek, P.; Skulilová, Z.; Moreira, M. M.; Barros, A. A. Antioxidant Properties of Free, Soluble Ester and Insoluble-Bound Phenolic Compounds in Different Barley Varieties and Corresponding Malts. J. Inst. Brew. 2008, 114, 27–33. DOI: 10.1002/j.2050-0416.2008.tb00302.x.
   Web of Science ®Google Scholar
• Yang, F.; Basu, T. K.; Ooraikul, B. Studies on Germination Conditions and Antioxidant Contents of Wheat Grain. Int. J. Food Sci. Nutr. 2001, 52, 319–330. DOI: 10.1080/09637480120057567.
   PubMed Web of Science ®Google Scholar