title: Changes of the phenolic compounds and antioxidant activities in germinated adlay seeds.
abstract: BACKGROUND
  Over the years, germinated adlay products have been used as both food source and folk medicine. This study investigated the changes of total phenolic content (TPC), total flavonoid content (TFC), antioxidant activities, and phenolic acid profiles of adlay seed during germination.
  
  
  RESULTS
  Results revealed that phenolic compounds and antioxidant activities varied with the germination stages. Germination significantly increased the free form phenolic and flavonoid contents by 112.5% and 168.3%, respectively. However, both of the bound form phenolic and flavonoid contents significantly decreased after germination. Phenolic acid compositions were quantified via HPLC analysis, and the levels of vanillic, p-coumaric, caffeic, hydroxybenzoic and protocatechuic acids in the free phenolic extracts were found to be significantly increased. The improvement of the free and total phenolic and flavonoid contents by the germination process led to a significant enhancement of the antioxidant activities (evaluated by the ABTS, FRAP and ORAC assays). The TPC showed the highest correlation with ORAC values (r = 0.9979).
  
  
  CONCLUSIONS
  Germinated adlay had higher free and total phenolic and flavonoid contents, and antioxidant activities than ungerminated adlay. This study indicates that germinated adlay could be a promising functional food, more suitable for human consumption. © 2017 Society of Chemical Industry.
authors.affiliation: State Key laboratory of Food Science and Technology, Jiangnan University, Wuxi, China.|School of Food Science and Technology, Jiangnan University, Wuxi, China.
authors.forename: Lei
authors.initials: L
authors.lastname: Xu
authors.affiliation: College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China.
authors.forename: Pei
authors.initials: P
authors.lastname: Wang
authors.affiliation: State Key laboratory of Food Science and Technology, Jiangnan University, Wuxi, China.|School of Food Science and Technology, Jiangnan University, Wuxi, China.
authors.forename: Barkat
authors.initials: B
authors.lastname: Ali
authors.affiliation: State Key laboratory of Food Science and Technology, Jiangnan University, Wuxi, China.|School of Food Science and Technology, Jiangnan University, Wuxi, China.
authors.forename: Na
authors.initials: N
authors.lastname: Yang
authors.affiliation: State Key laboratory of Food Science and Technology, Jiangnan University, Wuxi, China.|School of Food Science and Technology, Jiangnan University, Wuxi, China.
authors.forename: Yisheng
authors.initials: Y
authors.lastname: Chen
authors.affiliation: State Key laboratory of Food Science and Technology, Jiangnan University, Wuxi, China.|School of Food Science and Technology, Jiangnan University, Wuxi, China.
authors.forename: Fengfeng
authors.initials: F
authors.lastname: Wu
authors.affiliation: State Key laboratory of Food Science and Technology, Jiangnan University, Wuxi, China.|School of Food Science and Technology, Jiangnan University, Wuxi, China.|Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, China.
authors.forename: Xueming
authors.initials: X
authors.lastname: Xu
mesh_terms: D000975:Antioxidants / Q000737:chemistry*; D031742:Coix / Q000737:chemistry / Q000254:growth & development*; D005419:Flavonoids; D018525:Germination; D010084:Oxidation-Reduction; D010636:Phenols / Q000737:chemistry*; D010936:Plant Extracts / Q000737:chemistry*; D012639:Seeds / Q000737:chemistry* / Q000254:growth & development
chemical_list: D000975:Antioxidants; D005419:Flavonoids; D010636:Phenols; D010936:Plant Extracts
keywords: adlay seed; antioxidant activity; germination; phenolic acids; phenolic compounds