Effects of light on nutrients and bioactive in peanut during germination
LI Xiancui1, LI Baoguo1*, JIANG Yuanrong2, SHI Haiming2, WANG Hongling2
1(School of Medical Instrument and Food Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China) 2(Wilmar(Shanghai)Biotechnology Research & Development Center Co., Ltd., Shanghai 200137, China)
Abstract: In order to explore the changes of nutrients and bioactive in peanut during germination, the experiment was carried out at different wavelengths using Qinghua 7 peanut. The nutrients and bioactive of germinating peanut were detected by Kjeldahl and liquid chromatography method. The wavelength ranges of violet, blue, green, yellow, red and sunlight are 380-450 nm, 450-475 nm, 495-570 nm, 570-590 nm, 620-750 nm and 380-760 nm, respectively. The results showed that fat content of peanut decreased after 48 h germination under violet, blue, green, yellow, red, sunlight and darkness. Protein content of peanut increased under blue light and sunlight after 48 h germination, however there was no significant difference by other wavelengths. Moreover, reducing sugar content ranges from 1.4% to 2.33% under blue, green, yellow, red, sunlight and darkness after 48 h germination, which was 1.56 to 2.6 times higher than that in raw material, while tocopherol content of peanut decreased. Furthermore, the content of polyphenol decreased and then increased during the germination under red light. The content of polyphenol reached 2.11 mg/g after 48 h germination, which was 1.17 times higher than that in the raw material. In addition, the content of the total amount of resveratrol showed an overall rising trend. The total resveratrols in peanut under violet and red light after 48 h germination was 13.38 mg/kg and 12.01 mg/kg respectively, which was about three times higher than that in peanut raw materials. The content of γ-aminobutyric acid was increased by 4 times. All above results indicated that germination under different wavelengths can improve nutrients and bioactive of peanut, which can provide reference for optimizing the method of peanut germination and developing the food of peanut germination.
李先翠,李保国,姜元荣,等. 光照处理对花生萌发过程中营养成分和活性成分的影响[J]. 食品与发酵工业, 2021, 47(4): 47-53.
LI Xiancui,LI Baoguo,JIANG Yuanrong,et al. Effects of light on nutrients and bioactive in peanut during germination[J]. Food and Fermentation Industries, 2021, 47(4): 47-53.
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2021, Vol. 47 
