This study took Fumai 1228 as the research object to investigate changes in phenolic compounds, their contents, and their antioxidant activities during wheat germination. The results showed that the contents of total phenols were significantly higher than that of ungerminated wheat (P<0.01). Meanwhile, germinated wheat had more abundant phenolic compounds and stronger antioxidant activities during germination. The phenolic compounds in germinated wheat mainly included caffeic acid, hydroxytyrosol, vanillin, etc. Moreover, ABTS, DPPH, and FRAP methods showed that germination significantly increased (P<0.01) the antioxidant capacity of wheat. These results indicated that germination could promote the formation of phenolic compounds in wheat and increase its antioxidant activity, which means that germinated wheat could be used as a potential source of natural antioxidants.
JIN Zhou
,
XU Ying
,
WANG Min
,
WANG Jin
,
WANG Shasha
,
LIU Lingyi
,
SHEN Wangyang
,
LIU LianLiang
. Changes of phenolic compounds and their antioxidant activities during wheat germination[J]. Food and Fermentation Industries, 2019
, 45(5)
: 199
-202
.
DOI: 10.13995/j.cnki.11-1802/ts.017617
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