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Total Phenolic and Phytosterol Compounds and the Radical Scavenging Activity of Germinated Australian Sweet Lupin Flour

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Abstract

In addition to their favourable nutritional profile, legumes also contain a range of bioactive compounds such as phenolic compounds and phytosterols which may protect against chronic diseases including cancer and cardiovascular disease. Germination of some legume seeds has been previously reported to increase the concentration of the bioactive compounds. In this study, the effect of germination of Australian Sweet Lupin (ASL) seeds for 9 days on the concentration of some bioactive compounds and the radical scavenging activity in the resulting flour was determined. The concentration of total phenolic compounds in methanolic extracts of germinated ASL flour was determined using Folin Ciocalteu reagent and phytosterols in oil extracts were analyzed by gas–liquid chromatography. The methanolic and oil extracts were also used to determine radical scavenging activity toward 2,2-diphenyl-1-picrylhydrazyl. In the methanolic extracts of germinated ASL flour, phenolic contents and the antioxidant activity were significantly increased following germination (700 and 1400 %, respectively). Analysis of the oil extracts of germinated ASL flour revealed that the concentration of phytosterols and the antioxidant activity were also increased significantly compared to ungerminated ASL flour (300 and 800 %, respectively). The relative proportion of phytosterols in germinated ASL flour was: β-sitosterol (60 %), stigmasterol (30 %) and campesterol (10 %). Germination increases the concentration of bioactive compounds and the radical scavenging activity in the germinated ASL flour.

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Abbreviations

ASL:

Australian Sweet Lupin

DPPH:

2,2-diphenyl-1-picrylhydrazyl

DPPH-RSA:

DPPH-radical scavenging activity

DM:

Dry matter

FID:

Flame ionization detection

GC:

Gas chromatography

GAE:

Gallic acid equivalent

RT:

Retention time

RH:

Relative humidity

TPCs:

Total phenolic compounds

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Acknowledgments

The authors are indebted to EIPRS (Endeavour International Postgraduate Research Scholarship Curtin University, Australia) for the financial support of the study.

Conflict of Interest

None of the authors have any conflict of interest to declare.

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Authors and Affiliations

  1. Faculty of Pharmacy, Universitas Gadjah Mada, Sekip Utara, Yogyakarta, Indonesia, 55281

    Rumiyati

  2. School of Public Health, Faculty of Health Sciences, Curtin University of Technology, GPO Box U1987, Perth, Western Australia, 6845, Australia

    Vijay Jayasena & Anthony P. James

  3. Centre for Food & Genomic Medicine (CFGM), Western Australian Institute for Medical Research, 50 Murray Street, Perth, Western Australia, 6000, Australia

    Vijay Jayasena

Authors
  1. Rumiyati
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  2. Vijay Jayasena
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  3. Anthony P. James
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Correspondence to Anthony P. James.

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Rumiyati, Jayasena, V. & James, A.P. Total Phenolic and Phytosterol Compounds and the Radical Scavenging Activity of Germinated Australian Sweet Lupin Flour. Plant Foods Hum Nutr 68, 352–357 (2013). https://doi.org/10.1007/s11130-013-0377-6

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