Influence of germination time on free amino acids, phenolic compounds and γ-aminobutyric acid in pigeon pea (Cajanus cajan (L.) Huth) seeds
DOI:
https://doi.org/10.15835/nbha52313674Keywords:
antioxidant capacity, bean, bioactive compounds, GABA, phenolicsAbstract
This research studied the influence of phytochemical compounds on the germination time of pigeon pea (Cajanus cajan (L.) Huth). Over the 72 hours germination period, the contents of total and most individual free amino acids, particularly histidine, showed substantial increases. The content of γ-aminobutyric acid (GABA) was also greatly increased, from 0.24 µg/g to 2.7 µg/g, representing a nearly ninefold increase. The total phenolic content (TPC) and total flavonoid content (TFC) were positively related with germination time, with TPC highest at 62.49 mg GAE/100 g DW at 72 h, and TFC increased from 18.87 mg RE/100 g DW to 30.05 mg RE/100g.DW at 72 hours. The contents of individual phenolic acids and flavonoids, such as, protocatechuic acid, p-coumaric acid, ferulic acid and rutin, experienced noticeable increases. However, vanillic and catechin were only detectable at 72 hours, respectively. Antioxidant capacity measured by DPPH and FRAP assays increased from 102.30 to 128.95 mgTE/100g DW and 694.13 to 836.93 mg FeSO4/100g DW mmol/g, respectively, and therefore highlighting the enhanced antioxidant potential of germinated pigeon pea. The results from Fourier-transform infrared spectroscopy (FTIR) supported these findings. The study emphasizes the potential of germination to enhance the phytochemical compounds of pigeon pea seeds.
References
Ali AS, Elozeiri AA (2017). Metabolic processes during seed germination. In: Jimenez-Lopez JC (Ed). Advances in Seed Biology. InTech. https://doi.org/10.5772/intechopen.70653
Ariviani S, Hapsari KC, Fauza G, Ishartani D, Atmaka W, Khasanah LU, Siswanti (2021). Evaluation of total phenolic content, antioxidant activity, germination power, and yield of pigeon pea (Cajanus cajan) sprouts elicited using various Naalginate levels with different elicitation duration. Food Research 5(S2):91-97. https://doi.org/10.26656/fr.2017.5(S2).005
Barth A (2007). Infrared spectroscopy of proteins. Biochimica et Biophysica Acta (BBA) - Bioenergetics 1767(9):1073-1101. https://doi.org/10.1016/j.bbabio.2007.06.004
Benzie IFF, Strain JJ (1996). The ferric reducing ability of plasma (FRAP) as a measure of “Antioxidant Power”: The FRAP assay. Analytical Biochemistry 239(1):70-76. https://doi.org/10.1006/abio.1996.0292
Chinma CE, Abu JO, Asikwe BN, Sunday T, Adebo OA (2021). Effect of germination on the physicochemical, nutritional, functional, thermal properties and in vitro digestibility of Bambara groundnut flours. LWT 140:110749. https://doi.org/10.1016/j.lwt.2020.110749
Chumroenphat T, Bunyatratchata A, Siriamornpun S (2023). Under-utilized wild fruit Lepisanthes rubiginosa (Roxb.) Leenh: A discovery of novel lycopene and anthocyanin source and bioactive compound profile changes associated with drying conditions. Drying Technology 1-12. https://doi.org/10.1080/07373937.2023.2235602
Chumroenphat T, Somboonwatthanakul I, Saensouk S, Siriamornpun S (2021). Changes in curcuminoids and chemical components of turmeric (Curcuma longa L.) under freeze-drying and low-temperature drying methods. Food Chemistry 339:128121. https://doi.org/10.1016/j.foodchem.2020.128121
de Camargo AC, Regitano-d’Arce MAB, Rasera GB, Canniatti-Brazaca SG, do Prado-Silva L, Alvarenga VO, Sant’Ana AS, Shahidi F (2017). Phenolic acids and flavonoids of peanut by-products: Antioxidant capacity and antimicrobial effects. Food Chemistry 237:538-544. https://doi.org/10.1016/j.foodchem.2017.05.046
Dixon RA, Pasinetti GM (2010). Flavonoids and isoflavonoids: From plant biology to agriculture and neuroscience. Plant Physiology 154(2):453-457. https://doi.org/10.1104/pp.110.161430
Dueñas M, Hernández T, Estrella I (2007). Changes in the content of bioactive polyphenolic compounds of lentils by the action of exogenous enzymes. Effect on their antioxidant activity. Food Chemistry 101(1):90-97. https://doi.org/10.1016/j.foodchem.2005.11.053
Fendri LB, Chaari F, Kallel F, Koubaa M, Zouari-Ellouzi S, Kacem I, Chaabouni SE, Ghribi-Aydi D (2022). Antioxidant and antimicrobial activities of polyphenols extracted from pea and broad bean pods wastes. Journal of Food Measurement and Characterization 16(6):4822-4832. https://doi.org/10.1007/s11694-022-01547-3
García-Díaz YD, Aquino-Bolaños EN, Chávez-Servia JL, Vera-Guzmán AM, Carrillo-Rodríguez JC (2018). Bioactive compounds and antioxidant activity in the common bean are influenced by cropping season and genotype. Chilean Journal of Agricultural Research 78(2):255-265. https://doi.org/10.4067/S0718-58392018000200255
Ghavidel RA, Prakash J (2007). The impact of germination and dehulling on nutrients, antinutrients, in vitro iron and calcium bioavailability and in vitro starch and protein digestibility of some legume seeds. LWT - Food Science and Technology 40(7):1292-1299. https://doi.org/10.1016/j.lwt.2006.08.002
Guo N, Zhang S, Gu M, Xu G (2021). Function, transport, and regulation of amino acids: What is missing in rice? The Crop Journal 9(3):530-542. https://doi.org/10.1016/j.cj.2021.04.002
Hassan S, Hussain MB, Waheed M, Ahmad K, Kassymov S, Shariati MA, Akram M, Mishra AP, Egbuna C (2020). Effect of germination processing on bioactive compounds of cereals and legumes. In: Egbuna C, Dable Tupas G (Eds). Functional Foods and Nutraceuticals. Springer International Publishing, pp 283-306. https://doi.org/10.1007/978-3-030-42319-3_16
Hyder Rizvi QUE, Kumar K, Ahmed N, Yadav AN, Chauhan D, Thakur P, Sheikh I (2022). Influence of soaking and germination treatments on the nutritional, anti-nutritional, and bioactive composition of pigeon pea (Cajanus cajan L.). Journal of Applied Biology & Biotechnology 127-134. https://doi.org/10.7324/JABB.2022.100317
Johnson JB, Walsh K, Naiker M (2020). Application of infrared spectroscopy for the prediction of nutritional content and quality assessment of faba bean (Vicia faba L.). Legume Science. https://doi.org/10.1002/leg3.40
Kacuráková M (2001). Developments in mid-infrared FT-IR spectroscopy of selected carbohydrates. Carbohydrate Polymers 44(4):291-303. https://doi.org/10.1016/S0144-8617(00)00245-9
Kuo Y-H, Rozan P, Lambein F, Frias J, Vidal-Valverde C (2004). Effects of different germination conditions on the contents of free protein and non-protein amino acids of commercial legumes. Food Chemistry 86(4):537-545. https://doi.org/10.1016/j.foodchem.2003.09.042
Kuraz Abebe B (2022). The dietary use of pigeon pea for human and animal diets. The Scientific World Journal 2022:1-12. https://doi.org/10.1155/2022/4873008
Lee Y, Hwang KT (2017). Changes in physicochemical properties of mulberry fruits (Morus alba L.) during ripening. Scientia Horticulturae 217:189-196. https://doi.org/10.1016/j.scienta.2017.01.042
Lepiniec L, Debeaujon I, Routaboul J-M, Baudry A, Pourcel L, Nesi N, Caboche M (2006). Genetics and biochemistry of seed flavonoids. Annual Review of Plant Biology 57(1):405-430. https://doi.org/10.1146/annurev.arplant.57.032905.105252
Ma Z, Boye JI, Hu X (2017). In vitro digestibility, protein composition and techno-functional properties of Saskatchewan grown yellow field peas (Pisum sativum L.) as affected by processing. Food Research International 92:64-78. https://doi.org/10.1016/j.foodres.2016.12.012
Mihály J, Deák R, Szigyártó IC, Bóta A, Beke-Somfai T, Varga Z (2017). Characterization of extracellular vesicles by IR spectroscopy: Fast and simple classification based on amide and C H stretching vibrations. Biochimica et Biophysica Acta (BBA) - Biomembranes 1859(3):459-466. https://doi.org/10.1016/j.bbamem.2016.12.005
Ngo D-H, Vo TS (2019). An updated review on pharmaceutical properties of gamma-aminobutyric acid. Molecules 24(15):2678. https://doi.org/10.3390/molecules24152678
Nicolás‐García M, Perucini‐Avendaño M, Jiménez‐Martínez C, Perea‐Flores M de J, Gómez‐Patiño MB, Arrieta‐Báez D, Dávila‐Ortiz G (2021). Bean phenolic compound changes during processing: Chemical interactions and identification. Journal of Food Science 86(3):643-655. https://doi.org/10.1111/1750-3841.15632
Nzai JM, Proctor A (1998). Determination of phospholipids in vegetable oil by Fourier transform infrared spectroscopy. Journal of the American Oil Chemists’ Society 75(10):1281-1289. https://doi.org/10.1007/s11746-998-0173-x
Oketch-Rabah HA, Madden EF, Roe AL, Betz JM (2021). United States Pharmacopeia (USP) Safety Review of Gamma-Aminobutyric Acid (GABA). Nutrients 13(8):2742. https://doi.org/10.3390/nu13082742
Orak H, Karamać M, Orak A, Amarowicz R (2016). Antioxidant potential and phenolic compounds of some widely consumed Turkish white bean (Phaseolus vulgaris L.) varieties. Polish Journal of Food and Nutrition Sciences 66(4):253-260. https://doi.org/10.1515/pjfns-2016-0022
Panche AN, Diwan AD, Chandra SR (2016). Flavonoids: An overview. Journal of Nutritional Science 5:e47. https://doi.org/10.1017/jns.2016.41
Qi Q, Zhang G, Wang W, Sadiq FA, Zhang Y, Li X, Chen Q, Xia Q, Wang X, Li Y (2022). Preparation and antioxidant properties of germinated soybean protein hydrolysates. Frontiers in Nutrition 9:866239. https://doi.org/10.3389/fnut.2022.866239
Saensouk S, Senavongse R, Papayrata C, Chumroenphat T (2022). Evaluation of color, phytochemical compounds and antioxidant activities of mulberry fruit (Morus alba L.) during ripening. Horticulturae 8(12):1146. https://doi.org/10.3390/horticulturae8121146
Semwal D, Semwal R, Combrinck S, Viljoen A (2016). Myricetin: A dietary molecule with diverse biological activities. Nutrients 8(2):90. https://doi.org/10.3390/nu8020090
Shahidi F, Yeo J (2018). Bioactivities of phenolics by focusing on suppression of chronic diseases: A review. International Journal of Molecular Sciences 19(6):1573. https://doi.org/10.3390/ijms19061573
Singh B, Singh JP, Kaur A, Singh N (2017). Phenolic composition and antioxidant potential of grain legume seeds: A review. Food Research International 101:1-16. https://doi.org/10.1016/j.foodres.2017.09.026
Sreerama YN, Sashikala VB, Pratape VM (2012). Phenolic compounds in cowpea and horse gram flours in comparison to chickpea flour: Evaluation of their antioxidant and enzyme inhibitory properties associated with hyperglycemia and hypertension. Food Chemistry 133(1):156-162. https://doi.org/10.1016/j.foodchem.2012.01.011
Talari A, Shakappa D (2018). Role of pigeon pea (Cajanus cajan L.) in human nutrition and health: A review. Asian Journal of Dairy and Food Research. https://doi.org/10.18805/ajdfr.DR-1379
Tarzi BG, Gharachorloo M, Baharinia M, Mortazavi SA (2012). The effect of germination on phenolic content and antioxidant activity of chickpea. Iranian Journal of Pharmaceutical Research 11(4):1137-1143.
Thaipong K, Boonprakob U, Crosby K, Cisneros-Zevallos L, Hawkins Byrne D (2006). Comparison of ABTS, DPPH, FRAP, and ORAC assays for estimating antioxidant activity from guava fruit extracts. Journal of Food Composition and Analysis 19(6-7):669-675. https://doi.org/10.1016/j.jfca.2006.01.003
Townsend DM, Tew KD, Tapiero H (2004). Sulfur containing amino acids and human disease. Biomedicine & Pharmacotherapy 58(1):47-55. https://doi.org/10.1016/j.biopha.2003.11.005
Tungmunnithum D, Drouet S, Lorenzo JM, Hano C (2021). Green extraction of antioxidant flavonoids from pigeon pea (Cajanus cajan (L.) Millsp.) seeds and its antioxidant potentials using ultrasound-assisted methodology. Molecules 26(24):7557. https://doi.org/10.3390/molecules26247557
Vann K, Techaparin A, Apiraksakorn J (2020). Beans germination as a potential tool for GABA-enriched tofu production. Journal of Food Science and Technology 57(11):3947-3954. https://doi.org/10.1007/s13197-020-04423-4
Xu BJ, Chang SKC (2007). A comparative study on phenolic profiles and antioxidant activities of legumes as affected by extraction solvents. Journal of Food Science 72(2):S159-S166. https://doi.org/10.1111/j.1750-3841.2006.00260.x
Yang Q-Q, Gan R-Y, Ge Y-Y, Zhang D, Corke H (2019). Ultrasonic treatment increases extraction rate of common bean (Phaseolus vulgaris L.) antioxidants. Antioxidants 8(4):83. https://doi.org/10.3390/antiox8040083
Yogeswara IBA, Maneerat S, Haltrich D (2020). Glutamate decarboxylase from lactic acid bacteria—a key enzyme in GABA synthesis. Microorganisms 8(12):1923. https://doi.org/10.3390/microorganisms8121923
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2024 Chanakran PAPAYRATA, Surapon SAENSOUK, Theeraphan CHUMROENPHAT
This work is licensed under a Creative Commons Attribution 4.0 International License.
License:
Open Access Journal:
The journal allows the author(s) to retain publishing rights without restriction. Users are allowed to read, download, copy, distribute, print, search, or link to the full texts of the articles, or use them for any other lawful purpose, without asking prior permission from the publisher or the author.