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Estimation of scavenging capacity of melatonin and other antioxidants: Contribution and evaluation in germinated seeds

AuthorsAguilera-Gutiérrez, Yolanda ; Herrera, Teresa ; Benitez, Vanesa ; Esteban, Rosa M. ; Martín-Cabrejas, María A.
Issue Date2015
CitationFood Chemistry 170: 203-211 (2015)
AbstractSeven edible seeds for the levels of melatonin, phenolic compounds and their antioxidant capacity were evaluated during germination process. Radical scavenging parameters were also studied in standard antioxidants to understand their antiradical actions. Germination brought about significant increases of total phenol compounds in all edible seeds, showing red cabbage, radish and broccoli the highest contents (21.6, 20.4 and 16.4 mg GAE/g DW, respectively). The concentration of melatonin is greatly variable in edible seeds, exhibiting significant increases during germination. The highest levels were found in red cabbage (857 pg/g DW) radish (536 pg/g DW) and broccoli (439 pg/g DW). The germinated seeds which had the highest levels of polyphenols and melatonin were those that showed the most relevant antiradical activities (>97%). This information is valuable for the incorporation of red cabbage, radish and broccoli germinated seeds into the diet to promote potential health benefits. © 2014 Elsevier Ltd. All rights reserved.
Identifiersdoi: 10.1016/j.foodchem.2014.08.071
issn: 0308-8146
Appears in Collections:(CIAL) Artículos
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