发芽
羽扇豆
化学
脱落酸
化学计量学
黄酮类
植物
山奈酚
代谢组学
园艺
食品科学
类黄酮
生物
色谱法
生物化学
抗氧化剂
基因
作者
Safa M. Shams Eldin,Eman Shawky,Doaa A. Ghareeb,Samah M. El Sohafy,Shaimaa M. Sallam
出处
期刊:Food Chemistry
[Elsevier]
日期:2023-08-01
卷期号:418: 135967-135967
被引量:1
标识
DOI:10.1016/j.foodchem.2023.135967
摘要
The current study attempts to illustrate how the chemical and biological profile of white lupine seeds varies throughout the course of various germination days using UHPLC-QqQ-MS combined to chemometrics. Abscisic acid showed maximum level in the un-germinated seeds and started to decline with seed germination accompanied by an increase in the levels of gibberellins which were undetectable in un-germinated seeds. Coumaronochromones were the most prevalent constituents detected in un-germinated seeds while day 2 sprouts showed significant accumulation of flavones. The levels of alkaloids showed significant increase upon germination of the seeds reaching its maximum in day 14 sprouts. The OPLS model coefficients plot indicated that lupinalbin D and F, apigenin hexoside, kaempferol hexoside, albine, and hydoxylupanine showed strong positive correlation to the alpha amylase inhibitory activity of the tested samples while lupinalbin A, lupinisoflavone, lupinic acid and multiflorine were positively correlated to the inhibition of alpha glycosidase activity. The results obtained indicated that seed germination has a profound effect on the chemical profile as well as the in-vitro antidiabetic activity of lupine seeds.
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