Antioxidant activity, total phenolic, and resveratrol content in five cultivars of peanut sprouts

Objective: To investigate the change in total phenolic compounds, antioxidant activity, and resveratrol content of five different germinated peanut cultivars. Methods: The germinated sprouts of five peanut cultivars (Kalasin1, Kalasin2, Konkaen, Konkaen4, and Tainan9) were extracted with 80% ethanol and collected as crude extract. The antioxidant capacities were determined with 2,2-diphenyl-1-picrylhydrazyl and ferric ion reducing antioxidant power method. The total phenolic compound was measured using the Folin-Ciocalteau assay. The qualification and quantification of resveratrol was performed by high performance liquid chromatography method. Results: Among the five cultivars, a three-day germination of Kalasin1 showed the highest phenolic content [(40.67 +/- 2.62) mg gallic acid/g dry weight], expressed the highest 2,2-diphenyl-1-picrylhydrazyl antioxidant value [(80.51 +/- 1.47) mmol/L Trolox/g dry weight], and ferric ion reducing antioxidant power antioxidant value [(171.33 +/- 8.59) mmol/L ascorbic acid/g dry weight]. However, the high performance liquid chromatography result of Kalasin2 significantly increased to the highest resveratrol content of (6.44 +/- 1.26) mg/g dry weight on the second day of germination. Conclusions: The variation of phytochemical content in the peanut sprout is due to the effect of the peanut cultivar and the germination period.