The purpose of this study was to investigate antioxidative activity of phenolic compounds extracted from germinated pulse seed including chickpeas, lentils and yellow peas. Phenolic compounds were extracted at different germination time and total phenolic content was examined by Folin Ciocalteu’s reaction. Antioxidative activity of extracts was characterized by in vitro assay including 2, 2-diphenyl-1-picrylhydrazyl radical scavenging capacity (DPPH), oxygen radical absorbance capacity (ORAC), iron-binding assay, and in stripped soybean oil-in-water emulsions. The results suggested that germination time is critical for phenolic compounds production. The form variation of phenolic compounds influenced the antioxidative activity of phenolic compounds both in vitro assay and in emulsion systems. Soluble bound phenolic compounds showed higher antioxidative ability in emulsion system with the order of chickpea > yellow pea > lentil. On the basis of these results, soluble bound phenolic compounds may be considered as a promising natural antioxidant to prevent lipid oxidation in foods.

这项研究的目的是调查从发芽的豆类种子中提取的酚类化合物的抗氧化活性，包括鹰嘴豆，扁豆和黄豌豆。在不同的发芽时间提取酚类化合物，并通过Folin Ciocalteu's反应检查总酚含量。提取物的抗氧化活性通过体外测定来表征，该测定包括2，2-二苯基-1-吡啶并肼基自由基清除能力（DPPH），氧自由基吸收能力（ORAC），铁结合测定以及在剥离的大豆水包油乳液中。结果表明，发芽时间对于酚类化合物的生产至关重要。酚类化合物的形式变化在体外测定和乳液体系中都会影响酚类化合物的抗氧化活性。可溶性键合酚类化合物在鹰嘴豆>黄豌豆>小扁豆的乳化体系中表现出较高的抗氧化能力。基于这些结果，可溶性结合的酚类化合物可以被认为是防止食品中脂质氧化的有前途的天然抗氧化剂。