This study evaluated the increase in antioxidant activity, total phenolic content, in vitro anti-inflammatory activity, and DNA damage protective activity in the germinated peanut. The highest trans-resveratrol content, expressed as 8.8 ± 0.1 μg/g of peanut crude extract, was detected on the first day of germination. LC-MS/MS analysis shows the presence of stilbene compounds, namely trans-arachidin-3, trans-3′-Isopentadienyl-3, 5, 4′-trihydroxystilbene, trans-arachidin-1, trans-resveratrol, and 1,4-Isopentadienyl-3, 5, 3’, 4′-tetrahydroxystilbene, in the first germinated sprout. The in vitro anti-inflammatory activity was significantly increased in all peanut sprout crude extracts compared to the ungerminated peanut. The germinated peanut exhibited dose-dependent DNA damage protective activity in a concentration range of 5–5000 μg/ml. In addition, the germinated peanut at a concentration of 1000 μg/ml showed stronger DNA damage protective activity compared to trans-resveratrol. This might be due to the effect of the stilbene and other antioxidant compounds resulting from the germination process. Thus, germination is a promising process for improving the content of bioactive stilbene and potential antioxidant compounds in peanuts, which could be applicable for use in the functional food and nutraceutical industry.

这项研究评估了发芽花生中抗氧化剂活性，总酚含量，体外抗炎活性和DNA损伤保护活性的增加。在发芽的第一天检测到最高的反式白藜芦醇含量，表示为8.8±0.1μg/ g花生粗提取物。LC-MS / MS分析显示存在二苯乙烯化合物，即反式-花生四烯-3，反式-3'-异戊二烯基-3、5、4'-三羟基二苯乙烯，反式-花生四烯-1，反式白藜芦醇和1,4 -第一发芽芽中的-异戊二烯基-3、5、3'，4'-四羟基sti。在体外与未发芽的花生相比，所有花生芽粗提取物中的抗炎活性均显着提高。发芽的花生在5-5000μg/ ml的浓度范围内表现出剂量依赖性的DNA损伤保护活性。此外，与反式白藜芦醇相比，浓度为1000μg/ ml的发芽花生具有更强的DNA损伤保护活性。这可能是由于发芽过程中二苯乙烯和其他抗氧化剂化合物的作用。因此，发芽是改善花生中生物活性active和潜在抗氧化剂化合物含量的有前途的方法，可用于功能性食品和营养食品行业。