Análise do perfil de compostos fenólicos e da atividade antioxidante em sementes de trigo Triticum eastivum L. e de cevada Hordeum vulgare em diferentes estágios de germinação

Abstract

Numerous benefits to human health can be acquired in the diet through foods with significant amounts of bioactive compounds. Among the foods with the best performance are those with significant levels of vitamin C (ascorbic acid), vitamin E (α-tocopherol) and carotenoids phenolic compounds, particularly the flavonoids. From the secondary plant metabolites, these compounds are able to combat harmful reactions in the human body chain. According to the literature, one can find numerous beneficial properties extracted seeds germinated plants, able to delay or prevent oxidative damage to cells caused by the action of free radicals. Complex processes occurring during germination event, including reorganization of the membrane and organelles, increasing the respiratory activity, synthesis and consumption of ATP, protein synthesis, and mRNAs and activation of enzymes. The aim of this study was to analyze the profile of phenolic compounds and antioxidant activity in edible seeds of cereals wheat (Triticum eastivum L.) and barley (Hordeum vulgare), on different days of germination, using the techniques of determination of total phenolic compounds, and the antioxidant activity from the ABTS (ácido 2,2-azino-bis(3-etilbenzotiazolin)-6-sulfônico) e DPPH (2,2-difenil-1- picrilidrazil) radicals. Our results showed that germination increased the levels of phenolic compounds, as well as the antioxidant activity of the seeds in the different days of the processo of germination. Records peak periods were significant for both samples from the fourth day of germination. The process of seed germination is an effective technique for handling the seeds with the intention of getting important bioactive compounds for maintaining human health.