Germination dramatically increases isoflavonoid content and diversity in chickpea (Cicer arietinum L.) seeds

Journal of Agricultural and Food Chemistry

Volumn 60, Issue 35, 2012, Pages 8606-8615

  Wu, Ziyun ^a   Song, Lixia ^a   Feng, Shengbao ^b,c   Liu, Yuancai ^c   He, Guangyuan ^b   Yioe, Yoecelyn ^a   Liu, Shao Quan ^a   Huang, Dejian ^a  

^a NATIONAL UNIVERSITY OF SINGAPORE   (Singapore)

^b HUAZHONG UNIVERSITY OF SCIENCE AND TECHNOLOGY   (China)

^c Jing Brand Company Limited   (China)

Author keywords

antioxidant capacity; chickpea; germination; isoflavones; pterocarpan phytoalexins

Indexed keywords

ANTIOXIDANT CAPACITY; CHICKPEA; GERMINATION; ISOFLAVONES; PTEROCARPAN PHYTOALEXINS;

NUCLEAR MAGNETIC RESONANCE SPECTROSCOPY; PHENOLS;

CULTIVATION;

ANTIOXIDANT; BIOCHANIN A; FLAVONOID; FORMONONETIN; GENISTEIN; ISOFLAVONE DERIVATIVE; PHENOL DERIVATIVE; PHYTOALEXINS; PTEROCARPAN DERIVATIVE; SESQUITERPENE;

ARTICLE; CHEMISTRY; CICER; GERMINATION; GROWTH, DEVELOPMENT AND AGING; PHYSIOLOGY; PLANT SEED; SOYBEAN;

ANTIOXIDANTS; CICER; FLAVONOIDS; GENISTEIN; GERMINATION; ISOFLAVONES; PHENOLS; PTEROCARPANS; SEEDS; SESQUITERPENES; SOYBEANS;

CICER ARIETINUM; GLYCINE MAX;

EID: 84865845382     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf3021514     Document Type: Article

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