THE EFFECTS OF GERMINATION ON THE PHENOLIC ACIDS AND ANTIOXIDANT ACTIVITY OF PURPLE PERILLA (PERILLA FRUTESCENS VAR. ACUTA) SPROUTS

In this study, the influence of germination on the phenolic profile and antioxidant activities of purple perilla sprouts was investigated.The results demonstrated that the total phenolic content, total flavonoid content, and antioxidant activities of purple perilla sprouts significantly increased (p< 0.05) when compared to those of purple perilla seeds.The maximum amount of the total phenolic content was found to be 23.78 mg GAE/ g DW at the first stage (G1), which was an increase of 142.98% when compared with those of the seeds.The total flavonoid content reached the maximum value of 95.38 mg RE/ g DW, which was up 316.50% when compared with those of the seeds at the G2 stage.Among the six phenolic compounds which were identified and quantified, five significantly increased during germination.These findings suggested that germination can be used as a new approach for the further development of purple perilla sprouts as a potential food for human consumption. 1.