Spatial Distribution Characteristics of Nutritional Quality in Peanut Sprouts of Different Varieties

To investigate the distribution characteristics of nutritional quality in the main parts (cotyledons, stems, and roots) of peanut sprouts, three peanut cultivars. (‘Luhua 8’, ‘Huayu 16’ and ‘Huayu 9616’) were selected to evaluate the growth characteristics, the color of cotyledons, stems and roots, contents of soluble protein, soluble sugar, total phenol, vitamin C, resveratrol, γ-aminobutyric acid (GABA), K, Ca, Fe, Zn and phytic acid, DPPH and ABTS radical scavenging capacities as well as odor profiles in this study. The results showed that significant differences were found in germination characteristics, contents of bioactive compounds, antioxidant capacities, and odor profiles among the three cultivars (P<0.05); especially, the sprouts of ‘Huayu 9616’ exhibited the prominent advantages in multiple indicators. The highest ascorbic acid content was found in the stems of ‘Huayu 9616’, which was 24.42% and 22.88% higher than that in stems of ‘Luhua 8’ and ‘Huayu 16’, respectively. In addition, the contents of total phenols, resveratrol, GABA, K, Ca, and Zn as well as DPPH and ABTS radical scavenging capacities in the cotyledons of ‘Huayu 9616’ were higher than those in all parts of the other two cultivars. The soluble protein and Fe contents in ‘Luhua 8’ were higher than those in the other two cultivars; meanwhile, the contents in the cotyledons were significantly higher than those in other parts (P<0.05), which were 1.26 and 2.37 times of those in ‘Huayu 16’, respectively. Electronic nose analysis revealed that the differences in odor among different parts of peanut sprouts from different cultivars were mainly attributed to inorganic sulfides and nitrogen oxides, and the response values in the cotyledons and stems of ‘Luhua 8’ were higher than those in other groups. In contrast, the soluble sugar content in the stems of ‘Huayu 16’ was 20.37% higher than that in ‘Luhua 8’. In summary, ‘Huayu 9616’ exhibited the characteristics of rapid growth, high nutritional value and excellent sensory quality after germination, making it a suitable peanut cultivar for the production of high-quality peanut sprouts. This study can provide a strong theoretical basis for the development of high-quality peanut sprouts and functional peanut food products.