Czech J. Food Sci., 2016, 34(1):68-78 | DOI: 10.17221/434/2015-CJFS

Bioactive compounds and antioxidant activity of mung bean (Vigna radiata L.), soybean (Glycine max L.) and black bean (Phaseolus vulgaris L.) during the germination processFood Technology and Economy, Engineering and Physical Properties

Zhaohui Xue1, Cen Wang1, Lijuan Zhai1, Wancong Yu2, Huiru Chang1, Xiaohong Kou1, Fengjuan Zhou1
1 School of Chemical Engineering and Technology, Tianjin University, Tianjin, P.R. China
2 Medical Plant Lab, Tianjin Research Center of Agricultural Biotechnology, Tianjin, P.R. China

Bioactive compounds and antioxidant activity of germinated mung bean, soybean and black bean sprouts were investigated to find out the effect of germination and the optimum germination time. We found that vitamin C gradually increased from zero. Compared to seeds, water-soluble protein and total flavonoid content showed a trend of sustained growth while vitamin E, total phenolic content increased at first and then decreased, the maximal value of total bioactive compound content was reached on the fifth day. The analysis of relative contribution revealed that total phenolics and total flavonoids made the highest (44.87-90.31%) contribution to total antioxidant activity. In conclusion, the optimum germination time for sprouts was 3-5 days when total bioactive compound content and antioxidant activities both reached their peak values, which provide a sufficient theoretical basis for dietary processing and lay a solid foundation for continued research.

Keywords: vitamin C; vitamin E; water-soluble protein; total flavonoids; total phenolics

Published: February 29, 2016  Show citation

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Xue Z, Wang C, Zhai L, Yu W, Chang H, Kou X, Zhou F. Bioactive compounds and antioxidant activity of mung bean (Vigna radiata L.), soybean (Glycine max L.) and black bean (Phaseolus vulgaris L.) during the germination process. Czech J. Food Sci. 2016;34(1):68-78. doi: 10.17221/434/2015-CJFS.
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