Effects of Mung Bean Germinationon on its Antioxidant Activity
To study the effect of mung bean germination on its antioxidant activity.Experimental design mung bean germination for 6 days,the antioxidant content of total phenol,flavonoid,vitamin C,antioxidant ability DPPH clearance rate,–OH clearance rate,total reduction ability were selected as indicators,com...
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| Format: | Article |
| Language: | English |
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Academy of National Food and Strategic Reserves Administration
2021-03-01
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| Series: | Liang you shipin ke-ji |
| Subjects: | |
| Online Access: | http://lyspkj.ijournal.cn/lyspkj/article/abstract/20210226?st=article_issue |
| _version_ | 1797810432580255744 |
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| author | QIU Yan-chao LI Lin QIAN Li-li LI Dian-wei FU Li-xue |
| author_facet | QIU Yan-chao LI Lin QIAN Li-li LI Dian-wei FU Li-xue |
| author_sort | QIU Yan-chao |
| collection | DOAJ |
| description | To study the effect of mung bean germination on its antioxidant activity.Experimental design mung bean germination for 6 days,the antioxidant content of total phenol,flavonoid,vitamin C,antioxidant ability DPPH clearance rate,–OH clearance rate,total reduction ability were selected as indicators,combined with correlation,significance analysis and other methods to analyze the changes of each indicator.The results showed that content of total phenols and flavones increased first and then decreased,vitamin C increased all the time,and the index of antioxidant capacity increased first and then decreased.The total phenol content reached its maximum on the 4th day of germination,and varied from 0.5612 mg/g to 0.7237 mg/g on the 1st to 4th day,increased by 28.95%.On the 3rd day of germination,the flavonol content reached the highest level.The flavonol content varied from 0.6605 mg/g to 0.6974 mg/g on the 1st to 3rd day,increased by 5.59%.Vitamin C varied from 0.7833 mg/100 g to 7.4500 mg/100 g on the 1st to 6th day.From 1st to 3rd day,DPPH clearance rate,–OH clearance rate and total reduction capacity reached the highest levels of 99.28%,97.00% and 79.26% respectively,increased by 4.68%,1.04% and 46.76% respectively. |
| first_indexed | 2024-03-13T07:08:43Z |
| format | Article |
| id | doaj.art-7ddd14c00b394aa0b7235d9bde3ed19a |
| institution | Directory Open Access Journal |
| issn | 1007-7561 |
| language | English |
| last_indexed | 2024-03-13T07:08:43Z |
| publishDate | 2021-03-01 |
| publisher | Academy of National Food and Strategic Reserves Administration |
| record_format | Article |
| series | Liang you shipin ke-ji |
| spelling | doaj.art-7ddd14c00b394aa0b7235d9bde3ed19a2023-06-06T06:43:19ZengAcademy of National Food and Strategic Reserves AdministrationLiang you shipin ke-ji1007-75612021-03-0129218018510.16210/j.cnki.1007-7561.2021.02.025Effects of Mung Bean Germinationon on its Antioxidant ActivityQIU Yan-chao0LI Lin1QIAN Li-li2LI Dian-wei3FU Li-xue4eilongjiang Bayi Agricultural University,College of Food,Daqing,Heilongjiang 163319,Chinaeilongjiang Bayi Agricultural University,College of Food,Daqing,Heilongjiang 163319,ChinaHeilongjiang Bayi Agricultural University,College of Food,Daqing,Heilongjiang 163319,China; Heilongjiang Engineering Research Center for Coarse Cereals Processing and Quality Safety,Daqing,Heilongjiang 163319,China; Key Laboratory of Agro-products Processing and Quality Safety of Heilongjiang Province,Daqing,Heilongjiang 163319,Chinaeilongjiang Bayi Agricultural University,College of Food,Daqing,Heilongjiang 163319,Chinaeilongjiang Bayi Agricultural University,College of Food,Daqing,Heilongjiang 163319,ChinaTo study the effect of mung bean germination on its antioxidant activity.Experimental design mung bean germination for 6 days,the antioxidant content of total phenol,flavonoid,vitamin C,antioxidant ability DPPH clearance rate,–OH clearance rate,total reduction ability were selected as indicators,combined with correlation,significance analysis and other methods to analyze the changes of each indicator.The results showed that content of total phenols and flavones increased first and then decreased,vitamin C increased all the time,and the index of antioxidant capacity increased first and then decreased.The total phenol content reached its maximum on the 4th day of germination,and varied from 0.5612 mg/g to 0.7237 mg/g on the 1st to 4th day,increased by 28.95%.On the 3rd day of germination,the flavonol content reached the highest level.The flavonol content varied from 0.6605 mg/g to 0.6974 mg/g on the 1st to 3rd day,increased by 5.59%.Vitamin C varied from 0.7833 mg/100 g to 7.4500 mg/100 g on the 1st to 6th day.From 1st to 3rd day,DPPH clearance rate,–OH clearance rate and total reduction capacity reached the highest levels of 99.28%,97.00% and 79.26% respectively,increased by 4.68%,1.04% and 46.76% respectively.http://lyspkj.ijournal.cn/lyspkj/article/abstract/20210226?st=article_issuegram buddays of germinationtotal polyphenolflavonoidoxidation resistance |
| spellingShingle | QIU Yan-chao LI Lin QIAN Li-li LI Dian-wei FU Li-xue Effects of Mung Bean Germinationon on its Antioxidant Activity Liang you shipin ke-ji gram bud days of germination total polyphenol flavonoid oxidation resistance |
| title | Effects of Mung Bean Germinationon on its Antioxidant Activity |
| title_full | Effects of Mung Bean Germinationon on its Antioxidant Activity |
| title_fullStr | Effects of Mung Bean Germinationon on its Antioxidant Activity |
| title_full_unstemmed | Effects of Mung Bean Germinationon on its Antioxidant Activity |
| title_short | Effects of Mung Bean Germinationon on its Antioxidant Activity |
| title_sort | effects of mung bean germinationon on its antioxidant activity |
| topic | gram bud days of germination total polyphenol flavonoid oxidation resistance |
| url | http://lyspkj.ijournal.cn/lyspkj/article/abstract/20210226?st=article_issue |
| work_keys_str_mv | AT qiuyanchao effectsofmungbeangerminationononitsantioxidantactivity AT lilin effectsofmungbeangerminationononitsantioxidantactivity AT qianlili effectsofmungbeangerminationononitsantioxidantactivity AT lidianwei effectsofmungbeangerminationononitsantioxidantactivity AT fulixue effectsofmungbeangerminationononitsantioxidantactivity |