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

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

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 fla...

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Bibliographic Details
Main Authors: Zhaohui Xue, Cen Wang, Lijuan Zhai, Wancong Yu, Huiru Chang, Xiaohong Kou, Fengjuan Zhou
Format: Article
Language:English
Published: Czech Academy of Agricultural Sciences 2016-02-01
Series:Czech Journal of Food Sciences
Subjects:
vitamin c
vitamin e
water-soluble protein
total flavonoids
total phenolics
Online Access:https://cjfs.agriculturejournals.cz/artkey/cjf-201601-0010_bioactive-compounds-and-antioxidant-activity-of-mung-bean-vigna-radiata-l-soybean-glycine-max-l-and-blac.php

Internet

https://cjfs.agriculturejournals.cz/artkey/cjf-201601-0010_bioactive-compounds-and-antioxidant-activity-of-mung-bean-vigna-radiata-l-soybean-glycine-max-l-and-blac.php

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