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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| Format: | Article |
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Czech Academy of Agricultural Sciences
2016-02-01
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| Series: | Czech Journal of Food Sciences |
| Subjects: | |
| 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 |
| _version_ | 1828009017028378624 |
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| author | Zhaohui Xue Cen Wang Lijuan Zhai Wancong Yu Huiru Chang Xiaohong Kou Fengjuan Zhou |
| author_facet | Zhaohui Xue Cen Wang Lijuan Zhai Wancong Yu Huiru Chang Xiaohong Kou Fengjuan Zhou |
| author_sort | Zhaohui Xue |
| collection | DOAJ |
| description | 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. |
| first_indexed | 2024-04-10T08:33:10Z |
| format | Article |
| id | doaj.art-d635fc760c104157b08f50adf6067c5d |
| institution | Directory Open Access Journal |
| issn | 1212-1800 1805-9317 |
| language | English |
| last_indexed | 2024-04-10T08:33:10Z |
| publishDate | 2016-02-01 |
| publisher | Czech Academy of Agricultural Sciences |
| record_format | Article |
| series | Czech Journal of Food Sciences |
| spelling | doaj.art-d635fc760c104157b08f50adf6067c5d2023-02-23T03:28:19ZengCzech Academy of Agricultural SciencesCzech Journal of Food Sciences1212-18001805-93172016-02-01341687810.17221/434/2015-CJFScjf-201601-0010Bioactive compounds and antioxidant activity of mung bean (Vigna radiata L.), soybean (Glycine max L.) and black bean (Phaseolus vulgaris L.) during the germination processZhaohui Xue0Cen Wang1Lijuan Zhai2Wancong Yu3Huiru Chang4Xiaohong Kou5Fengjuan Zhou6School of Chemical Engineering and Technology, Tianjin University, Tianjin, P.R. ChinaSchool of Chemical Engineering and Technology, Tianjin University, Tianjin, P.R. ChinaSchool of Chemical Engineering and Technology, Tianjin University, Tianjin, P.R. ChinaMedical Plant Lab, Tianjin Research Center of Agricultural Biotechnology, Tianjin, P.R. ChinaSchool of Chemical Engineering and Technology, Tianjin University, Tianjin, P.R. ChinaSchool of Chemical Engineering and Technology, Tianjin University, Tianjin, P.R. ChinaSchool of Chemical Engineering and Technology, Tianjin University, Tianjin, P.R. ChinaBioactive 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.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.phpvitamin cvitamin ewater-soluble proteintotal flavonoidstotal phenolics |
| spellingShingle | Zhaohui Xue Cen Wang Lijuan Zhai Wancong Yu Huiru Chang Xiaohong Kou Fengjuan Zhou 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 Journal of Food Sciences vitamin c vitamin e water-soluble protein total flavonoids total phenolics |
| title | 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 |
| title_full | 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 |
| title_fullStr | 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 |
| title_full_unstemmed | 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 |
| title_short | 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 |
| title_sort | 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 |
| topic | vitamin c vitamin e water-soluble protein total flavonoids total phenolics |
| url | 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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