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

Zhaohui Xue, Cen Wang, Lijuan Zhai, Wancong Yu, Huiru Chang, Xiaohong Kou and Fengjuan Zhou
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Zhaohui Xue: School of Chemical Engineering and Technology, Tianjin University, Tianjin, P.R. China
Cen Wang: School of Chemical Engineering and Technology, Tianjin University, Tianjin, P.R. China
Lijuan Zhai: School of Chemical Engineering and Technology, Tianjin University, Tianjin, P.R. China
Wancong Yu: Medical Plant Lab, Tianjin Research Center of Agricultural Biotechnology, Tianjin, P.R. China
Huiru Chang: School of Chemical Engineering and Technology, Tianjin University, Tianjin, P.R. China
Xiaohong Kou: School of Chemical Engineering and Technology, Tianjin University, Tianjin, P.R. China
Fengjuan Zhou: School of Chemical Engineering and Technology, Tianjin University, Tianjin, P.R. China

Czech Journal of Food Sciences, 2016, vol. 34, issue 1, 68-78

Abstract: 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 (search for similar items in EconPapers)
Date: 2016
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Citations: View citations in EconPapers (1)

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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:34:y:2016:i:1:id:434-2015-cjfs

DOI: 10.17221/434/2015-CJFS

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