Study on nutritional characteristics and antioxidant capacity of mung bean during germination

Kexin Wang, Mengdi Huang, Simin Yang, Xin Li, Yumeng Gao, Pu Yang, Jinfeng Gao and Xiaoli Gao
Additional contact information
Kexin Wang: College of Agronomy, State Key Laboratory of Crop Stress Biology in Arid Areas, Northwest A&F University, Yangling, China
Mengdi Huang: College of Agronomy, State Key Laboratory of Crop Stress Biology in Arid Areas, Northwest A&F University, Yangling, China
Simin Yang: College of Agronomy, State Key Laboratory of Crop Stress Biology in Arid Areas, Northwest A&F University, Yangling, China
Xin Li: College of Agronomy, State Key Laboratory of Crop Stress Biology in Arid Areas, Northwest A&F University, Yangling, China
Yumeng Gao: College of Agronomy, State Key Laboratory of Crop Stress Biology in Arid Areas, Northwest A&F University, Yangling, China
Pu Yang: College of Agronomy, State Key Laboratory of Crop Stress Biology in Arid Areas, Northwest A&F University, Yangling, China
Jinfeng Gao: College of Agronomy, State Key Laboratory of Crop Stress Biology in Arid Areas, Northwest A&F University, Yangling, China

Czech Journal of Food Sciences, 2021, vol. 39, issue 6, 469-478

Abstract: In this study, 22 mung bean varieties from different producing areas in China were used as materials to provide a theoretical basis for the breeding and utilisation of special mung bean sprout varieties. Principal component analysis and cluster analysis were used to comprehensively evaluate the overall quality. Finally, 22 germinated mung bean varieties were divided into 3 edible quality grades according to their quality scores. The results showed that Lvfeng 2 and Ankang mung bean sprouts with better comprehensive characters were varieties with higher scores, which could be developed and utilised as characteristic mung bean sprouts. The content of protein, total phenol and antioxidant capacity of edible parts of Lvfeng 2 and Ankang mung bean after germination are higher than those of other varieties, so they are suitable for research and development as functional mung bean sprouts.

Keywords: sprouting; total phenolics; quality; principal component analysis (search for similar items in EconPapers)
Date: 2021
References: View references in EconPapers View complete reference list from CitEc
Citations:

Downloads: (external link)
http://cjfs.agriculturejournals.cz/doi/10.17221/65/2021-CJFS.html (text/html)
http://cjfs.agriculturejournals.cz/doi/10.17221/65/2021-CJFS.pdf (application/pdf)
free of charge

Related works:
This item may be available elsewhere in EconPapers: Search for items with the same title.

Export reference: BibTeX RIS (EndNote, ProCite, RefMan) HTML/Text

Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:39:y:2021:i:6:id:65-2021-cjfs

DOI: 10.17221/65/2021-CJFS

Access Statistics for this article

Czech Journal of Food Sciences is currently edited by Ing. Zdeňka Náglová, Ph.D.

More articles in Czech Journal of Food Sciences from Czech Academy of Agricultural Sciences
Bibliographic data for series maintained by Ivo Andrle ().