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

Abstract

Xue Z., Wang C., Zhai L., Yu W., Chang H., Kou X., Zhou F. (2016): 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 J. Food Sci., 34: 68-78.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.

Polyphenols in Common Beans (Phaseolus vulgaris L.): Chemistry, Analysis, and Factors Affecting Composition

“…Compared to TPC, there are fewer reports about the effect of germination on the TFC of common beans. Xue et al (2016) showed that the TFC of black beans increased with the increase of germination time and reached the highest value on the 5th day.…”

“…Xue et al. () showed that the TFC of black beans increased with the increase of germination time and reached the highest value on the 5th day.…”

“…On the other hand, germination can significantly increase the antioxidant activity of common beans. Several studies concluded that germination led to increased antioxidant activity due to the increased TPC in germinated beans (Aguilera et al, 2014;Xu & Chang, 2011;Xue et al, 2016), and in order to highlight this phenomenon, our group gave a comprehensive review about antioxidant activity of germinated edible seeds and sprouts . However, Guajardo-Flores et al (2013) found that germination resulted in reduced antioxidant activity of black bean sprouts and cotyledons but increased antioxidant activity of black bean seed coats.…”

Nutritional and antioxidant potential of a desert underutilized legume – tepary bean (Phaseolus acutifolius). Optimization of germination bioprocess

“…The increase in phenolic and flavonoid content and AoxA in chickpea seeds shows a potentially important role of phenolics during seed germination, as well as the potential enhancement of the nutraceutical value of seeds by the germination process (Cevallos-Casals & Cisneros-Zevallos, 2010). Xue et al (2016) carried out a study on bioactive compounds and antioxidant activity of mung and black bean, and soybean during the germination process. They reported, after an analysis of relative contribution, that total phenolics and total flavonoids made the highest (44.87-90.31%) contribution to overall antioxidant activity.…”

Bridging the food security gap: an information‐led approach to connect dietary nutrition, food composition and crop production

“…For example, we presented a positive correlation between TPC and anti‐oxidative capacity (Fig. ), in agreement with well‐established findings that phenolic compounds in grain legumes contribute to their antioxidant capacity . The variation observed also suggests that TPC is a valid target for selection within breeding programs.…”