Dynamic changes in phytochemical composition and antioxidant capacity in green and black mung bean (Vigna radiata) sprouts

Abstract

Summary The mung bean (Vigna radiata) sprout is a popular fresh vegetable in many parts of the world. In this study, the dynamic change of ascorbic acid, phenolic composition and antioxidant capacity were evaluated in green and black mung bean sprouts. Germination increased ascorbic acid, total phenolic content and antioxidant capacity in both mung beans. The green mung bean sprout generally had higher ascorbic acid, total phenolic content and antioxidant capacity than the black mung bean sprout. Most phenolic compounds, such as caffeic acid, catechin, ferulic acid, gallic acid and rutin, were found to gradually increase after germination. Therefore, mung bean sprouts, especially green mung bean sprout possessing high level of antioxidant phytochemicals, can be valuable functional vegetables and good sources of natural antioxidants.

Response surface optimisation of germination conditions to improve the accumulation of bioactive compounds and the antioxidant activity in quinoa

“…In fact, a positive correlation was observed between TPC and ORAC values (r = 0.76) in quinoa sprouts, suggesting the strong contribution of phenolics compounds to the antioxidant activity of sprouted quinoa. However, the influence of other antioxidant compounds, such as vitamin C, which has been found to increase during germination (Gan et al, 2016), cannot be ruled out.…”

Studies on the Effect of Ascophyllum nodosum Extract (ANE) on Growth, Antioxidant Potential and Alpha Glucosidase Inhibition Activity of Vigna aconitifolia (RMO 225)

“…Zhaohui et al, (2016) reported increased antioxidant activity in germinated mung bean, soybean and black bean sprouts of 3-5 days. Gan et al, (2016) found increased in ascorbic acid, total phenolic content and antioxidant capacity in mung beans up on germination. Marathe et al, (2012) showed potential antioxidant activity of moth bean.…”

Assessment of phytochemicals, enzymatic and antioxidant activities in germinated mung bean (Vigna radiata L. Wilezek)

“…Mung bean sprouts are commonly consumed food in daily life, because of high nutrients and functional compounds. It has been reported that, the germination of mung bean sprouts dramatically increased vitamin C, total phenolics, total flavonoids and total antioxidant activity when compared to their seeds (Guo Huang et al, 2014;Gan et al, 2016). Even so, there was no study on the distribution of phytochemicals in mung bean sprouts after germination.…”

“…The study had confirmed that peroxidase (POD) has the ability of stress resistance (Duan et al ., ). In addition, the dynamic change of main phenolic compounds in mung bean sprouts and metabolomics analysis of the polyphenols had been studied (Tang et al ., ; Gan et al ., ). However, there is no report on the distribution of phytochemicals in mung bean sprouts after germination to guide people to eat scientifically and make the utilisation of each part from germinated mung bean more reasonable.…”