Total Polyphenols, Antioxidant and Antiproliferative Activities of Different Extracts in Mungbean Seeds and Sprouts

Abstract

The aim of this investigation was to evaluate the biological, alcohol dehydrogenase (ADH) and antiproliferative activities of different extracts of mungbean seeds and sprouts. All extracts from the sprouts showed higher contents of total phenolics (TP), total flavonoids (TF), and 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity than from seeds. The highest DPPH and tyrosinase inhibition activities were registered in ethyl acetate (EtOAc) extract. ADH activity of methanol (MeOH), n-hexane (n-hexane) and n-butanol (n-BuOH) extracts from sprouts was significantly higher (P < 0.05) than from seeds. However, the highest ADH activity was found in water extract of seeds. According to 3-(4, 5-dimethylthiazol -2-yl)-2, 5-diphenyltetrazolium bromide) (MTT) assay, extracts from sprouts were more effective against Calu-6 (human pulmonary carcinoma) and SNU-601 (human gastric carcinoma) cells than from seeds. EtOAc extract showed the highest antiproliferative activity in both sprouts and seeds, followed by n-hexane extraction. During sprouting of mungbean, all the studied components significantly increased. In conclusion, the extracts of sprouts are more effective than from seeds and could be a potential source of antioxidants linked with health benefits.

Lentils, Green and Yellow Split-Peas (Sprouted and Non-Sprouted) on Azoxymethane-Induced Colon Carcinogenesis

“…2). Our observations are supported by previous findings by suggesting that there is enhanced synthesis of polyphenols and improvement of their antioxidantive properties during seed sprouting (Andarwulan et al, 1999;Cevallos-Casals and Cisneros-Zevallos, 2010;Kim et al, 2012;Yang et al, 2001a). Scientific data have reported the ability of polyphenols founds in legumes to inhibit carcinogenesis at molecular level in the initiation, promotion and progression phase (Yang et al, 2001b).…”

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

“…Compared with mung bean, the TFC of black bean had a flat growth rate and reached the highest content of 4.25 mg RE/g FW. However, the TFC of soybean was relatively lower than that of the other two types of beans and had a peak content TPC -total phenolics; TFC -total flavonoid content; TRP -total reducing power; HOSC -hydroxyl radical scavenging capacity; RDSC -relative DPPH radical scavenging capacity; ABTS -2,2'-azino-bis(3-ethylbenzthiazoline-6)sulfonic acid; correlations between the obtained data were run using the standard Pearson correlation; *P < 0.05; **P < 0.01 Kim et al (2012), who found that the TFC of germinated mung bean was almost three times higher compared to seed. Pajak et al (2014) reported that the TFC of 5 days germinated mung bean was 13.7 mg QE/g, which was about a 50% increase compared to ungerminated beans.…”

Profiling of Phenolic Compounds in Sprouted Common Beans and Bambara Groundnuts

“…Oloyo (2004) reported a 5-fold increase in total polyphenol content of Cajanus seeds after 5 days of germination. Methanolic extract of mungbeans that was sprouted for 7 days had total phenolics ranging from 166.5 to 191.7 mg ferulic acid equivalents (FAE) kg /DW whereas that for dry seeds ranged from 97.8 to 101 (FAE) kg/DW (Kim et al, 2012). A study by Brajdes and Vizireanu (2012) reported a number of important changes in the amount of biologically active compounds when buckwheat was germinated for 7 days.…”