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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

Author

Listed:
  • 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)

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.

Suggested Citation

  • Zhaohui Xue & Cen Wang & Lijuan Zhai & Wancong Yu & Huiru Chang & Xiaohong Kou & Fengjuan Zhou, 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 Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 34(1), pages 68-78.
    • Handle: RePEc:caa:jnlcjf:v:34:y:2016:i:1:id:434-2015-cjfs
    DOI: 10.17221/434/2015-CJFS
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    Cited by:

    1. Kexin Wang & Mengdi Huang & Simin Yang & Xin Li & Yumeng Gao & Pu Yang & Jinfeng Gao & Xiaoli Gao, 2021. "Study on nutritional characteristics and antioxidant capacity of mung bean during germination," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 39(6), pages 469-478.

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