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Malic acid and oxalic acid spraying enhances phytic acid degradation and total antioxidant capacity of mung bean sprouts
Author(s) -
Jin Xiaolin,
Yang Runqiang,
Yan Xiaokun,
Zhou Yulin,
Wang Xinkun,
Gu Zhenxin
Publication year - 2016
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.12941
Subject(s) - phytic acid , oxalic acid , malic acid , food science , phytase , chemistry , ascorbic acid , antioxidant , organic acid , germination , biochemistry , citric acid , enzyme , botany , biology
Summary In this study, effects of two organic acids spraying on the growth profiles, phytic acid content, antioxidant capacity, phytase activity and related genes expression during mung bean germination were investigated. Results showed that both oxalic acid and malic acid spraying were effective ways to improve the degradation of phytic acid by inducing phytase activity and the related genes expression, but no significant difference was found in phytic acid content between the two treatments. The contents of total phenolics and MDA (malondialdehyde) in oxalic acid spraying were higher, whereas ascorbic acid content and sprout length in malic acid spraying was higher. Both organic acid treatments could increase antioxidant capacities, but higher antioxidant capacities were found in oxalic acid spraying due to higher total phenolics content and antioxidant enzyme activity.