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Assessment of phytochemicals, enzymatic and antioxidant activities in germinated mung bean ( Vigna radiata L. Wilezek)
Author(s) -
Wang Junhong,
Ye Yutong,
Li Quan,
Abbasi Arshad Mehmood,
Guo Xinbo
Publication year - 2017
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.13418
Subject(s) - vigna , germination , food science , chemistry , radiata , antioxidant , flavonoid , mung bean , cotyledon , peroxidase , horticulture , enzyme , botany , biology , biochemistry
Summary Vitamin C, phenolic and flavonoid contents along with enzymatic and antioxidant activities were determined in germinated mung bean ( Vigna radiate ). Elevated levels of vitamin C 72.31 ± 0.62 mg/100 g FW and flavonoid content 85.57 ± 0.59 mg CE/100 g FW were estimated for euphylla after 6 days of germination. Moreover, maximum peroxyl radical scavenging activity 645.4 ± 28.5 μmol ASA equiv./100 g FW was also determined in euphylla. However, seed coat has the highest content of phenolic content (568.4 ± 8.8 mg GAE/100 g FW), whereas cotyledon depicted the highest ascorbate oxidase and peroxidase activities (396.5 ± 4.0 and 548.4 ± 2.8 min −1 g −1 FW, respectively). These findings revealed that euphylla in mung bean sprouts is the most bioactive part with significant level of phytochemicals. Therefore, after germination of 6 days, euphylla is the main source of nutrition in mung bean sprouts.