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

Ren You Gan, Ming Fu Wang, Wing Yee Lui, Kao Wu, Harold Corke*

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

27 Scopus citations

Abstract

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.

Original languageEnglish
Pages (from-to)2090-2098
Number of pages9
JournalInternational Journal of Food Science and Technology
Volume51
Issue number9
DOIs
StatePublished - 1 Sep 2016

Keywords

  • Antioxidant capacity
  • ascorbic acid
  • bound phenolics
  • germination
  • mung bean sprout
  • phenolic composition

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