TY - JOUR
T1 - Accumulation of solvent-soluble and solvent-insoluble antioxidant phenolics in edible bean sprouts
T2 - implication of germination
AU - Gan, Ren You
AU - Lui, Wing Yee
AU - Wang, Ming Fu
AU - Sui, Zhong Quan
AU - Corke, Harold
N1 - Publisher Copyright:
© 2016 Functional Food Institute. All rights reserved.
Copyright:
Copyright 2021 Elsevier B.V., All rights reserved.
PY - 2016/8
Y1 - 2016/8
N2 - Background: Edible bean sprouts are popular fresh vegetables widely recognized for their nutritional quality. However, while their antioxidant capacity and phenolic composition in both solvent-soluble and solvent-insoluble extracts has not been systematically evaluated. Methods: The antioxidant capacity and phenolic composition in both solvent-soluble and solvent-insoluble fractions of 12 cultivars of edible bean sprouts were evaluated, and relationships of antioxidant capacity and total phenolic content were also analyzed. Results: Sprouts demonstrated a wide range of antioxidant capacity and total phenolic content, with lower but substantial antioxidant capacity and total phenolic content in the solvent-insoluble fractions. Highest levels were found in the green mung bean sprout. Phenolic compounds, such as catechin, ellagic acid, ferulic acid, gallic acid and p-coumaric acid were widely detected in these sprouts. Additionally, a positive correlation was discovered between antioxidant capacity and total phenolic content in these edible bean sprouts. Conclusions: Germination generally resulted in the accumulation of antioxidant phenolics in the most edible bean sprouts. Edible bean sprouts with high antioxidant phenolics can be valuable natural sources of dietary antioxidants for the prevention of oxidative stress-related chronic diseases.
AB - Background: Edible bean sprouts are popular fresh vegetables widely recognized for their nutritional quality. However, while their antioxidant capacity and phenolic composition in both solvent-soluble and solvent-insoluble extracts has not been systematically evaluated. Methods: The antioxidant capacity and phenolic composition in both solvent-soluble and solvent-insoluble fractions of 12 cultivars of edible bean sprouts were evaluated, and relationships of antioxidant capacity and total phenolic content were also analyzed. Results: Sprouts demonstrated a wide range of antioxidant capacity and total phenolic content, with lower but substantial antioxidant capacity and total phenolic content in the solvent-insoluble fractions. Highest levels were found in the green mung bean sprout. Phenolic compounds, such as catechin, ellagic acid, ferulic acid, gallic acid and p-coumaric acid were widely detected in these sprouts. Additionally, a positive correlation was discovered between antioxidant capacity and total phenolic content in these edible bean sprouts. Conclusions: Germination generally resulted in the accumulation of antioxidant phenolics in the most edible bean sprouts. Edible bean sprouts with high antioxidant phenolics can be valuable natural sources of dietary antioxidants for the prevention of oxidative stress-related chronic diseases.
KW - Antioxidant capacity
KW - Bean sprout
KW - Germination
KW - Phenolic composition
KW - Radical scavenging capacity
KW - Solvent-insoluble phenolics
UR - http://www.scopus.com/inward/record.url?scp=85073725890&partnerID=8YFLogxK
U2 - 10.31989/ffhd.v6i8.273
DO - 10.31989/ffhd.v6i8.273
M3 - 文章
AN - SCOPUS:85073725890
SN - 2378-7007
VL - 6
SP - 519
EP - 535
JO - Functional Foods in Health and Disease
JF - Functional Foods in Health and Disease
IS - 8
ER -