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 language | English |
|---|---|
| Pages (from-to) | 2090-2098 |
| Number of pages | 9 |
| Journal | International Journal of Food Science and Technology |
| Volume | 51 |
| Issue number | 9 |
| DOIs | |
| State | Published - 1 Sep 2016 |
| Externally published | Yes |
Keywords
- Antioxidant capacity
- ascorbic acid
- bound phenolics
- germination
- mung bean sprout
- phenolic composition