Xue Z., Wang C., Zhai L., Yu W., Chang H., Kou X., Zhou F. (2016): Bioactive compounds and antioxidant activity of mung bean (Vigna radiata L.), soybean (Glycine max L.) and black bean (Phaseolus vulgaris L.) during the germination process. Czech J. Food Sci., 34: 68-78.Bioactive compounds and antioxidant activity of germinated mung bean, soybean and black bean sprouts were investigated to find out the effect of germination and the optimum germination time. We found that vitamin C gradually increased from zero. Compared to seeds, water-soluble protein and total flavonoid content showed a trend of sustained growth while vitamin E, total phenolic content increased at first and then decreased, the maximal value of total bioactive compound content was reached on the fifth day. The analysis of relative contribution revealed that total phenolics and total flavonoids made the highest (44.87-90.31%) contribution to total antioxidant activity. In conclusion, the optimum germination time for sprouts was 3-5 days when total bioactive compound content and antioxidant activities both reached their peak values, which provide a sufficient theoretical basis for dietary processing and lay a solid foundation for continued research.

Total phenolic contents in peel and pulp of the fruits of three Chinese jujube cultivars (Ziziphus jujuba cv. mayazao, Z. jujuba cv. dongzao and Z. jujuba cv. yuanzao) were determined. The antioxidant activities in peel and pulp of the jujube fruits were measured by different methods, including 2,2‐Diphenyl‐1‐picrylhydrazyl (DPPH) radical scavenging capacity, ferric reducing antioxidant power (FRAP) and Trolox equivalent antioxidant capacity (TEAC). The total phenolic content in peel was five to six times higher than that in the pulp of all the three cultivars. The phenolics contents in the jujube were different with cultivars. The EC50 (Concentration of lyophilized samples needed to decrease the initial DPPH radical concentration by 50%), FRAP and TEAC values of the peel and pulp were remarkably correlated to their total phenolic contents (R = −0.922, R = 0.985 and R = 0.997, respectively). The results indicated that the high capacity of antioxidant of Chinese jujube fruit could be attributed to the high phenolic contents in the fruit. PRACTICAL APPLICATIONS There was an expanding quest surrounding the use of antioxidant because they have the capacity to protect from the damage because of free radicals and reactive oxygen species. However, the safety of synthetic antioxidant was challenged. Much attention has been focused on the use of natural antioxidant. Interest in food phenolics had increased greatly because of their antioxidant and possible promoting‐health role in human health. In this study, total phenolic contents and antioxidant capacities in vitro of Chinese jujube (Ziziphus jujuba Mill) peel and pulp were researched. The work would help to explore a natural antioxidant for possible application in food and dietary supplemental products for health promotion.