A comparative study of physico‐chemical properties and antioxidant activity of freeze‐dried mung bean (Vigna radiata) and adzuki bean (Vigna angularis) sprout hydrolysate powders

Abstract

Summary Mung bean (MB) and adzuki bean (AZB) sprouts were hydrolysed with Flavourzyme® at four different concentrations for 6 h. Nongerminated beans subjected to each enzyme concentrations were set as the control. For both bean sprouts, the highest amounts of free amino group, total free amino acids and total phenolic content (TPC) were obtained with 7% (w/w) Flavourzyme®. Each bean sprout hydrolysate was subjected to freeze‐drying in absence and presence of 5% maltodextrin (w/v). The addition of maltodextrin resulted in a decrease in the free amino group, TPC, surface hydrophobicity and hygroscopicity in resulting freeze‐dried powders. Gallic acid, p‐coumaric acid and vitexin were identified in all freeze‐dried powders, while catechin and rutin were detected only in freeze‐dried AZB hydrolysate powder. Freeze‐dried AZB hydrolysate powder contained higher antioxidant activities. DPPH radical scavenging activity of all samples measured using electron spin resonance spectrometry was higher than that obtained by the colorimetric method.

Bioaccessibility and antioxidant activity of phenolic compounds in cooked pulses

“…Similar results were obtained previously for other foods such as cereals (Pérez‐Jiménez & Saura‐Calixto, ). Enzymatic hydrolysis of mung bean and adzuki bean also resulted in an increased release of polyphenols previously (Sangsukiam & Dungmal, ). However, results contrast with those reported by Zhang et al .…”

“…Although the current study included a protein precipitation step, in order to avoid the interference of proteins with the TPC determination method, short peptides could still be soluble at high salt concentrations. Thus, the observed increase in antioxidant capacity could be also attributed to the generation of antioxidant peptides, as pulses are protein‐rich foods (Nosworthy et al ., ) and excellent sources of bioactive peptides (Sangsukiam & Dungmal, ).…”

Polyphenol bioaccessibility and anti-inflammatory activity of Mexican common beans (Phaseolus vulgaris L.) with diverse seed colour

“…In all varieties, much higher amounts of polyphenols were released upon in vitro digestion in comparison to domestic processing and methanolic extraction. Previous studies have also shown that enzymatic hydrolysis of legumes, including beans, results in higher polyphenol release in comparison to solvent extraction (Lafarga et al, 2019;Perez-Hernandez et al, 2020;Sangsukiam & Duangmal, 2017). Polyphenols bound to polysaccharides and proteins require hydrolysis by digestive enzymes or intestinal microorganisms before being absorbed (Wang et al, 2014).…”

Impact of botanical source and processing conditions on physicochemical properties and antioxidant activity of honey in the northern part of Thailand

“…Electron Spin Resonance (ESR), a technique detecting and identifying molecules containing unpaired electrons, can identify various types of free radicals such as DPPH radicals, carbon‐centred radicals, and hydroxyl radicals. Sangsukiam & Duangmal () reported that ESR technique showed advantages over colorimetric assay in the measurement of antioxidant activity of freeze‐dried mung bean and adzuki bean sprout hydrolysate powders as some interference occurring during discoloration of DPPH free radicals measurement could be reduced. ESR technique was applied to study the antioxidant activity (DPPH radical, methyl, hydroxyl and superoxide anions scavenging activity) of some unifloral honeys (Inoue et al ., ).…”