Analysis and Enhancement of Nutritional and Antioxidant Properties of Vigna aconitifolia Sprouts

Seed sprouts are susceptible to microbial contaminations, which might cause foodborne illnesses. In this study, gamma-and electron beam (e-beam)-irradiated (0-3 kGy) Chinese cabbage seeds (Brassica rapa ssp. Pekinensis) and their sprouts were investigated for the physicochemical, functional and microbiological qualities during storage. The irradiated seeds and their sprouts showed better overall microbial quality compared with nonirradiated samples; however, their hygienic quality profiles were same during storage of sprouts. The contents of ascorbic acid, carotenoid, chlorophyll and total phenolics of the seeds increased during germination but negligible changes were found during postharvest storage. Gamma irradiation and e-beam had similar effects on the physicochemical quality of Chinese cabbage seed sprouts with few exceptions (low germination rate of e-beam-treated seeds). These effects should be considered to obtain acceptable hygienic, nutritional and sensory attributes of irradiated Chinese cabbage seeds. PRACTICAL APPLICATIONSThe sprouted seeds widely used for human consumption are the suspect carriers of bacterial pathogens, which can outbreak sprout-related foodborne illnesses. Irradiation treatment is a promising technology to increase shelf life of sprouts and reduce bacterial pathogen contamination with minimum concession of nutritional and sensory aspects. However, it is significant to establish the effect of applied irradiation dose on the seed germination, sprout length, quality parameters and overall acceptability. bs_bs_banner Journal of Food Quality

show abstract

“…() and Kestwal et al . () reported an increase in phenolic compounds upon sprouting of peas and beans. Fenugreek (Frias et al .…”

Section: Resultsmentioning

confidence: 98%

“…Excellent antioxidant and anticancer properties of young sprouts of Korean salad plants have been reported by Kestwal et al . (). Chinese cabbage ( Brassica rapa ssp.…”

Section: Introductionmentioning

confidence: 97%

Changes in Physicochemical, Nutritional and Hygienic Properties of Chinese Cabbage Seeds and Their Sprouts on Gamma and Electron Beam Irradiation

Kwon

Kim

Ahn

et al. 2013

Journal of Food Quality

View full text Add to dashboard Cite

show abstract

“…The average total phenolics and flavonoids in the moth bean seeds were found to be 0.88 g 100 g −1 and 0.13 g 100 g −1 (Table 6). Vanillic acid, caffeic acid, ferulic acid, gallic acid, kaempferol, quercetin, tannic acid, cinnamic acid and k-3-rutnoside are the most common phenolic compounds present in different Vigna species [15,43,[48][49][50][51]. The process of sprouting enhances addition of various phenolic compounds.…”

Section: Polyphenolmentioning

confidence: 99%

“…The process of sprouting enhances addition of various phenolic compounds. Key phenolic compounds found in moth bean sprouts include caffeic acid, ferulic acid, cinnamic acid and kaempferol [49]. A study identified thirteen distinct phenolic compounds in various moth bean accessions, with eight being identified as phenolics viz.…”

Section: Polyphenolmentioning

confidence: 99%

Moth bean (Vigna aconitifolia (Jacq.) Marechal) seeds: A review on nutritional properties and health benefits

et al. 2022

View full text Add to dashboard Cite

Ensuing protein malnutrition in developing countries, an affordable protein food source needs to be distinguished. Fabaceae family accommodate moth bean (Vigna aconitifolia L.) as its one of the important members that ascertains exceptional nutritional composition. Moth bean is a drought-tolerant food legume of the tropics. Seeds of moth bean serve abundant food protein source besides carbohydrate, fatty acids, minerals and vitamins. Additionally, the level of antioxidant and polyphenol contents in moth bean seeds are substantial. Moth bean legume has several health benefits capable of preventing cardiac diseases, diabetes and obesity to humans, if consumed regularly. This review address nutritional bioavailability and associated health benefits in the seeds of moth bean.

show abstract

“…Protein rich sprouts and seeds are routinely included by the Indians in their meals. Sprouts of Vigna aconitifolia showed predominant increase in phenolic compounds such as caffeic acid, ferulic acid, cinnamic acid, and kaempferol that act as free radical scavenger [2].…”

Section: Introductionmentioning

confidence: 99%

Analysis of Medicinal Properties of Vigna Aconitifolia (Matki)

Panicker

Hamdule

2021

Asian J Pharm Clin Res

View full text Add to dashboard Cite

Objective: The seeds and sprouts of matki bean (Vigna aconitifolia), a common food, contain abundant nutrients with biological activities. This work was focused to analyze and compare the medicinal properties of seeds and sprouts of matki beans, with the goal of providing scientific evidence for better application of this commonly used food as a medicine. Methods: Using Soxhlet apparatus, ethanol extracts of matki bean sprouts and seeds were prepared. Anti-inflammatory activity (inhibition of protein denaturation, inhibition of heat induced hemolysis, and inhibition of protease activity), antioxidant activity, and antihypertensive activity were determined for both sprout and seed extracts. Results: The anti-inflammatory activity of sprout ethanol extract was found to be highest. Sprout ethanol extract inhibited the activity angiotensin-I-converting enzyme (ACE1) which was maximum as compared to seed extracts. Same was observed for the antioxidant activity, sprout ethanol extract showed higher activity than the seed extract. Conclusion: The results of the present study will help us to use Vigna aconitifolia as a healthy herbal alternative for the existing chemical remedies for various disorders and rule out the issue of side effects and resistance.

show abstract

Analysis and Enhancement of Nutritional and Antioxidant Properties of Vigna aconitifolia Sprouts

Cited by 15 publications

References 22 publications

Changes in Physicochemical, Nutritional and Hygienic Properties of Chinese Cabbage Seeds and Their Sprouts on Gamma and Electron Beam Irradiation

Changes in Physicochemical, Nutritional and Hygienic Properties of Chinese Cabbage Seeds and Their Sprouts on Gamma and Electron Beam Irradiation

Moth bean (Vigna aconitifolia (Jacq.) Marechal) seeds: A review on nutritional properties and health benefits

Analysis of Medicinal Properties of Vigna Aconitifolia (Matki)

Contact Info

Product

Resources

About