Effect of Germination on Phytochemical Profiles and Antioxidant Activity of Mung Bean Sprouts (Vigna radiata)

Abstract

Epidemiological studies have shown that regular consumption of fruits and vegetables is associated with reduced risk of chronic diseases. It is recommended to increase consumption of fruits and vegetables to prevent chronic diseases related to free radical-induced oxidative stress. Different varieties of fruits and vegetables provide different vitamins, phenolics, flavonoids, minerals, and dietary fibers for optimal health benefits. Mung bean sprouts are one of the major vegetables in human diet. However, the profiles of phytochemicals and effect of germination on phytochemical content and antioxidant activity of mung bean sprouts have not been studied. The objective of this study was to determine the effect of germination on phytochemical profiles and antioxidant activity of mung bean sprouts. Germination of mung beans dramatically increased vitamin C content in mung bean sprouts in a time-dependent manner and reached the peak on day 8 of germination up to 285 mg/100 g DW, almost 24 times higher than the initial concentration in mung bean seeds (p < 0.05). On fresh weight basis, one serving of mung bean sprouts (about 104 g) provides 21.6 mg of vitamin C, which could meet 36% of Daily Value (DV). In addition, the germination dramatically increased total phenolic compounds and total flavonoids in mung bean sprouts in a time-dependent manner, up to 4.5 and 6.8 times higher than the original concentration of mung bean seeds, respectively. Quercetin-3-O-glucoside content was significantly increased in mung bean sprouts after germination. The total antioxidant activity of mung bean sprouts was increased by 6 times higher than that of mung bean seeds. Therefore, the germination of mung bean sprouts significantly increased phytochemical content, vitamin C content, and antioxidant activity.

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

“…The fastest growth of mung bean occurred on the fifth day and achieved a maximum content of Food Sci., 34, 2016 (1): 68-78 doi: 10.17221/434/2015-CJFS 5.79 mg GAE/g, almost 1.20 fold of the seeds. Guo et al (2012) reported that the TPC of mung bean dramatically increased to 996.4 mg GAE/100 g DW (4.5 fold of the seeds) during 9-day germination. Huang et al (2014) found that the TPC range of germinated mung bean and soybean was 0.41-1.2 and 0.32-0.44 mg GAE/g DW during 5-day germination.…”

“…The highest values of soybean and black bean were increased by 146.2/133.3% (TRP), 211.0/78.6% (RDSC), and 167.6/90.1% (ARSC), while changes of antioxidant activity varied between and within species. Guo et al (2012) reported that the antioxidant activity of mung bean sprouts was 6 times higher than in the seeds. Pajak et al (2014) observed a more than 10-fold increase of antioxidant activity against ABTS and DPPH radicals in mung bean after 5-day germina- Food Sci., 34, 2016 (1): 68-78 doi: 10.17221/434/2015-CJFS tion.…”

“…Vitamin C (Vc) is an excellent antioxidant, especially in a food system to maintain the active state for many bioactive compounds, such as vitamin E (Ve), flavonoids and phenolics (Guo et al 2012). Vitamin E can protect polyunsaturated fatty acids against oxidant damage in cell membranes (Niki 2014).…”

“…Over the last decade, several studies have been focused on changes in bioactive compounds of beans, when germination increase Vc and Ve content, water- (Wang et al 2007;FernandezOrozco et al 2008;Guo et al 2012;GuajardoFlores et al 2013;Vijaylaxmi 2013;Huang et al 2014;Pajak et al 2014). However, there were no systematic researches on changes in bioactive compounds and antioxidant activities of mung bean, soybean and black bean during the germination process.…”

Fermentation and germination improve nutritional value of cereals and legumes through activation of endogenous enzymes

“…Vitamin C (ascorbic acid) content significantly increased in malted ragi, wheat, mung beans, chickpea, and wheat (Desai et al., 2010; Guo, Li, Tang, & Liu, 2012; Laxmi et al., 2015). Vitamin C can be synthesized by plants and animals from glucose, mannose, and galactose (Banhegyi & Mandl, 2001; Wheeler, Jones, & Smirnoff, 1998).…”