Effect of Soaking and Germination on Polyphenol Content and Polyphenol Oxidase Activity of Mung Bean (Phaseolus AureusL.) Cultivars Differing in Seed Color

Abstract

18Five mung bean cultivars varying in seed coat color were analysed for polyphenol content. The 19 effect of soaking and germination on the polyphenol content and polyphenol oxidase activity was 20 investigated. The level of total polyphenols was found to be in the range of 310-340 mg/100 g in 21 whole seeds. Soaking reduced the total polyphenols whereas, germination for 48 hrs increased 22 total polyphenol content by 41-76%. The HTs, CTs and HTs/CTs index increased with increase 23 Downloaded by [University Library Utrecht] at 16:56 17 September 2013 ACCEPTED MANUSCRIPT ACCEPTED MANUSCRIPT 2in period of germination. The total and percent CTs content slightly decreased while HTs 1 increased during germination. Maximum polyphenol oxidase activity of 102-108 Units was 2 observed in 24 hrs germinated seeds. There was no significant correlation found between the 3 polyphenolic content and PPO activity in germinating mung bean seeds. These findings 4 demonstrated that the mung beans are fair sources of polyphenols, thus having great potential as 5 a source of natural antioxidants. 6

Impact of infrared treatment on quality and fungal decontamination of mung bean (Vigna radiata L.) inoculated with Aspergillus spp

“…It is a good source of protein, carbohydrate and minerals. Its protein quality is similar to other legumes, such as pigeon pea, chickpea and black gram . Mung bean grains also exhibit a high level of antioxidant activity due to the presence of phenolic compounds.…”

“…Its protein quality is similar to other legumes, such as pigeon pea, chickpea and black gram. 2 Mung bean grains also exhibit a high level of antioxidant activity due to the presence of phenolic compounds. Major phenolic compounds reported in mung bean are catechin, caffeic acid, ferulic acid, chlorogenic acid, p-coumaric acid, vitexin, isovitexin, quercetin and kaempferol.…”

Plant food anti-nutritional factors and their reduction strategies: an overview

“…Tannin levels may be reduced as a result of lactic acid fermentation, leading to increased absorption of iron, except in some high tannin cereals, where little or no improvement in iron availability has been reported (Ray and Didier 2014). Reduction in polyphenols may be because of the presence of phenolic oxidase during germination (Tian et al 2019;Tajoddin et al 2014). In most of the cereals, Lactobacillus spp.…”

Comparison of the Phenolic Profiles of Soaked and Germinated Peanut Cultivars via UPLC-QTOF-MS

“…Germination of edible seeds typically involves de novo synthesis of bioactive compounds in which many are considered health-enhancing ingredients [1]. Many edible seeds, such as lentils ( Lens culinaris L.), kidney bean ( Phaseolus vulgaris L.), mung bean ( Phaseolus aureus L.), faba bean ( Vicia faba L.), lupin ( Lupinus angustifolius L.), and soybean ( Glycine max ), have been germinated to obtain sprouts with improved nutritional and medicinal values [2,3,4,5]. It has been demonstrated that germination can significantly accumulate diverse bioactive compounds such as polyphenols, gamma-aminobutyric acid, and vitamins, and enhance antioxidant capability in germinated seeds [1].…”