Increasing Antioxidant Potentials of Mung Bean Sprouts

Abstract

The effects of tea polyphenols and ultraviolet radiation on the growth and antioxidant activity of mung bean sprouts were investigated, followed by the changes in corresponding antioxidant enzyme activities and metabolite composition. The growth of mung bean sprouts was slightly decreased by tea polyphenols and ultraviolet radiation, but the antioxidant activity was increased. The activities of peroxidase and catalase were decreased, and the contents of vitamin C, γ-aminobutyric acid and total phenols were significantly increased by tea polyphenol treatment. While the activities of peroxidase and catalase increased by ultraviolet radiation with concomitant increase in the contents of vitamin C and total phenols. The mung bean sprouts produced following imposition of stressors such as tea polyphenols and ultraviolet radiation from stress conditions could be used as a potential functional food.