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Home > Literature List > Dynamic changes in phytochemical composition and antioxidant capacity in green and black mung bean (Vigna radiata) sprouts

Dynamic changes in phytochemical composition and antioxidant capacity in green and black mung bean (Vigna radiata) sprouts

Journal name:International Journal of Food Science & Technology
Literature No.:
Literature Url: http://onlinelibrary.wiley.com/doi/10.1111/ijfs.13185/full
Date publication:September 2016
The mung bean (Vigna radiata) sprout is a popular fresh vegetable in many parts of the world. In this study, the dynamic change of ascorbic acid, phenolic composition and antioxidant capacity were evaluated in green and black mung bean sprouts. Germination increased ascorbic acid, total phenolic content and antioxidant capacity in both mung beans. The green mung bean sprout generally had higher ascorbic acid, total phenolic content and antioxidant capacity than the black mung bean sprout. Most phenolic compounds, such as caffeic acid, catechin, ferulic acid, gallic acid and rutin, were found to gradually increase after germination. Therefore, mung bean sprouts, especially green mung bean sprout possessing high level of antioxidant phytochemicals, can be valuable functional vegetables and good sources of natural antioxidants.


... Authentic standards, including caffeic acid, ferulic acid, gallic acid, p-coumaric acid, catechin and rutin were purchased from Sigma-Aldrich. Vitexin and isovitexin were purchased from Biopurify Phytochemicals (Chengdu, China). ...
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