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.
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Claims 6
Claim · model-written summary
Germination increased mung bean sprout vitamin C to 285 mg/100 g DW on day 8, nearly 24 times seed concentration.
- Taxon
- mung beans
.jpg?width=60)
Vigna radiatae0 - Treatment
- Germinatione0
- Outcome
- vitamin C contente0
- Direction
- increasede0
- Value
- 285 mg/100 g DWe0
- Qualifier
- day 8 of germinatione0
- Comparator
- mung bean seedse0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
.jpg?width=500)
Verbatim
e0“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)”
Claim · model-written summary
A serving of mung bean sprouts provided 21.6 mg vitamin C.
Not reportedDirection
Verbatim
e0“one serving of mung bean sprouts (about 104 g) provides 21.6 mg of vitamin C, which could meet 36% of Daily Value (DV)”
Claim · model-written summary
Germination increased total phenolic compounds up to 4.5 times seed concentration.
Verbatim
e0“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”
Claim · model-written summary
Germination increased total flavonoids up to 6.8 times seed concentration.
Verbatim
e0“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”
Claim · model-written summary
Germination significantly increased quercetin-3-O-glucoside in mung bean sprouts.
- Taxon
- mung bean sproutse0
- Treatment
- germinatione0
- Outcome
- Quercetin-3-O-glucoside contente0
- Direction
- increasede0
Not reportedComparator
Verbatim
e0“Quercetin-3-O-glucoside content was significantly increased in mung bean sprouts after germination”
Claim · model-written summary
Mung bean sprout total antioxidant activity was six times that of seeds.
Verbatim
e0“total antioxidant activity of mung bean sprouts was increased by 6 times higher than that of mung bean seeds”
e1“after germination”
The same questions in other papers
processing · quality: phytochemicals · Vigna radiata (mung bean)Positive and negative results
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See all 18 papers →Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.