Effects of sprouting and postharvest storage under cool temperature conditions on starch content and antioxidant capacity of green pea, lentil and young mung bean sprouts

Vegetables are essential in our diet to maintain health, partly due to their antioxidant properties. A well-known Javanese salad called “Pecel” is prepared by boiling the vegetables and dressed with seasoned peanut sauce. Cooking can reduce or improve the antioxidant properties of foods; therefore, the purpose of this study was to evaluate the effects of brief water boiling (1 min), steaming (1 min), and water blanching (20 s) of the Javanese Pecel vegetables, with or without the peanut sauce. We assessed the in vitro antioxidant capacity and lipid peroxidation inhibition of the salad samples prepared using each cooking method. Six vegetables, i.e., Sesbania grandiflora (turi) flower, Amaranthus hybridus L. (spinach), Carica papaya (papaya) leaves, Cosmos caudatus L. (kenikir) leaves, Vigna unguiculata ssp. Sesquipedalis (yard-long beans), and Vigna radiata (mung-bean) sprouts were cooked by boiling or steaming for 1 min or blanching for 20 s. Peanut (Arachis hypogaea), the raw material for peanut sauce, was fried in either fresh palm oil or repeatedly used palm oil. Our results revealed that the highest antioxidant capacity (percent inhibition of DPPH radicals) was observed following boiling for 1 min in case of spinach ( 41.94 ± 9.8 %), papaya ( 59.04 ± 5.35 %), kenikir ( 54.93 % ± 6.32 % ), and yard-long beans ( 70.21 ± 8.91 %); steaming for 1 min in case of turi flower ( 60.25 ± 3.63 %); and blanching for 20 s in case of mung-bean sprouts ( 49.27 ± 3.69 %). Peanut sauce prepared by frying peanuts in fresh or repeatedly used palm oil reduces the natural antioxidant and lipid peroxidation inhibition properties. However, seasoning the peanut sauce with fresh garlic and lime leaves can restore the lost antioxidant properties. Our study provides the first and clear evidence of the optimal cooking method for Pecel vegetables and sheds light on the wisdom behind the existing traditional cooking method.

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Effect of ascorbic acid postharvest treatment on enzymatic browning, phenolics and antioxidant capacity of stored mung bean sprouts

Food Chemistry ◽

10.1016/j.foodchem.2017.07.067 ◽

2018 ◽

Vol 239 ◽

pp. 1160-1166 ◽

Cited By ~ 28

Author(s):

Małgorzata Sikora ◽

Michał Świeca

Keyword(s):

Ascorbic Acid ◽

Antioxidant Capacity ◽

Mung Bean ◽

Enzymatic Browning ◽

Mung Bean Sprouts ◽

Postharvest Treatment ◽

Bean Sprouts

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Study on nutritional characteristics and antioxidant capacity of mung bean during germination

Czech Journal of Food Sciences ◽

10.17221/65/2021-cjfs ◽

2021 ◽

Author(s):

Kexin Wang ◽

Mengdi Huang ◽

Simin Yang ◽

Xin Li ◽

Yumeng Gao ◽

...

Keyword(s):

Principal Component Analysis ◽

Antioxidant Capacity ◽

Mung Bean ◽

Theoretical Basis ◽

Principal Component ◽

Mung Bean Sprouts ◽

Nutritional Characteristics ◽

And Cluster Analysis ◽

Edible Parts ◽

Bean Sprouts

In this study, 22 mung bean varieties from different producing areas in China were used as materials to provide a theoretical basis for the breeding and utilisation of special mung bean sprout varieties. Principal component analysis and cluster analysis were used to comprehensively evaluate the overall quality. Finally, 22 germinated mung bean varieties were divided into 3 edible quality grades according to their quality scores. The results showed that Lvfeng 2 and Ankang mung bean sprouts with better comprehensive characters were varieties with higher scores, which could be developed and utilised as characteristic mung bean sprouts. The content of protein, total phenol and antioxidant capacity of edible parts of Lvfeng 2 and Ankang mung bean after germination are higher than those of other varieties, so they are suitable for research and development as functional mung bean sprouts.

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A Simple Spectrofluorometric Method for the Determination of Total Auxins in Mung Bean Sprouts

Journal of Analytical Chemistry ◽

10.1134/s1061934820110155 ◽

2020 ◽

Vol 75 (11) ◽

pp. 1404-1407

Author(s):

Aziguli Yigaimu ◽

Jiahua Chang ◽

Amina Hoji ◽

Turghun Muhammad ◽

Burabiye Yakup ◽

...

Keyword(s):

Mung Bean ◽

Mung Bean Sprouts ◽

Spectrofluorometric Method ◽

Bean Sprouts

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Scanning electron microscopy of native biofilms on mung bean sprouts

Canadian Journal of Microbiology ◽

10.1139/w03-002 ◽

2003 ◽

Vol 49 (1) ◽

pp. 45-50 ◽

Cited By ~ 32

Author(s):

William F Fett ◽

Peter H Cooke

Keyword(s):

Electron Microscopy ◽

Scanning Electron Microscopy ◽

Food Safety ◽

Vigna Radiata ◽

Mung Bean ◽

Fibrillar Material ◽

Mung Bean Sprouts ◽

Native Microflora ◽

Bean Sprouts ◽

Scanning Electron

Native biofilms present on the adaxial surface of cotyledons of mung bean sprouts (Vigna radiata) were studied by use of scanning electron microscopy. Biofilms were abundant on the cotyledon surfaces and were comprised of rod-shaped bacteria, cocci-shaped bacteria, or yeasts, often with one type of microbe predominant. In contrast to our earlier study of biofilms on green sprouts (alfalfa, clover, broccoli, and sunflower), yeast and cocci were abundant on mung bean. Filamentous fungi were not observed. Sheet-like or fibrillar material (presumably composed of secreted microbial polysaccharides, proteins, lipids, and nucleic acids) fully or partially covered the biofilms. Biofilms up to 5 mm in length were observed, and some biofilms were comprised of more than just a monolayer of microbial cells. Native biofilms on sprout surfaces undoubtedly play an important role in the ecology of plant epiphytic microbes and may also afford protected sites for plant and human bacterial pathogens.Key words: mung bean sprouts, biofilms, native microflora, scanning electron microscopy, food safety.

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Enzymes of Nucleic Acid Metabolism from Mung Bean Sprouts

Journal of Biological Chemistry ◽

10.1016/s0021-9258(18)96545-2 ◽

1966 ◽

Vol 241 (12) ◽

pp. 2876-2880 ◽

Cited By ~ 2

Author(s):

Hubert S. Loring ◽

J.E. McLennan ◽

Tom L. Walters

Keyword(s):

Nucleic Acid ◽

Mung Bean ◽

Acid Metabolism ◽

Nucleic Acid Metabolism ◽

Mung Bean Sprouts ◽

Bean Sprouts

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A Nuclease from Mung Bean Sprouts

Journal of Biological Chemistry ◽

10.1016/s0021-9258(18)93952-9 ◽

1962 ◽

Vol 237 (2) ◽

pp. 506-511 ◽

Cited By ~ 6

Author(s):

Shan-ching Sung ◽

M. Laskowski

Keyword(s):

Mung Bean ◽

Mung Bean Sprouts ◽

Bean Sprouts

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Effect of putative probiont Enterococcus hirae on the hematological parameters of juvenile African catfish, Clarias gariepinus (Burchell, 1822) during pre- and post-challenge against Aeromonas hydrophila

Malaysian Journal of Fundamental and Applied Sciences ◽

10.11113/mjfas.v14n3.1097 ◽

2018 ◽

Vol 14 (3) ◽

pp. 423-428 ◽

Cited By ~ 1

Author(s):

Nur Hidayahanum Hamid ◽

Hassan Mohd Daud ◽

Prapansak Srisapoome ◽

Hasliza Abu Hassim ◽

Md Sabri Mohd Yusoff ◽

...

Keyword(s):

Aeromonas Hydrophila ◽

Mung Bean ◽

Hematological Parameters ◽

Clarias Gariepinus ◽

African Catfish ◽

Post Challenge ◽

Control Groups ◽

Blood Samples ◽

Mung Bean Sprouts ◽

Bean Sprouts

Probiotics have been widely known to have the ability to improve the immune system of livestock and aquatic animal. The present study was carried out to evaluate the effect of dietary supplementation of two probiotic isolates of Enterococcus faecium on hematological parameters of juvenile African catfish, Clarias gariepinus during pre- and post-challenge with aquatic pathogen, Aeromonas hydrophila. The probiotics were previously isolated from vegetable wastes (mung bean sprouts, Vigna radiate and cucumber, Cucumis sativus) which have been fermented for 7 days. The experimental fish (270 tails) with an average weight of 5.13 ± 1.03 g were distributed and divided randomly into i) control (30 tails), fed with commercial diet ii) E1 (30 tails), fed with diets supplemented with 108 CFU/ml of E. faecium isolated from fermented cucumber, iii) E2 (30 tails), fed with 108 CFU/ml of E. faecium isolated from fermented mung bean sprouts. The feeding trial was conducted for 50 days. All experimental groups were then challenged with A. hydrophila (1.5 × 106 CFU/mL) via intraperitoneal injection on day 51. Prior to challenge, blood samples were collected from five fish randomly selected from each group on the day 51 (pre-challenge). After 72 hours of post-challenge, blood samples were again collected from five fish from each groups. The hematological parameters such as total erythrocyte count (RBC), total leucocyte count (WBC), packed cell volume (PCV), hemoglobin (Hb), the derived blood indices of mean corpuscular volume (MCV) and corpuscular hemoglobin concentration (MCHC) were examined. Hematological profiles of pre- and post-challenge infected juvenile catfish were compared with the control groups. The RBC, Hb, WBC, PCV, MCV and MCHC of fish fed with probiotics showed higher significant difference (P<0.05) as compared to control groups during pre- and post-challenge of pathogen. The high level of RBC and WBC during pre- and post-challenge showed the capability of the probiotics to improve the immune response of juvenile African catfish and thus increased the fish disease resistance against A. hydrophila infection. The result suggested that E. faecium could be used effectively as a probiotic in aquaculture.

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