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

Author(s):  
Kexin Wang ◽  
Mengdi Huang ◽  
Simin Yang ◽  
Xin Li ◽  
Yumeng Gao ◽  
...  

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.

2021 ◽  
Vol 2021 ◽  
pp. 1-9
Author(s):  
Gregorius Tsiompah ◽  
Retno Murwani ◽  
Nani Maharani

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.


2015 ◽  
Vol 7 (10) ◽  
pp. 4216-4224 ◽  
Author(s):  
Anita Rácz ◽  
Nóra Papp ◽  
Emőke Balogh ◽  
Marietta Fodor ◽  
Károly Héberger

The antioxidant capacity assays are compared with principal component analysis and cluster analysis. The best candidate to replace all of the other methods is selected using sum of ranking differences and the pair correlation method.


2020 ◽  
Vol 75 (11) ◽  
pp. 1404-1407
Author(s):  
Aziguli Yigaimu ◽  
Jiahua Chang ◽  
Amina Hoji ◽  
Turghun Muhammad ◽  
Burabiye Yakup ◽  
...  

2003 ◽  
Vol 49 (1) ◽  
pp. 45-50 ◽  
Author(s):  
William F Fett ◽  
Peter H Cooke

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.


1966 ◽  
Vol 241 (12) ◽  
pp. 2876-2880 ◽  
Author(s):  
Hubert S. Loring ◽  
J.E. McLennan ◽  
Tom L. Walters

1962 ◽  
Vol 237 (2) ◽  
pp. 506-511 ◽  
Author(s):  
Shan-ching Sung ◽  
M. Laskowski

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