Nutrients and anti-nutrients of high chlorophyll - mungbean sprouts as affected by different periods of germination and sprouting stages
Keywords:
high chlorophyll, phytic acid, total phenolic content, radical scavenging activity, HCl extractability of minerals, mungbean sproutsAbstract
Abstract: The variation of nutrient and anti-nutrient compounds in commercial mungbean cultivars (Chinat 72, MS-1, Chinat 80, and L3-8) during seven periods of germination and sprouting was determined. The seeds were selected randomly at 6 h of soaking (1st stage), 23 h (2nd stage), 47 h (3rd stage), 71 h (4th stage), 77 h (5th stage) of sprouting, and 12 h, and 24 h of sunshine exposing (6th and 7th stage, respectively). It was found that nutrition compositions (including protein content, crude fiber content, vitamin C content, total minerals, and HCL-extractability of minerals) of all cultivars significantly increased with germination and sprouting. At the last stage, the total phenol was the highest amount which was not significantly different from all cultivars. The total antiradical capacity (%, DPPH inhibition) increased up to the maximum value in the last two stages of sprouting. The results showed that the phytic acid, the anti-nutrient component decreased with the consequence of germination, and reached the untraceable value at the last stage. In addition, the highest amount of chlorophyll (7.15- 8.99 mg/100 g) was found in Chinat 72 and MS-1 cultivars at the last stage of sprouting, comparing to Chinat 80 and L3-8 cultivars. It is therefore recommended to consume high chlorophyll mungbean sprout with the benefits of high nutrient constituents and low price purchase comparing to other green vegetables. Keywords: high chlorophyll, phytic acid, total phenolic content, radical scavenging activity, HCl extractability of minerals, mungbean sprouts DOI: 10.3965/j.ijabe.20130604.014 Citation: Vayupharp B, Laksanalamai V. Nutrients and anti-nutrients of high chlorophyllReferences
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[2] Sattar A, Durrani S K, Mahmood F, Ahmad A, Khan I. Effect of soaking and germination temperatures on selected nutrients and anti-nutrients of mungbean. Food Chemistry, 1989; 34: 111-120.
[3] Badau M H, Nkama I, Jideani I A. Phytic acid content and hydrochloric acid extractability of minerals in perl millet as affected by germination time and cultivar. Food Chemistry, 2005; 92: 425-435.
[4] Khattak A B, Zeb A, Bibi N, Khalil S A, Khattak M S. Influence of germination techniques on phytic and polyphenols content of chickpea (Cicer arietinum L.) sprouts.
Food Chemistry, 2007; 104: 1074-1079.
[5] Liang J, Han B Z, Nout M J R, Hamer R J. Effects of soaking, germination, and fermentation on phytic acid, total and in vitro soluble zinc in brown rice. Food Chemistry, 2008; 110: 821- 828.
[6] El-Adawy T A, Rahma E H, El-Bedawey,E L, El-Beltagy E L. Nutritional potential and functional properties of germinated mung bean, pea and lentil seeds. Plant Foods for Human Nutrition, 2003; 58: 1-13.
[7] ElMaki H B, Abdel Rahaman S M, Idris W H, Hassan A B, Babiker E E, El Tinay A H. Content of anti-nutritional factors and HCL-extractability of minerals from white bean (Phaseolus vulgaris) cultivars: Influence of soaking and /or cooking. Food Chemistry, 2007; 100: 362-368.
[8] Lorensen E, Prevosto R, Wilson K A. The appearance of new active forms of trypsin inhibitors in germinating mung bean (Vigna radiata) seeds. Plant Physiology, 1981; 68: 88- 92.
[9] AOAC. Official Method of Analysis. Centennial Edition Edited by Sidney Williams. The AOAC, Virginia U.S.A, 1995.
[10] Lai F, Wen Q, Lin L, Wu H, Li X. Antioxidant activities of water-soluble polysaccharide extracted from mung bean (Vigna radiata L.) hull with ultrasonic assisted treatment. Carbohydrate Polymers, 2010; 81: 323-329.
[11] Nielsen S S. Food Analysis Laboratory Manual (142 pp.). Kluwer, Academic Plenum Publisher, 2003.
[12] Paśko P, Bartoń H, Zagrodzki P, Gorinstein S, Folta M, Zachwieja Z. Anthocyanins, total polyphenols and antioxidant activity in amaranth and quinoa seeds and sprouts during their growth. Food Chemistry, 2009; 115: 994-998.
[13] Wahab S, Anjum F M, Butt M S, Sarwar M, Zeb Z. Phytic and content of bread prepared from wheat varieties grown in NWFP. Sarhad Journal of Agriculture, 2004; 20(1): 157-162.
[14] Katsube T, Tabata H, Ohta Y, Yamasaki Y, Anuurad E, Shiwaku K, et al. Screening for antioxidant activity in edible plant products: Comparison of low density lipoprotein oxidant assay, DPPH radical scavenging assay, and Folin-Ciocalteu assay. Journal of Agriculture and Food Chemistry, 2004; 52: 2391-2396.
[15] Ghnaya A B, Charles G, Hourmant A, Hamida J B, Branchard M. Physiological behavior of four rapeseed cultivar (Brassica napus L.) submitted to metal stress. C.R. Biologies, 2009; 332: 363-370.
[16] Rodriguez C, Frias J, Valverde V, Hernandandez A. Correlation between some nitrogen fractions, lysine, histidine, tyrosine, and ornithine contents during the germination of peas, beans, and lentils. Food Chemistry, 2008; 108: 245- 252.
[17] Blessing A, Gregory O. Effect of processing on the proximate composition of the dehulled and undehulled mungbean [Vigna radiate (L.) Wilczek] flours. Pakistan Journal of Nutrition, 2010; 9(10): 1006-1016.
[18] Moongngarm A, Saetung N. Comparison of chemical compositions and bioactive compounds of germinated rough rice and brown rice. Food Chemistry, 2010; 122: 782-788.
[19] Kim H Y, Hwang I G, Kim T M, Woo K S, Park D S, Kim J H, et al. Chemical and functional components in different parts of rough rice (Oryza sativa L.) before and after germination. Food Chemistry, 2012; 134(1): 288-293.
[20] Tian B, Xie B, Shi J, Wu J, Cai Y, Xu T, et al. Physicochemical changes of oat seeds during germination. Food Chemistry, 2010; 119: 1195-1200.
[21] Ghavidel R A, Prakash J. The impact of germination and dehulling on nutrients, antinutrients, in vitro iron and calcium bioavailability and in vitro starch and protein digestibility of some legume seeds. LWT-Food Science and Technology, 2007; 40: 1292-1299.
[22] Fernandex-Orozco R, Frias J, Zielinski H, Piskula M K, Kozlowska H, Vidal-Valverde C. Kinetic study of the antioxidant compounds and antioxidant capacity during germination of Vigna radiata cv. emmerald, Glycine max cv. jutro and Glycine max cv. merit. Food Chemistry, 2008; 111: 622-630.
[23] Randhir R, Shetty K. Developmental stimulation of total phenolics and related antioxidant activity in light-and dark-germinated corn by natural elicitors. Process Biochemistry, 2005; 40: 1721-1732.
[24] Cevallos-Casals B A, Cisneros-Zevallos L. Impact of germination on phenolic content and antioxidant activity of 13 edible seed species. Food Chemistry, 2010; 119: 1485- 1490.
[25] Al-Numair K S, Ahmed S E B, Al-Assaf A H, Alamri M S. Hydrochloric acid extractable minerals and phytate and polyphenols contents of sprouted faba and white bean cultivars. Food Chemistry, 2009; 113: 997-1002.
[26] Larsson M, Sandberg A S. Phytate reduction in oats during malting. Journal of Food Science, 1992; 57: 994-997.
[27] Li Q, Kubota C. Effects of supplemental light quality on growth and phytochemicals of baby leaf lettuce. Environmental and Experimental Botany, 2009; 67: 59-64.
[28] Lefsrud M, Kopsell D, Wenzel A, Sheehan J. Changes in kale (Brassica oleracea L. var. acephala) carotenoid and chlorophyll pigment concentrations during leaf ontogeny. Scientia Horticulturae, 2007; 112: 136-141.
[29] Yang F, Basu T K, Ooraikul B. Studies on germination conditions and antioxidant contents of wheat grain. International Journal of Food Science and Nutrition, 2001; 52(4): 319-330.
[30] Kylen A M, McCready R M. Nutrients in seeds and sprouts of alfalfa, lentils, mung beans, and soy beans. Journal of Food Science, 1975; 40(5): 1008-1009.
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Published
2013-12-25
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Vayupharp, B., & laksanalamai, varaporn. (2013). Nutrients and anti-nutrients of high chlorophyll - mungbean sprouts as affected by different periods of germination and sprouting stages. International Journal of Agricultural and Biological Engineering, 6(4), 121–129. Retrieved from https://ijabe.migration.pkpps03.publicknowledgeproject.org/index.php/ijabe/article/view/884
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Agro-product and Food Processing Systems
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