Changes of DevelopmentalIndices, Total Polyphenol Contents and Antioxidant Activities of Soybean and Mung Bean DuringGermination

Received: 01-01-2019

Accepted: 05-03-2019

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Issue: Vol. 16 No. 12 (2018)

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KỸ THUẬT VÀ CÔNG NGHỆ

How to Cite:

Lam, N., & Thanh, N. (2024). Changes of DevelopmentalIndices, Total Polyphenol Contents and Antioxidant Activities of Soybean and Mung Bean DuringGermination. Vietnam Journal of Agricultural Sciences, 16(12), 1103–1111. http://testtapchi.vnua.edu.vn/index.php/vjasvn/article/view/525

Changes of DevelopmentalIndices, Total Polyphenol Contents and Antioxidant Activities of Soybean and Mung Bean DuringGermination

Nguyen Van Lam (*) 1, 2 , Nguyen Thi Thanh 3

  • 1 Khoa Công nghệ thực phẩm, Học viện Nông nghiệp Việt Nam
  • 2 Faculty of Food Science and Technology, Hanoi 131000, Vietnam National University of Agriculture, Hanoi, Vietnam
  • 3 Tokyo International Language Acedamy, 1-31-10 Asakusabashi Taitouku, Tokyo, Nhật Bản

    • Keywords

    soybean, mungbean, antioxidant activity, germination, polyphenols

    Abstract


    This study aimed to investigatethe effect of soaking temperature on germination and the effect of light exposure conditions and time on the polyphenol content and antioxidant activity of germinated soybean and mungbean seeds. Five soaking temperatures,viz. 25, 30, 35, 40,and 45C,were tested andseeds were germinated under dark and light conditions. Results showed that 30C was optimal for soaking as evidenced bythe highest germination rateandsprout length and weight. Polyphenol contents and antioxidant activities measured by Folin-ciocalteu and DPPH methods, respectively, showed thatpolyphenol content increased over time under both dark and light conditions, in which mung beans increased more significantly. Indark condition, the polyphenol of mung bean rised from 0.5 mg GAE/g DW in the original seeds to 4.9 mg GAE/g DW at 5thday, while this value of soybean increased from 1.0 mg GAE/g DW in the original seeds to 3.4 mg GAE/g DW at 5thday. The antioxidant activity also increased during germiation. The antioxidant activities of mung beans and soybeans were 0.12 and 1.3 mol TE/g DW, respectively, and these increased to 4.8 và 3.2 µmol TE/g DW at 5thdayunder dark condition.Germination resulted in an increase in polyphenol contents and antioxidant activities of the two beans.

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