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Article: Accumulation of solvent-soluble and solvent-insoluble antioxidant phenolics in edible bean sprouts: implication of germination

TitleAccumulation of solvent-soluble and solvent-insoluble antioxidant phenolics in edible bean sprouts: implication of germination
Authors
KeywordsBean sprout
Germination
Antioxidant capacity
Radical scavenging capacity
Phenolic composition
Issue Date2016
PublisherFunctional Food Center, Inc. The Journal's web site is located at http://www.functionalfoodscenter.net/The_Journal_of_FFHD.html
Citation
Functional Foods in Health and Disease, 2016, v. 6 n. 8, p. 519-535 How to Cite?
AbstractBackground: Edible bean sprouts are popular fresh vegetables widely recognized for their nutritional quality. However, while their antioxidant capacity and phenolic composition in both solvent-soluble and solvent-insoluble extracts has not been systematically evaluated. Methods: The antioxidant capacity and phenolic composition in both solvent-soluble and solvent-insoluble fractions of 12 cultivars of edible bean sprouts were evaluated, and relationships of antioxidant capacity and total phenolic content were also analyzed. Results: Sprouts demonstrated a wide range of antioxidant capacity and total phenolic content, with lower but substantial antioxidant capacity and total phenolic content in the solvent-insoluble fractions. Highest levels were found in the green mung bean sprout. Phenolic compounds, such as catechin, ellagic acid, ferulic acid, gallic acid and p-coumaric acid were widely detected in these sprouts. Additionally, a positive correlation was discovered between antioxidant capacity and total phenolic content in these edible bean sprouts. Conclusions: Germination generally resulted in the accumulation of antioxidant phenolics in the most edible bean sprouts. Edible bean sprouts with high antioxidant phenolics can be valuable natural sources of dietary antioxidants for the prevention of oxidative stress-related chronic diseases.
Persistent Identifierhttp://hdl.handle.net/10722/232915
ISSN

 

DC FieldValueLanguage
dc.contributor.authorGAN, R-
dc.contributor.authorLui, WY-
dc.contributor.authorWang, M-
dc.contributor.authorCorke, H-
dc.date.accessioned2016-09-20T05:33:21Z-
dc.date.available2016-09-20T05:33:21Z-
dc.date.issued2016-
dc.identifier.citationFunctional Foods in Health and Disease, 2016, v. 6 n. 8, p. 519-535-
dc.identifier.issn2160-3855-
dc.identifier.urihttp://hdl.handle.net/10722/232915-
dc.description.abstractBackground: Edible bean sprouts are popular fresh vegetables widely recognized for their nutritional quality. However, while their antioxidant capacity and phenolic composition in both solvent-soluble and solvent-insoluble extracts has not been systematically evaluated. Methods: The antioxidant capacity and phenolic composition in both solvent-soluble and solvent-insoluble fractions of 12 cultivars of edible bean sprouts were evaluated, and relationships of antioxidant capacity and total phenolic content were also analyzed. Results: Sprouts demonstrated a wide range of antioxidant capacity and total phenolic content, with lower but substantial antioxidant capacity and total phenolic content in the solvent-insoluble fractions. Highest levels were found in the green mung bean sprout. Phenolic compounds, such as catechin, ellagic acid, ferulic acid, gallic acid and p-coumaric acid were widely detected in these sprouts. Additionally, a positive correlation was discovered between antioxidant capacity and total phenolic content in these edible bean sprouts. Conclusions: Germination generally resulted in the accumulation of antioxidant phenolics in the most edible bean sprouts. Edible bean sprouts with high antioxidant phenolics can be valuable natural sources of dietary antioxidants for the prevention of oxidative stress-related chronic diseases.-
dc.languageeng-
dc.publisherFunctional Food Center, Inc. The Journal's web site is located at http://www.functionalfoodscenter.net/The_Journal_of_FFHD.html-
dc.relation.ispartofFunctional Foods in Health and Disease-
dc.subjectBean sprout-
dc.subjectGermination-
dc.subjectAntioxidant capacity-
dc.subjectRadical scavenging capacity-
dc.subjectPhenolic composition-
dc.titleAccumulation of solvent-soluble and solvent-insoluble antioxidant phenolics in edible bean sprouts: implication of germination-
dc.typeArticle-
dc.identifier.emailLui, WY: wylui@hku.hk-
dc.identifier.emailWang, M: mfwang@hku.hk-
dc.identifier.emailCorke, H: harold@hku.hk-
dc.identifier.authorityLui, WY=rp00756-
dc.identifier.authorityWang, M=rp00800-
dc.identifier.authorityCorke, H=rp00688-
dc.description.naturelink_to_OA_fulltext-
dc.identifier.hkuros267184-
dc.identifier.volume6-
dc.identifier.issue8-
dc.identifier.spage519-
dc.identifier.epage535-
dc.publisher.placeUnited States-

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