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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 Rebeca Fernandez-Orozco, Juana Frias, Henryk Zielinski, Mariusz K. Piskula, Halina Kozlowska and Concepción Vidal-Valverde aInstituto de Fermentaciones Industriales (CSIC), Juan de la Cierva 3, 28006 Madrid, Spain bInstitute of Animal Reproduction and Food Research of Polish Academy of Sciences, Tuwima 10, 10-747 Olsztyn, Poland Accepted 10 April 2008. Available online 16 April 2008.
Abstract
The
purpose of this study was to determine the antioxidant capacity and the content
of antioxidant compounds in raw mung bean seeds and sprouts (Vigna radiata
cv. emmerald) germinated for 2, 3, 4, 5 and 7 days and of soybean seeds
of Glycine max cv. jutro germinated for 2, 3 and 4 days and of
Glycine max cv. merit germinated for 2, 3, 4, 5 and 6 days.
Antioxidant compounds, such as vitamin C and E, total phenolic compounds and
reduced glutathione (GSH) were studied. Antioxidant capacity was measured by
superoxide dismutase-like activity (SOD-like activity), peroxyl radical-trapping
capacity (PRTC), trolox equivalent antioxidant capacity (TEAC) and inhibition of
lipid peroxidation in unilamellar liposomes of egg yolk phosphatidylcholine
(PC). The results indicated that changes in the contents of vitamin C, vitamin E
and GSH depended on the type of legume and germination conditions. Sprouts of
mung bean and soybeans provided more total phenolic compounds than did raw
seeds. The SOD-like activity increased after germination of mung bean seeds for
7 days, by 308%, while no change was observed in sprouts of Glycine max
cv. jutro and an increase was observed after 5 and 6 days of germination
( |
20%)
in Glycine max cv. merit. PRTC and TEAC increased during the
germination process and retentions of 28–70% and 11–14%, respectively, for
soybean, and 248% and 61%, respectively, for mung bean were observed at the end
of germination. The inhibition of lipid peroxidation increased by 389% in 5–7
days’ germination of Vigna radiata cv. emmerald sprouts, and 66%
in Glycine max cv. merit sprouts whilst, in Glycine max cv.
jutro, germination did not cause changes in lipid peroxidation
inhibition. According to the results obtained in this study, germination of
mung bean and soybean seeds is a good process for obtaining functional flours
with greater antioxidant capacity and more antioxidant compounds than the raw
legumes.