Total phenolics and antioxidant activity of the aqueous extract of mung bean sprout (Vigna radiata L.)
ObjectiveConsidering the importance of phenolic compounds in foods and the increasing consumption of mung bean sprouts in Brazil, this study had the objective of quantifying the total phenolic content in this vegetable and to assess the antioxidant activity of its aqueous extract. MethodsThe phenoli...
| Autores: | , , , , |
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| Tipo de recurso: | artículo |
| Estado: | Versión publicada |
| Fecha de publicación: | 2023 |
| País: | Brasil |
| Institución: | Pontifícia Universidade Católica de Campinas (PUC-CAMPINAS) |
| Repositorio: | Revista de Nutrição |
| Idioma: | portugués |
| OAI Identifier: | oai:ojs.periodicos.puc-campinas.edu.br:article/9167 |
| Acceso en línea: | https://periodicos.puc-campinas.edu.br/nutricao/article/view/9167 |
| Access Level: | acceso abierto |
| Palabra clave: | foods phenolic compounds mung bean sprout antioxidants alimentos compostos fenólicos broto de feijão-mungo antioxidantes |
| Sumario: | ObjectiveConsidering the importance of phenolic compounds in foods and the increasing consumption of mung bean sprouts in Brazil, this study had the objective of quantifying the total phenolic content in this vegetable and to assess the antioxidant activity of its aqueous extract. MethodsThe phenolic compounds were extracted by four solvent systems and two extraction methods, which were different in time (2 and 1h) and in number of extractions (2 and 3 extractions). The total phenolic content of the extracts were quantified by the spectrophotometric method. ResultsThe extracts obtained with water at room temperature (28ºC) in both extraction methods showed a higher content of phenolic compounds; however, no statistical difference was evidenced between the two methods. Method II, consisting of 3 extractions in 1 hour period, can be considered the best because the extraction time was shorter. The aqueous extract in a b-carotene-linoleic acid model system presented antioxidant activity (48.07% oxidation inhibition), which was nevertheless lower than BHT levels. ConclusionMung bean sprouts have a considerable amount of total phenolic compounds, responsible for their antioxidant activity, and their intake may be beneficial to the consumers’ health. |
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