https://scholars.lib.ntu.edu.tw/handle/123456789/413289
標題: | Analysis and Enhancement of Nutritional and Antioxidant Properties of Vigna aconitifolia Sprouts | 作者: | Kestwal R.M. Bagal-Kestwal D. Chiang B.-H. |
關鍵字: | Antioxidant;HepG2;Metal ions;Vigna aconitifolia sprouts | 公開日期: | 2012 | 卷: | 67 | 期: | 2 | 起(迄)頁: | 136-141 | 來源出版物: | Plant Foods for Human Nutrition | 摘要: | Vigna aconitifolia sprouts (Moth bean sprouts, MBS) were analyzed for their nutritional and antioxidant properties during sprouting. Sprouting for six days led to a 7.0 fold increase in fresh weight, 2.4 fold increase in soluble proteins, 3.0 fold increase in carbohydrates, and a 5.5 fold increase in mineral content. Phenolic content also increased by 28% during germination. Caffeic acid, ferulic acid, cinnamic acid and kaempferol were the predominant phenolic compounds detected in the ethanolic extracts of MBS by HPLC. Following supplementation with metal ions (200 £gg ml -1), the sprouts demonstrated a considerable increase in metal ion uptake, with improved phenolic content. MBS ethanolic extracts also reduced intracellular oxidative stress in HepG2 cells. ? 2012 Springer Science+Business Media, Inc. |
URI: | https://scholars.lib.ntu.edu.tw/handle/123456789/413289 | ISSN: | 09219668 | DOI: | 10.1007/s11130-012-0284-2 |
顯示於: | 食品科技研究所 |
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