Analysis and Enhancement of Nutritional and Antioxidant Properties of Vigna aconitifolia Sprouts
Journal
Plant Foods for Human Nutrition
Journal Volume
67
Journal Issue
2
Pages
136-141
Date Issued
2012
Author(s)
Abstract
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.
Subjects
Antioxidant
HepG2
Metal ions
Vigna aconitifolia sprouts
Type
journal article