Total phenolics and antioxidant activity of the aqueous extract of mung bean sprout (Vigna radiata L.)
Keywords:
foods, phenolic compounds, mung bean sprout, antioxidantsAbstract
Objective
Considering 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.
Methods
The 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.
Results
The 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.
Conclusion
Mung 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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Copyright (c) 2023 Vera Lúcia Arroxelas Galvão de LIMA, Enayde de Almeida MÉLO, Maria Inês Sucupira MACIEL, Geane Soares Beltrão SILVA2, Daisyvângela Eucrêmia da Silva LIMA
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