SciELO - Scientific Electronic Library Online

 
vol.17 issue1Modifications in the gravimetric non enzymatic method for determination of soluble and insoluble dietary fiber in fruitsRecovery from malnutrition in rats with or without the addition of dietary food supplements, vitamins and minerals during the growth period author indexsubject indexarticles search
Home Pagealphabetic serial listing  

Services on Demand

Journal

Article

Indicators

Related links

Share


Revista de Nutrição

Print version ISSN 1415-5273On-line version ISSN 1678-9865

Abstract

LIMA, Vera Lúcia Arroxelas Galvão de et al. Total phenolics and antioxidant activity of the aqueous extract of mung bean sprout (Vigna radiata L.). Rev. Nutr. [online]. 2004, vol.17, n.1, pp.53-57. ISSN 1678-9865.  http://dx.doi.org/10.1590/S1415-52732004000100006.

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.

Keywords : foods; phenolic compounds; mung bean sprout; antioxidants.

        · abstract in Portuguese     · text in Portuguese     · Portuguese ( pdf )

 

Creative Commons License All the contents of this journal, except where otherwise noted, is licensed under a Creative Commons Attribution License