Kinetic Study of the Antioxidant Compounds and Antioxidant Capacity During Germination of Vigna Radiata Cv

Kinetic study of the antioxidant compounds and antioxidant capacity during germination of Vigna radiata cv. emmeraldGlycine max cv. jutro andGlycine max cv. merit

Rebeca Fernandez-Orozco, Juana Frias, Henryk Zielinski, Mariusz K. Piskula, Halina Kozlowska and Concepción Vidal-Valverde

aInstituto de Fermentaciones Industriales (CSIC), Juan de la Cierva 3, 28006 Madrid, Spain

bInstitute of Animal Reproduction and Food Research of Polish Academy of Sciences, Tuwima 10, 10-747 Olsztyn, Poland

Accepted 10 April 2008.

Available online 16 April 2008.



The purpose of this study was to determine the antioxidant capacity and the content of antioxidant compounds in raw mung bean seeds and sprouts (Vigna radiata cv. emmerald) germinated for 2, 3, 4, 5 and 7 days and of soybean seeds of Glycine maxcv. jutro germinated for 2, 3 and 4 days and of Glycine max cv. merit germinated for 2, 3, 4, 5 and 6 days. Antioxidant compounds, such as vitamin C and E, total phenolic compounds and reduced glutathione (GSH) were studied. Antioxidant capacity was measured by superoxide dismutase-like activity (SOD-like activity), peroxyl radical-trapping capacity (PRTC), trolox equivalent antioxidant capacity (TEAC) and inhibition of lipid peroxidation in unilamellar liposomes of egg yolk phosphatidylcholine (PC). The results indicated that changes in the contents of vitamin C, vitamin E and GSH depended on the type of legume and germination conditions. Sprouts of mung bean and soybeans provided more total phenolic compounds than did raw seeds. The SOD-like activity increased after germination of mung bean seeds for 7 days, by 308%, while no change was observed in sprouts of Glycine max cv. jutro and an increase was observed after 5 and 6 days of germination (not, vert, similar20%) in Glycine max cv. merit. PRTC and TEAC increased during the germination process and retentions of 28-70% and 11-14%, respectively, for soybean, and 248% and 61%, respectively, for mung bean were observed at the end of germination. The inhibition of lipid peroxidation increased by 389% in 5-7 days’ germination of Vigna radiata cv. emmerald sprouts, and 66% in Glycine max cv. merit sprouts whilst, in Glycine maxcv.jutro, germination did not cause changes in lipid peroxidation inhibition. According to the results obtained in this study, germination of mung bean and soybean seeds is a good process for obtaining functional flours with greater antioxidant capacity and more antioxidant compounds than the raw legumes.