AI Article Synopsis
- Vigna aconitifolia sprouts (Moth bean sprouts) showed significant nutritional and antioxidant benefits after six days of sprouting, with increases in fresh weight (7.0 times), soluble proteins (2.4 times), carbohydrates (3.0 times), and minerals (5.5 times).
- The phenolic content of the sprouts rose by 28%, with caffeic, ferulic, cinnamic acids, and kaempferol being the main compounds identified.
- After metal ion supplementation, MBS exhibited enhanced metal uptake and further improved phenolic levels, along with a reduction in oxidative stress in HepG2 cells.
Article 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 μg 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.
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| http://dx.doi.org/10.1007/s11130-012-0284-2 | DOI Listing |
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