title: Analysis and enhancement of nutritional and antioxidant properties of Vigna aconitifolia sprouts.
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.
authors.affiliation: Institute of Food Science and Technology, National Taiwan University, No. 1, Roosevelt Road, Sec. 4, Taipei, Taiwan, Republic of China.
authors.forename: Rakesh M
authors.initials: RM
authors.lastname: Kestwal
authors.forename: Dipali
authors.initials: D
authors.lastname: Bagal-Kestwal
authors.forename: Been-Huang
authors.initials: BH
authors.lastname: Chiang
mesh_terms: D000975:Antioxidants / Q000032:analysis*; D002109:Caffeic Acids / Q000032:analysis; D002241:Carbohydrates / Q000032:analysis; D002851:Chromatography, High Pressure Liquid / Q000379:methods; D002934:Cinnamates / Q000032:analysis; D003373:Coumaric Acids / Q000032:analysis; D000431:Ethanol / Q000378:metabolism; D007887:Fabaceae / Q000737:chemistry*; D018525:Germination; D056945:Hep G2 Cells; D006801:Humans; D044949:Kaempferols / Q000032:analysis; D018384:Oxidative Stress / Q000187:drug effects; D010636:Phenols / Q000032:analysis; D014131:Trace Elements / Q000032:analysis
chemical_list: D000975:Antioxidants; D002109:Caffeic Acids; D002241:Carbohydrates; D002934:Cinnamates; D003373:Coumaric Acids; D044949:Kaempferols; D010636:Phenols; D014131:Trace Elements; C029010:cinnamic acid; D000431:Ethanol; C006552:kaempferol; C004999:ferulic acid; C040048:caffeic acid