Effects of soaking and germination conditions on gamma - aminobutyric acid and total phenolic content in geminated mung bean
,
, &
Article Sidebar
Main Article Content
Abstract
Germinated mung bean is a well-known food due to its high content of gamma aminobutyric acid (GABA). This study was designed to test the effectiveness of soaking and germination conditions on GABA and total phenolic contents in germinated mung bean. The results showed that reasonable conditions for soaking mung bean was at 300C within 8 h, which created the highest content of GABA (4,51 mg/g). Meanwhile, the highest content of polyphenol (1,25 mg GAE/g) was reached at 350C within 8 h. The optimized conditions for germinating mung bean were at 350C for 24 h giving the most highest content for both GABA and TPC, 4,46 mg/g and 1,30 mg GAE/g, respectively.
Article Details
References
Ajila, C. M., Brar, S. K., Verma, M., Tyagi, R. D., Godbout. S., & Valéro, J. R. (2011). Extraction and analysis of polyphenols: Recent trends. Critical Reviews in Biotechnology 31(3), 227-249. https://doi.org/10.3109/07388551.2010.513677
Akillioglu, H. G., & Karakaya, S. (2010). Changes in total phenols, total flavonoids, and antioxidant activities of common beans and pinto beans after soaking, cooking, and in vitro digestion process. Food Science and Biotechnology 19(3), 633-639. https://doi.org/10.1007/s10068-010-0089-8
Banchuen, J., Thammarutwasik, P., & Ooraikul, B. (2009). Effect of germinating processes on bioactive component of Sangyod Muang Phatthalung rice. Thai Journal of Agricultural Science 42(4), 191-199.
Chung, H. J., Jang, H.C., Cho, H. Y., & Lim, S. T. (2009). Effects of steeping and anaerobic treatment on GABA (γ-aminobutyric acid) content in germinated waxy hull-less barley. LWT - Food Science and Technology 42(10), 1712-1716. https://doi.org/10.1016/j.lwt.2009.04.007
El-Adawy, T. A., Rahma, E. H., El-Bedawey, A. A., & ElBeltagy, A. E. (2003). Nutritional potential and functional properties of germinated mung bean, pea and lentil seeds. Plant Foods for Human Nutrition 58(3), 1-13. https://doi.org/10.1023/B:QUAL.0000040339.48521.75
Fernandez-Orozco, R., Frias, J., Zielinski, H., Piskula, M. K., Kozlowska, H., & Vidal-Valverde, C. (2008). Kinetic study of the antioxidant compounds and antioxidant capacity during germination of Vigna radiata cv. emmerald, Glycine max cv. jutro and Glycine max cv. merit. Food Chemistry 111(3), 622-630. https://doi.org/10.1016/j.foodchem.2008.04.028
Guo, Y., Chen, H., Song, Y., & Gu, Z. (2011). Effects of soaking and aeration treatment on γ-aminobutyric acid accumulation in germinated soybean (Glycine max L.). European Food Research and Technology 232(5), 787-795. https://doi.org/10.1007/s00217-011-1444-6
Huang, X., Cai, W., & Xu, B. (2014). Kinetic changes of nutrients and antioxidant capacities of germinated soybean (Glycine max l.) and mung bean (Vigna radiata l.) with germination time. Food Chemistry 143, 268-276. https://doi.org/10.1016/j.foodchem.2013.07.080
Hussain, I., & Uddin, M. B. (2012). Optimization of germination conditions for germinated wheat flour by response surface methodology. African Journal of Food Science and Technology 3(1), 16-22.
Kanatt, S. R., Arjun, K., & Sharma, A. (2011). Antioxidant and antimicrobial activity of legume hulls. Food Research International 44(10), 3182-3187. https://doi.org/10.1016/j.foodres.2011.08.022
Karladee, D., & Suriyong, S. (2012). γ-Aminobutyric acid (GABA) content in different varieties of brown rice during germination. Science Asia 38(1), 13-17. https://doi.org/10.2306/scienceasia1513-1874.2012.38.013
Kitaoka, S., & Nakano, Y. (1969). Colorimetric determination of w-amino acids. The Journal of Biochemistry 66(1), 87-94. https://doi.org/10.1093/oxfordjournals.jbchem.a129124
Komatsuzaki, N., Tsukahara, K., Toyoshima, H., Suzuki, T., Shimizu, N., & Kimura, T. (2007). Effect of soaking and gaseous treatment on GABA content in germinated brown rice. Journal of Food Engineering 78(2), 556-560. https://doi.org/10.1016/j.jfoodeng.2005.10.036
Paucar-Menacho, L. M., Pen˜as, E., Duen˜as, M., Frias, J., & Martínez-Villaluenga, C. (2017). Optimizing germination conditions to enhance the accumulation of bioactive compounds and the antioxidant activity of kiwicha (Amaranthus caudatus) using response surface methodology. LWT - Food Science and Technology 76B, 245-252. https://doi.org/10.1016/j.lwt.2016.07.038
Randhir, R., Lin, Y. T., & Shetty, K. (2004). Stimulation of phenolics, antioxidant and antimicrobial activites in dark germinated mung bean sprouts in response to peptide and phytochemical elicitors. Process Biochemistry 39(3), 637-646. https://doi.org/10.1016/S0032-9592(03)00197-3
Song, H. Y., & Yu, R. C. (2018). Optimization of culture conditions for gamma-aminobutyric acid production in fermented adzuki bean milk. Journal of Food and Drug Analysis 26(1), 74-81. https://doi.org/10.1016/j.jfda.2016.11.024
Tiansawang, K., Luangpituksa, P., Varanyanond, W., & Hansawasdi, C. (2016). GABA (γ-aminobutyric acid) production, antioxidant activity in some germinated dietary seeds and the effect of cooking on their GABA content. Food Science and Technology 36(2), 313-321. https://doi.org/10.1590/1678-457X.0080
Watchararparpaiboon, W., Laohakunjit, N., & Kerdchoechuen, O. (2010). An improved process for high quality and nutrition of brown rice production. Food Science and Technology International 16(2), 147-158. https://doi.org/10.1177/1082013209353220
Wongsiri, S., Ohshima, T., & Duangmal, K. (2015). Chemical composition, amino acid profile and antioxidant activities of germinated mung beans (Vigna radiata). Journal of Food Processing and Preservation 39(6), 1956-1964. https://doi.org/10.1111/jfpp.12434
Z lotek, U., Mikulska, S., Nagajek, M., & Swieca, M.´ (2016). The effect of different solvents and number of extraction steps on the polyphenol content and antioxidant capacity of basil leaves (Ocimum basilicum L.) extracts. Saudi Journal of Biological Sciences 23(5), 628-633. https://doi.org/10.1016/j.sjbs.2015.08.002