Malic acid and oxalic acid spraying enhances phytic acid degradation and total antioxidant capacity of mung bean sprouts

2015 ◽  
Vol 51 (2) ◽  
pp. 370-380 ◽  
Author(s):  
Xiaolin Jin ◽  
Runqiang Yang ◽  
Xiaokun Yan ◽  
Yulin Zhou ◽  
Xinkun Wang ◽  
...  
Keyword(s):  
Oxalic Acid ◽  
Antioxidant Capacity ◽  
Phytic Acid ◽  
Malic Acid ◽  
Total Antioxidant Capacity ◽  
Mung Bean ◽  
Acid Degradation ◽  
Mung Bean Sprouts ◽  
Total Antioxidant ◽  
Bean Sprouts

Polyamines regulating phytic acid degradation in mung bean sprouts

2018 ◽  
Vol 98 (9) ◽  
pp. 3299-3308 ◽  
Author(s):  
Ting Zhou ◽  
Pei Wang ◽  
Runqiang Yang ◽  
Zhenxin Gu
Keyword(s):  
Phytic Acid ◽  
Mung Bean ◽  
Acid Degradation ◽  
Mung Bean Sprouts ◽  
Bean Sprouts

Ca2+ influxes and transmembrane transport are essential for phytic acid degradation in mung bean sprouts

2017 ◽  
Vol 98 (5) ◽  
pp. 1968-1976 ◽  
Author(s):  
Ting Zhou ◽  
Pei Wang ◽  
Runqiang Yang ◽  
Xinyue Wang ◽  
Zhenxin Gu
Keyword(s):  
Phytic Acid ◽  
Mung Bean ◽  
Transmembrane Transport ◽  
Acid Degradation ◽  
Mung Bean Sprouts ◽  
Bean Sprouts

scholarly journals Effects of Cooking Method on the Antioxidant Activity and Inhibition of Lipid Peroxidation of the Javanese Salad “Pecel” Vegetables and Its Peanut Sauce Dressing

2021 ◽  
Vol 2021 ◽  
pp. 1-9
Author(s):  
Gregorius Tsiompah ◽  
Retno Murwani ◽  
Nani Maharani
Keyword(s):  
Lipid Peroxidation ◽  
Antioxidant Capacity ◽  
Palm Oil ◽  
Mung Bean ◽  
Antioxidant Properties ◽  
Cooking Method ◽  
Mung Bean Sprouts ◽  
Lipid Peroxidation Inhibition ◽  
Used Palm Oil ◽  
Bean Sprouts

Vegetables are essential in our diet to maintain health, partly due to their antioxidant properties. A well-known Javanese salad called “Pecel” is prepared by boiling the vegetables and dressed with seasoned peanut sauce. Cooking can reduce or improve the antioxidant properties of foods; therefore, the purpose of this study was to evaluate the effects of brief water boiling (1 min), steaming (1 min), and water blanching (20 s) of the Javanese Pecel vegetables, with or without the peanut sauce. We assessed the in vitro antioxidant capacity and lipid peroxidation inhibition of the salad samples prepared using each cooking method. Six vegetables, i.e., Sesbania grandiflora (turi) flower, Amaranthus hybridus L. (spinach), Carica papaya (papaya) leaves, Cosmos caudatus L. (kenikir) leaves, Vigna unguiculata ssp. Sesquipedalis (yard-long beans), and Vigna radiata (mung-bean) sprouts were cooked by boiling or steaming for 1 min or blanching for 20 s. Peanut (Arachis hypogaea), the raw material for peanut sauce, was fried in either fresh palm oil or repeatedly used palm oil. Our results revealed that the highest antioxidant capacity (percent inhibition of DPPH radicals) was observed following boiling for 1 min in case of spinach ( 41.94 ± 9.8 %), papaya ( 59.04 ± 5.35 %), kenikir ( 54.93 % ± 6.32 % ), and yard-long beans ( 70.21 ± 8.91 %); steaming for 1 min in case of turi flower ( 60.25 ± 3.63 %); and blanching for 20 s in case of mung-bean sprouts ( 49.27 ± 3.69 %). Peanut sauce prepared by frying peanuts in fresh or repeatedly used palm oil reduces the natural antioxidant and lipid peroxidation inhibition properties. However, seasoning the peanut sauce with fresh garlic and lime leaves can restore the lost antioxidant properties. Our study provides the first and clear evidence of the optimal cooking method for Pecel vegetables and sheds light on the wisdom behind the existing traditional cooking method.

Combined Efficacy of Nisin and Pediocin with Sodium Lactate, Citric Acid, Phytic Acid, and Potassium Sorbate and EDTA in Reducing the Listeria monocytogenes Population of Inoculated Fresh-Cut Produce†

2005 ◽  
Vol 68 (7) ◽  
pp. 1381-1387 ◽  
Author(s):  
M. L. BARI ◽  
D. O. UKUKU ◽  
T. KAWASAKI ◽  
Y. INATSU ◽  
K. ISSHIKI ◽  
...  
Keyword(s):  
Listeria Monocytogenes ◽  
Citric Acid ◽  
Phytic Acid ◽  
Mung Bean ◽  
Sodium Lactate ◽  
Potassium Sorbate ◽  
Combination Treatments ◽  
Mung Bean Sprouts ◽  
Fresh Cut ◽  
Bean Sprouts

The inability of chlorine to completely inactivate human bacterial pathogens on whole and fresh-cut produce suggests a need for other antimicrobial washing treatments. Nisin (50 μg/ml) and pediocin (100 AU/ml) individually or in combination with sodium lactate (2%), potassium sorbate (0.02%), phytic acid (0.02%), and citric acid (10 mM) were tested as possible sanitizer treatments for reducing the population of Listeria monocytogenes on cabbage, broccoli, and mung bean sprouts. Cabbage, broccoli, and mung bean sprouts were inoculated with a five-strain cocktail of L. monocytogenes at 4.61, 4.34, and 4.67 log CFU/g, respectively. Inoculated produce was left at room temperature (25°C) for up to 4 h before antimicrobial treatment. Washing treatments were applied to inoculated produce for 1 min, and surviving bacterial populations were determined. When tested alone, all compounds resulted in 2.20- to 4.35-log reductions of L. monocytogenes on mung bean, cabbage, and broccoli, respectively. The combination treatments nisin–phytic acid and nisin–pediocin–phytic acid caused significant (P < 0.05) reductions of L. monocytogenes on cabbage and broccoli but not on mung bean sprouts. Pediocin treatment alone or in combination with any of the organic acid tested was more effective in reducing L. monocytogenes populations than the nisin treatment alone. Although none of the combination treatments completely eliminated the pathogen on the produce, the results suggest that some of the treatments evaluated in this study can be used to improve the microbial safety of fresh-cut cabbage, broccoli, and mung bean sprouts.

scholarly journals Study on nutritional characteristics and antioxidant capacity of mung bean during germination

2021 ◽  
Author(s):  
Kexin Wang ◽  
Mengdi Huang ◽  
Simin Yang ◽  
Xin Li ◽  
Yumeng Gao ◽  
...  
Keyword(s):  
Principal Component Analysis ◽  
Antioxidant Capacity ◽  
Mung Bean ◽  
Theoretical Basis ◽  
Principal Component ◽  
Mung Bean Sprouts ◽  
Nutritional Characteristics ◽  
And Cluster Analysis ◽  
Edible Parts ◽  
Bean Sprouts

In this study, 22 mung bean varieties from different producing areas in China were used as materials to provide a theoretical basis for the breeding and utilisation of special mung bean sprout varieties. Principal component analysis and cluster analysis were used to comprehensively evaluate the overall quality. Finally, 22 germinated mung bean varieties were divided into 3 edible quality grades according to their quality scores. The results showed that Lvfeng 2 and Ankang mung bean sprouts with better comprehensive characters were varieties with higher scores, which could be developed and utilised as characteristic mung bean sprouts. The content of protein, total phenol and antioxidant capacity of edible parts of Lvfeng 2 and Ankang mung bean after germination are higher than those of other varieties, so they are suitable for research and development as functional mung bean sprouts.

Trans-resveratrol supplement lowers lipid peroxidation responses of exercise in male Wistar rats

2020 ◽  
pp. 1-6 ◽  
Author(s):  
Masoud Nasiri ◽  
Saja Ahmadizad ◽  
Mehdi Hedayati ◽  
Tayebe Zarekar ◽  
Mehdi Seydyousefi ◽  
...  
Keyword(s):  
Lipid Peroxidation ◽  
Antioxidant Capacity ◽  
Total Antioxidant Capacity ◽  
Wistar Rats ◽  
Enzymatic Antioxidants ◽  
Acute Response ◽  
Total Antioxidant ◽  
Male Wistar Rats ◽  
Exercise Induced ◽  
And Control

Abstract. Physical exercise increases free radicals production; antioxidant supplementation may improve the muscle fiber’s ability to scavenge ROS and protect muscles against exercise-induced oxidative damage. This study was designed to examine the effects of all-trans resveratrol supplementation as an antioxidant to mediate anti-oxidation and lipid per-oxidation responses to exercise in male Wistar rats. Sixty-four male Wistar rats were randomly divided into four equal number (n = 16) including training + supplement (TS), training (T), supplement (S) and control (C) group. The rats in TS and S groups received a dose of 10 mg/kg resveratrol per day via gavage. The training groups ran on a rodent treadmill 5 times per week at the speed of 10 m/min for 10 min; the speed gradually increased to 30 m/min for 60 minutes at the end of 12th week. The acute phase of exercise protocol included a speed of 25 m/min set to an inclination of 10° to the exhaustion point. Superoxide dismutase (SOD), glutathione peroxidase (GPx), catalase (CAT) activity, non-enzymatic antioxidants bilirubin, uric acid, lipid peroxidation levels (MDA) and the total antioxidant capacity (TAC) were measured after the exercise termination. The data were analyzed by using one-way ANOVA. The result showed that endurance training caused a significant increase in MDA level [4.5 ± 0.75 (C group) vs. 5.9 ± 0.41 nmol/l (T group)] whereas it decreased the total antioxidant capacity [8.5 ± 1.35 (C group) vs. 7.1 ± 0.55 mmol/l (T group)] (p = 0.001). In addition, GPx and CAT decreased but not significantly (p > 0.05). The training and t-resveratrol supplementation had no significant effect on the acute response of all variables except MDA [4.3 ± 1.4 (C group) vs. 4.0 ± 0.90 nmol/l (TS group)] (p = 0.001) and TAC [8.5 ± 0.90 (C group) vs. 6.6 ± 0.80 mmol/l (TS group)] (p = 0.004). It was concluded that resveratrol supplementation may prevent exercise-induced oxidative stress by preventing lipid peroxidation.

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