HO CHI MINH CITY UNIVERSITY OF TECHNOLOGY AND EDUCATION KING MONGKUT’S UNIVERSITY OF TECHNOLOGY THONBURI A THESE MAJORS FOOD TECHNOLOGY EFFECT OF SPROUTING PERIODS AND POTASSIUM BICARBONATE ON ANTIOXIDANTS AND ANTIOXIDANT CAPACITIES OF MUNG BEAN BY POSTHARVEST TECHNOLOGY ADVISOR: SONGSIN PHOTCHANACHAI CANDIDATE: TRAN THI KHANH LINH SKL 0 0 6 1 7 5 2019 do an EFFECT OF SPROUTING PERIODS AND POTASSIUM BICARBONATE ON ANTIOXIDANTS AND ANTIOXIDANT CAPACITIES OF MUNG BEAN MISS TRAN THI KHANH LINH A THESIS SUBMITTED IN PARTIAL FULFILMENT OF THE REQUIREMENT FOR THE DEGREE OF BACHELOR OF SCIENCE (FOOD TECHNOLOGY) SCHOOL OF BIORESOURCES AND TCHNOLOGY KING MONGKUT’S UNIVERSITY OF TECHNOLOGY THONBURI HO CHI MINH CITY UNIVERSITY OF TECHNOLOGY AND EDUCATION 2019 do an Effect of Sprouting Periods and Potassium Bicarbonate on Antioxidants and Antioxidant Capacities of Mung Bean by Postharvest Technology Miss Tran Thi Khanh Linh (Food Technology) A Thesis Submitted in Partial Fulfilment of the Requirement for the Degree of Bachelor of Science (Food Technology) Ho Chi Minh City University of Technology and Education 2019 Thesis Committee ……………………………………………. Chairman of Thesis Committee (Assoc. Songsin Photchanachai, Dr. Member and Mentor (Ms.) Copyright Reserved do an Thesis Title Effect of Sprouting Periods and Potassium Bicarbonate on Antioxidants and Antioxidant Capacities of Mung Bean by Postharvest Technology Thesis Credit 10 Candidate Miss Tran Thi Khanh Linh Thesis Advisor Asst.
Songsin Photchanachai Program Bachelor of Science Field of Study Food Technology Faculty School of Bioresources and Technology Academic year 2019 ABSTRACT Mung bean sprouts are one of the major vegetables in Thai cuisine. The different sprouting stages influence phytochemicals and antioxidant capacity of mung bean sprouts for health benefits. The mung bean seeds were germinated at room temperature (25±2°C) in the dark condition for 12h, 24h and 42h. The fresh weight, sprout length, total phenolic and vitamin C contents, DPPH (2,2-diphenyl-1 picrylhydrazyl) radical scavenging activity and ferric-reducing antioxidant power (FRAP) were analyzed.
Results showed that the fresh weight and length of sprouts increased as a function of longer sprouting period. The total phenolic and vitamin C contents of sprouts showed no significant differences among the periods of sprouting. However, the DPPH radical scavenging activity of the sprouts at 24h and 42h were significantly greater than that at the 12h. Nonetheless, the sprouts at 12h exhibited the highest FRAP followed by 24h and 42h, respectively.
Therefore, mung bean sprouts at 12h, 24h and 42h sprouting period could give different health benefits. In experiment II, effect of different potassium bicarbonate concentrations on the germination, physiochemical qualities and antioxidant capacities of mung bean was observed. Potassium bicarbonate at concentrations 0%, 0.5% were i do an used to soak mung bean seeds in advance germination in room temperature (25 ± 2°C) in the dark condition. After 42 hours, fresh weight, uniformity of seedlings, total protein, total phenolic content, vitamin C, and antioxidant capacities were evaluated.
The current study found that antioxidant capacities increased while the seedling length and vitamin C content decreased after germination. Potassium bicarbonate caused changes on germination, fresh weight, texture, and total phenolic content but not significant. Length of radicals reduced conspicously because of the low concentration of salt (viz. The highest value of antioxidant acitvity, measured by DPPH (2,2-diphenyl-1 picrylhydrazyl) radical scavenging activity and ferric-reducing antioxidant power (FRAP), were observed in mung bean sprouts treated with 1.
Interestingly, vitamin C content of mung bean sprouts was decreased from 9.19mg/100g at the end. In short, germinated mung beans with a high concentration of potassium bicarbonate resisted oxidation activity. Keyword: antioxidant capacity, mung bean, phytochemicals, sprouting period, potassium bicarbonate ii do an ACKNOWLEDGEMENT I would like to sincerely express my special appreciation to my Advisor, Asst. Songsin Photchanachai and mentor Nipada Rameechai of the Seed and Grain Laboratory for her technical assistance, and for guiding main all my experiments, and constantly encouraging me throughout the study.
I would like to also express my appreciation to Wissanee Pola, Sorn Naruchon, Marnie Rose Catiempo, Glisten Faith Pascua, Jamaica Meralles and all members of Seed Laboratory of the Division of Postharvest Technology, School of Bioresources and Technology, King Mongkut’s University of Technology Thonburi for reviewing this thesis. This research was financially provided facilities and equipment by Postharvest Technology Innovation Centre and the scholarship of King Mongkut’s University of Technology and Education. I also express my appreciation to Dr. Trinh Khanh Son, Dr.
Pham Thi Hoan and M. Le Tan Hoang of Faculty of Chemistry and Food Technology, Ho Chi Minh City University of Technology and Education giving me the opportunity to participate in this program. Lastly, I would like to thank my family members for their kind understanding and wholehearted support throughout my graduate studies here at KMUTT. iii do an CONTENTS PAGE ABSTRACT i ACKNOWLEDGEMENT iii CONTENTS iv LIST OF TABLES vii LIST OF FIGURES viii CHAPTER 1 INTRODUCTION 1 1.
Scope of Study 3 CHAPTER 2 LITERATURE REVIEWS 5 2. Background of mung bean sprouts 5 2. Mung bean sprouts production 6 2. Factors impact on germination 9 2.
Chemical composition of mung bean seeds 11 2. Antinutritional factors 13 iv do an 2. Effect of soaking time on quality of mung bean sprouts 14 2. Changes in mung bean during germination 15 2.
Crude fat content 16 2. Crude protein content 16 2. Crude fiber content 16 2. Total phenolic content 17 2.
Total antioxidant capacity 18 2. Microbiological quality of mung bean sprouts 20 2. Effect of bicarbonate on plant growth 20 2. Effect of potassium bicarbonate on plant 21 CHAPTER 3: MATERIALS AND METHOD 23 Experiment 1: Effect of sprouting periods on antioxidant and 23 antioxidant capacity Experiment 2: Effect of different concentrations of potassium bicarbonate 23 on antioxidants and its capacity Prepare the extraction of mung bean sprouts 23 Analytical methods 24 3.
Measure seedling length 24 3. Total phenolics assay 24 3. Statistical analysis 26 CHAPTER 4: RESULTS AND DISCUSSION 28 v do an 4. Effect of sprouting period on physical properties and 28 antioxidant capacity 4.
Fresh weight and seedling length 28 4. Total phenolic content 30 4. DPPH radical scavenging activity 32 4. Ferric reducing antioxidant power (FRAP) 33 4.
Effect of potassium bicarbonate on physical properties and 34 antioxidant capacity 4. Total phenolic content 39 4. DPPH radical scavenging activity 41 4. Ferric reducing antioxidant power (FRAP) 43 CHAPTER 5 CONCLUSIONS AND SUGGESTIONS 45 5.
The effect of sprouting periods on physical qualities, antioxidants 45 and antioxidant capacity of mung bean sprouts. The effect of different concentrations of potassium bicarbonate 45 on the changes in physical qualities, antioxidants and antioxidant capacity of mung bean sprouts. Suggestion 45 REFFERENCES 46 vi do an LIST OF TABLES TABLE PAGE 4.1 The total phenolic content and vitamin C of mung bean sprouts 31 during sprouting periods 4.2 The DPPH radical scavenging activity and Ferric – reducing 33 antioxidant power (FRAP) of mung bean sprouts during sprouting periods 4.3 The germination percentage of mung bean sprouts with different 35 concentrations of potassium bicarbonate during 7 days 4.4 Effect of different concentrations of potassium bicarbonate as 36 additive on the physical properties of mung bean sprouts 4.5 Effect of concentration of potassium bicarbonate as additive on 40 total phenolic content and vitamin C of mung bean sprouts 4.6 Effects of different concentrations of potassium bicarbonate as 42 additive on DPPH radical scavenging activity and Ferric reducing antioxidant power (FRAP) of mung bean sprouts vii do an LIST OF FIGURES FIGURE PAGE 2.1 Diagram of Germinated bean: whole seed without seed coat (Left) 6 and dissected seed (Right) (Soumitra Banerjee et al.2 Structure of bean seed 8 2.3 Germination process of mung bean seed 8 2.4 Kinetic changes of ascorbic acid in soybean and mung bean with 17 germination time. (Huang et al.5 Kinetic changes of antioxidant capacities of soybean and mung bean 20 with germination time ((Huang et al.1 Standard curve of gallic acid solution at 765 nm absorbance 25 3.2 Standard curve of Trolox solution at 593 nm absorbance 26 4.1 The change of fresh weight during sprouting periods 28 4.2 The morphological features of mung bean sprouts at 29 12h (A), 24h (B), and 42h (C) 4.3 The change of seedling length during sprouting periods 30 4.4 The change of total phenolic content during sprouting periods 31 4.5 The change of vitamin C content during sprouting periods 32 4.6 The DPPH radical scavenging capacity of mung bean sprouts 33 during sprouting periods 4.7 The ferric reducing antioxidant power of mung bean sprouts 34 during sprouting periods 4.8 The change of fresh weight with different concentrations of 35 potassium bicarbonate 4.9 The change of mung bean sprouts radicles with control 38 (A), 0.5% (D) of potassium bicarbonate 4.10 The change of the length of hypocotyl with different concentrations 38 of potassium bicarbonate 4.11 The change of crispiness with different concentrations of potassium 39 bicarbonate 4.12 The change of total phenolic content of mung bean sprouts with 40 different concentrations of potassium bicarbonate 4.13 The change of vitamin C content of mung bean sprouts with 41 different concentrations of potassium bicarbonate viii do an 4.14 The change of DPPH radical scavenging activity of mung bean 43 sprouts with different concentrations of potassium bicarbonate 4.15 The change of ferric reducing antioxidant power of mung bean 44 sprouts with different concentrations of potassium bicarbonate ix do an CHAPTER 1 INTRODUCTION 1.
Research Background The mung bean (Vigna radiata) is a plant species in the legume family. Mung bean is also known as green gram, golden gram, Oregon pea, chickasano pea, chiroko or simply mung. It is synonymous with Phaseolus aureus Roxb. The crop is said to have originated from India and must have been derived from var.
sublobata which occurs wild throughout India and Burma. From there it has spread to South and East Asia, East, and Central Africa, the West Indies and the United States (Smartt et al. Mungbean is cultivated on greater than 6 million hectares in the warmer regions of the world and is one of the most important pulse crops. It is a short duration (65–90 days) grain legume having wide adaptability and low input requirements (Nair et al.
India is the largest producer and consumer, and accounts for about 65 and 54% of the world acreage and production, respectively. The dried beans are boiled and are eaten whole or after splitting into dhal (seed coat removed). The beans are also parched and ground into flour after removal of the testa. The flour is used in various Indian and Chinese dishes.
The green pods are eaten as a vegetable. Mung bean, like other food legumes, contains balanced nutrients, including protein and dietary fiber, and significant amounts of bioactive phytochemicals. It requires relatively less water than other legumes for good growth and is important for its high nutritional value and for improving soil fertility (Parida et al. Mungbean contains very low levels of oligosaccharides (sugars influence flatulence), is a good protein source (~23%) with high digestibility and suitable as baby food (Ihsan et al., 2013), Proteins, amino acids, oligosaccharides, and polyphenols in mung beans are thought to be the main contributors to the antioxidant, antimicrobial, anti- inflammatory, and antitumor activities of this food and are involved in the regulation of lipid metabolism (Tang et al.
Therefore, mung beans and their products are important staple foods and feeds in Asian countries. 1 do an In China and the United States, mung bean is used for bean sprouts. The dried beans are soaked overnight, drained and placed in containers in a fairly warm, dark place. The beans are sprinkled with warm water every few hours and the sprouts are ready in a week (Smartt et al.
It is consumed in different forms and ways, for example, as a viand, boiled, or cooked with vegetables or meat, as well as a dessert or incorporated in bread or cake. It can be used to make sprouts for egg rolls and other vegetable dishes (Mendoza et al.