Sritongtae Burachat, Sangsukiam Thasanporn, Morgan Michael R A, Duangmal Kiattisak
Department of Food Technology, Faculty of Science, Chulalongkorn University, Bangkok 10330, Thailand.
School of Food Science and Nutrition, University of Leeds, United Kingdom.
Food Chem. 2017 Jul 15;227:280-288. doi: 10.1016/j.foodchem.2017.01.103. Epub 2017 Jan 21.
This research evaluated effect of germination period and acid pretreatment on chemical composition and antioxidant activity of rice bean sprouts. Moisture, total phenolics, reducing sugar and B vitamins (thiamine, riboflavin, and niacin) content of steamed sprouts increased with increasing germination time (p⩽0.05). Pretreatment with 1% (w/v) citric acid for 6h significantly increased the total phenolic content. The 18-h-germinated rice beans showed the highest crude protein content, as determined using the Kjeldahl method. During germination, acid pretreatment led to a significant decrease in the intensity of the 76-kDa band. Germination caused a significant increase in radical scavenging activity and ferric reducing antioxidant power, especially in sprouts from citric acid-treated seeds. The antioxidant activities of the ethanolic extracts from both pretreated beans and the control were 1.3-1.6 times higher than those obtained from the water extracts. Major phenolics found in both 0-h and 18-h-germinated rice beans were catechin and rutin.
本研究评估了发芽期和酸预处理对饭豆芽化学成分及抗氧化活性的影响。蒸煮豆芽的水分、总酚、还原糖和B族维生素（硫胺素、核黄素和烟酸）含量随发芽时间的增加而增加（p⩽0.05）。用1%（w/v）柠檬酸预处理6小时可显著提高总酚含量。采用凯氏定氮法测定，发芽18小时的饭豆粗蛋白含量最高。在发芽过程中，酸预处理导致76 kDa条带的强度显著降低。发芽使自由基清除活性和铁还原抗氧化能力显著增加，尤其是柠檬酸处理种子的豆芽。预处理豆和对照的乙醇提取物的抗氧化活性比水提取物高1.3 - 1.6倍。在0小时和18小时发芽的饭豆中发现主要酚类物质为儿茶素和芦丁。
