Department of Green Technology Convergence, Konkuk University, Chungju 27478, Korea.
International Institute of Research & Development, Kyungpook National University, Daegu 41566, Korea.
Molecules. 2020 Aug 25;25(17):3869. doi: 10.3390/molecules25173869.
Soybean sprouts are one of the most inexpensive and nutritious food items that can be easily grown year-round. Several studies have been conducted to increase their yield and nutritional values. This study was carried out to examine the effects of Pu-erh tea extracts on the production and nutrients content of soybean sprouts. Soybean seeds were soaked in 1%, 2%, or 3% (/) tea extracts, or tap water, before keeping for sprout cultivation; the sprout samples were named PE-1, PE-2, PE-3, and the control, respectively. The sprout yields were increased by up to 17% in PE-2 and PE-3 than in the control. The vitamin C, total free amino acid, total mineral, total isoflavone, total polyphenol, and flavonoid contents as well as the antioxidant potentials of the tea extract-treated sprouts were higher than those of the control. The results indicated that pre-soaking soybean seeds in 2% Pu-erh tea extracts could offer an easy, inexpensive, and efficient way to improve the yield and nutritional value of soybean sprouts.
豆芽是最廉价和最有营养的食物之一，可以在一年中的任何时候轻松种植。已经进行了几项研究来提高它们的产量和营养价值。本研究旨在探讨普洱茶提取物对豆芽生产和营养成分的影响。将大豆种子浸泡在 1%、2%或 3%（/）的茶提取物或自来水中，然后进行发芽培养；将发芽的样本分别命名为 PE-1、PE-2、PE-3 和对照组。与对照组相比，PE-2 和 PE-3 中的豆芽产量最高可提高 17%。用茶提取物处理过的豆芽的维生素 C、总游离氨基酸、总矿物质、总异黄酮、总多酚和类黄酮含量以及抗氧化能力均高于对照组。结果表明，大豆种子在 2%普洱茶提取物中预浸泡可以提供一种简单、廉价和有效的方法来提高豆芽的产量和营养价值。
