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KMID : 1007520150240051859
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Food Science and Biotechnology
2015 Volume.24 No. 5 p.1859 ~ p.1865
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Effect of Fluorescence Light on Phenolic Compounds and Antioxidant Activities of Soybeans (Glycine max L. Merrill) during Germination
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Yuan Ming
Jia Xuejing
Ding Chunbang
Zeng Haiqiong
Du Lei
Yuan Shu
Zhang Zhongwei
Wu Qi
Hu Chao
Liu Jing
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Abstract
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Effects of light on phenolic compounds and antioxidant activities during germination of soybean seeds were studied. Soybean seeds were germinated in the presence and absence of light. Chlorophylls and morphological characteristics of sprouts were evaluated daily. Antioxidant activities were determined using 2,2-diphenyl-1-picryl-hydrazyl (DPPH) and ferric reducing activity power methods. Morphological characteristics of light-grown sprouts were superior to dark-grown sprouts and the metabolism of phenolic compounds was regulated by light. Light treatment improved accumulation of phenolic compounds in soybean sprouts and increased antioxidant activities. The optimum harvest time of light-grown sprouts was on the seventh day when sprouts achieved the best nutraceutical value. Green sprouts can serve as a good vegetable source for the human diet.
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KEYWORD
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soybean, sprout, light, phenolic, antioxidant
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