Đồ án tốt nghiệp - Effect of sprouting periods and potassium bicarbonate on antioxidants and ACOMB

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

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. Prof. Songsin Photchanachai, Dr. Agr. Sci.)
……………………………………………...
(Ms. Nipada Rameechai, M.Sc.)

Copyright Reserved

Member and Mentor

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. Prof. Dr. 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 potassiu
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