Effects of glucose and NaCl on yield and antioxidant activity in mung bean sprouts
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Abstract
Mung bean sprouts are a popular vegetable consumptions because they are easily to grow and high nutritional values as well as rich in health-promoting compounds. These metabolites are more mainly produced due to various environmental stresses. This study was focused on enhancing health-promoting compounds in sprout by stress condition. Therefore, the objective of this study was to investigate the effects of glucose and NaCl on the growth, yield, phenolic compounds and antioxidant activity in mung bean sprouts. The experiment was planned as completely randomized design with 6 treatments, namely control, 1, 10 and 100 mM glucose and 1 and 10 mM NaCl. The results showed that glucose and NaCl improved growth, increased yield, phenolic compounds and antioxidant activity. The treatment of 10 mM NaCl displayed the most efficiency, increased yield and phenolic compounds with 14.28 and 12.41 % compared with the control, respectively, and also showed the highest antioxidant activity (IC50 = 5.59 ± 0.33 mg/mL). These results indicated that application of glucose and NaCl on mung bean sprouts could enhance health-promoting compounds.
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