(Đồ án tốt nghiệp) effect of sprouting periods and potassium bicarbonate on antioxidants and antioxidant capacities of mung bean

HO CHI MINH CITY UNIVERSITY OF TECHNOLOGY AND EDUCATION KING MONGKUT’S UNIVERSITY OF TECHNOLOGY THONBURI A THESE MAJORS FOOD TECHNOLOGY EFFECT OF SPROUTING PERIODS AND POTASSIUM BICARBONATE ON ANTIOXIDANTS AND ANTIOXIDANT CAPACITIES OF MUNG BEAN BY POSTHARVEST TECHNOLOGY ADVISOR: SONGSIN PHOTCHANACHAI CANDIDATE: TRAN THI KHANH LINH SKL006175 2019 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 potassium bicarbonate concentrations on the germination, physiochemical qualities and antioxidant capacities of mung bean was observed Potassium bicarbonate at concentrations 0%, 0.5%, 1%, and 1.5% were i used to soak mung bean seeds in advance germination in room temperature (25 ± 2°C) in the dark condition After 42 hours, fresh weight, uniformity of seedlings, total protein, total phenolic content, vitamin C, and antioxidant capacities were evaluated The current study found that antioxidant capacities increased while the seedling length and vitamin C content decreased after germination Potassium bicarbonate caused changes on germination, fresh weight, texture, and total phenolic content but not significant Length of radicals reduced conspicously because of the low concentration of salt (viz salt stress) The highest value of antioxidant acitvity, measured by DPPH (2,2-diphenyl-1 picrylhydrazyl) radical scavenging activity and ferric-reducing antioxidant power (FRAP), were observed in mung bean sprouts treated with 1.5% potassium bicarbonate Interestingly, vitamin C content of mung bean sprouts was decreased from 9.03mg/100g to 7.19mg/100g at the end In short, germinated mung beans with a high concentration of potassium bicarbonate resisted oxidation activity Keyword: antioxidant capacity, mung bean, phytochemicals, sprouting period, potassium bicarbonate ii ACKNOWLEDGEMENT I would like to sincerely express my special appreciation to my Advisor, Asst Prof Dr Songsin Photchanachai and mentor Nipada Rameechai of the Seed and Grain Laboratory for her technical assistance, and for guiding main all my experiments, and constantly encouraging me throughout the study I would like to also express my appreciation to Wissanee Pola, Sorn Naruchon, Marnie Rose Catiempo, Glisten Faith Pascua, Jamaica Meralles and all members of Seed Laboratory of the Division of Postharvest Technology, School of Bioresources and Technology, King Mongkut’s University of Technology Thonburi for reviewing this thesis This research was financially provided facilities and equipment by Postharvest Technology Innovation Centre and the scholarship of King Mongkut’s University of Technology and Education I also express my appreciation to Dr Trinh Khanh Son, Dr Pham Thi Hoan and M.Sc Le Tan Hoang of Faculty of Chemistry and Food Technology, Ho Chi Minh City University of Technology and Education giving me the opportunity to participate in this program Lastly, I would like to thank my family members for their kind understanding and wholehearted support throughout my graduate studies here at KMUTT iii CONTENTS ABSTRACT ACKNOWLEDGEMENT CONTENTS LIST OF TABLES LIST OF FIGURES CHAPTER INTRODUCTION 1.1 Research Background 1.2 Objectives 1.3 Hypotheses 1.4 Scope of Study CHAPTER LITERATURE REVIEWS 2.1 Background of mung bean sprouts 2.2 Mung bean sprouts production 2.3 Seed germination 2.4 Germination process 2.5 Factors impact on germination 2.5.1 Moisture 2.5.2 Oxygen 2.5.3 Temperature 2.5.4 Light 2.6 Chemical composition of mung bean seeds 2.6.1 Carbohydrates 2.6.2 Protein 2.6.3 Lipids 2.6.4 Minerals 2.6.5 Vitamins 2.6.6 Antinutritional factors iv 2.7 Antioxidant capacity 2.8 Effect of soaking time on quality of mung 2.9 Changes in mung bean during germination 2.9.1 Moisture content 2.9.2 Ash content 2.9.3 Crude fat content 2.9.4 Crude protein content 2.9.5 Crude fiber content 2.9.6 Vitamin C 2.9.7 Total phenolic content 2.9.8 Flavanoid content 2.9.9 Total antioxidant capacity 2.10 Microbiological quality of mung bean spr 2.11 Effect of bicarbonate on plant growth 2.12 Effect of potassium bicarbonate on plant CHAPTER 3: MATERIALS AND METHOD Experiment 1: Effect of sprouting periods on antioxidant and antioxidant capacity Experiment 2: Effect of different concentrations of potassium bicarbonate on antioxidants and its capacity Prepare the extraction of mung bean sprouts Analytical methods 3.1 Germination percentage 3.2 Measure seedling length 3.3 Measure crispiness 3.4 Total phenolics assay 3.5 Vitamin C content 3.6 Antioxidant assays 3.7 Statistical analysis CHAPTER 4: RESULTS AND DISCUSSION v 4.1 Effect of sprouting period on physical pro antioxidant capacity 4.1.1 Fresh weight and seedling length 4.1.2 Total phenolic content 4.1.3 Vitamin C content 4.1.4 DPPH radical scavenging activity 4.1.5 Ferric reducing antioxidant power (FRAP 4.2 Effect of potassium bicarbonate on physic antioxidant capacity 4.2.1 Physical qualities 4.2.2 Total phenolic content 4.2.3 Vitamin C content 4.2.4 DPPH radical scavenging activity 4.2.5 Ferric reducing antioxidant power (FRAP CHAPTER CONCLUSIONS AND SUGGESTIONS 5.1 The effect of sprouting periods on physica and antioxidant capacity of mung bean spr 5.2 The effect of different concentrations of p on the changes in physical qualities, antio antioxidant capacity of mung bean sprouts 5.3 Suggestion REFFERENCES vi 4.2.3 Vitamin C content There was a decrease in vitamin C content of mung bean sprouts treated with different concentrations of potassium bicarbonate (Figure 4.13) At 0%, 0.5% and 1% of KHCO3, the vitamin C content fluctuated slightly but no significant However, significant decrease was observed at 1.5% KHCO which showed vitamin C content of 7.19 mg/100g FW This result showed that the higher concentration of Vitamin C (mg/100g FW) potassium bicarbonate affect vitamin C content significantly a 10 Concentration of KHCO3 Figure 4.13 The change of vitamin C content of mung bean sprouts with different concentrations of potassium bicarbonate 4.2.4 DPPH radical scavenging activity The change concentration of potassium bicarbonate in soaking process caused an increase in DPPH radical scavenging activity The DPPH radical scavenging activity value reached the highest value of 26.71% at 1.5% KHCO However from 0% to 1% KHCO3, the increase in DPPH radical scavenging activity was not significant (Figure 4.14) Compared to control (0% KHCO 3), DPPH value at 1.5% KHCO3 was higher at 6.67% (Table 4.) The DPPH radical scavenging of the bound forms was generally not affected by either sprouting or salinity but the increase of antioxidant activity observed with both sprouting and salinity is mainly ascribable to free phenolics (Falcinelli et al., 2017) 41 Table 4.6 Effects of different concentrations of potassium bicarbonate as additive on DPPH radical scavenging activity and Ferric reducing antioxidant power (FRAP) of mung bean sprouts Concentration of KHCO3 0.5 1.5 F-test Means within a column (a-c) seperated by superscripts indicates statistical significance according to Fisher’s least significant difference test (p ≤ 0.05) ns = non significance * = statistically significance at 0.01 ≤ p ≤ 0.05 * = statistically significance at p ≤ 0.01 42 DPPH (%) b Concentration of KHCO3 Figure 4.14 The change of DPPH radical scavenging activity of mung bean sprouts with different concentrations of potassium bicarbonate 4.2.5 Ferric reducing antioxidant power (FRAP) The FRAP of germinated mung beans increased significantly as the concentrations of potassium bicarbonate increased (Figure 4.15) The FRAP of 1.5% KHCO3 was the highest, followed by 0.5% and 1% KHCO3 and the lowest was control treatment by 3.02, 2.61, 2.59 and 2.27 mmol Trolox/100g FW, respectively The degree of oxidative cellular damage in plants exposed to abiotic stress is controlled by the capacity for protection against oxidative agents Salt tolerance seems to be favoured by an increased antioxidative capacity to detoxify reactive oxygen species (Zhu et al., 1994; Noctor et al., 1998) 43 FW) Trolox/100g FRAP c Concentration of KHCO3 Figure 4.15 The change of ferric reducing antioxidant power of mung bean sprouts with different concentrations of potassium bicarbonate 44 CHAPTER CONCLUSIONS AND SUGGESTIONS 5.1 The effect of sprouting periods on physical qualities, antioxidants and antioxidant capacity of mung bean sprouts The amount of antioxidant capacity depends on the sprouting periods at 12h, 24h and 42h Sprouting mung bean for 42h resulted higher fresh weight and seedling length compared to mung bean sprouted for 12h and 24h The change of total phenolic and vitamin C content were not significantly different among treatments However, the germination increased the DPPH radical scavenging activity value, whereas FRAP was decreased 5.2 The effect of different concentrations of potassium bicarbonate on the changes in physical qualities, antioxidants and antioxidant capacity of mung bean sprouts The effect of different concentrations of potassium bicarbonate on mung bean sprouts was investigated High concentration of potassium bicarbonate increased antioxidant capacities but did not affect significantly physical qualities such as germination, crispiness, fresh weight and total phenolic content Seedling length decreased gradually with increasing concentration of potassium bicarbonate and vitamin C content was lowest at 1.5% potassium bicarbonate This result indicated that the concentration of potassium bicarbonate at 1.5% improved antioxidant capacity of mung bean sprouts but did not affect on its physical qualities 5.3 Suggestion 5.3.1 To study the effect of longer period for sprouting on physical qualities and antioxidant capacity 5.3.2 To study the effect of higher concentration of potassium bicarbonate of mung bean sprouts on physiochemical qualities and antioxidant capacity 45 REFFERENCES Adsule, R., Kadam, S., Salunkhe, D., & Luh, B (1986) Chemistry and technology of green gram (Vigna radiata [L.] Wilczek) Critical Reviews in Food Science & Nutrition, 25(1), 73-105 Aharoni, Y., Fallik, E., Copel, A., Gil, M., Grinberg, S., & Klein, J (1997) Sodium bicarbonate reduces postharvest decay development on melons Postharvest Biology and Technology, 10(3), 201-206 Akillioglu, H G., & Karakaya, S (2010) Changes in total phenols, total flavonoids, and antioxidant activities of common beans and pinto beans after soaking, cooking, and in vitro digestion process Food science and biotechnology, 19(3), 633-639 Al-Mansouri, H., & Alhendawi, R (2014) Effect of increasing concentration of bicarbonate on plant growth and nutrient uptake by maize plants AmericanEurasian Journal of Agricultural & Environmental Sciences, 14(1), 1-6 Al-Seedi, S N N (2010) Effect of salinity on seed germination, growth and organic compounds of mungbean plant Vigna radiata (L.) 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MATERIALS AND METHOD Experiment 1: Effect of sprouting periods on antioxidant and antioxidant capacity Experiment 2: Effect of different concentrations of potassium bicarbonate on antioxidants and. .. reducing antioxidant power (FRAP CHAPTER CONCLUSIONS AND SUGGESTIONS 5.1 The effect of sprouting periods on physica and antioxidant capacity of mung bean spr 5.2 The effect of different concentrations