Effects of UV-B on vitamin C, phenolics, flavonoids and their related enzyme activities in mung bean sprouts (Vigna radiata)

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• 作者：Hanbo Wang ; Mengyuan Gui ; Xue Tian ; Xin Xin ; Taixia Wang and Jingyuan li
• 刊名：International Journal of Food Science & Technology
• 出版年：2017
• 出版时间：March 2017
• 年：2017
• 卷：52
• 期：3
• 页码：827-833
• 全文大小：275K
• ISSN：1365-2621

文摘

In this study, ultraviolet-B radiation (UV-B) was used to effect the accumulation of vitamin C, phenolics and flavonoids in mung bean sprouts. Results indicate that the content of vitamin C and flavonoids increased during the initial period, and after a brief decline, reached peak levels of 25.29 ± 1.02 mg/100 g FW and 726.67 ± 7.35 mg/100 g DW, respectively, at 2.5 h (1.845 kJ m⁻²), while the peak levels of the phenolics were 10741.33 ± 68.04 mg/100 g DW. The thiobarbituric acid reactive substances (TBARS) content decreases with the increase in irradiation time. The activities of the related enzymes, including phenylalanine ammonia-lyase (PAL), L-galactono-1, 4-lactone dehydrogenase (GalLDH), peroxidase (POD), polyphenol oxidase (PPO) and chalcone isomerase (CHI) were determined, which showed strong correlations with the change in the content of vitamin C, phenolics and flavonoids. In conclusion, the accumulation of vitamin C, phenolics and flavonoids in mung bean sprouts can be promoted by a low-dose UV-B irradiation.