Effects of germination temperature on the antioxidant compounds and antioxidant capacity of mung bean sprouts

In this study,the effects of germination temperature on the antioxidant compound contents and an-tioxidant capacity of mung bean sprouts were investigated.Antioxidant compounds,such as vitamin C,vitamin E,total phenolic and flavonoid compounds were studied.When mung bean were germinated at 20 °C,the maximum contents of vitamin C and total flavonoid compounds were achieved,and their contents were 66.4 and 693.5 mg.kg-1 fresh weight,respectively.However,for vitamin E and total phenolic compounds,the optimum germina-tion temperature was 15°C,and their contents were 5.1 and 145.8 mg.kg-1 fresh weight.Antioxidant capacity was measured by 1,1-diphenyl-2-picryhydrazyl radical(DPPH.) scavenging activity,hydroxyl radical(.OH) scav-enging activity and total reducing power.These results showed that mung bean sprouts germinated at 20°C exhib-ited the highest antioxidant capacity.