Phenolic compounds profile and antioxidant activity of pea (Pisum sativum L.) and black bean (Phaseolus vulgaris L.) sprouts

Abstract Germination increases total phenolic compounds (TF) concentration and antioxidant activity (AOx). The characterization and quantification of TPC, total flavonoids content (TPC), and AOx of beans (Phaseolus vulgaris) and peas (Pisum sativum) sprouts, germinated for ten days was performed. Re...

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Bibliographic Details
Main Author: Borges-Martínez,Eduardo (author)
Other Authors: Gallardo-Velázquez,Tzayhri (author), Cardador-Martínez,Anaberta (author), Moguel-Concha,Deyanira (author), Osorio-Revilla,Guillermo (author), Ruiz-Ruiz,Jorge Carlos (author), Martínez,Cristian Jiménez (author)
Format: article
Language:eng
Published: 2022
Subjects:
legumes
germination
phenolic compounds
antioxidant activity
sprouts
Online Access:http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000100406
Country:Brazil
Oai:oai:scielo:S0101-20612022000100406

Internet

http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000100406

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