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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Detalhes bibliográficos
Autor principal: Borges-Martínez,Eduardo (author)
Outros Autores: 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)
Formato: article
Idioma:eng
Publicado em: 2022
Assuntos:
legumes
germination
phenolic compounds
antioxidant activity
sprouts
Texto completo:http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000100406
País:Brasil
Oai:oai:scielo:S0101-20612022000100406

Texto Completo

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

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