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Table 16.2 Phenolic compounds in different germinated legume sprouts
Grain type
Phenolic compound
Analytical method
Remarks/
results
References
Adzuki bean
Total phenolic content
Total flavonoid content
Phenolic acids content
Antioxidant activity
UV
Spectrophotometer
Increased Złotek et al.
(2015)
DPPH, ABTS
Mung bean
Total phenolic content
Antioxidant activity
UV
Spectrophotometer
Increased Tiwari et al.
(2017)
Decreased
FRAP
Faba bean,
White bean,
Chickpea,
Lentil,
Fenugreek
seeds
Total phenols
Total flavonoids
Individual phenolic
compounds
(ferulic, pyrogallol,
protocatechuic, catechin,
syringic, epicatechin,
vanillic, gallic, caffeic,
chlorogenic, ellagic and
coumarin)
Total antioxidant
UV
Spectrophotometer
Increased Salem et al.
(2014)
HPLC
DPPH
Pigeon pea
Total phenolic content
Antioxidant activity
UV
Spectrophotometer
Increased Uchegbu and
Ishiwu (2016)
DPPH
Mung bean
Total Phenolics
Antioxidant activity
UV
Spectrophotometer
Increased Kim et al.
(2012)
DPPH
Mung bean
Total Phenolics
Total flavonoid
Individual phenolic
compounds (quercetin,
myricetin,
quercetin-3-O-glucoside)
Antioxidant activity
UV
Spectrophotometer
Increased Guo et al.
(2012)
HPLC-UV
Hydro-PSC
Green mung,
Arhar, Masur,
Chickpea
Total phenolic content
Antioxidant activity
Colorimetric
method
Decreased Singh et al.
(2014)
Increased
DPPH
Lentil
Total phenolic compounds
Antioxidant activity
UV
Spectrophotometer
Increased Gharachorloo
et al. (2012)
Oven test method
White bean,
Common vetch,
Lentil,
Chickpea
Total phenolic contents
Antioxidant activity
UV
Spectrophotometer
Increased Gharachorloo
et al. (2013)
Oven test method
Black gram,
Desi chickpea,
Cowpea,
Yellow mustard
Total antioxidant
Total phenol content
Total flavonoid content
DPPH
Increased Khyade and
Jagtap (2016)
UV
Spectrophotometer
(continued)
S. Hassan et al.