The Content Of Isoflavones And Polyphenols In Three Kinds Of Bean Sprouts, The Analysis Of Antioxidant Activity And The Development Of New Foods

Chemical composition,nutritional value and flavour of beans usually change vastly after germination.To provide scientific basis for the development of bean resource and to develop new bean foods,the active ingredient content of bean sprouts of Glycine max cv.'Xiaoliheidou',Glycine max and Vigna radiate were compared.Also,in vitro antioxidant capacities of isoflavones and polyphenols in these three bean sprouts were measured.And effects of isoflavones on activities of superoxide dismutase(SOD)and glutathione-peroxidase(GSH-Px)in fruit fly(Drosophila melanogaster)were investigated.Thus,two new bean sprout foodswere developed based on these results in this paper.Isoflavones and polyphenols in bean sproutsof Glycine max cv.'Xiaoliheidou',Glycine max and Vigna radiate were determined by various methods such as high-performance liquid chromatography(HPLC)for the first time.In vitro antioxidant capacities of isoflavones and polyphenols in these three bean sprouts were measured using ABTS(2,2,-azino-bis(3-ethyl-benzothiazoline-6-sulfonic acid)diammonium salt)and DPPH(1,1-diphenyl-2-picrylhydrazyl)methods.And effects on activities of superoxide dismutase(SOD)and glutathione-peroxidase(GSH-Px)in fruit fly(Drosophila melanogaster)were investigated.Bean sprouts of Glycine max cv.'Xiaoliheidou' had the highest contents of isoflavones and polyphenols,followed by bean sproutsof Glycine max and Vigna radiate.Bean sproutsof Glycine max cv.'Xiaoliheidou' contained genistin,daidzin and glycitin.Bean sproutsof Glycine max contained genistin and daidzin.And bean sprouts of Vigna radiate only contained daidzin.Isoflavone and polyphenol extracts from three bean sprouts scavenge ABTS +and DPPH radicals were in a dose-dependent manner.And correlation coefficient(R2)of fitting equation was within the range of 0.8957-0.9997,which indicated the obvious dose-effect relationship between mass concentrations of isoflavones and polyphenols and radical-scavenging capacities.IC50 values of bean sproutsof Glycine max cv.'Xiaoliheidou' were the lowest,followed by bean sproutsof Glycine max and Vigna radiate,which showed that radical-scavenging activity of bean sproutsof Glycine max cv.'Xiaoliheidou' was higher than those of bean sproutsof Glycine max and Vigna radiate.IC50 values of isoflavones in three bean sprouts were lower than those of polyphenols,which suggested that in vitro antioxidant activity of isoflavones was higher than that of polyphenols.When fruit flies were fed in the medium containing 0.5 mg·g-1 isoflavone extracts from bean sprouts,SOD and GSH-Px activities increased remarkably.Activities of antioxidant enzymes in fruit flies fed with isoflavone extracts from Glycine max cv.'Xiaoliheidou' were higher than those with isoflavone extracts from Glycine max and Vigna radiate.Two new bean sprouts food were developed based on literature research and preceding study of phytochemistry and biological activity of bean sprouts of Glycine max cv.'Xiaoliheidou',Glycine max and Vigna radiate.The sensory evaluation was usedto describe the black bean sprouts brittle biscuits for menopausal women.And the formula of biscuits was optimized by single factor and orthogonal experiment.The best formula of biscuits was obtained:black bean sprouts 20%,red jujube 17%,and sugar 35%,respectively.The quality evaluation of biscuits found that the contents of crude fiber,crude fat,ash,protein,isoflavones were 5.20mg·g-1,0.18g·g-1,17.32mg·g-1,0.10g·g-1,0.07mg·g-1,respectively.And calorific value of biscuits was 20305J·g-1.The hardness and fracturability were 45231.80g,20100.68g respectively.The biscuits showed golden yellow color,and tasted crisp and pure sweet.The solid drink of black bean sprouts was optimized by fuzzy mathematics comprehensive evaluationand orthogonal test based on single factors.The best processing of drink was:black bean sprout extracts 2%,wolfberry juice 15%,red jujube juice20%,citric acid 0.02%,respectively.The quality evaluation of the solid drink found that the contents of crude fat,ash,protein,isoflavones,moisture,solubility,fracturability were 0g·g-1,6.53mg·g-1,12.97mg·g-1,0.27mg·g-1,2.12%,95.30%,15430J·g-1,respectively.The optimized drink was nutritious,low water content,good solubility,pale yellow color,rich taste of sweet and sour and stable clarification.