Investigation of lentil and mung bean seeds phenolic compounds and antioxidant capacity changes during germination

The use of germinated cereals and grains on food industry is growing. Germination can have different effects on seed compounds. In this study, lentils and mung bean, two products that are used in the food industry were germinated and their effects on flavonoid content, total phenolic content and antioxidant properties were investigated. This experiment was arranged factorial experimental design in a completely randomized design with three replications. The germinated seeds were harvested after two, four, six and eight days. Total phenols, flavonoids, flavonol and antioxidant capacity were determinated by Folin-ciocalleu method aluminum chloride clorimetric method and DPPH method. The raw lentil seeds had the greatest rates flavonoids compare to raw mung bean seeds. But all the other days of testing, compared to mung bean, lentil sprouts had higher levels of flavonoids. The raw lentil seeds flavonol the greater than raw mung bean seeds. Germination modified the flavonol contents. On four days of germination, mung bean sprouts and eight days of germination, lentil sprouts had the highest levels of flavonols. And was also observed that after six days, germinated lentil seeds and after eight days, germinated mung bean seeds had the highest total phenols. The results indicated that eight days mung bean sprouts had the highest antioxidant capacity that in this period corresponded to the amount of total phenols. Antioxidant capacity on lentil sprouts were the greater than raw seeds and four days sprouts had the highest antioxidant capacity. In this condition, a great antioxidant capacity related to other antioxidant compounds in addition to phenolic compounds. The similar results were observed on mung bean.