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Bioactive compounds and antioxidant activity of mung bean (Vigna radiata L ), soybean (Glycine max L ) and black bean (Phaseolus vulgaris L ) during the germination process

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Academic year: 2020

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Figure 1. The morphological features of three types of bean sprouts during germination periods
Figure 2. The germination rate and radicle length of mung bean, soybean, and black bean at different germination times
Figure 3. The changing content of vitamin C (A), vitamin E (B), water-soluble protein (C), total phenolics (D), and total flavonoids (E) of three types of bean sprouts during germination periods
Table 3. Relative contribution rate (%) to antioxidant activity
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