Evaluation of antioxidative properties of microgreens of mung (Vigna radiata L.)

Mungbeans are relatively easily grown and cheaper sources of microgreens, but their phytonutrient diversity is not yet clearly understood. In this study, mungbean was grown as microgreens under partially controlled condition in summer season, which showed significant variations for antioxidative properties i.e., DPPH scavenging activity, total phenolic content (TPC), total flavonoid content (TFC) and ferric reducing antioxidant power (FRAP) assay. The mungbean was found superior to 80 per cent ethanol extract in DPPH, TPC and FRAP assay for most of the studied parameters. Interestingly, for most of the studied parameters in aqueous and 60, 80 and 100 per cent ethanol concentrations 80 per cent ethanol concentrations found most soluble solvent. In mungbean microgreens, total phenolics content (TPC) was found positively correlated with galic acid equivalent. In addition, these microgreens may help in the nutritional security of the people.