Antioxidant activity of cell wall polysaccharides in mung bean sprout hypocotyls

Abstract

Changes in antioxidant activity in the hypocotyles of mung bean sprouts as influenced by the quantity and quality of cell wall polysaccharides were evaluated. Although antioxidant activity gradually decreased as the hypocotyls matured, the highest activity was observed in hot water-soluble pectic fractions among four different cell wall fractions throughout the growing period. Degree of esterified galacturonan was negatively correlated with antioxidant activity, suggesting that the antioxidant activity of cell wall polysaccharides in mung bean sprout hypocotyles resulted from decreased esterification in the main chains of pectin molecules.