Effect of salicylic acid and methyl salicylate treatment on polyphenol metabolites and bioactive properties of mung bean (Vigna radiata) sprouts

Abstract

Present study embodies investigation on the effect of elicitors, namely methyl salicylate (MeSA) and salicylic acid (SA), along with the phenolic precursor (L-phenylalanine) on the antioxidant potential and bioactive composition of mung bean sprouts. Results showed highest increase in total phenolic, flavonoid and condensed tannin content in sprouts treated with L-phenylalanine and 1.0% MeSA (2.0-fold, 4.02-fold, and 6.75-fold, respectively as compared to control). Elicited sprouts with the similar treatment showed highest DPPH radical scavenging activity, reducing power, ferric reducing antioxidant power and metal ion chelation activity. Furthermore, 4.40 fold, 2.90 fold, and 2.81 fold increase in PAL, TAL and peroxidase activity, respectively was also observed. It may be concluded that elicitation along with phenolic precursor treatment effectively increased the bioactive content and antioxidant capacity of mung bean sprouts.