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Foods 2018, 7, 174 6 of 10 FFoooddss22001188,,77,,xxFFORPEERREVIIEW 66 ooff 1100 7700 6600 5500 4400 3300 2200 1100 00 c b a Conttrroll GrreeenLED Trreeaattmeentt BllueeLED Fiigurree2..Tottallphenolliiccconttenttiinsoybeanssprrouttssgrrownunderrdiiffferenttlliightt..Diififfeerreenttlloweerrccaassee lleettteerrss wiitithiinin tthee rrow iindiiccaatteess ssiigniififfiiiccaantt diififfeerreencceess ((pp <<00.0.055))aacccorrdiiningttotoANOVA.. LED:: lliightt eemiitttiingdiiodee.. The DPPH inhibition activity provide the overall dietary antioxidant ability of the soybean sprout. The DPPH iinhiibiittiion accttiiviitty prroviide tthe overralll diiettarry anttiioxiidantt abiilliitty off tthe ssoybean This measurement is based on the reducing ability of antioxidants towards DPPH radical. ssprroutt..ThiissmeassurrementtiissbassedonttherreducciingabiilliittyoffanttiioxiidanttssttowarrdssDPPHrradiiccall.. From the Figure 3 it is clearly shown that higher free radical activity (DPPH and FRAP) is Frrom tthe Fiigurre 3 iitt iiss ccllearrlly sshown tthatt hiigherr ffrree rradiiccall accttiiviitty ((DPPH and FRAP)) iiss demonstrated in blue LED light (75%) compared to green (69%) and control (58%). The FRAP assay demonssttrrattediinbllueLEDlliightt((75%))ccomparredttogrreen((69%))andcconttrroll((58%))..TheFRAPasssay showed a large difference in antioxidant reduction profile of soybean sprout in different LED treatments. sshowed a llarrge diiffferrencce iin anttiioxiidantt rreduccttiion prroffiille off ssoybean ssprroutt iin diiffferrentt LED The FRAP capacity is more than 2 times higher in soybean sprout when grown under blue LED light ttrreattmenttss.. The FRAP ccapacciitty iiss morre tthan 2 ttiimess hiigherr iin ssoybean ssprroutt when grrown underr compared to control. Antioxidant properties of the sprouted vegetables were greatly enhanced by bllueLEDlliighttccomparredttocconttrroll..Anttiioxiidanttprroperrttiiessofftthessprrouttedvegettabllesswerregrreattlly the blue light treatment [29]. Wu et al. [30] noticed that blue light have positive significant effect to enhancced by tthe bllue lliightt ttrreattmentt [[29]].. Wu ett all.. [[30]] nottiicced tthatt bllue lliightt have possiittiive improve antioxidant capacity of the sprouted pea seed. ssiigniiffiiccanttefffeccttttoiimprroveanttiioxiidanttccapacciittyofftthessprrouttedpeasseed.. 9900 8800 7700 6600 5500 4400 3300 2200 1100 00 b c a BlluueeLED Coonnttrrooll GrreeennLED Trreeaattmeentt 1166000 1144000 1122000 110000 88000 c c 66000 44000 22000 a b 00 Coonnttrrooll GrreeennLED BlluueeLED Trreeaattmeenttss Fiigurree33..Anttiioioxiididaanttccaapaacciitityty((D(DPHaandFRAP))offssoybeeaanssprroroutttundeerrdiififeferrerentttlliligighttttrtrereaattmtmeentt.t.. Thee valluess are mean ± SE.. ((n = 3)).. DPH,,,22--d-diipipheenyll-l-1-1piicicrryrylllhydrrarazzyll;l;;FRAP,, Feerrriicc Reduccttiion Anttiioxiididaantt Poweerr;; SE,, ssttandaarrd deviiattiion.. Diififfeferererenentttlloloweerrcrcacasseselleletteterrsrswiitiththiinintththee rrow iindiiccatteess ssiigniifffiiiccaanttdiiffferrences((p<00.0.055))aacccorrdiingttoANOVA.. Thevaraririaitatitioinonnoffoffllaflvaovnoniidosisdsurdriinungrgisnspgprrosouputrtioinugtcicnagnbcbeaendubettodocucaeattatlolyttciicactaccltytiivtvicittyaocoftfievenitzymofesse,,nssuzuycchmhaeas, hsyuydcdhrrolalassehssyadnrdodlpapsoellysypahnednoplloxlxyiidpdahssenss,o,wlwohxhiidcchahsaearsre,erwrephpoiocrrhttedadrtetorbeepeoacrctteiivdvatteodbiinensaspcrtroiovuattiiendgpipnrrosccpesrsosu[[2t2i9n9]]g.. pArdodceitsison[2a9ll]y. ,Adudritiinognatlhlye, dsuprionugtitnhge sprocuetsisn,gepnrzoycmeses, esnynzythmeesisynocthcuesri,s wochciucrh, wcahnichrecsaunltreisnulthine Additionally, during the sprouting process, enzyme synthesis occur, which can result in the etnhnhehaenchceamnecenenmttoefnfitinottrfriinsstiriccinsseseiccosnedcaoarnrydcacoromymcpomunpndodsus.n.ds. 3..2..EfffeeccttooffFIIRoonttheeAcccumullaattiioonooffToottaallPheenooll,,IIssooffllaavooneessCoontteenttaandAnttiiooxiidaanttCaapaacciitty DPPH inhibition (%) DPPH inhibition (%) FRAP activity (μM Fe2+) FRAP activity (μM Fe ) 2+ Total phenolic content (mg/g Total phenolic content (mg/g dwb) dwb)PDF Image | Effect of Artificial LED Light and Far Infrared Irradiation on soybean
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