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Triet Duy Anh Ngo
Duy The Phan
Chi Minh Huynh


Sprouts, also known as germinated vegetables, are foods that contain high level of bioactive compounds. In order to diversify the  sprouted vegetable products, we conducted the study to investigate the technical specifications and develop the process for producing bioactive sprouts from peanut (Arachis hypogaea L). Specifically, we investigated cultivating medium for germination, temperature and duration of seed soaking, sprouting time, changes in the content of the bioactive compounds (polyphenols, flavonoids, vitamin C) and antioxidant activity (IC50) according to germination time. The results showed thatt he best proper germinated medium is raw coconut coir; the soaking temperature is 30oC for 5 hours, germinating time is 5 days; the polyphenol content increased significantly to 4.065 ± 0.042 (mg/g dw), the highest flavonoid content was 44.343 ±0.777 (mg/100 g dw), vitamin C content reached 29.819 ± 2.459 (mg/100 g dw), IC50 = 290.828 ± 5.235 (µg/ml).


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Ngo, T., Phan, D. and Huynh, C. (2020) “RESEARCH THE PROCESS OF PRODUCTION OF SPROUTED PEANUTS WITH HIGH BIOLOGICAL ACTIVITIES”, The Scientific Journal of Tra Vinh University, 1(3), pp. 96-103. Available at: (Accessed: 16April2021).


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