ArticleFoods (Basel, Switzerland)2022
Effects of Naringin on Postharvest Storage Quality of Bean Sprouts.
Article in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
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Who cites it
4 citing papers in PubMed, 17 citations in OpenAlex.
- Comparative Study of Effects of Different Organic Acid Treatments on Preservation Quality of Two Bamboo Shoot Species Using PCA Comprehensive Evaluation and Quality Index Models.Foods (Basel, Switzerland) · 2026Article
- Protective effects of naringenin and naringin in organ ischemia/reperfusion injuries: a comprehensive narrative review.Frontiers in pharmacology · 2025Review
- Assessing the antioxidant properties of Naringin and Rutin and investigating their oxidative DNA damage effects in breast cancer.Scientific reports · 2024Article
- Phytochemical Properties, Extraction, and Pharmacological Benefits of Naringin: A Review.Molecules (Basel, Switzerland) · 2023Review
Corrections and comments
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Authors and funding
5 authors at 2 institutions in 1 country.
Funding
Abstract
This study investigated the effects of naringin on soybean and mung bean sprouts postharvest quality. It was found that naringin could maintain the appearance and quality of soybean sprouts and mung bean sprouts during a 6-day storage period as well as delay the occurrence of browning in mung bean sprouts and soybean sprouts. The optimal application rate of naringin was 50-100 μg/mL, which could effectively inhibit the activity of polyphenol oxidase (PPO) and peroxidase (POD) in bean sprouts and increase the ascorbic acid content, where this inhibition response to the browning of mung bean sprouts and soybean sprouts was significantly reduced. Naringin treatment increased gallic acid and p-coumaric acid content in mung bean sprouts as well as the daidzin and rutin content in soybean sprouts, which was also reflected in the improvement of antioxidant activity. The binding of naringin with PPO and POD was analyzed with molecular docking, naringin, and PPO had a lower binding energy (-1.09 Kcal/mol). In conclusion, naringin application in postharvest preservation of mung bean sprouts and soybean sprouts can maintain favorable consumer quality.
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Registered trials
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