Fig. 1.
The content of free polyphenols and free flavonoids (a); total antioxidant capacity (b); ABTS radical scavenging activity (c); and DPPH radical scavenging activity (d) of mung bean. The untreated mung bean (control); soaked mung bean (0); and mung bean germinated for 12, 24, 48, 72 and 96 h with GABA and ultrasound treatments.