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Nutritional, phytochemical and antioxidant properties of 24 mung bean (Vigna radiate L.) genotypes

文献类型： 外文期刊

作者： Wang, Fuhao 1 ; Huang, Lu 1 ; Yuan, Xingxing 1 ; Zhang, Xiaoyan 1 ; Guo, Luping 3 ; Xue, Chenchen 1 ; Chen, Xin 1 ;

作者机构： 1.Jiangsu Acad Agr Sci, Inst Ind Crops, Nanjing, Jiangsu, Peoples R China

2.Nanjing Univ Finance & Econ, Coll Food Sci & Engn, Nanjing, Jiangsu, Peoples R China

3.Jiangsu Univ, Sch Food & Biol Engn, Zhenjiang, Jiangsu, Peoples R China

关键词： Phytochemicals; Antioxidant properties; Proximate analysis; Mung bean genotypes; Principal component analysis

期刊名称：FOOD PRODUCTION PROCESSING AND NUTRITION （ 影响因子：4.7； 五年影响因子：5.0 ）

ISSN：

年卷期： 2021 年 3 卷 1 期

页码：

收录情况： SCI

摘要： This study aimed to investigate the proximate and phytochemicals present in seeds of 24 mung bean (Vigna radiate L.) genotypes from four provinces of China for estimating their nutritional and antioxidant properties. Proximate analysis of mung bean genotypes revealed that starch, protein, fat, ash and water-soluble polysaccharide ranged from 39.54-60.66, 17.36-24.89, 4.24-12.18, 2.78-3.53 and 1.99-2.96 g/100 g respectively. The five principal fatty acids detected in mung beans were stearic acid, palmitic acid, linoleic acid, oleic acid, and linolenic acid. The contents of insoluble-bound phenolic compounds, soluble phenolic compounds, and flavonoids ranged from 0.78 to 1.5 mg GAE g(- 1), 1.78 to 4.10 mg GAE g(- 1), and 1.25 to 3.52 mg RE g(- 1), respectively. The black seed coat mung bean genotype M13 (Suheilv 1) exhibited highest flavonoid and phenolic contents which showed strong antioxidant activity. Two flavonoids (vitexin and isovitexin) and four phenolic acids (caffeic, syringic acid, p-coumaric, and ferulic acids) were identified by HPLC. Vitexin and isovitexin were the major phenolic compounds in all mung bean genotypes. The content of soluble phenolic compounds had positive correlation with DPPH (r(2) = 0.713) and ABTS (r(2) = 0.665) radical scavenging activities. Principal component analysis indicated that the first two principal components could reflect most details on mung bean with a cumulative contribution rate of 66.1%. Twenty-four mung bean genotypes were classified into four groups based on their phenolic compounds contents and antioxidant activities. The present study highlights the importance of these mung bean genotypes as a source of nature antioxidant ingredient for the development of functional foods or a source of health promoting food.

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