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

Food Production, Processing and Nutrition 2021年第1期3卷 353-364页

作者： Fuhao Wang Lu Huang Xingxing Yuan Xiaoyan Zhang Luping Guo Chenchen Xue Xin Chen Institute of Industrial Crops Jiangsu Academy of Agricultural SciencesNanjingJiangsuChina College of Food Science and Engineering Nanjing University of Finance and EconomicsNanjingJiangsuChina School of Food and Biological Engineering Jiangsu UniversityZhenjiangJiangsuChina

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 *** 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 *** five principal fatty acids detected in mung beans were stearic acid,palmitic acid,linoleic acid,oleic acid,and linolenic *** 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),*** black seed coat mung bean genotype M13(Suheilv 1)exhibited highest flavonoid and phenolic contents which showed strong antioxidant *** flavonoids(vitexin and isovitexin)and four phenolic acids(caffeic,syringic acid,p-coumaric,and ferulic acids)were identified by *** and isovitexin were the major phenolic compounds in all mung bean *** content of soluble phenolic compounds had positive correlation with DPPH(r2=0.713)and ABTS(r2=0.665)radical scavenging *** 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 *** 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.

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

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