Phenolics Content and Antioxidant Capacity of Mung Bean (Vigna radiata L.) Seed

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dc.contributor.authorOrak, Hakime Hülya
dc.contributor.authorKarama?, Magdalena
dc.contributor.authorOrak, Adnan
dc.contributor.authorAmarowıcz, Ryszard
dc.contributor.authorJanıak, Michal
dc.date.accessioned2024-06-12T10:13:23Z
dc.date.available2024-06-12T10:13:23Z
dc.date.issued2018
dc.departmentTrakya Üniversitesien_US
dc.description.abstractMung bean (Vigna radiata) is a summer growing legume and widely consumed in the Asian cuisine.In recent years, the functional properties of mung bean have received attention, particularly with respect toantioxidant, antitumor, anti-diabetic effects. In this research investigated the antioxidant capacity and phenoliccompound profiles of dried mung bean seeds. The total phenolic content, DPPH• scavenging activity, ferricreducingantioxidant power (FRAP), ABTS•+ scavenging activity were determined after methanol and acetoneextractions. HPLC analyse was used to identification mung bean phenolic compounds. The total phenoliccontent of mung bean seed was determined as 47.16 mg GA eq / g extract (504.65 mg / 100 g seed) and 66.05mg GA eq / g extract (526.41 mg / 100 g seed) after methanol and acetoneuse as extractans, respectively. Thedominant phenolic compounds of seeds were hydroxybenzoic acid derivatives. The radical scavenging activityof mung bean extracts against ABTS•+ was 1.093 mmol Trolox / g acetone extract. This study compared theantioxidant capacity of mung bean with literature data of antioxidant properties widely consumed different beanvarieties such as red and white beans. Obtained results suggest that mung bean can be evaluated as functionalingredient with high antioxidant activity in several foods therefore larger field productions can be achieved forthis legume.en_US
dc.identifier.endpage207en_US
dc.identifier.issn1308-7576
dc.identifier.issn1308-7584
dc.identifier.issue5en_US
dc.identifier.startpage199en_US
dc.identifier.trdizinid324632en_US]
dc.identifier.urihttps://search.trdizin.gov.tr/yayin/detay/324632
dc.identifier.urihttps://hdl.handle.net/20.500.14551/13976
dc.identifier.volume28en_US
dc.indekslendigikaynakTR-Dizinen_US
dc.language.isoenen_US
dc.relation.ispartofYüzüncü Yıl Üniversitesi Tarım Bilimleri Dergisien_US
dc.relation.publicationcategoryMakale - Ulusal Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.titlePhenolics Content and Antioxidant Capacity of Mung Bean (Vigna radiata L.) Seeden_US
dc.typeArticleen_US

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