Orak, Hakime HülyaKarama?, MagdalenaOrak, AdnanAmarowıcz, RyszardJanıak, Michal2024-06-122024-06-1220181308-75761308-7584https://search.trdizin.gov.tr/yayin/detay/324632https://hdl.handle.net/20.500.14551/13976Mung 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.eninfo:eu-repo/semantics/openAccessArticle285199207324632