Moisture-mediated effects of γ-irradiation on antioxidant properties of mung bean ( Vigna radiate L.) cultivars

Abstract

Abstract The present investigation is the very first report about the effect of γ-irradiation along with moisture on antioxidant properties of mung bean. Mung bean cultivars were conditioned to moisture level of 10 (control), 12, and 14% and treated with different doses of γ-irradiation (1.0, 2.5, and 5.0 kGy). The total phenolic content (TPC) decreased upon very low (1 kGy) and low dose (2.5 kGy) of γ-irradiation while significantly increased upon further increase in dose (5 kGy) at 10% moisture. However, γ-irradiation (1 and 2.5 kGy) at 12% moisture increased the TPC by 8 and 9%, respectively, and at 5 kGy dose lowered by 15% as compared to control. Antioxidant activity (AOA) was decreased by 10% (1 kGy and 10% moisture) and increased by 13% (5 kGy and 10%) while significantly increased at all doses (at 12%) by 106%. Total flavonoids content and reducing power also affected significantly upon γ-irradiation at various moisture. Industrial relevance The present investigation is the first report revealing the impacts of moisture-mediated γ-irradiation of mung bean. Since γ-irradiation is a popular method for safe storage of food including legumes and cereals, the moisture content between 10 and 14% was considered safe for grain storage. But γ-irradiation of mung bean at these levels of moisture significantly changed the antioxidant potential. By selecting suitable moisture content and dose of γ-irradiation, the antioxidant potential of mung bean may be improved to get the maximum health benefit. Therefore, the legume processing industry can utilize these combinations (moisture and dose of irradiation) to improve the antioxidant properties of mung bean.