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

Fuhao Wang,Xingxing Yuan,Lu Huang,Luping Guo,Xin Chen,Chenchen Xue,Xiaoyan Zhang

doi:10.1186/s43014-021-00073-x

Abstract

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 (r2 = 0.713) and ABTS (r2 = 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.Graphical

Highlights

Mung bean (Vigna radiate L.) is a species of Fabaceae plant which is well-known as green gram (Ganesan & Xu 2018)
Vitexin and isovitexin were identified by High-performance liquid chromatography (HPLC) as the major phenolic compounds in all mung bean genotypes
Different assays were performed to judge the antioxidant activity of mung bean genotypes, and M13 exhibited strong DPPH and ABTS radical scavenging activities

Summary

Introduction

Mung bean (Vigna radiate L.) is a species of Fabaceae plant which is well-known as green gram (Ganesan & Xu 2018). It has been widely grown in the Southeast Asia and is very common in consumer products around the world. Studies have shown that mung bean polysaccharide has antioxidant and immunomodulatory activities (Lai et al 2010). In addition to its nutritional importance, mung beans are a rich source of phytochemicals including phenols and flavonoids that show health promoting effects such as antioxidants, anti-tumor and anti-radiation (Randhir & Shetty 2007; Soucek et al 2005).

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