Abstract
Mung bean (Vigna radiata) sprout is commonly consumed as a vegetable, while the coat of the germinated mung bean is a waste. In this paper, an ultrasound-assisted extraction method has been developed to extract natural antioxidants from the seed coat of mung bean. Several experimental parameters—which included ethanol concentration, solvent/material ratio, ultrasound extraction time, temperature, and power—were studied in single-factor experiments. The interaction of three key experimental parameters (ethanol concentration, solvent/material ratio, and ultrasonic extraction time) was further investigated by response surface method. Besides, traditional extracting methods, including maceration and Soxhlet extraction methods, were also carried out for comparison. The results suggested that the best extracting condition was 37.6% (v/v) of ethanol concentration, 35.1:1 mL/g of solvent/material ratio and ultrasonic extraction of 46.1 min at 70 °C under 500 W ultrasonic irradiation. The antioxidant capacity (178.28 ± 7.39 µmol Trolox/g DW) was much stronger than those obtained by the maceration extraction process (158.66 ± 4.73 µmol Trolox/g DW) and the Soxhlet extraction process (138.42 ± 3.63 µmol Trolox/g DW). In addition, several antioxidant components in the extract were identified and quantified. This study is helpful for value-added utilization of the waste from germinated mung bean.
Highlights
The excessive free radicals play a key role in a large number of diseases because they cause damage to DNA, lipids, and proteins
Single-factor experiments were carried out to evaluate the effect of every factor on yield of antioxidant ingredients in the germinated mung bean coat (GMBC) extracts
In order to optimize the antioxidant ability of the extracts of GMBC, Response surface method (RSM) was conducted with a central composite rotatable design (CCRD)
Summary
The excessive free radicals play a key role in a large number of diseases because they cause damage to DNA, lipids, and proteins. Natural antioxidants are regarded as potential pharmaceuticals for oxidative stress-induced diseases [1]. Natural antioxidants exist widely in edible plants including fruits, vegetables, cereals, flowers, herbs, and legumes [2,3,4,5,6,7,8,9]. Mung bean (Vigna radiata L.) is one of the most popular dietary legumes in Asian countries, especially in India and China. It contains a lot of protein, and its processed products are rich in nutrients [10]. Mung bean sprout is widely consumed by Asian people as a green vegetable, and it is rich in fibers, vitamins, and polyphenols, which contribute to the biological activities of mung
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