Nutritional composition and antioxidant activity of twenty mung bean cultivars in China

doi:10.1016/j.cj.2016.06.011

CORC > 中国农业科学院 > 作物科学研究所

	Nutritional composition and antioxidant activity of twenty mung bean cultivars in China
	Shi Zhenxing; Yao Yang; Zhu Yingying; Ren Guixing
刊名	The Crop Journal
	2016
卷号	4 期号:5 页码:398-406
关键词	Antioxidant Phenolic acid Amino acid Flavonoid
ISSN号	2095-5421
DOI	10.1016/j.cj.2016.06.011
英文摘要	Interest in mung bean(Vigna radiata L.) as a functional food is growing; however, studies on the nutritional composition of major mung bean cultivars planted in China are limited. Twenty Chinese mung bean cultivars were collected and their nutritional compositions including starch, fat, protein, and phytochemicals were analyzed. The cultivars were found to have a high amount of resistant starch, accounting for 16.1%–22.3% of total starch, and balanced amino acid constitutions. Palmitic acid and linoleic acid were the two dominant fatty acids, accounting for respectively 32.4% and 36.1% of all of the assayed fatty acids. Four bound phenolic acids(syringic, caffeic, p-coumaric, and ferulic acids) and two free phenolic acids(caffeic and ferulic acids) were identified by HPLC. The antioxidant activity of 70% ethanol extracts from the 20 mung bean cultivars was evaluated. Their DPPH and ABTS+ free-radical-scavenging capacity ranged from 28.13± 2.24 to 35.68± 0.71 μmol g~(-1) and from 3.82± 0.25 to 13.44± 1.76 μmol g~(-1), respectively. Significant positive correlations of ABTS+ free-radical-scavenging capacity with total phenolic acids and total flavonoid contents were observed. These results suggest that Chinese mung bean cultivars are rich in balanced nutrients and that their phytochemicals should be considered as potential sources of natural antioxidants.
学科主题	预防医学、卫生学 ; 农作物
语种	中文
内容类型	期刊论文
源URL	[http://111.203.20.206/handle/2HMLN22E/101657]
专题	作物科学研究所
作者单位	Institute of Crop Science, Chinese Academy of Agricultural Sciences, Beijing, 100081
推荐引用方式 GB/T 7714	Shi Zhenxing,Yao Yang,Zhu Yingying,et al. Nutritional composition and antioxidant activity of twenty mung bean cultivars in China[J]. The Crop Journal,2016,4(5):398-406.
APA	Shi Zhenxing,Yao Yang,Zhu Yingying,&Ren Guixing.(2016).Nutritional composition and antioxidant activity of twenty mung bean cultivars in China.The Crop Journal,4(5),398-406.
MLA	Shi Zhenxing,et al."Nutritional composition and antioxidant activity of twenty mung bean cultivars in China".The Crop Journal 4.5(2016):398-406.