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

文献类型： 外文期刊

第一作者： Shi, Zhenxing

作者： Shi, Zhenxing;Yao, Yang;Zhu, Yingying;Ren, Guixing;Zhu, Yingying

作者机构：

关键词： Antioxidant;Phenolic acid;Amino acid;Flavonoid

期刊名称：CROP JOURNAL （ 影响因子：4.407； 五年影响因子：5.687 ）

ISSN： 2095-5421

年卷期： 2016 年 4 卷 5 期

页码：

收录情况： SCI

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 mu mol g(-1) and from 3.82 +/- 0.25 to 13.44 +/- 1.76 mu mol 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. (C) 2016 Crop Science Society of China and Institute of Crop Science, CAAS. Production and hosting by Elsevier B.V. This is an open access article under the CC BY-NC-ND license (http://creativecommons. org/licenses/by-nc-nd/4.0/).

分类号：

  • 相关文献

[1]Characterization of phenolic profile and antioxidant capacity of different fruit part from lemon (Citrus limon Burm.) cultivars. Xi, Wanpeng,Lu, Juanfang,Qun, Junping,Jiao, Bining,Jiao, Bining.

[2]Phenolic compositions and antioxidant activities of grapefruit (Citrus paradisi Macfadyen) varieties cultivated in China. Xi, Wanpeng,Zhang, Guiwei,Zhou, Zhiqin,Zhou, Zhiqin,Xi, Wanpeng,Jiang, Dong.

[3]Antioxidant and Antidiabetic Activities of Black Mung Bean (Vigna radiata L.). Yao, Yang,Yang, Xiushi,Cheng, Xuzhen,Ren, Guixing,Tian, Jing,Liu, Changyou. 2013

[4]Discovery of a series of novel compounds with moderate anti-avian H5N1 influenza virus activity in chick embryo. Xie, Yuanchao,Shi, Fangyuan,Xu, Wenfang,Huang, Bing,Yu, Kexiang.

[5]Comparison of phenolic compound contents and antioxidant capacities of loquat (Eriobotrya japonica Lindl.) fruits. Xu, Hong-xia,Li, Xiao-ying,Chen, Jun-wei. 2014

[6]Changes in phytochemical compositions, antioxidant and alpha-glucosidase inhibitory activities during the processing of tartary buckwheat tea. Qin, Peiyou,Wu, Li,Yao, Yang,Ren, Guixing. 2013

[7]Bioactive compounds in functional buckwheat food. Shao, Ji-Rong,Zhang, Zhan-Lu,Zhou, Mei-Liang,Tang, Yi-Xiong,Shao, Ji-Rong,Zhang, Zhan-Lu,Xue, Wen-Tong,Zhang, Zhan-Lu,Zhou, Mei-Liang,Wu, Yan-Min,Tang, Yu,Li, Fa-Liang.

[8]Effect of germination on vitamin C, phenolic compounds and antioxidant activity in flaxseed (Linum usitatissimum L.). Wang, Hong,Abbasi, Arshad M.,Chen, Gu,You, Lijun,Fu, Xiong,Guo, Xinbo,Qiu, Caisheng,Wang, Yufu,Li, Tong,Guo, Xinbo,Liu, Rui Hai.

[9]Influence of Copigment Derived from Tasmannia Pepper Leaf on Davidson's Plum Anthocyanins. Konczak, Izabela,Jensen, Morten Busch,Lopez-de-Dicastillo Bergamo, Carolina Ana,Payet, Rene Marc,Liu, Xueming. 2011

[10]Characterization of Free, Conjugated, and Bound Phenolic Acids in Seven Commonly Consumed Vegetables. Gao, Yuan,Ma, Shuai,Wang, Meng,Feng, Xiao-Yuan,Gao, Yuan,Ma, Shuai,Wang, Meng,Feng, Xiao-Yuan. 2017

[11]Comparisons of phaseolin type and alpha-amylase inhibitor in common bean (Phaseolus vulgaris L.) in China. Yao, Yang,Hu, Yibo,Zhu, Yingying,Gao, Yue,Ren, Guixing. 2016

[12]Determination of phenolic acid concentrations in wheat flours produced at different extraction rates. Wang, Lan,Yao, Yang,He, Zhonghu,Wang, Desen,Zhang, Yong,He, Zhonghu,Liu, Aihua. 2013

[13]Comparative study on antioxidant activity of four varieties of Flammulina velutipes with different colour. Zhang, Zuofa,Jin, Qunli,Lv, Guoying,Fan, Lijun,Pan, Huijuan,Fan, Leifa. 2013

[14]Phenolic compounds and antioxidant properties of breeding lines between the white and black rice. Zhang, Hongcheng,Beta, Trust,Zhang, Hongcheng,Shao, Yafang,Bao, Jinsong,Beta, Trust.

[15]Phenolic acid profiles of Chinese wheat cultivars. He, Zhonghu,Zhang, Yong,Wang, Lan,Yao, Yang,Yan, Jun,He, Zhonghu,Yan, Jun.

[16]Isolation and functional characterization of a R2R3-MYB regulator of the anthocyanin biosynthetic pathway from Epimedium sagittatum. Huang, Wenjun,Khaldun, A. B. M.,Lv, Haiyan,Du, Liuwen,Wang, Ying,Du, Liuwen,Zhang, Chanjuan.

[17]Comparative analysis of pigments in red and yellow banana fruit. Cheng, Sihua,Yang, Ziyin,Huang, Bingzhi,Du, Bing,Zeng, Wei. 2018

[18]Profile and Antioxidant Activity of Phenolic Extracts from 10 Crabapples (Malus Wild Species). Li, Nan,Shi, Junling,Shi, Junling,Shi, Junling,Wang, Kun.

[19]Effect of benzo-thiadiazole-7-carbothioic acid S-methyl ester (BTH) treatment on the resistant substance in postharvest mango fruits of different varieties. Pan, Yong-Gui,Liu, Xin-Hua,Pan, Yong-Gui. 2011

[20]Identification of TT2 gene from floral transcriptome in Fagopyrum tataricum. Zhou, Mei-Liang,Shao, Ji-Rong,Zhou, Mei-Liang,Tang, Yi-Xiong,Wu, Yan-Min,Zhou, Mei-Liang,Zhang, Kai-Xuan,Tang, Yu,Li, Fa-Liang,Yang, Pei-Yan.

作者其他论文 更多>>

微信小程序