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

2016 ◽  
Vol 34 ◽  
pp. 59-67 ◽  
Author(s):  
Meenakshi Verma ◽  
Paras Sharma ◽  
Vinod Singh Gour ◽  
S.L. Kothari
Keyword(s):  
Mung Bean ◽  
Antioxidant Properties ◽  
Γ Irradiation ◽  
Mediated Effects ◽  
Vigna Radiate

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

2021 ◽  
Vol 3 (1) ◽  
Author(s):  
Fuhao Wang ◽  
Lu Huang ◽  
Xingxing Yuan ◽  
Xiaoyan Zhang ◽  
Luping Guo ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Mung Bean ◽  
Antioxidant Activities ◽  
Antioxidant Properties ◽  
Radical Scavenging ◽  
Principal Component ◽  
Syringic Acid ◽  
Proximate Analysis ◽  
Water Soluble ◽  
Vigna Radiate

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 Abstract

scholarly journals Stabilization Effects of Natural Compounds and Polyhedral Oligomeric Silsesquioxane Nanoparticles on the Accelerated Degradation of Ethylene-Propylene-Diene Monomer

Molecules ◽  
2021 ◽  
Vol 26 (15) ◽  
pp. 4390
Author(s):  
Traian Zaharescu ◽  
Ignazio Blanco
Keyword(s):  
Antioxidant Properties ◽  
Polyhedral Oligomeric Silsesquioxane ◽  
Natural Antioxidants ◽  
Rosemary Extract ◽  
Γ Irradiation ◽  
Ethylene Propylene ◽  
Radical Intermediates ◽  
Accelerated Degradation ◽  
Evaluation Procedures ◽  
Oligomeric Silsesquioxane

In this work the analysis on the stabilization activities of some natural antioxidants (rosemary extract, capsaicin, quercetin or oleanolic acid) is presented. A similar contribution of an inorganic structure—polyhedral oligomeric silsesquioxane (POSS) nanoparticles—is also evaluated. The stabilization effects on the oxidation protection were investigated for several formulations based on ethylene-propylene-diene-terpolymer (EPDM). The samples were examined in pristine state or after γ-irradiation, when the accelerated degradation scission of polymer macromolecules followed by the mitigation of oxidation. Three evaluation procedures: chemiluminescence, FTIR spectroscopy and thermal analysis were applied for the characterization of stability efficiency. The delaying effect of oxidative aging in EPDM matrix is illustrated by the values of activation energy, which are correlated with the type and concentration of embedded compounds. The durability of studied EPDM formulations is discussed for the assessment of material life. The improved behavior of structured hybrids useful for the optimization application regimes is essentially based on the antioxidant properties of polyphenolic components in the cases of natural antioxidants or on the penetration of free radical intermediates into the free volumes of POSS.

Energy regulated enzyme and non-enzyme-based antioxidant properties of harvested organic mung bean sprouts (Vigna radiata)

LWT ◽  
2019 ◽  
Vol 107 ◽  
pp. 228-235 ◽  
Author(s):  
Lin Chen ◽  
Jue Tong Glenna Tan ◽  
Xue Zhao ◽  
Dongying Yang ◽  
Hongshun Yang
Keyword(s):  
Vigna Radiata ◽  
Mung Bean ◽  
Antioxidant Properties ◽  
Mung Bean Sprouts ◽  
Bean Sprouts

scholarly journals Effect of soaking and germination on approximate composition and certain characterize of isolate protein (solubility and degree of hydrolysis) Of mung bean Vigna radiate

2014 ◽  
Vol 8 (4) ◽  
pp. 31-34
Author(s):  
Abdul kadir Hadi Alwan ◽  
Sahr Sebeh ◽  
Mustafa Farhan Guma
Keyword(s):  
Mung Bean ◽  
Room Temperature ◽  
Protein Solubility ◽  
Control Sample ◽  
Control Treatment ◽  
Degree Of Hydrolysis ◽  
Vigna Radiate ◽  
Maximum Value ◽  
Approximate Composition ◽  
Hydrolysis Of

Four groups of local mung bean Vigna radiate were soaked for 24h. Three of these were germinated for 1, 2 and 3 days at room temperature 23˚Cusing wet cloths between technique while the fourth was depending as a soaking sample in addition to control treatment without soaking. Approximate chemical composition (crud protein, oil, ash, moisture, fibers and carbohydrates) and mung protein isolates (MPI) with its solubility SP and degree of hydrolysis DH, were determined for four dehulling groups besides control sample. Dehulling mung bean DMB flour contained 23.53, 1.83, 3.11, 7.5, 17.14 and 46.89% crud protein, oil, ash, moisture, fibers and carbohydrates, respectively. While the values of MPI, SP, and DH were 12.85, 1.5 and 1.4 % respectively .During germination significantly increasing in (CP) (MPI) and (DH) and the maximum values were 25.29, 15.34 and 2.11%respectively after two days, while maximum value was 9.53% for protein solubility after 3 days of germination. While oil content diminished a little and slight inconstant changes were shown in fibers and rest carbohydrates.

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