Comparison of Antioxidant activity and Amino Acid Components of Mungbean Cultivars Grown in Highland Area in Korea

Jin, Yong Ik; Hong, Su Young; Kim, Su Jeong; Ok, Hyeon Chung; Lee, Ye-Jin; Nam, Jeong Hwan; Yoon, Young Ho; Jeong, Ji Won; Lee, Soon Ae

doi:10.5338/kjea.2010.29.4.381

Cited by 11 publications

(6 citation statements)

References 4 publications

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“…Sunhwa is standard cultivar of mungbean and has high yield, Samgang is a typical cultivar used for mungbean sprouts and higher sprouts yield than Sunhwa (Lee et al 2004), and Dahyeon was used as sprouts in many component analyses studies (Kim et al 2009). Dahyeon has higher total phenolic and flavonoid compounds than other cultivar of mungbean sprouts (Jin et al 2010). Results of this study will provide important information about environmental factors affecting quality-related traits of mungbean sprouts and cultivation conditions suitable for producing mungbean sprouts.…”

Section: Introductionmentioning

confidence: 83%

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Effects of Irrigation Conditions on Development of Mungbean (Vigna radiata L.) Sprouts

Kim

Lim

Jeon

et al. 2021

Plant Breed. Biotech.

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Mungbeans (Vigna radiata L.) are one of major legume crops in Asia as major sources of proteins and carbohydrates. Additionally, they provide functional substances such as vitamin and antioxidant compounds when consumed as bean sprouts. In this study, physical traits of mungbean sprouts, such as sprouts yield, thickness and length of hypocotyl, length of epicotyl, number of lateral roots, and length of root depending on four irrigation conditions (irrigation interval: 2 and 4 hours; irrigation time: 2 and 4 minutes) were measured for three cultivars (Dahyeon, Samgang, Sunhwa). In general, the length and thickness of hypocotyl increased gradually until day 3, followed by a decrease on day 4. Lateral roots and the length of root increased during the cultivation period. Sprouts yield was higher under short irrigation time than long irrigation time until day 3. Preferable traits including sprouts yield, the length of hypocotyl, and the thickness of hypocotyl were better under shorter irrigation time conditions (2 minutes). Traits of negative effect for consumers' preference, such as number of lateral roots and length of epicotyl, were lower under longer irrigation interval conditions (4 hours). Samgang had the highest yield of sprouts. However, it also had the highest growth of epicotyl. Although Sunhwa had preferable physical traits of bean sprouts, it had the least yield of sprouts. Overall, Dahyeon cultivated under 4 hours (irrigation interval) & 2 minutes (irrigation time) condition had the most preferable traits for producing mungbean sprouts. This study provides information about irrigation conditions affecting quality-related traits to produce mungbean sprouts.

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Section: Introductionmentioning

confidence: 83%

“…In addition, mungbean sprout extracts have higher inhibitory effects on nitric oxide production related to anti-inflammatory action than seed extracts (Kim and Jeong, 2014). Likewise, the antioxidant activity of munbean sprouts is also higher than that of its seeds (Jin et al 2010).…”

Section: Introductionmentioning

confidence: 95%

Effects of Irrigation Conditions on Development of Mungbean (Vigna radiata L.) Sprouts

Kim

Lim

Jeon

et al. 2021

Plant Breed. Biotech.

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“…Chlorophyll spectra of extracts were measured between 400 and 700 nm using a spectrophotometer (Optizen Pop; Mecasys Co., Ltd., Daejeon, Korea). Absorbance values were measured at 663.8 and 646.8 nm using a spectrophotometer, and concentrations of chlorophyll a and chlorophyll b were calculated as: Total phenolic compounds Total phenolic compound contents of MS and MSG extracts were determined following a modification of the Jin et al (11) method. MS and MSG extracts (0.2 mL) were mixed with 0.8 mL of distilled water, then 0.1 mL of Folin-Ciocalteau reagent and 1 mL of 7% sodium carbonate were added, followed by mixing and standing for 1 h. The absorbance value was measured at 716 nm using a spectrophotometer, and total phenolic contents were expressed as mg of gallic acid equivalents (GAE) per g of MS.…”

Section: Methodsmentioning

confidence: 99%

“…Total flavonoids Total flavonoid contents were determined following the method of Jin et al (11). Briefly, 2 mL of diluted MS and MSG extracts and 0.3 mL of a 5% sodium nitrite solution were mixed.…”

Section: Methodsmentioning

confidence: 99%

Anti-oxidant activities of mung bean starch and starch gels prepared from whole and hulled seeds

Lee

Shin

2016

Food Sci Biotechnol

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Anti-oxidant activities of ethanol extracts from whole and hulled mung bean starches (WMS and HMS) isolated using distilled water, and gels (WMSG and HMSG) were investigated. Total chlorophyll contents of WMS and WMSG were 4.61 and 2.14 μg/mL, respectively. WMS at 0.29 mg of gallic acid/g of MS and 0.54 mg of quercetin/g of MS had higher total phenolic compounds and flavonoid contents than HMS at 0.11 mg of gallic acid/g of MS and 0.28 mg of quercetin/g of MS. Total phenolic contents of WMSG and HMSG increased by 2.14x and 1.64x, respectively. Total flavonoid contents decreased by 0.98x and 0.57x. The 1,1-diphenyl-2-picrylhydrazyl and 2,2'-azino-bis(3-ethyl-benzothiazoline-6-sulfonic acid) diammonium salt radical scavenging activities and reducing powers of WMS and WMSG were higher than for HMS and HMSG. made using WMS exhibits increased anti-oxidant activities of gels and is a good food for improvement in health functionality.

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“…Time ( (Jin et al, 2010;Li et al, 2012;Wang et al, 2004). 녹두는 대두나 강낭콩과 비교하여서 열량은 낮고, 비타민과 무기질, 필수 아미노산도 더 풍부하며, 플 라보노이드, 페놀성 화합물 등의 기능성 성분이 특정 부위 에 다량 함유되어 있는 것으로 알려져 있다.…”

Section: Roasting Temperature (℃)unclassified

Quality characteristics and preparation of Dasik using roasted mung bean

Jang¹,

Kim²,

Kim³

2014

Korean Journal of Human Ecology

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In this study, we manufactured mung bean Dasik (pattern pressed candy) after selecting the optimum roasting conditions through physiochemical analysis and sensory evaluation. Then anti-oxidative abilities of roasted mung bean were measured in order to develop beauty food (Dasik) using roasted mung bean. In the content of vitexin and isovitexin of roasted mung bean, about 10 times the vitexin in the seed(60.85 mg/g) is found in the skin of raw mung bean, and about 9 times the isovitexin in the seed(71.42 mg/g) is also found in the peel. As a result of analyzing the seed and peel of mung bean after roasting it for 10, 20 and 30 minutes respectively, the optimum roasting condition is thought to be 110℃ for 30 minutes as the contents of vitexin and isovitexin showed the highest values of 104.94 mg/g and 122.02 mg/g respectively when the mung bean was roasted at 110℃ for 30 minutes. In the anti-oxidative activity evaluation of the optimum mung bean Dasik, the total content of phenol was shown to be 0.15 mg/mL, and the total content of flavonoid was shown to be 0.026 mg/mL. The DPPH radical scavenging ability showed a high vitality of 58.19%, and the ABTS radical scavenging ability was shown to be 13.26%.

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Comparison of Antioxidant activity and Amino Acid Components of Mungbean Cultivars Grown in Highland Area in Korea

Cited by 11 publications

References 4 publications

Effects of Irrigation Conditions on Development of Mungbean (Vigna radiata L.) Sprouts

Effects of Irrigation Conditions on Development of Mungbean (Vigna radiata L.) Sprouts

Anti-oxidant activities of mung bean starch and starch gels prepared from whole and hulled seeds

Quality characteristics and preparation of Dasik using roasted mung bean

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