Ultrasound assisted extraction of polyphenols and their distribution in whole mung bean, hull and cotyledon

Abstract

In this study, extraction of polyphenols using different solvents (acetone, ethanol, methanol and water) with ultrasound and conventional method from whole mung bean (WMB), hull and cotyledon was conducted. Total phenolic content (TPC), total flavonoids content (TFC), total antioxidant activities (TAA), ferric reducing power (FRP) and DPPH radical scavenging activity were determined. Ultrasound treated extracts exhibited higher TPC, TFC, TAA, FRP and DPPH in different mung bean fractions than CSE. Among the solvents, acetone showed better TPC, TFC, TAA, FRP and DPPH. Hull had significantly higher TPC, TFC, TAA, FRP and DPPH than WMB and cotyledon. Sinapic acid (SA) was the major polyphenol in different fractions. Acetone extract of hull showed high polyphenol content. SA, ferulic acid, catechin, p-coumaric acid, resveratrol, quercetin and luteolin were the major contributors to antioxidant activity of acetone extract. Mung bean hull contained the maximum polyphenols and acetone was observed to be the best extraction medium for polyphenols in combination with ultrasound.

Comparison of color, anti-nutritional factors, minerals, phenolic profile and protein digestibility between hard-to-cook and easy-to-cook grains from different kidney bean (Phaseolus vulgaris) accessions

“…The presence of these phenolics was also governed by a group of genes which also contributed to dark color to beans (Beninger and Hosfield 2003). Singh et al (2016b) also concluded that polyphenols were highly accumulated in hull portion than the cotyledon part. Singh et al (2016a) reported that seed coat color resulted from variation in Changes in the phenolic composition were also reported to occur due to the activation of phenolic metabolism (Khandelwal et al 2010).…”

Study of the Addition Hull of Mung Bean Sprouts Extract to pH and Characteristic of Sensory Yogurt Probiotic

“…The polyphenol content is thought to inhibit the growth of lactic acid bacteria. According to Singh (2017), extraction of hull of mung bean sprouts with water at 58 o C for 182 min produced polyphenols with a total phenol of 16.05 mg GAE/g and a total flavonoid of 0.24 mg QE/g.…”

“…One of the plants that contain polyphenol compounds is green bean sprout skin (bean sprouts). Singh et al (2017) stated that bean sprouts contain polyphenol compounds. Bean sprouts (% dry matter) contain 3.41% ash, 9.56% crude protein, 47.77% crude fiber, crude fat 0.86%, BETN 38.39%, Ca 1.7% and P 0.28% (Rahayu, 2016).…”

Resveratrol and Related Stilbenoids, Nutraceutical/Dietary Complements with Health‐Promoting Actions: Industrial Production, Safety, and the Search for Mode of Action

“…Other solvents also used are acetone and methanol. A recent study using a variety of solvents and measuring the total content of flavonoid and phenolic compounds in the extracts, has shown that ultrasounds may assist to the extraction and that acetone providing the highest content of STBs from mung bean hull (Singh, Singh, Thakur, & Kaur, ). Microwave has also been tested to assist extracting RSV‐related compounds from Polygonum multiflorum Thunb roots with good results (Quoc & Van Muoi, ).…”

“…Polygonum cuspidatum is a convenient and rich source of glycosylated RSV forms that are deglycosylated by the enzymes of microorganisms that grow in grapes or wine. Different extraction methods for optimizing the yield of STBDC in extracts from Polygonum cuspidatum have been tested [see (Singh et al., ) and references therein]. Kuo et al.…”