Chemical composition and antioxidative and anti-inflammatory properties of ten commercial mung bean samples

Ten commercial mung bean samples (MB1–10) were investigated and compared for their chemical composition, and anti-oxidant and anti-inflammatory properties. Mung beans had a low oil content of 0.32–0.75 g/100 g, and differed in their total phenolic, total flavonoid, and vitexin and isovitexin content...

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Bibliographic Details
Published in:Food science & technology 2013-11, Vol.54 (1), p.171-178
Main Authors: Zhang, Xiaowei, Shang, Pingping, Qin, Fang, Zhou, Qin, Gao, Boyan, Huang, Haiqiu, Yang, Haisha, Shi, Haiming, (Lucy) Yu, Liangli
Format: Article
Language:English
Subjects:
Anti-inflammation
anti-inflammatory activity
Anti-oxidant
Biological and medical sciences
Food industries
functional foods
Fundamental and applied biological sciences. Psychology
gallic acid
health promotion
HPLC
lipid content
macrophages
mice
Mung bean
mung beans
Phenolic
rutin
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Summary:Ten commercial mung bean samples (MB1–10) were investigated and compared for their chemical composition, and anti-oxidant and anti-inflammatory properties. Mung beans had a low oil content of 0.32–0.75 g/100 g, and differed in their total phenolic, total flavonoid, and vitexin and isovitexin contents. The acetone–water (1:1, v/v) extract of MB6 exhibited the highest total phenolic content of 5.07 mg gallic acid equivalents (GAE)/g, and the greatest total flavonoid concentration of 5.97 mg rutin equivalents (RE)/g. The acetone–water extracts differed in their RDSC, FRAP, HOSC and ORAC values, and showed significant anti-inflammatory effects in LPS-stimulated RAW 264.7 mouse macrophage cells at 100 μg/mL concentration. Furthermore, the results indicated that compounds other than vitexin and isovitexin might also significantly contribute to the overall anti-inflammatory effect of mung beans. This study indicated the potential utilization of mung beans in health promoting functional food or supplemental products. •The anti-inflammatory activities of the ten commercial mung beans were investigated.•Contributions of vitexin and isovitexin in the overall anti-inflammatory activities of mung beans were examined.•The phytochemical composition and anti-oxidant activities of the ten commercial mung beans were determined and compared.•Phenolic acids have been identified using Q-TOF-MS.
ISSN:0023-6438
1096-1127
DOI:10.1016/j.lwt.2013.05.034