Journal
MOLECULES
Volume 22, Issue 4, Pages -Publisher
MDPI
DOI: 10.3390/molecules22040638
Keywords
mung bean coat; antioxidant; ultrasound-assisted extraction; optimization; response surface methodology; waste; value-added utilization
Funding
- National Natural Science Foundation of China [81372976]
- Key Project of Guangdong Provincial Science and Technology Program [2014B020205002]
- Hundred-Talents Scheme of Sun Yat-Sen University
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Mung bean (Vigna radiata) sprout is commonly consumed as a vegetable, while the coat of the germinated mung bean is a waste. In this paper, an ultrasound-assisted extraction method has been developed to extract natural antioxidants from the seed coat of mung bean. Several experimental parameters-which included ethanol concentration, solvent/material ratio, ultrasound extraction time, temperature, and power-were studied in single-factor experiments. The interaction of three key experimental parameters (ethanol concentration, solvent/material ratio, and ultrasonic extraction time) was further investigated by response surface method. Besides, traditional extracting methods, including maceration and Soxhlet extraction methods, were also carried out for comparison. The results suggested that the best extracting condition was 37.6% (v/v) of ethanol concentration, 35.1: 1 mL/g of solvent/material ratio and ultrasonic extraction of 46.1 min at 70 degrees C under 500 W ultrasonic irradiation. The antioxidant capacity (178.28 +/- 7.39 mu mol Trolox/g DW) was much stronger than those obtained by the maceration extraction process (158.66 +/- 4.73 mu mol Trolox/g DW) and the Soxhlet extraction process (138.42 +/- 3.63 mu mol Trolox/g DW). In addition, several antioxidant components in the extract were identified and quantified. This study is helpful for value-added utilization of the waste from germinated mung bean.
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