Antioxidant Activity and Structural Identification of Flavonoids from Mung Bean Hull

CHEN Hongsheng; GUO Hui; DIAO Jingjing; ZHANG Dongjie

doi:10.13386/j.issn1002-0306.2021020241

Volume 43 Issue 2

Jan. 2022

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Science and Technology of Food Industry > 2022 > 43(2): 35-41. > DOI: 10.13386/j.issn1002-0306.2021020241

CHEN Hongsheng, GUO Hui, DIAO Jingjing, et al. Antioxidant Activity and Structural Identification of Flavonoids from Mung Bean Hull[J]. Science and Technology of Food Industry, 2022, 43(2): 35−41. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021020241.

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Antioxidant Activity and Structural Identification of Flavonoids from Mung Bean Hull

1.
College of Food Science, Heilongjiang Bayi Agricultural University, Daqing 163319, China
2.
National Coarse Cereals Engineering Research Center, Heilongjiang Bayi Agricultural University, Daqing 163319, China
3.
Engineering Research Center of Processing and Utilization of Grain By-products, Ministry of Education, Heilongjiang Bayi Agricultural University, Daqing 163319, China

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Received Date: February 28, 2021
Accepted Date: November 17, 2021
Available Online: November 21, 2021

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Abstract

Abstract

This paper aimed to analyze the antioxidant activity and structure of flavonoid compounds extracted from mung bean hull. The product of mung bean hull flavonoid extraction was purified by gradient elution with different concentrations of alcohol, such as 20%, 40%, 60% and 80%. The abilities of various eluents in T-AOC, scavenging of 1,1-diphenyl-2-picrylhydrazyl (DPPH) free radical, 2, 2′-azinobis-3- ethylbenzothia zoline-6-sulphonic acid (ABTS) free radical and hydroxyl radicals, and the compounds with high antioxidant activity were analyzed for structure. The results showed that 60% eluent of mung bean hull flavonoid possess strong antioxidant activity, DPPH scavenging capacity was 48.03%, ABTS⁺ radical scavenging capacity was 57.53%, hydroxyl radicals scavenging capacity was 12.02%, T-AOC was 207.64 U/mL, which was significantly higher than other eluents (P<0.05). The flavonoid compounds mainly consisted of three components, such as vitexin, isovitexin, and saccharol-6-C-β-D-glucopyranoside.
- mung bean hull,
- flavonoids,
- antioxidant activity,
- structure analysis

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References (23)

References

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