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Chemical composition and antioxidant activity of seeds of different cultivars of mungbean.
J Food Sci. 2007 Sep; 72(7):S503-10.JF

Abstract

Seeds of 4 cultivars (M-1, M-6, NM-92, and NM-98) of mungbean [Vigna radiata (L.) Wilczek] were investigated for proximate composition, antioxidant potential, fatty acids, tocopherols, and minerals profiles. Hexane-extracted seed oil content of the investigated cultivars of mungbeans ranged from 1.20% to 1.56%. Mungbean seeds were found to be a rich source of protein (20.97% to 31.32%). The contents of Fe, Cu, Mg, Na, K, Ca, and Zn were found to be 105.8 to 190.9, 4.8 to 6.3, 48.6 to 51.7, 382.6 to 562.7, 11.6 to 18.8, 359.2 to 482.9, and 24.9 to 47.2 mg/kg, respectively. The mungbean seeds contained linoleic acid in the highest amount, 340.5 to 465.7 mg/100 g of dry seed, followed by palmitic, oleic, linolenic, stearic, and arachidic acids: 278.1 to 401.2, 212.6 to 293.5, 188.7 to 236.8, 135.5 to 168.4, and 22.8 to 24.5 mg/100 g of dry seed, respectively. The seeds were found to be a rich source of tocopherols (alpha, gamma, delta) ranged from 1.1 to 10.1, 60.7 to 80.9, and 4.6 to 11.2 mg/kg, respectively. Methanolic extracts of the seeds of the mungbean cultivars exhibited a good antioxidant activity as determined in terms of measurement of total phenolic contents (TPC) (0.62 to 1.08 g/100 g of dry matter), percent inhibition of peroxidation (49.8% to 89.2%), reducing power (1.19% to 1.45%), and bleaching beta-carotene. The results of the present analytical study revealed these 4 mungbean cultivars to be a potential source of essential fatty acids, antioxidants, minerals and protein, all of which are linked with positive health benefits.

Authors+Show Affiliations

Anwar F
Dept. of Chemistry, Univ. of Agriculture, Faisalabad-38040, Pakistan. fqanwar@yahoo.com
Latif S
No affiliation info available
Przybylski R
No affiliation info available
Sultana B
No affiliation info available
Ashraf M
No affiliation info available

MeSH

AntioxidantsFabaceaeFatty Acids, EssentialFood AnalysisHumansMineralsNutritive ValueOxidation-ReductionPlant ProteinsSeedsSpecies SpecificityTocopherols

Pub Type(s)

Journal Article

Language

eng

PubMed ID

17995664

Citation

Anwar, F, et al. "Chemical Composition and Antioxidant Activity of Seeds of Different Cultivars of Mungbean." Journal of Food Science, vol. 72, no. 7, 2007, pp. S503-10.
Anwar F, Latif S, Przybylski R, et al. Chemical composition and antioxidant activity of seeds of different cultivars of mungbean. J Food Sci. 2007;72(7):S503-10.
Anwar, F., Latif, S., Przybylski, R., Sultana, B., & Ashraf, M. (2007). Chemical composition and antioxidant activity of seeds of different cultivars of mungbean. Journal of Food Science, 72(7), S503-10.
Anwar F, et al. Chemical Composition and Antioxidant Activity of Seeds of Different Cultivars of Mungbean. J Food Sci. 2007;72(7):S503-10. PubMed PMID: 17995664.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Chemical composition and antioxidant activity of seeds of different cultivars of mungbean. AU - Anwar,F, AU - Latif,S, AU - Przybylski,R, AU - Sultana,B, AU - Ashraf,M, PY - 2007/11/13/pubmed PY - 2008/1/26/medline PY - 2007/11/13/entrez SP - S503 EP - 10 JF - Journal of food science JO - J Food Sci VL - 72 IS - 7 N2 - Seeds of 4 cultivars (M-1, M-6, NM-92, and NM-98) of mungbean [Vigna radiata (L.) Wilczek] were investigated for proximate composition, antioxidant potential, fatty acids, tocopherols, and minerals profiles. Hexane-extracted seed oil content of the investigated cultivars of mungbeans ranged from 1.20% to 1.56%. Mungbean seeds were found to be a rich source of protein (20.97% to 31.32%). The contents of Fe, Cu, Mg, Na, K, Ca, and Zn were found to be 105.8 to 190.9, 4.8 to 6.3, 48.6 to 51.7, 382.6 to 562.7, 11.6 to 18.8, 359.2 to 482.9, and 24.9 to 47.2 mg/kg, respectively. The mungbean seeds contained linoleic acid in the highest amount, 340.5 to 465.7 mg/100 g of dry seed, followed by palmitic, oleic, linolenic, stearic, and arachidic acids: 278.1 to 401.2, 212.6 to 293.5, 188.7 to 236.8, 135.5 to 168.4, and 22.8 to 24.5 mg/100 g of dry seed, respectively. The seeds were found to be a rich source of tocopherols (alpha, gamma, delta) ranged from 1.1 to 10.1, 60.7 to 80.9, and 4.6 to 11.2 mg/kg, respectively. Methanolic extracts of the seeds of the mungbean cultivars exhibited a good antioxidant activity as determined in terms of measurement of total phenolic contents (TPC) (0.62 to 1.08 g/100 g of dry matter), percent inhibition of peroxidation (49.8% to 89.2%), reducing power (1.19% to 1.45%), and bleaching beta-carotene. The results of the present analytical study revealed these 4 mungbean cultivars to be a potential source of essential fatty acids, antioxidants, minerals and protein, all of which are linked with positive health benefits. SN - 1750-3841 UR - https://www.unboundmedicine.com/medline/citation/17995664/Chemical_composition_and_antioxidant_activity_of_seeds_of_different_cultivars_of_mungbean_ DB - PRIME DP - Unbound Medicine ER -