Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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The Antioxidant Activities of the Korean Variety Mung Bean Hull Extracts as Dependent on the Different Extraction Methods

국내산 품종의 녹두껍질 추출물의 산화방지활성에 미치는 추출방법의 영향

  • No, Jun Hee (Department of Food and Nutrition, Chonnam National University) ;
  • Kim, Hyang Sook (Department of Food and Nutrition, Chungbuk National University) ;
  • Lee, Kyong Ae (Department of Food Science and Nutrition, Soonchunhyang University) ;
  • Shin, Malshick (Department of Food and Nutrition, Chonnam National University)
  • Published : 2012.10.31
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Abstract

In comparison of the antioxidant activities by the different extraction methods of the domestic mung bean varieties, 'Geumsung', 'Dahyeon', 'Sohyeon', and 'Eohul', were soaked and dehulled, with the extracts obtained by using 80% ethanol at room temperature or heated. The mung bean hull was freeze-dried, ground, and passed through 100 mesh sieve. The moisture content of the hull powder ranged from 1.70 to 3.15%. The total dietary fiber content ranged from 84.42 to 88.47%, with the Sohyeon hull showing the highest value. The L value of Geumsung hull (62.93) was the highest, and the a value of Sohyeon hull (-1.69) was the lowest (p<0.05). The color difference was the highest in Dahyeon hull (42.52) and lowest in Geumsung hull (38.52). The Eohul hull's chlorophyll a and b contents were the highest with the 80% ethanol extract by heating (10.55 and 6.12 ${\mu}g/mL$, respectively), but the Sohyeon hull showed the highest in 80% ethanol extract at room temperature (7.63 and 3.93 ${\mu}g/mL$, respectively). The total phenolic and total flavonoid contents of the ethanol extracts were significantly different between the varieties regardless of the extraction temperature. The hull extract from the heating extraction was higher in Eohul than in other varieties, and was the lowest in the Dahyeon variety. The extract from Sohyeon hull at room temperature showed the highest contents of total phenolic and flavonoid contents. In the mung bean hull extract by heating, DPPH and ABTs radical scavenging activity ranged from 13.49-16.75% and 22.93-39.42% respectively and those at room temperature ranged from 39.86-41.88% and 49.71-70.92%. The reducing powers of extracts by heating ranged from 7.29 to 9.36 mg BHT/g hull, and at room temperature, they ranged from 19.90 to 20.97 mg BHT/g hull. Our results indicate that different extraction methods influenced antioxidant activities in the domestic mung bean varieties.

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References

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