Effect of processing on the phenolics content and antioxidant properties of mung bean
Shu Zhang, Yuchao Feng, Tianxin Fu, Yanan Sheng, Jingjing Diao, Changyuan Wang
Abstract
Abstract Background and objectives Health benefits of cereals depend not only on the intake levels but also on their processing methods and conditions. In this work, effects of processing treatments, including steaming, cooking, and roasting on the free and bound phenolics content and antioxidant properties of mung bean, were investigated. Findings The free phenolics content of mung bean significantly decreased ( p < .05), while the bound phenolics content significantly increased after processing. The loss in the free phenolics content was found to be greater after cooking, followed by steaming, and roasting. However, cooked mung bean samples showed greater bound phenolics content than that of steamed or roasted ones. Antioxidant activity of mung bean phenolics retained or even enhanced after processing depending processing method, duration, and temperature as well as phenolics type, that is, free and bound. Furthermore, a positive correlation was found between the free or bound phenolics content and antioxidant activity of mung bean. Conclusions The processing of whole mung bean grain resulted in the change of the composition content of phenolics and changed the antioxidant activity. It was feasible to maintain the active by adjusting the processing mode and conditions of grain. Significance and novelty The antioxidant activity modification promoted by the processing treatment could increase the potential applications of mung bean.