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Effects of extraction system on antioxidant attributes of mungbean [Vigna radiata (L.) Wilczek]

Anwar, Farooq and Iqbal, Zafar and Sultana, Bushra and Iqbal, Shahid and Saari, Nazamid (2013) Effects of extraction system on antioxidant attributes of mungbean [Vigna radiata (L.) Wilczek]. International Journal of Food Properties, 16 (3). pp. 527-535. ISSN 1094-2912; ESSN: 1532-2386

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Official URL: http://dx.doi.org/10.1080/10942912.2011.557797

Abstract

The effects of three extraction techniques (shaking, soaking, and stirring) and two solvents (80% methanol and 80% ethanol) on the antioxidant attributes of extracts from seeds of mungbean have been investigated. The yield of mungbean extracts varied between 6.90 and 9.65 g/100 g of dry matter. Mungbean extracts contained a considerable amount of phenolics (0.78–1.12 g GAE/100 g) and flavonoids (1.23–1.78 g CE/100 g). An appreciable level of reducing power (1.46–2.18) at 10 mg/mL extract concentration, inhibition of linoleic acid peroxidation (85.2–90.4%), and DPPH radical scavenging activity (IC50 value 16.4–42.9 μg/mL) were also documented. Overall, the efficacy of an extraction system in isolating potent antioxidant components from mungbean seeds followed the order: shaking, 80% methanol > shaking, 80% ethanol > stirring, 80% methanol > stirring, 80% ethanol > soaking, 80% ethanol > soaking, 80% methanol. The yield and antioxidant activity of the mungbean extracts varied significantly (p < 0.05) as function of extraction techniques and solvents employed.

Item Type:Article
Keyword:Mungbean antioxidants; Extraction regime; Linoleic acid oxidation; DPPH radical; Total phenolic contents; Flavonoids
Faculty or Institute:Faculty of Food Science and Technology
Publisher:Taylor & Francis
DOI Number:10.1080/10942912.2011.557797
ID Code:30502
Deposited By: Khairil Ridzuan Khahirullah
Deposited On:03 Dec 2014 13:23
Last Modified:15 Feb 2016 14:06

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