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


Citation

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

Abstract / Synopsis

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.


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Additional Metadata

Item Type: Article
Divisions: Faculty of Food Science and Technology
DOI Number: 10.1080/10942912.2011.557797
Publisher: Taylor & Francis
Keywords: Mungbean antioxidants; Extraction regime; Linoleic acid oxidation; DPPH radical; Total phenolic contents; Flavonoids
Depositing User: Khairil Ridzuan Khahirullah
Date Deposited: 03 Dec 2014 13:23
Last Modified: 15 Feb 2016 14:06
URI: http://psasir.upm.edu.my/id/eprint/30502
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