Chemical composition and antioxidative and anti-inflammatory properties of ten commercial mung bean samples
作者： Qin Zhou , Boyan Gao , Haiqiu Huang , Haisha Yang , Haiming Shi
DOI: 10.1016/J.LWT.2013.05.034
关键词:
摘要: Ten commercial mung bean samples (MB1–10) were investigated and compared for their chemical composition, anti-oxidant anti-inflammatory properties. Mung beans had a low oil content of 0.32–0.75 g/100 g, differed in total phenolic, flavonoid, vitexin isovitexin contents. The acetone–water (1:1, v/v) extract MB6 exhibited the highest phenolic 5.07 mg gallic acid equivalents (GAE)/g, greatest flavonoid concentration 5.97 mg rutin (RE)/g. extracts RDSC, FRAP, HOSC ORAC values, showed significant effects LPS-stimulated RAW 264.7 mouse macrophage cells at 100 μg/mL concentration. Furthermore, results indicated that compounds other than might also significantly contribute to overall effect beans. This study potential utilization health promoting functional food or supplemental products.
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