Summary
Mung bean grains exhibit high level of antioxidant activity due the presence of phenolic compounds. Near‐infrared spectroscopy (NIRS), in conjunction with chemometrics, was used to develop a rapid, nondestructive, chemical free and easy‐to‐use method to determine these compounds in sixty genotypes of mung bean. NIRS calibration curve with high‐performance liquid chromatography (HPLC) as reference method was used to determine phenolic compounds (catechin, chlorogenic acid, caffeic acid, p‐coumaric acid, t‐ferulic acid, vitexin, isovitexin, myricetin, quercetin and kaempferol). It was observed that partial least square regression (PLSR) model in the wavelength range of 1600–2500 nm with standard normal variate (SNV) and linear baseline correction (LBC) as preprocessing techniques can measure phenolic compound accurately (R2 > 0.987) with root‐mean‐square error less than 1.82%. This study shows that NIRS along with chemometrics is an accurate method to estimate the phenolic compounds rapidly and nondestructively.
A fast method was developed for simultaneous detection and quantification of 12 phenolic compounds in mung bean, using reversed phase high-performance liquid chromatography. The method was optimized for mobile phase combination, elution gradient, detection wavelength, and solvent extraction. All the phenolic compounds (gallic acid, neochlorogenic acid, catechin, chlorogenic acid, caffeic acid, p-coumaric acid, t-ferulic acid, vitexin, isovitexin, myricetin, quercetin, and kaempferol) were eluted for 18 min and recovered within a limit as per International Council for Harmonization guidelines. The method showed good linearity with correlation coefficient of 0.998. The limit of detection and quantification of all the compounds ranges from 0.27 ± 0.01 to 3.65 ± 0.3µg/mL and 0.91 ± 0.1 to 12.17 ± 0.9µg/mL, respectively. Vitexin (28.10 ± 0.20 to 29.60 ± 0.6 mg/100 g raw material) and isovitexin (34.09 ± 0.14 to 36.83 ± 0.82 mg/100 g raw material) were the major phenolic compounds along with other phenolic compounds found in mung beans.
Infrared (IR) heating is often used for the treatment of liquid and solid foods. IR treatment is known to enhance their shelf life by reducing moisture content and inactivating the microorganisms. Mung bean (a type of pulse from India) is a short season crop; suffers maximum storage loss when compared to other legume grains. The losses are due to moisture and temperature movements. Drying of grains is an important post-harvest operation. IR drying is advantageous over the conventional drying methods. In this paper, the drying of mung bean is considered. An experimental setup is developed to obtain the required moisture and temperature profiles. The equivalent model is simulated using COMSOL multiphysics software and the percentage error between the experimental and simulated models is calculated. Results of numerical implementation are presented and possible further extensions are identified.
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