Green method for determination of phenolic compounds in mung bean (Vigna radiata L.) based on near‐infrared spectroscopy and chemometrics

Abstract

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.

Dynamic Changes of Ascorbic Acid, Phenolics Biosynthesis and Antioxidant Activities in Mung Beans (Vigna radiata) until Maturation

“…Coincidentally, a previous study reported that isoflavones accumulate predominantly in plants of the Leguminosae family [33]. The concentrations of daidzein, glycitin and gallic acid determined in our study were similar to values reported previously in mung beans, but other major phenolics (vitexin, isovitexin, catechin, caffeic acid and ferulic acid) reported in mung beans were not detected in our study [34].…”

Comparative Study on Phytochemical Profiles and Antioxidant Capacities of Chestnuts Produced in Different Geographic Area in China

“…These samples have also presented high antioxidant activities as assessed by DPPH, FRAP, and ABTS assay. It has been well reported in the literature that phenolic compounds prevent cardiovascular diseases, cataract development, oxidative injury caused by heat stress, lower the incidence of influenza infection, reduce fat absorption, and enhance energy expenditure [9,19]. Overall, significant differences (p < 0.05) were observed among the phenolic profiles and antioxidant activities of all chestnut samples procured from five different geographic regions of China.…”

An Investigation on Phenolic and Antioxidant Capacity of Under-utilized Food Legumes Consumed in China

“…The legumes are reported to exhibit protective and therapeutic effects [2] as well as health benefits associated with the prevention of chronic diseases [3] such as breast cancer, cardiovascular diseases and cataract development. These health benefits are attributed to the high content of antioxidants present in the food legumes [4].…”

“…It is widely known that the antioxidants from plants and plant-based foods are responsible for the reduction of radical-related pathogenicity [5]. Legumes are also reported to exhibit strong antioxidant capacities due to the presence of a wide range of various types of phenolic compounds [3,4]. Phenolic compounds are the small molecules characterized by having at least one phenol group in their structure.…”