Near-Infrared Spectroscopy and Aquaphotomics for Monitoring Mung Bean (Vigna radiata) Sprout Growth and Validation of Ascorbic Acid Content

Abstract

Mung bean is a leguminous crop with specific trait in its diet, namely in the form of anti-nutrient components. The sprouting process is commonly done for better nutritional acceptance of mung bean as it presents better nutritional benefits. Sprouted mung bean serves as a cheap source of protein and ascorbic acid, which are dependent on the sprouting process, hence the importance of following the biological process. In larger production scale, there has not been a definite standard for mung bean sprouting, raising the need for quick and effective mung bean sprout quality checks. In this regard, near-infrared spectroscopy (NIRS) has been recognized as a highly sensitive technique for quality control that seems suitable for this study. The aim of this paper was to describe quality parameters (water content, pH, conductivity, and ascorbic acid by titration) during sprouting using conventional analytical methods and advanced NIRS techniques as correlative methods for modelling sprouted mung beans’ quality and ascorbic acid content. Mung beans were sprouted in 6 h intervals up to 120 h and analyzed using conventional methods and a NIR instrument. The results of the standard analytical methods were analyzed with univariate statistics (analysis of variance (ANOVA)), and the NIRS spectral data was assessed with the chemometrics approach (principal component analysis (PCA), discriminant analysis (DA), and partial least squares regression (PLSR)). Water content showed a monotonous increase during the 120 h of sprouting. The change in pH and conductivity did not describe a clear pattern during the sprouting, confirming the complexity of the biological process. Spectral data-based discriminant analysis was able to distinctly classify the bean sprouts with 100% prediction accuracy. A NIRS-based model for ascorbic acid determination was made using standard ascorbic acid to quantify the components in the bean extract. A rapid detection technique within sub-percent level was developed for mung bean ascorbic acid content with R2 above 0.90. The NIR-based prediction offers reliable estimation of mung bean sprout quality

Discrimination of Brassica juncea Varieties Using Visible Near-Infrared (Vis-NIR) Spectroscopy and Chemometrics Methods

“…This implies that the other three varieties share higher levels of biological composition, but “Jukgot” shares much less with other varieties. Similarly, LDA was utilized to discriminate between numerous plant varieties, including sprouting mung bean [ 31 ] and melon cultivars [ 32 ].…”

An Overview of Near Infrared Spectroscopy and Its Applications in the Detection of Genetically Modified Organisms

“…Apart from this, NIRS is used as a potential analytical technique in a variety of physical and chemical analyses in various industrial fields [ 68 , 83 ] and also in new emerging fields referred to as aquaphotomics. Aquaphotomics is a new scientific field that is increasingly being explored by many researchers dealing with aqueous systems [ 16 ]. It revolves around the principle of using water as a holistic marker to extract information about many different water molecular conformations and their interaction with surrounding solutes by means of their absorbance bands and a light-water phenomenon [ 84 ].…”

“…It is also being used to detect transgenic foods and adulterations in food products [ 1 , 4 , 14 ]. The technique could also predict important food components in vital agricultural products such as tomatoes [ 15 ] and mung beans [ 16 ]. Nonetheless, there is still a major gap with regards to a detailed and thorough application of NIRS from its fundamentals to its application in GMO analysis.…”

Study Functional Properties of the Isolated Protein from Germinated Mung

“…Tjandra et al (2021) mentioned that the mung bean grains and sprouts contain abundant nutrients with biological activities. In addition to containing large amounts of protein, mung beans also contain useful nutrients such as fiber, soluble fiber, potassium, and vitamins [9]. [10], stated that mung is a IOP Publishing doi:10.1088/1755-1315/1158/11/112020 2 rich source of antioxidants that work to protect the body from the complications of chemical molecules known as free radicals, thus preventing infections and some chronic diseases such as cancer and heart disease.…”