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Steam explosion enhances phenolic profiles and antioxidant activity in mung beans

文献类型： 外文期刊

作者： Wan, Fachun 1 ; Hou, Chunyu 2 ; Luo, Kaiyun 3 ; Cheng, Anwei 2 ;

作者机构： 1.Hunan Agr Univ, Coll Anim Sci & Technol, Changsha, Peoples R China

2.Shandong Acad Agr Sci, Inst Agrofood Sci & Technol, Jinan, Peoples R China

3.Hunan Agr Univ, Engn Ctr Rapeseed Oil Nutr Hlth & In Depth Dev Hu, Coll Food Sci & Technol, Changsha, Peoples R China

关键词： antioxidant activity; mung bean; phenolics; steam explosion

期刊名称：FOOD SCIENCE & NUTRITION （ 影响因子：2.863； 五年影响因子：3.141 ）

ISSN： 2048-7177

年卷期： 2022 年 10 卷 4 期

页码：

收录情况： SCI

摘要： Steam explosion (SE), as a physicochemical pretreatment process, has the dual effect of high temperature and high pressure. In this study, SE was applied to pretreat mung beans to increase phenolic extraction and their antioxidant activity. It can make the material loose and porous, which is beneficial to the release of phenolic compounds from mung beans. Insoluble-bound phenolics (IBPs) were the dominating fraction, followed by glycosidic phenolics (GPs) and esterified phenolics (EPs), and free phenolics (FPs) were the lowest in mung beans. After SE, the maximum contents of FPs, EPs, GPs, IBPs, and total phenolics were detected at 0.75 MPa for 30 s, which were 1.47-, 1.87-, 1.73-, 1.48-, and 1.58-fold compared with the untreated samples, respectively. On the whole, the effect of SE on phenolics in mung beans first increased and then decreased. SE increased the contents of protocatechuic acid, p-coumaric acid, ferulic acid, catechin, and epicatechin; but there was a decrease in caffeic acid. Compared with the untreated samples, the antioxidant activity of FPs, GPAs, EPs, and IBPs was also improved by SE. The relationship between the phenolic content and antioxidant activity was very high with coefficients of 2,2 '-azinobis (3-ethylbenzothiazoline-6- sulfonic acid) > 2,2 '-diphenyl-1-picrylhydrazyl > ferric reducing antioxidant power. In conclusion, an appropriate SE can lead to a more efficient extraction of phenolics and improvement of antioxidant activity in mung beans.

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