Steam explosion enhances phenolic profiles and antioxidant activity in mung beans
Abstract 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 i...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
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Wiley
2022-04-01
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| Series: | Food Science & Nutrition |
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| Online Access: | https://doi.org/10.1002/fsn3.2711 |
| _version_ | 1797807505788633088 |
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| author | Fachun Wan Chunyu Hou Kaiyun Luo Anwei Cheng |
| author_facet | Fachun Wan Chunyu Hou Kaiyun Luo Anwei Cheng |
| author_sort | Fachun Wan |
| collection | DOAJ |
| description | Abstract 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. |
| first_indexed | 2024-03-13T06:23:31Z |
| format | Article |
| id | doaj.art-3ca315a143a94a78aff2829d5e27b3ea |
| institution | Directory Open Access Journal |
| issn | 2048-7177 |
| language | English |
| last_indexed | 2024-03-13T06:23:31Z |
| publishDate | 2022-04-01 |
| publisher | Wiley |
| record_format | Article |
| series | Food Science & Nutrition |
| spelling | doaj.art-3ca315a143a94a78aff2829d5e27b3ea2023-06-09T11:26:01ZengWileyFood Science & Nutrition2048-71772022-04-011041039105010.1002/fsn3.2711Steam explosion enhances phenolic profiles and antioxidant activity in mung beansFachun Wan0Chunyu Hou1Kaiyun Luo2Anwei Cheng3College of Animal Science and Technology Hunan Agricultural University Changsha ChinaInstitute of Agro‐food Science and Technology Shandong Academy of Agricultural Sciences Jinan ChinaCollege of Food Science and Technology/Engineering Center of Rapeseed Oil Nutrition Health and In‐depth Development in Hunan Province Hunan Agricultural University Changsha ChinaInstitute of Agro‐food Science and Technology Shandong Academy of Agricultural Sciences Jinan ChinaAbstract 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.https://doi.org/10.1002/fsn3.2711antioxidant activitymung beanphenolicssteam explosion |
| spellingShingle | Fachun Wan Chunyu Hou Kaiyun Luo Anwei Cheng Steam explosion enhances phenolic profiles and antioxidant activity in mung beans Food Science & Nutrition antioxidant activity mung bean phenolics steam explosion |
| title | Steam explosion enhances phenolic profiles and antioxidant activity in mung beans |
| title_full | Steam explosion enhances phenolic profiles and antioxidant activity in mung beans |
| title_fullStr | Steam explosion enhances phenolic profiles and antioxidant activity in mung beans |
| title_full_unstemmed | Steam explosion enhances phenolic profiles and antioxidant activity in mung beans |
| title_short | Steam explosion enhances phenolic profiles and antioxidant activity in mung beans |
| title_sort | steam explosion enhances phenolic profiles and antioxidant activity in mung beans |
| topic | antioxidant activity mung bean phenolics steam explosion |
| url | https://doi.org/10.1002/fsn3.2711 |
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