Effects of extraction system on antioxidant attributes of mungbean [Vigna radiata (L.) Wilczek]
The effects of three extraction techniques (shaking, soaking, and stirring) and two solvents (80% methanol and 80% ethanol) on the antioxidant attributes of extracts from seeds of mungbean have been investigated. The yield of mungbean extracts varied between 6.90 and 9.65 g/100 g of dry matter. Mung...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
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Taylor & Francis
2013
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| Online Access: | http://psasir.upm.edu.my/id/eprint/30502/1/Effects%20of%20extraction%20system%20on%20antioxidant%20attributes%20of%20mungbean.pdf |
| _version_ | 1825947719481425920 |
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| author | Anwar, Farooq Iqbal, Zafar Sultana, Bushra Iqbal, Shahid Saari, Nazamid |
| author_facet | Anwar, Farooq Iqbal, Zafar Sultana, Bushra Iqbal, Shahid Saari, Nazamid |
| author_sort | Anwar, Farooq |
| collection | UPM |
| description | The effects of three extraction techniques (shaking, soaking, and stirring) and two solvents (80% methanol and 80% ethanol) on the antioxidant attributes of extracts from seeds of mungbean have been investigated. The yield of mungbean extracts varied between 6.90 and 9.65 g/100 g of dry matter. Mungbean extracts contained a considerable amount of phenolics (0.78–1.12 g GAE/100 g) and flavonoids (1.23–1.78 g CE/100 g). An appreciable level of reducing power (1.46–2.18) at 10 mg/mL extract concentration, inhibition of linoleic acid peroxidation (85.2–90.4%), and DPPH radical scavenging activity (IC50 value 16.4–42.9 μg/mL) were also documented. Overall, the efficacy of an extraction system in isolating potent antioxidant components from mungbean seeds followed the order: shaking, 80% methanol > shaking, 80% ethanol > stirring, 80% methanol > stirring, 80% ethanol > soaking, 80% ethanol > soaking, 80% methanol. The yield and antioxidant activity of the mungbean extracts varied significantly (p < 0.05) as function of extraction techniques and solvents employed. |
| first_indexed | 2024-03-06T08:17:45Z |
| format | Article |
| id | upm.eprints-30502 |
| institution | Universiti Putra Malaysia |
| language | English |
| last_indexed | 2024-03-06T08:17:45Z |
| publishDate | 2013 |
| publisher | Taylor & Francis |
| record_format | dspace |
| spelling | upm.eprints-305022016-02-15T06:06:28Z http://psasir.upm.edu.my/id/eprint/30502/ Effects of extraction system on antioxidant attributes of mungbean [Vigna radiata (L.) Wilczek] Anwar, Farooq Iqbal, Zafar Sultana, Bushra Iqbal, Shahid Saari, Nazamid The effects of three extraction techniques (shaking, soaking, and stirring) and two solvents (80% methanol and 80% ethanol) on the antioxidant attributes of extracts from seeds of mungbean have been investigated. The yield of mungbean extracts varied between 6.90 and 9.65 g/100 g of dry matter. Mungbean extracts contained a considerable amount of phenolics (0.78–1.12 g GAE/100 g) and flavonoids (1.23–1.78 g CE/100 g). An appreciable level of reducing power (1.46–2.18) at 10 mg/mL extract concentration, inhibition of linoleic acid peroxidation (85.2–90.4%), and DPPH radical scavenging activity (IC50 value 16.4–42.9 μg/mL) were also documented. Overall, the efficacy of an extraction system in isolating potent antioxidant components from mungbean seeds followed the order: shaking, 80% methanol > shaking, 80% ethanol > stirring, 80% methanol > stirring, 80% ethanol > soaking, 80% ethanol > soaking, 80% methanol. The yield and antioxidant activity of the mungbean extracts varied significantly (p < 0.05) as function of extraction techniques and solvents employed. Taylor & Francis 2013 Article PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/30502/1/Effects%20of%20extraction%20system%20on%20antioxidant%20attributes%20of%20mungbean.pdf Anwar, Farooq and Iqbal, Zafar and Sultana, Bushra and Iqbal, Shahid and Saari, Nazamid (2013) Effects of extraction system on antioxidant attributes of mungbean [Vigna radiata (L.) Wilczek]. International Journal of Food Properties, 16 (3). pp. 527-535. ISSN 1094-2912; ESSN: 1532-2386 http://dx.doi.org/10.1080/10942912.2011.557797 10.1080/10942912.2011.557797 |
| spellingShingle | Anwar, Farooq Iqbal, Zafar Sultana, Bushra Iqbal, Shahid Saari, Nazamid Effects of extraction system on antioxidant attributes of mungbean [Vigna radiata (L.) Wilczek] |
| title | Effects of extraction system on antioxidant attributes of mungbean [Vigna radiata (L.) Wilczek] |
| title_full | Effects of extraction system on antioxidant attributes of mungbean [Vigna radiata (L.) Wilczek] |
| title_fullStr | Effects of extraction system on antioxidant attributes of mungbean [Vigna radiata (L.) Wilczek] |
| title_full_unstemmed | Effects of extraction system on antioxidant attributes of mungbean [Vigna radiata (L.) Wilczek] |
| title_short | Effects of extraction system on antioxidant attributes of mungbean [Vigna radiata (L.) Wilczek] |
| title_sort | effects of extraction system on antioxidant attributes of mungbean vigna radiata l wilczek |
| url | http://psasir.upm.edu.my/id/eprint/30502/1/Effects%20of%20extraction%20system%20on%20antioxidant%20attributes%20of%20mungbean.pdf |
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