Polyphenols in Mung Bean (Vigna radiata (L.) Wilczek): Determination and Removal

Abstract

Ten cultivars of mung bean (Vigna radiata (L.) Wilczek) were analyzed for polyphenol content by three methods: modified vanillin, Prussian blue, and protein precipitation. Polyphenols in mung bean had low protein precipitating capacity, relatively high flavanol levels, and were concentrated in the seed coat. Soaking seeds in water reduced assayable polyphenol content from 24 to 50%. Boiling for 30 min and roasting for 10 min resulted in 73% and 17% reduction of polyphenols, respectively. The lowering of polyphenols was significantly positively correlated with the decrease in protein-precipitable phenols (+0.95**). Mung bean sprouts had 36% less polyphenols after 48 h germination than after longer germination in which polyphenol content increased. © 1985, American Chemical Society. All rights reserved.

Source or Periodical Title

Journal of Agricultural and Food Chemistry

ISSN

218561

Page

1006-1009

Document Type

Article

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