title: Ultrasound assisted extraction of polyphenols and their distribution in whole mung bean, hull and cotyledon.
abstract: In this study, extraction of polyphenols using different solvents (acetone, ethanol, methanol and water) with ultrasound and conventional method from whole mung bean (WMB), hull and cotyledon was conducted. Total phenolic content (TPC), total flavonoids content (TFC), total antioxidant activities (TAA), ferric reducing power (FRP) and DPPH radical scavenging activity were determined. Ultrasound treated extracts exhibited higher TPC, TFC, TAA, FRP and DPPH in different mung bean fractions than CSE. Among the solvents, acetone showed better TPC, TFC, TAA, FRP and DPPH. Hull had significantly higher TPC, TFC, TAA, FRP and DPPH than WMB and cotyledon. Sinapic acid (SA) was the major polyphenol in different fractions. Acetone extract of hull showed high polyphenol content. SA, ferulic acid, catechin, p-coumaric acid, resveratrol, quercetin and luteolin were the major contributors to antioxidant activity of acetone extract. Mung bean hull contained the maximum polyphenols and acetone was observed to be the best extraction medium for polyphenols in combination with ultrasound.
authors.affiliation: Department of Food Science and Technology, Guru Nanak Dev University, Amritsar, Punjab 143005 India.|Department of Food Engineering, I.K.G. Punjab Technical University, Kapurthala, Punjab 144603 India.
authors.forename: Barinderjit
authors.initials: B
authors.lastname: Singh
authors.affiliation: Department of Food Science and Technology, Guru Nanak Dev University, Amritsar, Punjab 143005 India.
authors.forename: Narpinder
authors.initials: N
authors.lastname: Singh
authors.affiliation: Department of Food Science and Technology, Guru Nanak Dev University, Amritsar, Punjab 143005 India.
authors.forename: Sheetal
authors.initials: S
authors.lastname: Thakur
authors.affiliation: Department of Food Science and Technology, Guru Nanak Dev University, Amritsar, Punjab 143005 India.
authors.forename: Amritpal
authors.initials: A
authors.lastname: Kaur
keywords: Antioxidants; Mung bean; Optimization; Polyphenols; Ultrasound