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Molecules 2017, 22(4), 638; doi:10.3390/molecules22040638

Optimization of Ultrasound-Assisted Extraction of Antioxidants from the Mung Bean Coat

1
Guangdong Provincial Key Laboratory of Food, Nutrition and Health, School of Public Health, Sun Yat-Sen University, Guangzhou 510080, China
2
School of Biological Sciences, The University of Hong Kong, Hong Kong 999077, China
3
South China Sea Bioresource Exploitation and Utilization Collaborative Innovation Center, Sun Yat-Sen University, Guangzhou 510006, China
These authors equally contributed to this paper.
*
Author to whom correspondence should be addressed.
Academic Editors: Giancarlo Cravotto, Giancarlo Cravotto and Young Hae Choi
Received: 13 March 2017 / Revised: 9 April 2017 / Accepted: 12 April 2017 / Published: 15 April 2017
View Full-Text   |   Download PDF [1064 KB, uploaded 19 April 2017]   |  

Abstract

Mung bean (Vigna radiata) sprout is commonly consumed as a vegetable, while the coat of the germinated mung bean is a waste. In this paper, an ultrasound-assisted extraction method has been developed to extract natural antioxidants from the seed coat of mung bean. Several experimental parameters—which included ethanol concentration, solvent/material ratio, ultrasound extraction time, temperature, and power—were studied in single-factor experiments. The interaction of three key experimental parameters (ethanol concentration, solvent/material ratio, and ultrasonic extraction time) was further investigated by response surface method. Besides, traditional extracting methods, including maceration and Soxhlet extraction methods, were also carried out for comparison. The results suggested that the best extracting condition was 37.6% (v/v) of ethanol concentration, 35.1:1 mL/g of solvent/material ratio and ultrasonic extraction of 46.1 min at 70 °C under 500 W ultrasonic irradiation. The antioxidant capacity (178.28 ± 7.39 µmol Trolox/g DW) was much stronger than those obtained by the maceration extraction process (158.66 ± 4.73 µmol Trolox/g DW) and the Soxhlet extraction process (138.42 ± 3.63 µmol Trolox/g DW). In addition, several antioxidant components in the extract were identified and quantified. This study is helpful for value-added utilization of the waste from germinated mung bean. View Full-Text
Keywords: mung bean coat; antioxidant; ultrasound-assisted extraction; optimization; response surface methodology; waste; value-added utilization mung bean coat; antioxidant; ultrasound-assisted extraction; optimization; response surface methodology; waste; value-added utilization
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This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. (CC BY 4.0).

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Zhou, Y.; Zheng, J.; Gan, R.-Y.; Zhou, T.; Xu, D.-P.; Li, H.-B. Optimization of Ultrasound-Assisted Extraction of Antioxidants from the Mung Bean Coat. Molecules 2017, 22, 638.

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