Comparative analyses of total phenols, flavonoids, saponins and antioxidant activity in yellow soy beans and mung beans

Ji Hye Lee, Ji Kyeong Jeon, Seong Gyu Kim, Sae Hun Kim, Taehoon Chun, Jee Young Imm

Research output: Contribution to journalArticlepeer-review

39 Citations (Scopus)

Abstract

Total phenol, flavonoid and saponin content of soy bean and mung bean were systemically compared in order to evaluate their contribution to overall antioxidant activity. Mung bean extract possessed significantly higher total phenol (2.03GAEg-1 vs. 1.13GAEg-1) and flavonoid contents (1.49GAEg-1 vs. 0.41CAEg-1) than soy bean extract, while the saponin content of the soy beans was 4.5 times greater than that of the mung beans. In several antioxidant assays including DPPH and ABTS radical scavenging, FRAP, SOD-like activity, and a β-carotene bleaching assay, mung bean extract consistently showed significantly greater antioxidant activity than soy bean extract. The specific antioxidant activity, which was evaluated at the same phenolic content suggested that the phenolic compounds present in the mung bean extract were not only of greater quantity but also had better quality to eliminate radicals. The radical scavenging activities of saponins were only marginal.

Original languageEnglish
Pages (from-to)2513-2519
Number of pages7
JournalInternational Journal of Food Science and Technology
Volume46
Issue number12
DOIs
Publication statusPublished - 2011 Dec

Keywords

  • Antioxidants
  • Flavonoids
  • Phenols
  • Saponins

ASJC Scopus subject areas

  • Food Science
  • Industrial and Manufacturing Engineering

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