Pharmacognosy

Journal of Pharmacognosy and Phytochemistry

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Journal of Pharmacognosy and Phytochemistry

Vol. 6, Issue 1 (2017)

Comparative study on antioxidant activity, phytochemical analysis and mineral composition of the Mung Bean (Vigna Radiata) and its sprouts

Author(s): Udita Tiwari, Ankit Servan and Darshika Nigam
Abstract:
Mung beans have extensive applications in various industries such as agriculture, food, pharmaceutical and cosmetics industries. Mung bean seeds and sprouts are consumed as excellent functional food worldwide that lower the risk of numerous diseases. Keeping this in view, the objective of the present study is identification of secondary metabolites and determination of antioxidative activity, protein content and metal estimation in dry mung seed (Gr-1) and 3 days sprouted raw (Gr-2) and sprouted boiled (Gr-3) mung beans. Phytochemical analysis of all the three groups showed the presence of alkaloids, flavonoids, protein and amino acid, phytosterols, phenols and carbohydrate. Glycosides were only present in dry mung seed. Total phenolic contents in 10% aqueous homogenates of all three mung samples were found 10.5+ 0.91 mg, 39+ 1.28mg & 8.6+ 0.26 mg in Gr 1, Gr 2 & Gr 3, respectively. Antioxidant activity measured as ferric reducing antioxidant power assay showed 7.6+0.35% inhibition in Gr 1, 4.4+0.98% inhibition in Gr 2 and 2+0.11% inhibition in Gr 3. Total protein estimation was conducted by Lowry’s method showed 100g+ 8.5, 500g+ 40.5 and 50g+ 3.6 protein per100 g of sample in Gr1, Gr 2, Gr 3, respectively. Since trace elements play both curative and preventive role in combating diseases, therefore, further metal estimation (P,K,Na,Zn,Cu,Fe,Mg and Ca) was conducted in dry mung seed and 3 days sprouted mung bean samples. Ca was found in highest concentration (601.00+30.01ppm) dry mung seed sample, while P element was found in lowest concentration in both the samples. Fe concentration (759.00+15.91 ppm) was found highest in sprouted mung sample.
Therefore, it may be concluded that presence of high contents of protein, antioxidant activity, phenolic compounds and microelements, raw mung sprouts can be recommended for functional ingredients, as well as an excellent dietary source of antioxidants. However, boiling of sprouted beans reduces nutritional value.

Pages: 336-340  |  1772 Views  146 Downloads
How to cite this article:
Udita Tiwari, Ankit Servan, Darshika Nigam. Comparative study on antioxidant activity, phytochemical analysis and mineral composition of the Mung Bean (Vigna Radiata) and its sprouts. J Pharmacogn Phytochem 2017;6(1):336-340.
Journal of Pharmacognosy and Phytochemistry