Abstract
Response surface method (RSM) was used to optimize the extraction process of mung bean polyphenols and study its antioxidant activity. The results showed that the optimal extraction process was 1∶12 (g/mL), extracted at 46 ℃ for 1.6 h. The amount of polyphenol extracted under the control of these conditions was 11.74 mg/g. The rate of polyphenol superoxide anion free radical scavenging in mung bean was 58.5%, and that of the nitrite ion clearance was 26.0%. Therefore, it inclined that the polyphenols from mung bean had good antioxidant activity.
Publication Date
10-28-2019
First Page
193
Last Page
196
DOI
10.13652/j.issn.1003-5788.2019.10.039
Recommended Citation
Yanan, SHENG; Changyuan, WANG; Shu, ZHANG; Tianxin, FU; Yuchao, FENG; and Haibo, QIN
(2019)
"Optimization of extraction process of mung bean polyphenols and antioxidant properties,"
Food and Machinery: Vol. 35:
Iss.
10, Article 39.
DOI: 10.13652/j.issn.1003-5788.2019.10.039
Available at:
https://www.ifoodmm.cn/journal/vol35/iss10/39
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